By Dane Feldman
Photos by Dane Feldman.
On Wednesday, I posted a salmon salad recipe perfect for a more atypical Memorial Day party. In keeping with the upcoming holiday weekend, I have two more recipes for dishes that go perfectly either with the classic hot dog/hamburger fanfare or with something a little more outside the lines.
Today’s is for mustard and ginger grilled chicken breasts that are simple to prepare and easy to cook. Look out for one more last-minute recipe on Monday when I’ll be posting a strawberry salad.
What you’ll need:
5 chicken breasts, trimmed
1/3 cup olive oil
1/3 cup dry white wine
1 1/2 tsp garlic aioli mustard
1 tsp ginger, powdered
1 tsp coriander, dried
1 tsp cumin, dried
Brine the chicken in a plastic bag for about an hour.
Then, combine the oil, wine, mustard, and seasoning in a glass jar and shake well to mix.
Remove the brine from the bag and pour the marinade in over the chicken. Shake to coat the chicken and refrigerate for four hours, turning every hour.
Grill the chicken breasts for about 5-10 minutes per side. Let it rest for 10 minutes, then slice to serve.