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pomegranate-infused red wine vinegar mint leaf lime rind lime juice olive oil sugar salt chicken breasts lime
Viewed: 58 - Published at: 4 years agoIngredients
- 14 cup blueberry pomegranate infused red wine vinegar
- 14 cup mint leaf, packed
- 1 teaspoon lime rind, grated
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 12 tablespoons sugar
- 34 teaspoon salt
- 24 ounces boneless skinless chicken breasts
- 1 medium lime, cut in wedges
Method
- To make the marinade: combine vinegar, mint leaves, lime rind, lime juice, olive oil, sugar, and salt in a blender, secure with a tight-fitting lid and puree until smooth.
- Pour the marinade over the chicken breasts and turn pieces several times to coat evenly; marinate for 30 minutes.
- Preheat a lightly oiled grill rack or grill pan over medium high heat.
- Remove chicken from marinade (discarding excess marinade).
- Cook chicken 4-6 minutes on each side or until no longer pink in center.
- Serve with lime wedges.
