This marinade is tangy, fresh, and sweet, and I love that it doesn't use soy sauce, which is so common in chicken marinade recipes. I didn't change a thing, marinated halved breasts overnight, and grilled them. The brown sugar component produces great caramelization when you cook the meat. If you use breasts, be very careful not to overcook--they will dry up in seconds. Test with a thermometer, or your finger, if you have that kind of skill. Also, I recommend reserving the remainder of the marinade, simmering it on the stove, and serving it as a pour-over or dipping sauce.
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This marinade is tangy, fresh, and sweet, and I love that it doesn't use soy sauce, which is...