Saturday, April 22
I am so excited for grilling season. We have already grilled twice this past month.
This marinade is so yummy. My chicken always turns out so flavorful and it's so moist and juicy. The chicken is almost tender enough to just melt in your mouth. I have cooked this chicken on the George Foreman and on an outdoor grill. The outdoor grill gives it that added smokiness and it's amazing, but it's great on an indoor grill too.
It takes me about 2 minutes to mix up the marinade, I throw in the chicken and I don't have to think about it until the next night. It's perfect to have after a long day at work. Serve with a side of Cheesy Zucchini Rice or Roasted Ranch Veggies and you are set.
1/2 c. vegetable or canola oil
1/4 c. + 2 Tbl. low-sodium soy sauce
1/4 c. Worcestershire sauce
1/4 c. red wine vinegar
2 Tbl. + 2 tsp. fresh lemon juice
1 Tbl. dry mustard powder
1 1/2 tsp. black pepper
1/4 c. finely chopped fresh parsley
Whisk together all ingredients. Pour over chicken and allow to marinate. The longer you let it marinate, the better the flavor will be (as close to 24 hours as possible is ideal). Makes enough for 4 large chicken breasts. Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 165 degrees on an instant-read thermometer. Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.
