"This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do." — Laura
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dry white wine
dried Italian-style seasoning
grated fresh ginger root
ground black pepper
skinless, boneless chicken breast halves - cut into strips
I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.
This was pretty good. I marinated skinless, boneless chicken breasts over night. I don't have a barbecue so I baked them in a glass dish, in the marinade, at 425 degrees for 30 min. My chicken was a tad dry. I probably should have baked 5-10 min. less. I think this would've tasted better if I'd had a barbecue to use. The recipe does not make much marinade and I barely had enough to cover 2 chicken breasts. The lemon flavor really came through. I'll make this again.
This marinade has a really delicious herb flavor. I pounded 4 boneless chicken breasts down to 1/2 inch thick. I used low sodium soy, olive oil instead of vegetable and powedered ginger. I let this marinate all day. I thought it would have an oriental flair, but it had more of an italian herb flavor that was wonderful and looked great on the plate!
I found this recipe about 3 years ago and have used it to feed my family as well as a 50 person BBQ. I have used it with kabobs and breasts. I use olive oil instead of the suggested vegetable oil but if you stick with the main ingredients you will be fine. MOST IMPORTANT is the longer you marinade the better!!! I prefer it to be overnight so the flavor is full and completely through the meat. you can also do with fish just don't marinade longer than 4 hours as the acids in the soy and lemon will begin to cook the fish.
Excellent marinade! I made kabobs with chicken tenders, cherry tomatoes, mushrooms, and sliced corn cobs. I marinated for about 4 hours and then basted on the grill. I could see using this marinade for lots of things...Great recipe!
BEST ever! I have made this a few times now, and it is always requested when we have cook-outs. You do have to watch the soy sauce though, for salt content. You certainly don't want to add more salt to the recipe. Totally yummy!
I found this recipe to have a nice flavour however it was too salty. I marinated the chicken for 24 hours so next time I will either marinate it for 12 hours only or reduce the amount of soy sauce and increase the wine & lemon juice. It has potential to be great but isn't there yet!
My famly loved this recipe there were no left overs. I let it marinate over night, was very tender, juicy and lots of flavor. Will defintly make again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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