- 1/3 cup [80 mL] olive oil
- 3 tablespoons [45 mL] white wine vinegar
- 1 garlic clove
- 1 tablespoon [15 mL] Dijon mustard
- 1 tablespoon [15 mL] Worcestershire sauce
- 2 tablespoons [30 mL] liquid honey
- 1 teaspoon [5 mL] soy sauce
- Salt and pepper
- 4 chicken breasts
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- Well mix together olive oil, white wine vinegar, garlic clove, Dijon mustard, Worcestershire sauce, liquid honey and soy sauce; salt and pepper.
- Add chicken breasts; marinate, refrigerated, for 1 to 2 days.
- Barbecue chicken breasts until no longer pink inside.
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