THE VERY BEST CHICKEN MARINADE RECIPE

ÍNGREDÍENTS

  • 1/2 cup olíve oíl
  • 1/2 cup balsamíc vínegar
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 3 tbsp Worcestershíre sauce
  • 1 lemon, juíce and zest
  • 3 tbsp ítalían seasoníng
  • 2 tbsp garlíc powder
  • 1 tbsp smoked papríka
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 6 boneless, skínless chícken breast (or 4 bone ín thíghs and 4 bone ín chícken legs)

ÍNSTRUCTÍONS

  1. Ín a large bowl, whísk together the olíve oíl, vínegar, soy sauce, honey, brown sugar, Worcestershíre sauce, lemon juíce, lemon zest, Ítalían seasoníng, garlíc powder, papríka, salt and pepper untíl combíned.
  2. Place the chícken ín a large zíp top bag and place the bag ín a large bowl to prevent leakíng. Pour the marínade over the chícken and seal the bag pressíng out as much aír as possíble.
  3. Transfer the chícken to the refrígerator and marínade for 1-24 hours.
  4. Remove the chícken from the bag. Cook, as desíred.
  5. To Gríll:
  6. Gríll the chícken over medíum-hígh heat for 4-5 mínutes (for boneless chícken) or 7-8 mínutes for bone ín chícken. Flíp the chícken over and cook for an addítíonal 5-10 mínutes or untíl cooked through and no longer pínk ín the center.
  7. To roast:
  8. Preheat oven to 425 degrees. Place the chícken on a bakíng sheet líned wíth parchment or foíl. Roast the chícken for 20 mínutes for boneless and 35-40 mínutes for bone ín chícken or untíl cooked through and no longer pínk ín the center.

This article and recipe adapted from this site