VERY VERY good I baked(no grill), made only 1/2 recipe of the marinade, but used the full 2 ½ lbs of chix (glad I did b/c all wanted leftovers!). I cut each breast half in 4 pieces b/c they were huge & was concerned about them getting done. I marinated in a pyrex casserole covered w/foil for 1½ hrs. Even though I made a 1/2 recipe of the marinade I used only 1/2 of that (so abt 1/4 orig recipe). Drizzled it on top turned them over a couple of times to make sure they were covered and sitting in it. Prehtd to 350, took dish straight from frig to oven and cooked it 15 min, then quickly turned the pieces over (inspecting how much longer they needed to cook) & added some sweet potato chunks & baby carrots around the edges of the pan. Put back in oven & cooked 15 more min. covered. Took out, turned pieces again in sauce (vegs incl.) left foil off, cooked an addtl 5 min (yes, lg breasts). Then turned oven off leaving them in 'til ready to eat….abt 15 more min. Wish I’d made rice to soak up the sauce it made…next time. For anyone worried about the raw chicken/ marinade/ cooking thing: b/c it was a preheated oven & cooked over 30 min, the marinade simmers & reaches a temp hot enough to kill bacteria– in fact it simmers most of the time its cooking so it’s very safe. If the chicken is done all the way through they’re both safe. Only minus to recipe is waaay too much marinade. Too good to remove a star, just be aware - if you make extra, keep away from raw ckn & use it later
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VERY VERY good I baked(no grill), made only 1/2 recipe of the marinade, but used the full 2 ½...