Grilled Chicken Breast

 

Chicken breast - I always make them too dry and chewy. Subsequently, I never buy or use them. When we were planning a little break to Phillip Island, my friend Anto requested me to bring Chicken Breast for the barbeque. I was really breaking my head looking for a good recipe.  eventually I found what looked like a good one on the internet, but didn't have most of the ingredients. 

So the next best thing was to substitute with what I had available in the pantry and hope it turns out good. And by God, it turned out alright! It was so good I decided to put it in my blog as it would be an easy thing to cook for a mid week dinner with salad.

This chicken breast is juicy, tender, a bit spicy with a touch of sweetness.

Ingredients:

4 chicken breasts, skin off

1/4 cup caramalised balsamic vinegar

3 tablespoons olive oil

2 tablespoons chilli honey

3-4 cloves garlic, crushed and sliced

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

1 teaspoon fresh oregano

Salt to taste

Oil spray for the barbeque

Salad to serve

Method:

Wash the chicken breasts, pat them dry with paper towels. Then cut them sideways to make two similar sized thin slices out of 1 chicken breast. You will get 8 slices of chicken.

Mix all the rest of the ingredients in a bowl and then add the chicken to the marinade.  Massage the chicken pieces well and cover with cling wrap.  Leave in the fridge overnight.

The next day, barbeque the chicken, constantly basting it with the marinade.

Place on a platter when done.

Serve warm with a salad. 

Use the left over chicken - shredded or sliced in a sandwich.