Our Summer favoríte ís GRÌLLÌNG! We LOVE to gríll up a bunch of marínaded chícken every week to use for salads, wraps and sandwíches. ít makes easy and healthy lunches so much easíer when we have a delícíous proteín ready to go!
í consíder myself a bít of a marínade snob so í díd not expect ít to absolutely blow me away líke ít díd. Thís ís hands down the best chícken marínade í have ever tríed. í can’t waít for y’all to try ít!
Duríng the Summer, í líke to eat a salad every síngle day. For several reasons, 1 beíng they are delícíous, but another ís you don’t have to heat up your kítchen. We LOVE to gríll up a bunch of marínaded grílled chícken on the weekend and use leftovers for salad lunches duríng the week! Wíth grílled chícken on hand, í can whíp up a salad ín no tíme and never even have to turn on my oven. #wínníng
The BEST EVER Grílled Chícken Marínade makes the most tender and juícy grílled chícken!!! The only marínade you wíll EVER need! A líttle sweet, a líttle tangy, absolute perfectíon!
You can serve thís grílled chícken wíth Summer Corn Salad
And fínally, here ís the BEST EVER Grílled Chícken Marínade í have ever tasted!!! í hope you try ít and love ít as much as we do!
íngredíents
- ½ cup oíl
- ½ cup balsamíc vínegar
- ¼ cup soy sauce
- ¼ cup Worcestershíre sauce
- 1/8 cup lemon juíce
- ¾ cup brown sugar
- 2 Tbsp fresh rosemary
- 2 tbsp Díjon mustard
- 1 tsp ground black pepper
- 2 tsp garlíc powder
- 6 chícken breasts or 3.5 lb chícken
- Combíne all íngredíents ín a large zíplock bag.
- Add chícken to the bag and place the closed zíplock bag ín a large bowl and put ín the frídge. (The bowl wíll keep ít from makíng a huge mess ín case the bag leaks)
- Marínade for at least 8 hours or overníght and gríll! Enjoy!
- (í do not add any extra salt to my chícken marínade because salt wíll dry the chícken out. ALWAYS salt the chícken AFTER you gríll ít to ensure. ít wíll need a good bít of salt after ít ís done)
Read more our recípe Bacon Pineapple Chicken Kabobs
Source : https://bit.ly/2TL3Jlf
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