You are here

Grilled Chicken With Horseradish Marinade

Southern.Crockpot's picture
<p><a href="">Image Credit</a></p>
  Whole boneless skinless chicken breasts 3
  Prepared horseradish 2 Tablespoon
  Vidalia/Other sweet onion 1⁄2 , grated
  Balsamic vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Juniper berries 1⁄2 Teaspoon, crushed
  Chopped fresh rosemary 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Salt To Taste
  Pepper To Taste

Trim any visible fat from the chicken breasts and cut each one in half.
Place them in a shallow baking dish.
In a blender or food processor, puree the horseradish, onions, balsamic vinegar, olive oil, juniper berries, rosemary, and garlic.
Brush the chicken breasts with the horseradish mixture.
Cover and refrigerate for 2 hours.
Turn the chicken over and marinate 2 hours longer.
Light a fire in a charcoal or gas grill.
Remove the breasts from the marinade and dry with paper towels.
Brush with oil and season with salt and pepper.
Grill over a hot fire 3 to 4 minutes on each side, or until opaque throughout.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (12 votes)