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Pretty Chicken Marinade
SUBMITTED BY:
TaraNicole
PHOTO BY:
GodivaGirl
"This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken."
RECIPE RATING:
Read Reviews
(151)
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PREP TIME
15 Min
COOK TIME
16 Min
READY IN
4 Hrs 30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves
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DIRECTIONS
In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
Preheat the grill for high heat.
Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on Jul. 2, 2008 by
TaraNicole
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TaraNicole
Jul. 2, 2008
As the creator of this recipe, it is very important to note that this recipe calls for low sodium soy sauce. Don't even bother attempting this if you are using regular soy sauce, it will be too salty. Update 7/2/08: I do not recommend making this recipe on the stove top. The marinade can't cook off enough when trapped in a skillet...stick to the grill!
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36 users found this review helpful
As the creator of this recipe, it is very important to note that this recipe calls for low...
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Reviewed on Feb. 25, 2008 by
K.Jean
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K.Jean
Feb. 25, 2008
Excellent flavor. I made this on Friday during a snow storm and rather than grill outside (hee-hee), I marinated the chicken for 2 hours, then added everything, marinade and all, to a baking dish, covered with aluminum foil and baked in a preheated 350 degree oven for 30 minutes. Half-way through I used a turkey baster to coat chicken and prevent from drying. After 30 minutes, I removed foil for 5 minutes to crisp top. It came out perfect. Thank you!
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17 users found this review helpful
Excellent flavor. I made this on Friday during a snow storm and rather than grill outside...
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Reviewed on Jul. 3, 2008 by
T.B.Estes
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T.B.Estes
Jul. 3, 2008
This marinade is awesome!!! I made a few substitutions and it just couldn't have been better!! Subbed Dijon for Spicy brown mustard, and for the liquid smoke, I used about a Tbsp of Kitchen Bouquet and added a packet of Goya Ham Flavored Seasoning. I allowed the chicken to marinate for about 3-4 hours then grilled/smoked them on a charcoal grill. Absolutely THE best chicken we have ever eaten!! It wasn't salty at all and I even used regular Soy Sauce. I fixed this for my husband and had the chicken ready when he got home. The chicken was grilled and carmel colored and we're fixing it again for the 4th!! Thank you so much for posting this recipe!
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15 users found this review helpful
This marinade is awesome!!! I made a few substitutions and it just couldn't have been better!!...
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Reviewed on Aug. 27, 2005 by
Valerie's Kitchen
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Valerie's Kitchen
Aug. 27, 2005
I used bone-in breasts and drumsticks. I substituted Dijon for the spicy brown mustard and in addition to all the other ingredients I added about 2 tablespoons of chili garlic sauce (asian food aisle). The result was amazing. The taste of the marinade really soaks into the chicken and gives it a nice caramel color after grilling. Will make often. Thanks for this one.
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11 users found this review helpful
I used bone-in breasts and drumsticks. I substituted Dijon for the spicy brown mustard and in...
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Reviewed on Jul. 5, 2008 by
CathyEm
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CathyEm
Jul. 5, 2008
DH and I LOVED this marinade recipe! It has just the right flavors...and I followed the recipe to a "T"! I cooked the chicken on the grill until it was 165 F internal on my stem thermometer... moist, JUICY, full of flavor and perfectly cooked through. (BTW, the ONLY reason that chicken, esp. breasts are DRY is because they are OVERCOOKED.) DH commented several times during dinner how much he liked the flavor of this chicken! I used regular old Kikkoman soy sauce and it was just fine... I served this with my own published recipe "Mediterranean Bean Salad" and it was a perfect combination! Thanks for the recipe!
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7 users found this review helpful
DH and I LOVED this marinade recipe! It has just the right flavors...and I followed the...
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Reviewed on Jun. 16, 2008 by
Irish Gal
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Irish Gal
Jun. 16, 2008
This was a hit on Father's Day. I skewered boneless skinless chicken tenderloins and threw them on the grill! I was worried that they were going to taste to strong because of the golden brown color but they were great! Not too salty and the liquid smoke was a great touch!
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7 users found this review helpful
This was a hit on Father's Day. I skewered boneless skinless chicken tenderloins and threw...
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Reviewed on Jul. 3, 2008 by Bagmeister
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Bagmeister
Jul. 3, 2008
Liquid Smoke is found on the same shelf as any steak marinade. It gives marinades that smoky flavor you get when grilling with wood. It's potent, so a little goes a long way. Right after placing the chicken on the grill, cover with lid. Will help seal that smoky taste into the meat and also helps cook the chicken through without drying out the meat.
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5 users found this review helpful
Liquid Smoke is found on the same shelf as any steak marinade. It gives marinades that smoky...
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Reviewed on Jun. 10, 2008 by
SMCCORMICK
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SMCCORMICK
Jun. 10, 2008
I used this to marinate chicken breasts for about 7 hours before grilling. They were so juicy and tasted great! I cut down the soy sauce just a little and thought it was perfect. Will definitely use this again.
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5 users found this review helpful
I used this to marinate chicken breasts for about 7 hours before grilling. They were so juicy...
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Reviewed on Aug. 6, 2007 by lgilli
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lgilli
Aug. 6, 2007
Nice blend of flavors. This will become a regular in our house. I did marinate the chicken for over 6 hours and did not find that the lemon started to cook the chicken. I use many marinades that take 24 hours and contain lemon and have never had any adverse effect on the meat. Thanks TaraNicole!
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5 users found this review helpful
Nice blend of flavors. This will become a regular in our house. I did marinate the chicken for...
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