Marinated Chicken Breasts
Submitted by Nancy Ness
This is a great mix and match recipe for marinade.
1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breasts in the bag. Close and shake the bag to coat evenly. You can let the chicken marinate for an hour before using or freeze the bag for up to 2 weeks.
If you freeze the chicken - Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Remove chicken from bag and discard any remaining marinade.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.