Navigation List

Monday, January 13, 2020

MUSTARD CHICKEN MARINADE

MUSTARD CHICKEN MARINADE

My husband Paul brought home a large pack of split chicken breasts the other day.  I take large packages of chicken, beef or pork and break them down into what we’ll use for dinners and freeze them. However, I kept a couple of chicken breasts out to try this marinade. I deboned the split breasts so I would have boneless breasts to marinate and grill.




  • 1/4 cup white vinegar
  • 3 Tablespoons Spicy Brown Mustard
  • 3 cloves garlic minced
  • 1 lemon plus half lemon, juiced
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons salt
  • 6 Tablespoons olive oil
  • Black pepper to taste
  • 6 boneless skinless chicken breast halves

Instructions

  • In a large size glass bowl ( no not use metal bowls) whisk together ingredients beginning with the white vinegar down to the salt. Whisk in the olive oil and pepper. Place the chicken breast in the glass bowl with the marinade, cover and refrigerate for 8 hours or overnight.
  • Remove chicken from marinade, discard marinade. Turn your grill on and lightly oil it. Grill about 10 minutes per side.





MUSTARD CHICKEN MARINADE
4/ 5
Oleh