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Beef or Chicken Marinade

Reviewed: Dec. 15, 2011
Hokay, so normally I am terrible at making chicken -- baking, grilling, stovetop, you name it and I've botched it. The chicken always turned out dry and flavorless...that is, until I tried this recipe. I followed pretty much every single step to a "t", except the part about oil -- I've been trying to cook/eat healthier (otherwise I would've hauled my lazy bum over to the school cafeteria), and cut down the oil to 1/2 cup. In a spurt of wannabe cooking creativity, I used 1/4 cup olive oil and 1/4 cup *DARK SESAME OIL*. After marinating my 2 lbs of chicken overnight and panicking because I thought I overused the sesame oil and it was gonna set my oven on fire (thankfully, smoke point of sesame oil is decently high, despite it not intended for baking), the chicken turned out AMAZING. Now I have enough chicken for 7 more meals, though I'll probably regain my frosh 15 thanks to this recipe. FYI -- I had enough marinade to use on 3 lbs of skinless chicken breasts.
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