Meet the Cook: Very near the top of the list of foods I prepare for company is this chicken. It's easy to fix and has never flopped. It is a family favorite, too - any leftovers are great in a salad or sandwich. My husband and I are the parents of eight, who range in age from 24 to 11. We also have three grandchildren. -Edith Maki, Hancock, Michigan
- 3/4 cup finely chopped onion
- 1/2 cup grapefruit juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 garlic clove, minced
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons rubbed sage
- 1-1/2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 6 boneless skinless chicken breast halves
- In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight.
- Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times. Yield: 6 servings.
Originally published as Spicy Grilled Chicken in Country Woman July/August 1997, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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