Lilac & Ivy

Sweet-and-Sour Grilled Chicken

2 garlic cloves, crushed
2 Tablespoons balsamic vinegar
1/2 lime, juiced
1/2 lemon, juiced
1/3 cup light brown sugar, firmly packed
2 Tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 Tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half
Pineapple, cubed (optional)
Red bell pepper, chopped (optional)
Green bell pepper, chopped (optional)
Parsley, chopped (optional)

1- In a shallow bowl, whisk together garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, salt and pepper. Whisk in the olive oil.

2- Divide the sauce into thirds. Reserve 1 portion of the mixture for basting and 1 for dipping sauce, then add the chicken to the dish with the remaining portion and turn it to coat.

3- Grill the chicken for 4 to 5 minutes per side, or until the juices run clear. During the last minutes of cooking, baste the chicken with the portion of the reserved sauce to glaze it.

4- Put peppers and pineapple in pan with a small amount of reserve sauce and saute until tender. (Optional).

5- Garnish with chopped parsley, if desired. Serve with the other reserved portion of the marinade for dipping.

Yield: 4 servings
From: The Arizona Republic
Image: flickr

This entry was posted on Tuesday, January 19th, 2010 at 8:15 am and is filed under Eat + Drink. You can leave a response, or trackback from your own site.