This recipe is from the Birmingham Junior League cookbook, Tables of Content. Like I mentioned earlier, I love Junior League cook books and this one has some great recipes. From my notes in the margins I made this recipe first back in February of 2007 but then I forgot about it until now. I hate that I forgot about it because it is really good!!
Mustard and Brown Sugar Chicken
6 boneless, skinless chicken brea sts
1/2 cup packed brown sugar
6 tablespoons olive oil
1/4 cup cider vinegar
2 garlic cloves, crushed
3 tablespoons coarse grain mustard (like Maile mustard)
2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste
Hot cooked Rice (or I served this with the Smashed Potatoes!)
6 boneless, skinless chicken brea sts
1/2 cup packed brown sugar
6 tablespoons olive oil
1/4 cup cider vinegar
2 garlic cloves, crushed
3 tablespoons coarse grain mustard (like Maile mustard)
2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste
Hot cooked Rice (or I served this with the Smashed Potatoes!)
Arrange the chicken in a single layer in a baking dish. Mix the brown sugar, olive oil, vinegar, coarse grain mustard, lime juice, lemon juice, salt, and pepper in a bowl and pour over the chicken, turning to coat. Marinate, covered, in the refrigerator for 4 hours, turning occasionally.
Preheat the oven to 350 degrees. Bake the chicken in the marinade for 40 minutes. Spoon the hot cooked rice onto a serving platter and top with the chicken. Drizzle with the hot marinade.
