Grilled Chicken with Horseradish Marinade
|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|
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.