- 1 pound chicken breasts, no skin
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon orange extract
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 1/4 cup canola oil
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Splenda®
- In a small non-metallic bowl, add the vinegar, lemon juice, lime juice, lemon pepper, orange extract, cumin, chili powder, allspice and a pinch of salt. Vigorously whisk the vinaigrette while you (or a helper) slowly add the canola oil. (This can also be done in a food processor).
- Rinse chicken and pierce deeply several times with a fork or knife. In a baggie pour 1/2 of the vinaigrette (reserve the remainder) and add the skinless chicken pieces. Squish it around to get the pieces coated. Do this every 5 minutes for 15 or 20 minutes. Discard marinade.
- With the reserved vinaigrette add 2 Tbsp of water, mustard and Splenda. This will be used as the basting sauce.
- Meanwhile prepare your grill; just fire up one side of the grill. Over a medium-high heat, sear the chicken pieces on both sides. About 2 minutes per side with the lid up. Then move the chicken to the non-heated side of the grill, close the lid and cook for about 30 minutes. With a spoon or basting brush start basting chicken after about 10 minutes and then continue every 5 minutes or so until done.