Ingredients:
- 1 to 2 T. vinegar, like cider, balsamic or red wine
- 2 to 3 tsp. dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
- 1 to 2 T. mustard, whole grain or Dijon
- 1 to 2 tsp. garlic or onion powder, optional
- 1/4 cup Manila Coco Virgin Coconut Oil
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast, each about 6 oz.
Instructions:
Put the vinegar, herbs, mustard, powders if using and Virgin Coco de Manila
Culinary Lauric Oil in a large resealable plastic bag. Close the bag and shake
to combine all the ingredients. Open the bag, drop in the chicken breast in the
bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks. Thaw in
the refrigerator overnight, under cold, running water, or in the microwave at 30
percent power for 1 minute at a time. Heat a grill or grill pan. When the grill
is hot, place the chicken on the grill and cook for about 4 minutes per side or
until cooked through. You can also bake the thawed chicken in a 375° oven for 15
minutes or until cooked through.
Recipe adapted from foodnetwork.com.
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