NASA Space Shuttle Grilled Chicken
This recipe was prepared on Earth by NASA chefs and carried on the last Space Shuttle
mission (STS-135 in July 2011). The recipe is posted on the NASA website (in grams, I
converted it to Cups, Tablespoons and Teaspoons).
4 2/3 pounds (2118g) Chicken breasts, fresh, U.S. Grade A, thin sliced, boneless & skinless, 4 ounces each
1 cup (217g) Extra virgin olive oil
1 cup minus 2 Tbsp (216g) Red wine vinegar, 5% acidity
1/2 cup plus 2 Tbsp (86g) Garlic, refrigerated, chopped, in water
2 Tablespoons (14g) Onion powder
2 Tablespoons (7g) All-purpose Spike seasoning, salt-free, from Modern Products
1 Tablespoon (3g) Thyme, ground
PREPARATION PROCEDURE
Combine olive oil, red wine vinegar, garlic, onion powder, Spike seasoning and thyme in a bowl and mix well. Poke each chicken breast with a fork several times. (Note: This will allow for the marinade to absorb into the chicken.) Lay chicken breasts in a large pan without overlapping (more than one container may be required). Pour marinade over the chicken breasts, cover and hold in the refrigerator for at least 8 hours.
Remove chicken breasts from refrigerator. Preheat grill to 375° F. Place chicken breasts on the grill so that they are not touching. Grill for approximately 4 minutes and turn over. Grill for an additional 4 minutes on the other side. Continue grilling until the internal temperature of the chicken breasts reaches 170° F while turning over as needed. Serve.
Source: NASA website “Special American Meal Planned for Final Space Shuttle Crew”