“A Phase 2 recipe. Great served over a bed of mixed lettuce or a hot rice pilaf.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large glass baking dish, combine the vinegar, wine, Worcestershire sauce, garlic and pepper.
  2. Place the chicken in the dish, turning to coast both sides.
  3. Cover and refrigerate for 1 hour, turning the chicken after 30 minutes.
  4. Coat a grill rack with cooking spray.
  5. Preheat the grill.
  6. Grill the chicken over medium-hot heat, turning halfway through and brushing frequently with the marinade, for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
  7. Arrange the chicken on a bed of 4 cups of hot brown and wild rice pilaf on a serving platter and garnish with the watercress or parsley and raspberries.

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