Ingredients
-
1/4
-
3
-
3
-
1
-
1/2
-
1/2
-
1 1/2
-
6
-
-
6
-
-
-
-
-
Directions
Amazing Chicken Marinade, This recipe came from Allrecipes Ruth Crickmer. My whole family loved it even though it cooked too fast. The original recipe said ‘high heat’ on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We’ll turn down the heat next time for texture, but this is a keeper in our home!, I did not care for this. It tasted like tangy weirdly sweet mustard. It was edible but won’t make again., The marinade itself is perfect. Don’t change anything. Marinade all day or overnight. I haven’t come across anything better and neither has anyone I’ve cooked it for or shared it with. Every time someone tells me ahead of time that they already have a chicken marinade and will never change, I laugh inside. They always switch to this one once they have tried it. I recommend using boneless skinless chicken thighs because boneless chicken breasts tend to dry out when grilled. Cook extra so that the next day you can heat up a thigh to make a chicken sandwich for lunch. Use a nice bun, leaf lettuce, and a tablespoon or so of freshly made pico de gallo on top. Nothing else. Give it a try. You will be amazed how well these flavors combine. Unless you hate cilantro and pico de gallo in general, you will be hooked.
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Steps
|
1
Done
|
In a Large, Non-Reactive Container, Whisk Together Ingredients Beginning With Cider Vinegar Through Salt. |
|
2
Done
|
Then Whisk in Olive Oil and Pepper. |
|
3
Done
|
Place Chicken in the Mixture. |
|
4
Done
|
Cover and Marinate Chicken in the Fridge 8 Hours or Overnight. |
|
5
Done
|
Remove Chicken from Marinade Just Before You Turn on Your Grill or Broiler to Let Come Up a Few Degrees. |
|
6
Done
|
Discard Marinade. |
|
7
Done
|
Lightly Oil Your Grill or Broiler Pan. |
|
8
Done
|
Grill or Broil About 10 Minutes Per Side. |
