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- 4 boneless skinless chicken breasts
- 2 Tbs safflower oil
- 2 Tbs lemonade concentrate
- 1 Tbs white balsamic vinegar
- 2.5 Tbs herbs de Provence
- Salt & Pepper
To prep the chicken: Trim any excess fat from chicken breasts. Spread chicken on cutting board, cover with plastic wrap, and pound to appx 1/2-inch thick. Sprinkle both sides liberally with salt and pepper, and set aside.
In a small bowl, mix together remaining ingredients. Pour the marinade mixture into large zip-top bag, add the chicken, and toss to coat. Squeeze out the excess air, and let chicken marinate in the refrigerator for 1 to 2 hours. (Do not let this marinate all day or overnight. The lemonade and vinegar will begin to break down the chicken and ‘cook’ it like ceviche.)
When you are ready to grill, remove the chicken from refrigerator, and let it sit at room temperature for 15-30 minutes. (If you take cold chicken directly from the fridge to a flaming hot grill, it will take longer to cook and, as a result, is likely to end up rubbery, dry, or both.)
Place chicken on hot oiled grilled and cook 3-5 minutes per side or until done.
Yield: 4 servings
Nutritional Info (per serving)
Calories — 166
Total fat — 5.3 g
Saturated fat — 0.5 g
Cholesterol — 75 mg
Sodium — 288 mg
Carbohydrate — 2.7 g
Protein — 28.8 g
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