Thyme Out

We eat a lot of chicken, so I am always looking for a way to mix it up a little bit. This is easy to make, but has an exotic taste, like you spent a lot of time in the kitchen. In testing our new spice blends, we made this recipe twice. First with Garam Masala, then with Chinese 5 Spice Powder. In our kitchen the Garam Masala version won hands down, however, if you are a fan of anise, you may prefer the Chinese 5 Spice version.

If you plan ahead and marinate the chicken overnight, the flavors are richer and the chicken is more moist.

Ingredients

• 2 Tablespoons Champagne vinegar
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon organic ground black pepper
• 1 1/2 teaspoon organic Garam Masala (or organic Chinese 5 Spice Powder)
• 2 chicken breasts

Directions

1. Make a marinade by whisking together the mustard, vinegar, olive oil and spices.
2. Pound the chicken breasts to 1/2 inch thick and even in height.
3. Marinate the chicken breasts overnight in a plastic bag.
4. Grill chicken over medium heat until done.

This entry was posted on Wednesday, March 24th, 2010 at 7:29 pm and is filed under Dinner, Entree, Indian, Lunch, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.