Summer time is here and that means it's time to break out the grill.  This recipe, from the Culinary Institute of America, involves a bit of work but the end result is worth it.  If you're planning on making this for guests you'll want to make the black bean sauce the night before.  That way you can spend time with your company instead of futzing around in the kitchen.

Ingredients:

• Marinade:
• 8 fl oz apple cider
• 1 fl oz cider vinegar
• 1/2 oz minced shallots
• 1 tsp minced garlic
• 1 tsp cracked black peppercorns 
• Chicken:
• 10 chicken breasts, boneles, skin on
• 1 tbsp salt
• 1 1/2 tsp ground black pepper
• 16 fl oz barbecue sauce
• 20 fl oz Black Bean Sauce, warm

Instructions:

1. Combine all trhe ingredients for the marinade.
2. And the chick and turn to coat evenly.
3. Marin ate the chicken in the refrigerator for 1 to 2 hours.
4. Preheat the grill or broiler to 400F.
5. Allow any excess marinade to drain from the chicken before grilling or broiling. 
   
6. Season with salt and pepper.
7. Place chicken presentation side downon the grill or broiler rods.
8. Grill or broil undisturbed for about 2 minutes.
9. Give each breast a quater turn and cook for an addtional minute or so to acheive grill marks.
10. Brush with the barbecue sauce and turn the chicken over.
11. Continue to cook the chicken, brushing with a light coat of barbecue sauce periodically until the chicken is cooked through, 6 to 8 minutes (165F).
12. Serve the chicken on heated plates with the Black Bean Sauce

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.