Rich Chicken Marinade

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"Made this last night and my husband raved over it. Time does not include marinating time."

Original recipe yields 2 servings


  • Serving Size: 1 (207 g)
  • Calories 246.7
  • Total Fat - 4.5 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 96.4 mg
  • Sodium - 1984.1 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 1 g
  • Sugars - 7 g
  • Protein - 37.7 g
  • Calcium - 52.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix all ingredients EXCEPT chicken breasts in a small bowl and stir till well combined.

Step 2

Place chicken breasts in a zip closure plastic bag and pound out the chicken to an even thickness. This helps to tenderize it.

Step 3

Pour marinade over chicken breasts, close zip closure bag and place on a large plate in case of leakage. Squish it around so it all gets coated. Place in the refrigerator, turning occasionally, and let it marinate for at least 4 hours.

Step 4

Take out of the fridge 45 minutes before cooking to take the chill off, or the meat proteins will seize up and get tough.

Step 5

Preheat outdoor grill for at least 10 minutes. Place chicken breasts on grill, with heat on medium-low, so it will cook through but not burn. Turn at about 15 minutes. In the meantime, don't throw out the marinade. Put it in a small saucepan and cook for at least 10 minutes on low heat at a simmer. If it's getting boiled away, just add a little chicken broth. As long as it's cooked for at least 10 minutes, it's safe to eat. I've done this for many years and have never gotten sick. Chicken is done when a meat thermometer reaches 165° F. Remove from grill and let it rest for about 5 minutes. Slice in 1/2" slices and plate. Pour sauce over top.

Step 6

*I use my Very low sodium soy sauce substitute to cut way down on the sodium.

Tips & Variations

No special items needed.

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