1/4 cup white vinegar
1/4 cup olive oil
4-6 boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1/2 cup honey
2-3 Tablespoons water
2 drops Spearmint essential oil
Directions:
Place chicken breasts in a bowl. Mix vinegar with olive oil and pour over chicken. Turn chicken so that all are coated. Marinate for 30 minutes to an hour. In a small bowl, mix honey, Spearmint, and just enough water for a good basting consistency. Set aside for glazing. Prepare grill for medium high heat. Remove chicken breasts from marinade. Sprinkle generously with salt and pepper. Place chicken breasts on hot grill. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey-mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into the chicken breast (about 165 degrees Fahrenheit).
No comments:
Post a Comment