Pat Lamey Recipe Reviews (Pg. 1) - Allrecipes.com (19852485)

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Best Marinated Grilled Chicken

Reviewed: Jun. 16, 2011
Excellent flavor, wonderful result. I prepared this marinade the night before and put the marinating chicken breasts in the fridge overnight. I did cut the breasts in half and also separated the tenders to maranade separately. Basically, I had really thick pieces, average thickness and thin (tenders) pieces. I cook each group with different start or end times depending on the event. During my dinner party, I lost track of time and severely overcooked the thicker and average thickness chicken pieces. My digital thermometer showed 190 to 200 degrees by the time I pulled the chicken off of the grill. I like 165 and slightly more. The long marinade soak time saved the meal. The chicken was moist and tender throughout. I was amazed. The only problem I found with the recipe is that it calls for rice wine. At my local grocery, we decided it was 'sake', not rice wine vinegar so I used the sake. I really don't know what was expected. All in all, a 5 star marinade.
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