I've been trying to find easy different and ones that can be made "in bulk" as it seems a lot you do 10# at a time. This recipe is set up for a 10# batch.
Marinade:
low fat red wine vinaigrette dressing 2.5 cups
Rosemary, dried 1 Tsp (if using fresh bring the amount to 1/2 tsp
Thyme 1/4 Tsp
Garlic, minced 1.5 Tbls
Salt 2 Tbls
Place all marinade ingredients together in a bowl, mix well.
Pour mixture over chicken, marinate overnight, turning every 2 hrs just to make sure everything gets a good soak.
Chicken Breast: One of the reasons one end of the breast is juicy and the other is dry is because at one end it's 1' thick and the other is maybe a half inch. What happens is that the skinny end is done cooking and the fat end is only half done, well, obviously you cant eat raw chix so you keep cooking which means that the end thats already done is completely over cooked now and dry. So the best way is to pound out your chix until it's the same thickness, this only takes a few minutes but will save you a lot of dry mouth when you eat!!
Drain and discard marinade.
Heat grill to med-high, place chix on grill, flipping over once. Bring to 165* using a thermometer.
OR
Heat oven to 350* Put chix on a sprayed cooking sheet, flipping over once. Bring to 165* using a thermometer.
This is a good simple recipe you can play with. It looks like way more work than it actually is. Give it a try and let me know.
Calories: 6oz= 138 (average)
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