- 4 chicken breasts, boned and skinned
Marinade
- 2 tablespoons [30 mL] finely chopped green onion
- 2 tablespoons [30 mL] Dijon mustard
- 1 tablespoon [15 mL] vegetable oil
- 2 teaspoons [10 mL] grated lemon rind
- 1 tablespoon [15 mL] lemon juice
- 1 teaspoon [5 mL] Worcestershire sauce
- Salt and pepper, to taste
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- Into a glass bowl, mix together all marinade ingredients [do not use a metal bowl].
- Add and well coat chicken whites with marinade.
- Cover and leave to marinate, refrigerated, for 2 to 8 hours.
- Preheat barbecue to medium intensity; oil barbecue rack.
- Barbecue chicken whites for approximately 15 minutes, turning once, until no longer pink inside and golden brown.
- Season with salt and pepper before serving.
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