Vinegar Grilled Chicken

1

of 65

Rating: 5 stars

I made a few changes but first let me say THIS WAS DELICIOUS ! ! ! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce rather of Worcestershire and it was fine. I replaced the butter with olive anoint besides with no problems and less fatten. now the big switch, I baked preferably than grilled the chicken and used bone-in breasts which I think are juicier and are besides more economic. I lined a looking glass baking dish with foil for easy clean up. I marinated the breasts for a full moon day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the thwart and baked for another fifteen minutes. once I removed the foil, I basted the breasts frequently. After 15 minutes and when they tested as closely done with a meat thermometer, I broiled them for about five minutes to brown and crisp the bark. These were SO juice and SO tender that my husband could n’t stop raving about them. And wow did they smell good ! next prison term I may try them on the grillroom but baking works REALLY well. This is decidedly a custodian ! I served them with couscous with fresh chop tomatoes added when I fluffed it. A big strike ! helpful ( 67 )

Rating: 4 stars

Hubs and I both enjoyed this and I was surprised he did, given he is always against any kind of marinades ( I did it while he was working before he had a chance to object ). personally, I prefer the room he broadly grills chicken ( I think it ‘s his secret ) but it was fun to try something different. I used olive oil quite than margarine and followed the rest of the marinade ingredients as directed. The flavors are all very mellow, and you would n’t have guessed there was any hot sauce in the marinade at all, so if you like a little complain, I ‘d suggest adding more. The thing I was n’t crazy about, however, is the vinegar that is this marinade ‘s signature – while I could n’t isolate any of the other ingredients in the marinade, the bladderwrack of the vinegar was unmistakable and a little excessively pronounced for me. If I were to make this again I ‘d substitute white wine. All and all, a absolutely o marinade. helpful ( 25 )

Rating: 5 stars

very flavorful and super simple. This recipe will become a regular in our family. I used boneless chicken breasts and marinated them for 7 hours. helpful ( 17 )

Rating: 5 stars

good. I do think adjacent prison term I will marinate it over nox for more flavor. I do n’t think four hours is retentive enough in my opinion. Definately well though I served it with salad and corn on the cob. helpful ( 14 )

Rating: 4 stars

I was quite please with how damp this chicken turned out ! I subbed 4 skinless boneless chicken breasts because that is what I had on hand. Served on a bed of onions sauteed red yellow and k peppers. helpful ( 13 )

Rating: 2 stars

This had about nobelium season at all any. Like others I used olive oil and I let two boneless chicken breasts marinated for 8 hours. They were damp but had no taste. helpful ( 11 )

Rating: 5 stars

I have been looking for a great chicken recipe that was n’t dry. This is it ! ! ! My whole class loved it. I followed the ing other than iodine left out the butter/oil. I besides put it in the marinade last night so it was about 24 hours in it. I besides baked it for 50 mins on 350 in a cover smasher. Its about 20 outside with over a animal foot of snow and iodine am not in the broil mood. Will try grilling it this summer. helpful ( 10 )

Rating: 5 stars

This tastes barely like my mother ‘s marinade but with a fraction of the oil ! I switched out the margerine for olive vegetable oil and it was bang-up. helpful ( 9 )

Rating: 4 stars

Great spirit ! helpful ( 8 )

beginning : https://usscienceeducation.com
Category : Q $ A