Recipe From
Kinsley Family Cookbook, Frank Garrison
Ingredients
- 4 boneless chicken breasts
- 8 oz. can tomato sauce
- 1/2 cup olive oil
- 1/2 cup orange juice
- 1/4 cup vinegar
- 1 1/2 tsp. oregano
- 1 tsp. salt
- 6 peppercorns
- 1 clove garlic
Baste
- 1/4 cup honey
- 1/2 tsp. dried mustard
Instructions
- In a large bowl combine all of the ingredients together, except the honey and dried mustard, into a marinade.
- Add the chicken and cover or transfer into a large Zip-lock bag. Refrigerate for 2 hours.
- If baking, preheat the oven to 425 degrees. If grilling, prepare the grill for indirect grilling.
- Add the chicken to the grill or oven and cook until the chicken reaches an internal temperature of 165 degrees, rotating it half way through. Throughout the cooking process, baste the chicken with the honey mixture on all sides.
- Garnish with fresh chopped parsley
Serves
5
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