Trish's marinated chicken
2 tablespoons mayo
1/4 cup olive oil
squeeze of agave (or honey)
2 teaspoons Dijon mustard
salt & pepper
2 cloves garlic, peeled and halved
squeeze of lemon
fresh rosemary, thyme or torn basil leaves
Four medium size chicken breasts, pounded thin or a pack of boneless skinless chicken thighs
1. In a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinate eight hours or overnight, flipping in the fridge at some point if you can.
2. When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil.
3. Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard.
main courses February 23, 2016 18:39
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