Photo: Marinated Chicken Breasts Recipe
Ingredients
- 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
- 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
- 1 to 2 tablespoons mustard, whole grain or Dijon
- 1 to 2 teaspoon garlic or onion powder, optional
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast, each about 6 ounces
Directions
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
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By kim2027
on May 10, 2012
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Maybe I did something wrong but the cider vinegar, which I usually love, was pretty strong. It was decent and easy but not something I'd try again.
By slosher
on April 28, 2012
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Wow, turned out great.
I used whole grain mustard, cider vinegar, fresh rosemary, garlic powder and a couple other pinches of seasoning I grabbed from the spice rack and threw a few frozen chicken breasts in a bag with the marinade and let them defrost/marinade for the next 24 hours. I would have preferred to use a griddle pan but didn't have one so I cooked it in the oven at 350 F for 30 min and it turn out amazingly tasty and juicy.
Will definitely use this recipe again
By sweet genius #1
on April 24, 2012
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Tasty! What do you think?
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