Grilled chicken in barbecue marinade

• 4 chicken fillets
• 1 dl tomato ketchup
• 4 tbsp. olive oil
• 3 tbsp. balsamic vinegar
• 2 tbsp. stock vinegar
• 3 cloves garlic
• 4 tbsp. Brown sugar
• 2 tsp. steadily rose paprika
• 1 / 2 tsp. granulated chili
• 1 / 2 tsp. bruised ginger
• 1 / 2 tsp. ground coriander

Chicken Fillets Rinse thoroughly in cold water. Cuts them where necessary to prevent and tendons and dry them thoroughly.

For marinade stir ketchup, olive oil and two kinds of vinegar together in a bowl with a uniform mass. Pressed garlic cloves and add. Then add brown sugar. Stir well and then come the spices in. marinade should ideally rest for approx. 1 hour before use.

Chicken Fillets can be brushed with the marinade just before they are required on the grill, or can they brushed two to three hours before and place in refrigerator.

When grill is ready down the fillets on the grill and fry well on both sides. It is very important to always be fried chicken.

Server if necessary. with fresh salad and bread.

/ Bon Appetit