Garlic Herb Marinated Chicken Breasts
- 2 Tablespoons vinegar
- 3 Teaspoons dried herbs; thyme, oregano, rosemary, or crumbled bay leaf
- 2 Tablespoons mustard
- 2 Teaspoons garlic
- 1 Teaspoon dried minced onion
- 1/4 Cup extra-virgin olive oil
- 2 Teaspoons salt and freshly ground black pepper
- 4 Boneless, skinless chicken breast
Whisk together the vinegar, olive oil, onion, garlic, salt, pepper, thyme, rosemary, mustard and oregano in your RM/369 stand mixer till finely blended. Pour the mix into a resealable plastic bag.
Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag.
Leave it to marinate in your RF/173 refrigerator for 30 minutes or overnight.
Line a baking sheet with aluminum foil on your RE/127 grill griddle, remove the chicken breasts from the marinade and place on the baking sheet.
Grill the chicken breasts on one side until they turn golden brown, turn the side and grill until they are no longer pink at the center for 30 to 40 minutes.
Remove chicken from the grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
Bring the remaining marinade up to a boil, using your RT/102 fry pan and let it simmer until slightly reduced, making it a wonderful sauce to go on top of the chicken.
Ready to serve.