Marinated Chicken Breasts
In Columbus, Ohio, Linda Fisher brings international flair to her barbecues with an Indian-inspired marinade and basting sauce. If you're not in the mood for chicken, use turkey tenderloins instead.6 ServingsPrep: 15 min. + marinating Grill: 25 min.
Ingredients
- 1 teaspoon chicken bouillon granules
- 1/2 cup warm apple juice
- 1 cup white wine or chicken broth
- 2 to 4 tablespoons olive oil
- 1 to 2 tablespoons curry powder
- 2 teaspoons celery salt
- 2 teaspoons soy sauce
- 1 garlic clove, peeled and sliced
- 6 bone-in chicken breast halves (6 ounces each)
Directions
- In a small bowl, dissolve bouillon in apple juice. Add the wine, oil,
- curry powder, celery salt, soy sauce and garlic. Pour 1 cup marinade
- into a large resealable plastic bag; add the chicken. Seal bag and
- turn to coat; refrigerate overnight. Cover and refrigerate remaining
- marinade.
- Drain and discard marinade from chicken. Grill, covered, over medium
- heat for 35-40 minutes or until a meat thermometer reads 170°,
- turning and basting occasionally with reserved marinade. Yield: 6
- servings.
Nutrition Facts: One serving (calculated with 2 tablespoons olive oil and chicken skin removed) equals 214 calories, 8 g fat (1 g saturated fat), 68 mg cholesterol, 364 mg sodium, 4 g carbohydrate, 0.55 g fiber,