4 chicken breast, boneless/skinless
¼ cup white vinegar
¼ cup cooking oil
¼ cup soy sauce
2 tbs lime juice
1 tbs lemon juice
¼ cup cooking sherry
2 tbs ground mustard
2 tsp honey
1 tbs garlic, minced
¼ cup brown sugar
2 tbs lemon pepper
1 tsp dried oregano
1 tsp dried rosemary
salt to taste
In a nonreactive bowl whisk together vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard and honey. Stir in garlic, brown sugar, lemon pepper, oregano, rosemary and salt. Place chicken in a large zip lock bag, add mixture and marinate in the refrigerator for at least 8 hours, overnight is better. Preheat grill to a medium high heat. Oil and place chicken on grill, discard marinade. Cook until no longer pink and juices run clear or an internal temperature of at least 165º.
¼ cup white vinegar
¼ cup cooking oil
¼ cup soy sauce
2 tbs lime juice
1 tbs lemon juice
¼ cup cooking sherry
2 tbs ground mustard
2 tsp honey
1 tbs garlic, minced
¼ cup brown sugar
2 tbs lemon pepper
1 tsp dried oregano
1 tsp dried rosemary
salt to taste
In a nonreactive bowl whisk together vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard and honey. Stir in garlic, brown sugar, lemon pepper, oregano, rosemary and salt. Place chicken in a large zip lock bag, add mixture and marinate in the refrigerator for at least 8 hours, overnight is better. Preheat grill to a medium high heat. Oil and place chicken on grill, discard marinade. Cook until no longer pink and juices run clear or an internal temperature of at least 165º.
