Recipe by margie12
"A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair."
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boneless, skinless chicken breast halves
This was just wonderful! We all loved it. Here's an easy way to save time: I made the marinade and cut up chicken for kabobs. Then I mixed the two and froze it in a zip lock bag. I took it out the day before and let it defrost in the fridge. We grilled it and it was fabulous!
We found this to be very boring. Not enough seasonings to accent the soy/oil.
Fabulous marinade for chicken that definitely has an Oriental flair to it! However, I do think the proportions of soy sauce and veg. oil are a bit too much. I used 1/2 cup of low sodium soy sauce and 2 Tbsp. of sesame oil. I also added a Tbsp. of rice wine vinegar. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 8 hours. It had a wonderful flavor and went great with a side of rice!
Excellent! I didn't have a full cup of soy sauce, so I used 1/2 c. soy and 1/2 cup teriaki. It was fantastic. A quick marinade with ingredients that are always on hand!
This was a nice quick and easy meal. The only reason I'm not giving it five stars is because I thought the saltiness was overwelming from the soy sauce. Next time I'll try the reduced sodium soy sauce. Otherwise, great recipe and I'll probably make it again.
This is a wonderful marinade! I cut back a little on the oil and boiled the remaining marinade to make a sauce. I used the sauce over noodles with stirfried snow peas, garlic and red pepper. Would be a great marinade for veggies and pork. Delicious!
Came out salty due to I left it to marinate more than 24 hours. Came out flavorful, will probably cut the soy sauce in 1/2 next time or use a light soy sauce.
Really simple and just great! I used less oil and used cognac instead of sherry.
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