I really LOVE our new George Foreman grill!!

A couple of years ago Stewart bought me a Jr Foreman grill and it we used it relentlessly until the non-stick coating wore off so a couple of weeks ago we ordered a new Foreman Grill. This time instead of a Jr grill we ordered a G5 and it’s wonderful! This one has removable hot plates for easy cleaning and also a variety of assorted plates for grilling, making waffles and also griddling. What more could you possibly want from a grill?

Tonight on I found this delicious sounding marinade recipe on Passionate About Food and thought it would be another great test for the George Foreman.

SOY AND MUSTARD CHICKEN

INGREDIENTS

• 2 Skinless chicken breasts, (I scored each breast three times to increase the flavour penetration of the marinade since I only had a couple of hours to marinade the chicken instead of the 12-24 hours that the original recipe suggested)
• 1/4 cup dry white wine
• 1 Tbsp Soy sauce
• 1 Tbsp Mustard (I used green peppercorn mustard but the original recipe suggested Dijon)
• 1/2 Tbsp Lemon juice
• 1 Tsp Chili oil
• 1 Tsp Sesame oil

PREPARATION

1. Add all of the marinade ingredients into a bowl and whisk thoroughly until well combined.
2. Pour the marinade over the chicken and allow to marinade for as long as possible (12-24 hours).
3. Grill the chicken under a very hot grill or barbeque until the juices run clear, this will usually take about 8-12 minutes.

I served some store bought fresh Kisir (a Turkish spicy version of Tabbouleh see here for an example recipe) and some baked mushrooms with the chicken since I was supposed to be having a day of rest it had to be something quick and easy. The touch of lemon juice in the marinade really made the chicken super tender.

I can highly recommend this marinade it was really delicious and would be wonderful barbequed on a beautiful hot and sunny summers afternoon. I can imagine it would work just as well with any other white meat such as turkey or pork.

recipe, food