Grilled Tuscan Chicken Breast
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
To make marinade, dice the fennel and onion, then add remaining ingredients in mixing bowl and stir until combined. Put a small amount of the marinade aside to use later to brush on chicken.
Place chicken in shallow baking pan or casserole dish, and pour marinade over chicken to coat all sides. Cover and marinade for 2 hours. If chicken is not fully submerged in the marinade, then turn chicken over after one hour to ensure that the whole piece gets marinated.
Remove from marinade and allow excess marinade to drip off. Discard leftover marinade.
Preheat BBQ on medium. Place chicken on heated grill for approximately 5-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Use the marinade that was put aside to brush on chicken while grilling.
|Per 325 g serving||Amount|
|Saturated Fat||2 g|
|Per 325 g serving||% Daily Value|