Photo: Oxmoor House
Yield
4 servings (serving size: 1 chicken breast half)

Reserving a portion of the marinade to spoon on after cooking is the key to giving this chicken extra flavor. You can serve this with a quick side of steamed broccoli and gluten-free penne.

How to Make It

Step 1

Combine first 8 ingredients in a medium bowl, stirring with a whisk. Reserve 2 tablespoons marinade. Add chicken to remaining marinade in bowl, turning to coat. Cover and marinate in refrigerator 15 minutes, turning chicken occasionally.

Step 2

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bowl, discarding marinade. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a serving platter.

Step 3

Stir salt into reserved marinade; spoon evenly over chicken.

Cooking Light Gluten-Free Cookbook

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