SWEET AND SOUR ROASTER BREASTS
Boneless roaster breasts grill quickly and make an impressive dish for guests. Because they are skinless, they absorb marinades well, but should be turned and basted often to keep the meat moist. Without basting, they can quickly get dry and tough.
1 roaster boneless breast
1/2 cup diced onion
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1/2 cup brown sugar
1 tablespoon cornstarch
In a shallow dish, combine onions, soy sauce, oil and ginger. Place chicken in marinade; cover and refrigerate 1 hour or longer, turning occasionally.
Drain chicken, reserving marinade. Grill breasts 5 to 6-inches above medium-hot coals 10 to 12 minutes on each side or until cooked through.
Meanwhile, in small saucepan over medium heat, combine marinade with sugar and cornstarch; bring to a boil. Reduce heat to low; simmer 5 to 6 minutes or until thickened. Baste chicken generously with sauce during last 10 minutes of cooking time. To serve, spoon remaining sauce over chicken.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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