Asian Marinated Grilled Chicken Breasts
Source of Recipe - Nancy
5 LBS boneless skinless chicken breasts
Marinade:
1 C veg. oil
¼ C sesame oil
¾ C soy sauce
1/3 C minced garlic
¼ C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper
Combine marinade in a container large enough to hold the
chicken. Refrigerate 4+ hours. Overnight is fine.
Remove chicken from marinade and grill over med. hot fire.
Done when thermometer registers 160°.
Note from Nancy: If only a small quantity of chicken is
needed, you can divide chicken and marinade into freezer bags and freeze until
needed. Chicken will be ready to cook as soon as thawed.
Leftover cooked chicken makes a great sandwich either cold
or reheated in the microwave. I like it heated with provolone, sliced chicken,
tomato, lettuce and mayo.
Also
makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with
mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour
dressing.
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