Note from Tish:
If the pieces of chicken are too big, you might want to cut them up before cooking. I recommend GRILLING these for the best results. They make yummy kabobs - I make ours with the chicken, onions, red bell peppers, mushrooms and pineapple. Use the marinade to baste them! Enjoy!
Yields 6 servings:(or roughly 12 kabobs)
1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts
Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. I mix mine around inside the bag a couple of times to make sure it gets all over the chicken.
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.
I serve these with rice and black beans!