master-pecs
10-25-2007, 03:09 AM
1/4 cup apple juice
3 tablespoons red wine vinegar
1/4 cup soy sauce
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
2 teaspoons fresh ginger, grated
1/2 teaspoon fresh ground pepper
6 boneless skinless chicken breasts, about 3-1/2 to 4 pounds, all visible fat removed
In large bowl, combine apple juice, vinegar, soy sauce, garlic, parsley, ginger and pepper. Mix well.
Rinse chicken and pat dry with paper towels. And chicken to marinade and turn to coat; cover and refrigerate for at least two hours, turning occasionally.
To grill, place chicken 6 inches from white-hot coals or under broiler. Brushing pieces with marinade and turning them frequently, grill 15 to 20 minutes, or until chicken is cooked through and juices run clear.
(can use a Foreman grill, but no need to turn the chicken).
Total Carbohydrates 3g, Fiber 0g, Sugars 0g, Protein 59g
3 tablespoons red wine vinegar
1/4 cup soy sauce
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
2 teaspoons fresh ginger, grated
1/2 teaspoon fresh ground pepper
6 boneless skinless chicken breasts, about 3-1/2 to 4 pounds, all visible fat removed
In large bowl, combine apple juice, vinegar, soy sauce, garlic, parsley, ginger and pepper. Mix well.
Rinse chicken and pat dry with paper towels. And chicken to marinade and turn to coat; cover and refrigerate for at least two hours, turning occasionally.
To grill, place chicken 6 inches from white-hot coals or under broiler. Brushing pieces with marinade and turning them frequently, grill 15 to 20 minutes, or until chicken is cooked through and juices run clear.
(can use a Foreman grill, but no need to turn the chicken).
Total Carbohydrates 3g, Fiber 0g, Sugars 0g, Protein 59g