| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Grilled |
4 |
servings |
INGREDIENTS
| 4 |
|
Whole chicken breasts; boned and halved |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Basil leaves; dried |
| 4 |
tb |
Peanut oil |
| 3 |
|
Cloves |
| 4 |
tb |
Soy sauce |
| 1 |
ds |
Pepper |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Prepare the marinade by combining the peanut oil, soy sauce, lemon juice
and brown sugar. Place the chicken breasts in a single layer in a glass
dish. Sprinkle with garlic, pepper, basil leaves and cloves. Pour the
marinade over the chicken breasts. Let stand refrigerated for at least 4
hours (the longer the better), turning the breasts over from time to time.
Preheat the barbecue - it is ready when ALL the coals have a THICK and EVEN
coating of gray ash.
Place the chicken breasts on the grill a few at a time. Baste with
marinade. Grill five minutes on the first side. Turn over and grill the
other side until the chicken is fork tender and juices run clear when
pierced with a fork (the chicken should be lightly browned) (5-9 minutes).
DON'T OVERCOOK!
Serve with chutney, cooked rice and a green salad.
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