- 1/3 cup [80 mL] balsamic vinegar
- 1/3 cup [80 mL] soy sauce
- 2 garlic cloves, finely chopped
- 3 tablespoons [45 mL] Meaux mustard [old-fashioned mustard]
- Grated rind of 1 lime
- 1/3 cup [80 mL] brown sugar
- 1/3 cup [80 mL] olive oil
- 1 tablespoon [15 mL] freshly finely chopped thyme
or
1 teaspoon [5 mL] dried thyme
- Freshly ground black pepper, to taste
- 2 chicken breasts, boned, skinned and grease removed [approximately 1 1/4 pounds / 567,5 g]
- Oil, for the barbecue rack
- Grilled asparagus tips, to serve
- Tomato halves, to serve
- Lime halves, to serve
- 4 fresh thyme sprigs, to decorate
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- Into a shallow glass dish, whip together balsamic vinegar, soy sauce, finely chopped garlic, Meaux mustard, grated lime rind, brown sugar, olive oil, freshly choped or dried thyme and freshly ground black pepper until combined.
- Add then turn chicken whites over to well coat chicken whites with mixture.
- Cover dish with plastic wrap; leave to marinate, refrigerated for 2 hours, turning chicken whites over from time to time.
- Covered, chicken whites could keep overnight refrigerated.
- Preheat barbecue to medium-high intensity.
- Reserving marinade, remove chicken whites from marinade; arrange chicken whites onto oiled hot barbecue rack.
- Close barbecue lid; barbecue for approximately 7 minutes brushing chicken whites from time to time with some of reserved marinade.
- Turn chicken whites over; barbecue for approximately 5 minutes more, until golden and no longer pink inside.
- Meanwhile, into a small casserole, bring remaining balsamic vinegar mixture to a boil; heat together tomato and lime halves onto hot barbecue rack for a few minutes.
- Using a sharp knife, slice chicken whites sideways into thick slices.
- Serve onto 4 individual plates over grilled asparagus tips along with hot balsamic vinegar sauce, decorated with hot tomato and lime halves.
- Garnish each serving with a fresh sprig of thyme, and serve.
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