This yummy marinade makes enough for 4 chicken breasts and can easily be adapted for more.
1/2 cup vegetable oil
3 TBS soy sauce
2 TBS Worcestershire sauce
2 TBS red wine vinegar
Zest & Juice of 1 lemon
1 tsp grainy mustard (Dijon will do)
Salt & Pepper to taste
3 TBS chopped fresh parsley
pinch of red pepper flakes or several sashes of Tabasco sauce
2 garlic cloves, minced
1 shallot, chopped fine
1. Combine all ingredients and reserve 1/4 cup, pour remaining over chicken in ziploc bag. Let marinate at least 30 minutes.
2. Grill 6 minutes per side until chicken registers 160 degrees. Remove from grill and tent with foil, let rest 5 minutes. Before serving brush reserved marinade over chicken and serve.
I made a yummy spinach salad using almonds, oranges and sliced chicken and then I drizzled a bit of reserved marinde over the top for a dressing, just a little will do! The chicken is crazy moist and soooo good!
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