Wednesday, August 29, 2012

Basil Chicken Marinade

Chicken is a great source of protein! I love this recipe because the marinade allows the chicken to hold its moisture when cooking! For those of you that have been reading my blog for over a year now, I posted this recipe last August but I am updating the pictures! The recipe hasn't changed and it is still just as good! This is one of my all time favorite marinades.
1/2 cup light soy sauce
1/4 cup vegetable oil (canola)
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp dried basil (double the amount if using fresh basil, the more the merrier)
1/2 tsp garlic powder
1/4 tsp black pepper
Boneless, skinless chicken breasts (at least 4)
Combine all of the above ingredients in a small dish and mix together.
Place your chicken breasts in a ziplock bag and pour the mixture over it. Marinate overnight.
*I like to put the bag of marinated chicken in a glass bowl just in case the ziplock leaks.
You can marinate for two days if the chicken breasts are thick. Grill chicken until the juices run clear but be sure to not overcook!
My husband heated the grill to 300-350 degrees. He cooked the chicken for 10 minutes on one side then flipped it over and cooked it for another 5 minutes. Remember, all grills are different and depending on the size of your chicken, your time may vary. This is just a guideline.
Other Hints:
You can actually cut your chicken breasts in half if they are too thick. You can also use a meat tenderizer and pound your chicken to about 1/4" thick. Either way, it will cut down your cooking time and ensure you cook the chicken all the way through.
Do not use a metal container to marinate the chicken in.
Grilled chicken breasts are great for eating plain, cut into strips for a grilled chicken salad, or for a grilled chicken breast sandwich!! Pin It


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