Believing the Unbelievable

Don't you hate it when everybody loves something, so you get all excited about trying it, then end up quite underwhelmed? That's what happened tonight. Lots of people have been raving about Lee Bailey's Unbelievable Chicken. It sounded promising. The chicken marinates overnight in a blend of cider vinegar, coarse ground mustard, garlic, lime, lemon, brown sugar, olive oil. Sounds delicious. It wasn't bad--but it wasn't great, either. What the marinade did do--in spades--was result in a fabulously moist grilled chicken breast. I'll give it that. Beyond that, the flavor didn't really seep into the meat like I thought it would. If I were to make this again (which I probably won't), I think I'd try boiling the marinade for 8 minutes or so--enough to make it safe, and to reduce it enough to make a sauce.

On the other hand, if you're looking for a good, moist grilled chicken for multiple uses, this would work. You could easily make a double batch and freeze the meat in individual or family portions. It is innocuous enough to work on a salad or in a casserole, even as the chicken in chicken tacos. So maybe I will make it again--just to put some in the freezer.

Since I never did any real grocery shopping, I just pulled a couple of frozen portions of the Broccoli and Rice Casserole out of the freezer and stuck it in the microwave while the chicken was on the grill. I didn't even take pictures. All the food was beige. And you've seen grilled chicken before, right? And since I ditched the grocery store, I don't even have any herbs or green onions--or anything--to garnish with. So, that's all for tonight. Hopefully, tomorrow's dinner will be a little more exciting. It's the mystery kebab. Check back to see!

Unbelievable Chicken

Copyright: Lee Bailey

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

DIRECTIONS: 1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.2. Preheat an outdoor grill for high heat.3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.