Particularly great soy sauce balsamic vinegar chicken marinade chicken breast though it can be used for any cut. Use it for a quick 30 minute marinade, though it’s even better if you can leave it for longer! I use this chicken marinade, it’s an emergency eek, gotta do something with that chicken before it goes off! And therein lies the beauty of this marinade.
It’s the quick-fix for any cut of chicken, and there’s tons of substitution options so you can make it anytime without having to run out to the shops. It’s savoury with a hint of sweet, and makes the chicken extra juicy which is especially great for chicken breast. This chicken marinade is sensational for grilled chicken! Cooked marinated chicken breast – great back pocket chicken marinade!
Loads of substitution options Here are the ingredients for the chicken marinade. Don’t you wish there were more recipes as flexible as this where I could still guarantee a great outcome? 3 hours to overnight is best. How to serve it Because the chicken sucks up the marinade and makes it extra juicy, you’ll find a good amount of juices pools on the plate as the chicken rests which sort of serves as the sauce. Plus the chicken itself is loaded with juiciness so you’re not going to be missing a sauce here.
Make up a mighty chicken salad, or serve it for dinner with a side salad. It’s pictured below with a Strawberry Spinach Salad that’s coming on Wednesday. One of the best new salads I’ve tried in a while! Otherwise, try making a big batch of Lemon Potato Salad, Coleslaw, Broccoli Salad or Macaroni Salad that you can keep in the fridge and serve up for days.
I’m fond of these because they’re the type of salads that are even better the next day, and the next! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. It will make any cut of chicken extra juicy, infuse it with savoury flavour that’s a touch of sweet, with a hint of herby goodness. Especially good for chicken breast, and terrific for grilling! Marinate 3 hours to overnight, though even 30 minutes is effective. If browning too quickly, lower heat. Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.