Grilled Skinless Buxom Chicken Breasts With Mustard Marinade Recipe

Method1) We're going to pound these breasts to make them flatter. This way there is more surface area exposed to the flavorful juice, and the penetration depth is a greater portion of the total meat. Then we're going to dry brine the meat by salting it about 4 hours before cooking. This gives the salt a chance to penetrate.2) Put everything except the chicken in a bowl and whisk it together. Pour into a zipper bag. If you have read my article on the science of marinades, you know that they do not penetrate very far. But they do find their way into cracks and cuts. So add the meat to the bag about 2 hours before cooking. And if you want, cut diamond patterns in the surface of both sides about 1/8" deep. These grooves with gather and hold the marinade.3) For grilling. Grill over indirect heat to keep the sugar from burning. Shoot for about 325°F in the indirect zone. It will take about 45 minutes depending on how thick they are and how hot your grill is, and you should use a meat thermometer to get it off at optimum safe temp, 165°F.For stir-fry. Cut the breasts into strips about 1.5" long and 1/4" wide. Marinate chicken strips for 20 minutes in small quantities of this marinade in a zipper sealed bag. Stir-fry meat and set aside. Stir-fry chopped vegetables of your choice and set aside. I like it with thick onion slices, red bell pepper slices, mushroom halves, and sugar snap pea pods. To make a sauce, add 1 teaspoon of corn starch to 1/2 cup marinade. Stir sauce in the pan until sauce thickens, add the mead and veggies to heat and coat, and serve over rice.Serve with a medium flavored red or full flavored white.