Page 157 - Barbecue Chicken Made Easy

works, and he still gets email from people telling him how much they like it.
These breasts are designed to be eaten hot, but Meathead has used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade is also great for stir fry.
Makes. Enough for 4 chicken breasts
Takes. 15 minutes to make the marinade, 2 to 3 hours to marinate (overnight would be better), and about 45 minutes to cook
Ingredients for the bird
4 boneless, skinless chicken breasts
1⁄2 teaspoon Morton Coarse Kosher Salt per pound of chicken
The brinerade
1⁄3 cup dry white wine
1⁄3 cup fresh lemon juice
1⁄4 cup brown sugar, light or dark
2 tablespoons Dijon-stye mustard
2 tablespoons soy sauce, light or dark 2 tablespoons vegetable oil
1 teaspoon ground black pepper
1 teaspoon garlic powder
Optional. Serve these tasty breasts on a toasted bun with lettuce, tomato, chicken skin cracklins. Mix a little mayo with a few drops of sesame oil to make sesame mayo for spreading on the bun.
About the brinerade quantity. We usually make a triple batch and refrigerate the rest. It keeps for months.