Ingredients:
2 cloves garlic, crushed
2 Tbsp. Balsamic vinegar
juice of 1/2 a lime
juice of 1/2 a lemon
1/3 cup light brown sugar
2 Tbsp. mustard (regular or dijon)
1/3 cup honey
1 tsp. salt
1/2 tsp. black pepper
4 Tbsp. olive oil
8 chicken tenderloins
Directions:
In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, salt and pepper. Whisk in the olive oil. Reserve two portions of the mixture for basting and dipping. Then add the chicken to the dish and turn it to coat. Marinade the chicken for at least 2 hours.
Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze.
Vermicelli Rice
Ingredients:
1/3 cup butter
1 1/2 cups vermicelli noodles, broken into small pieces
1 1/4 cups rice
2 cans of chicken broth
1/4 cup water
chicken flavoring to season
Directions:
Melt the butter in a 2 quart sauce pan. Stir in the vermicelli noodles and cook until they turn golden brown. Add in rice, chicken broth, water and seasoning. Bring to a boil, cover and simmer for 30 minutes.
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