Serves: 6
Total Calories: 98
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Rinse the chicken breasts under cold water and pat dry with paper towels. Place the breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 3 to 4 hours.
Remove the chicken breasts from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute.
Grill the breasts, skin side down, over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning and basting with the marinade once halfway through grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Lemongrass Chicken Breasts recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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