Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1/3c red-wine vinegar
1 T Dijon mustard
1 T reduced-sodium
Worcestershire sauce
1 clove garlic, crushed
1 T chopped fresh parsley
1/4t ground black pepper
1 bay leaf, broken in half

Method :

In a small bowl, whisk together the vinegar, mustard, Worcestershire
sauce, garlic, parsley, and pepper. Add the bay leaf.
Pour the marinade over 1 lb beef, pork, or lamb in a heavy-duty
resealable plastic bag or glass or ceramic baking dish. Seal or cover
and refrigerate, turning occasionally. For meat that is cut into small
pieces, refrigerate for 1 hour before cooking. For meat in one large
piece, refrigerate for up to 3 hours before cooking. After marinating is
complete, remove and discard the bay leaf.
Variations
Citrus Herb Marinade for Meat: Omit the mustard and
Worcestershire sauce. Replace the vinegar with 3 tablespoons
orange juice and 3 tablespoons lemon juice. Add 1 tablespoon
chopped fresh rosemary, cilantro, tarragon, or thyme.
Tropical Spice Marinade for Meat: Omit the mustard, Worcestershire
sauce, parsley, and bay leaf. Replace the vinegar with pineapple
juice, apple cider, or apricot nectar. Add 1 teaspoon ground cumin,
1/2 teaspoon ground coriander, 1/4 teaspoon ground ginger, and a
pinch of allspice.

Basic Meat Marinade is ready. Do you like it? Please tell us.

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1 lbs boneless, skinless
turkey breast
1/4c Dijon mustard
1/2 Freshly ground black
1/2 pepper (optional)
1/4c orange juice
2 t Worcestershire sauce
1 clove garlic, minced or t garlic powder

Method :

In a shallow baking dish, brush both sides of the turkey with
the mustard and sprinkle with the pepper. In a small bowl, mix
the orange juice, Worcestershire sauce, and garlic. Pour half of
the orange mixture over the turkey. Turn the turkey to coat
evenly. Cover; marinate in the refrigerator for 30 minutes.
Coat the grill rack with cooking spray. Grill the turkey over
medium heat, turning occasionally and brushing with the
remaining orange juice mixture, for about 30 minutes or until
cooked through. Let stand for 5 minutes. Cut across grain into
thin diagonal slices.

Grilled Turkey Steak is ready. Do you like it? Please tell us.

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1 c reduced-fat chicken broth
6 T frozen pineapple juice concentrate, thawed
1 T coarse-grained Dijon mustard
1 clove garlic, minced
1 t minced fresh rosemary
or 1/2t dried

1 t mustard powder
Dash of ground red pepper
1 T honey
4 boneless, skinless chicken breast halves

Method :

In a small saucepan, boil the chicken broth over medium-high
heat until it is reduced to 1/4 cup. Add the juice, mustard,
garlic, rosemary, mustard powder, red pepper, and honey. Bring
to a boil; reduce heat to low and simmer for 5 minutes, stirring
occasionally. Remove from the heat. Use immediately or
refrigerate until ready to use.
Coat the grill rack with cooking spray. Preheat the grill on
medium-high heat for 10 minutes. Grill the chicken for 4
minutes. Turn; grill for 1 minute. Brush with the pineapplemustard
glaze. Continue grilling, brushing occasionally with the
glaze, until the chicken is no longer pink inside (test with a
sharp knife).

Chicken with Pineapple-Mustard Glaze is ready. Do you like it? Please tell us.

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1/4c balsamic vinegar
2 t olive oil
1 t minced garlic
1/2t dried rosemary, crushed
1/2t coarsely ground black pepper
1/2t dried oregano
4 boneless, skinless chicken breast halves
2 red potatoes, quartered lengthwise and cooked
2 red onions, cut into 6 wedges
1 sweet yellow pepper, cut into 2″ strips
1 sweet red pepper, cut into 2″ strips

Method :

In a shallow baking dish, combine the vinegar, oil, garlic,
rosemary, oregano, and pepper. Add the chicken, turning to
coat with the marinade. Cover the chicken and refrigerate for at
least 30 minutes.
Add the potatoes, onions and peppers to the marinade.
Coat the grill rack with cooking spray. Preheat the grill on
medium heat for 10 minutes. Arrange the chicken and
vegetables on the grill, reserving the marinade. Cook, turning
the chicken and vegetables occasionally and brushing with the
reserved marinade, until the chicken is no longer pink inside
(test with a sharp knife) and the vegetables are tender.

Balsamic Grilled Chicken is ready. Do you like it? Please tell us.

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1/4c chili sauce
2 T reduced-sodium ketchup
1 T honey
1 T red-wine vinegar
1 t ground ginger
1 t Dijon mustard
3/4t ground black pepper
1/4t garlic powder
1/4t ground red pepper
4 boneless, skinless chicken breast halves

Video :

Click here to view the embedded video.

Method :

In a small saucepan, combine the chili sauce, ketchup, honey,
vinegar, ginger, mustard, black pepper, garlic powder, and red
pepper. Bring to a boil over medium heat. Remove from the
heat and set aside.
Grill the chicken about 4″ from medium heat for 5 minutes.
Turn, brush with the sauce and grill for 5 to 10 minutes, or until
the chicken is no longer pink inside (test with a sharp knife).
Brush the other side with the remaining sauce before serving.

Zesty Barbecued Chicken Breasts is ready. Do you like it? Please tell us.