Chicken Marinade

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Balsamic vinegar

  ½ cup or 128g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Worcestershire sauce

  4 tbsp or 68g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Garlic powder

  Spices

  2 tsp or 6g

Directions

1. 1. Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later. 2. Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.) 3. Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
2. TO COOK CHICKEN: 1. Preheat grill to medium high heat and lightly oil the grates. 2. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. 3. Baste the chicken occasionally with the reserved marinade. 4. Once the chicken has reached 165°F, remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
3. TO CREATE MEAL: 1. add rice and veggies on the side :)

Similar Foods

• Grilled Chicken with Lemon Yogurt Garlic Marinade
• Turkey Tenderloins and Rosemary Potatoes with 8 hour marinade
• Overnight-Marinated Baked Chipotle Chicken
• Greek Marinated Chicken