Unbelievable Chicken
This unusual combination of common ingredients is fabulous Everyone who tastes it asks me to share the recipe You will love it and the many compliments you get I promise
This unusual combination of common ingredients is fabulous Everyone who tastes it asks me to share the recipe You will love it and the many compliments you get I promise
- Carbohydrate 36.3568158792007 g
- Cholesterol 68.44 mg
- Fat 4.83928666811401 g
- Fiber 0.0245000002334515 g
- Protein 27.3087333333894 g
- Saturated Fat 0.855746666866515 g
- Serving Size 1 1 serving (168g)
- Sodium 87.2539722355443 mg
- Sugar 36.3323158789672 g
- Trans Fat 0.48084166670586 g
- Calories 301 calories
Step-by-step
- In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
The Acid-Sugar Chemistry
Cider vinegar and citrus juices drive this marinade, providing the necessary acidity to break down surface proteins. Brown sugar balances that sharp bite. Sugar caramelizes rapidly over direct heat. High quantities of sugar demand careful attention at the grill. Excess liquid clinging to the meat will cause flare-ups. Pat the poultry thoroughly with paper towels after removing it from the liquid. Glass bowls or non-reactive containers prevent metallic flavors during long refrigeration periods. Acid reacts with aluminum, so avoid metal mixing vessels entirely. Marinating times extending past eight hours can alter surface texture significantly. Monitor the meat closely once refrigeration ends.
High-Heat Grilling Mechanics
Outdoor grills must reach high heat before cooking begins. Clean grates thoroughly and oil them immediately before placing the protein down. Lean cuts dry out quickly without adequate moisture management. Cook the meat for six to eight minutes per first side. Watch for opaque edges and firm resistance when pressed with tongs. Internal temperatures must reach 165 degrees Fahrenheit for food safety. Direct heat creates exterior charring while sealing internal moisture. Discard used marinade immediately to prevent cross-contamination. Rest the cooked poultry for five minutes before slicing to redistribute internal juices evenly across the fibers.
