I prepare boneless, skinless chicken breast this way weekly and use the leftovers for another meal. They are delectable cold. They travel well. They make a great "meat salad." And the chicken breasts really do taste like grilled chicken: tender, juicy and flavorful!
Marinade choice #2:
1Tablespoon tomato paste
3/4 cups dry red wine like Cabernet
3 Tablespoons dark sesame oil
1 Tablespoons almond butter
2 Tablespoon organic wheat-free tamari sauce
1 Tablespoons chili paste
5 garlic cloves
2 inches fresh ginger
Blend the marinade in blender or use an immersion blender.
If you use another method, make sure that the meat is at least ½ inch off the surface of the pan so that air can circulate underneath the meat, as it would during traditional grilling.