Grilled Chicken Breasts With Onion Glaze
"The marinade for this chicken is delicious and the recipe makes a large quantity. Freeze half for later use or make just half the marinade. Try using a sweet onion for a sweeter flavour. From Weber's Real Grilling."
photo by Juenessa
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
8 chicken breasts
- Serves:
- 8
ingredients
- 1 large yellow onion, roughly chopped
- 1⁄2 cup Dijon mustard
- 1⁄2 cup rice vinegar
- 1⁄2 cup soy sauce
- 6 garlic cloves, peeled
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1⁄2 teaspoon black pepper, freshly ground
- 8 boneless skinless chicken breasts
directions
- Place all but the chicken breasts in a food processor or blender. Process until smooth.
- Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
- Refrigerate chicken for 4 to 6 hours, turning once or twice.
- Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
- The marinade may also be used for wings baked in the oven.
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Reviews
-
Very good recipe. First time I made it as written. And yes, the flavor is subtle.. but very good nonetheless. Second time, I tried turning into a "glaze" (or bbq sauce, of sorts)... 1/2ing the recipe, and leaving out the lemon for the glaze. Very very good. I think what would be perfect (next time) is making the full recipe, using 1/2 to marinade the chicken and the other as a glaze/sauce... Can't wait until next time. Thank you for posting. -
This was good. Very subtle flavor. Two things to keep in mind: 1. I did not read the introductory paragraph closely enough and made the full recipe. The recipe makes enough marinade for 2 meals. I would recommend that the person who posted the recipe repost it with the amounts halved so that this doesn't happen to others. 2. It is expensive to make. A 1/2 cup of Dijon mustard is a lot of Dijon mustard... same with the rice vinegar and soy sauce. Add the chicken and sesame oil and I thought it was expensive enough that I would have preferred a stronger, more noticeable flavor resulting from the marinade. This is just me, though. It was very juicy and tender. -
This is a terrific marinade. It goes together quickly and has a unique flaver. I used honey mustard because it was all I had on hand. Also baked it in the oven at 425 for about 15 minutes, turning once. I'm going to try this as an OAMC dump recipe. -
We thought this chicken tasted outstanding! After reading your intro to the recipe, I halved the marinade. I wish I had made the entire batch because we loved it and I think it would have been great to dip the cooked chicken into, but that's really no big deal. The chicken was juicy and tender. No one flavor was overpowering~each ingredient complimented the other just perfectly. I also loved the hint of lemon. We grilled the breasts outside and I can see making this recipe regularly this summer. Thanks so much Cookin-jo!
RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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