- 1 cup olive oil or vegetable oil
- 1 cup white grape juice
- 1 cup soy sauce
- 1 cup chopped green onions
- 1/3 cup sesame seeds, toasted
- 2 tablespoons ground mustard
- 1 1/2 teaspoons ground ginger
- 2 teaspoons pepper
- 8 cloves garlic, minced
- 12 boneless, skinless chicken breast halves
- In a large resealable plastic bag, combine the first nine ingredients. Remove 1/2 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
- Drain and discard marinade from chicken. Grill, covered, over medium heat for 6 minutes. Turn and cook 6-8 minutes longer or until met juices run clear, basting occasionally with the reserved marinade.