GRILLED CHICKEN MARINADESCalifornia Grill

GRILLED CHICKEN MARINADESCalifornia Grill
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  • CourseMain Dish
GRILLED CHICKEN MARINADESCalifornia Grill
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Ingredients
  • 1 ½ lbs. boneless skinless chicken breasts
  • ½ cup walnuts toasted and finely chopped
  • 1 large ripe fresh nectarine or peach
  • ¼ cup honey
  • ½ cup light brown sugar
  • 3 Tblsp. lemon juice
  • ½ tsp. cinnamon
  • ¼ tsp. ginger
Instructions
  1. n a skillet, over low heat, toast walnuts until fragrant, about 3-5 minutes. Cool.
  2. Process toasted walnuts in food processor or blender until finely chopped.
  3. Remove seed and cut up peach or nectarine, blend or process to liquefy.
  4. In a large saucepan, mix pureed fruit, honey, brown sugar, lemon juice, cinnamon and ginger. Cook over low heat until thickened, 8-12 minutes. Watch carefully and stir so it won't burn.
  5. Set aside to cool.
  6. Rinse and dry chicken with a paper towel.
  7. When the sauce is cool, place chicken in a large zip-locking bag.
  8. Add fruity mixture and toasted walnuts. Zip bag, removing the excess air, turn it around a few times and lay it out flat -so the chicken gets covered with the sauce.
  9. Refrigerate 1-2 hours. Discard marinade and grill chicken until juices run clear.
  10. This recipe does have sugar in it, so you'll need to be careful avoid burning.
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