Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Stir salt into reserved marinade; spoon evenly over chicken.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

213 calories; fat 4.6g; saturated fat 0.9g; mono fat 2.3g; poly fat 0.7g; protein 39.4g; carbohydrates 0.6g; fiber 0.1g; cholesterol 99mg; iron 1.3mg; sodium 256mg; calcium 23mg.
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