A warning, this one doesn't take long to actually assemble and cook, but DOES need to be marinated for 2-3 hours for best results. This is not a problem for me, but if you're looking for a meal that can be completely assembled and finished in 30 minutes, this is not the one.
Ingredients
- 4 boneless, skinless chicken breasts, halved (we use pre-cut chicken tenders)
- 1/4 cup olive oil (you can almost half this, if you'd like)
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce (reduced sodium if you have it)
- 1 envelope Italian salad dressing mix
- 1 teaspoon dried thyme
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (this can be omitted if you don't like spice, but we hardly notice)
In a large, ziploc baggy, combine all of the ingredients except the chicken, and seal and shake to mix. Add the chicken breasts to the baggy and turn a few times to coat. Refrigerate 2-3 hours, turning once.
Coat a grill/Foreman grill/skillet with cooking spray. For the healthiest (and I think best tasting) results, use the Foreman grill. Drain and throw away any unused marinade. Grill chicken (covered and evenly spaced) over medium heat until a meat thermometer reads 180 F, or the chicken juices run clear (I generally fine that this takes 7-10 minutes with the Foreman grill, depending on the thickness of the chicken).
The outside of the chicken should look about like that ^^ with lots of nice, crusty brown goodness caramelized on both sides. We have to do this twice to cook both chicken breasts, but it still takes less than 30 minutes to cook everything. This is the final result...
YUMMY!
The first time I made this, I served it with brown rice cooked with the tiniest bit of fennel seed, and mixed with grilled pineapple and chopped macadamia nuts--but hubby wasn't a fan, so we haven't had it that way since. It was a delicious side, though, if you so desire!
No comments:
Post a Comment