Grilled Chicken Breasts

Ingredients

Chicken and marinade

• About 1 kg chicken breasts, halved
• 1/4 cup olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tsp each of garlic powder, nutmeg, cinnamon, chicken seasoning and black pepper
• 3 garlic cloves, crushed
• 2 tbsp lemon juice
• 1/4 cup red vinegar
• 1 tsp ketchup
• 1 tsp mayonnaise
• 1 tsp curry mustard (or regular or Dijon mustard)
• Salt and black pepper for sprinkling
• Butter

Vegetables for serving

• Mushrooms
• Carrots
• Bell pepper
• Broccoli
• Butter, olive oil, salt, black pepper and oregano

Method

1. Halve the chicken breasts so they are thin. Mix the marinade in a glass bowl, add the chicken and refrigerate at least 4 hours.
2. Heat a gas grill (or a grill pan with low sides) until very hot. Add the chicken without moving it until the cooked color passes the halfway point, sprinkle with salt and black pepper, flip, add a little butter and let it brown. You can tilt the pan slightly over the flame for a grilled flavor. Make sure it is cooked through but still juicy, then transfer to a plate and cover with foil.
3. On the same grill, add a little butter and olive oil, then the vegetables with salt, black pepper and oregano. Once colored, flip. Serve with barbecue, ranch or garlic sauce, and pour any remaining oil over the chicken for extra flavor.