CHICKEN MARINADE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: **I double this and use TWO gallon sized zip locks full of chicken thighs, breasts or legs
1/2 c EVOO
1/2 c Balsamic (you can lower carbs by using 1/4 balsamic and 1/4 red wine vinegar)
1/4 c Soy Sauce (dad buys coconut aminos)
1/4 c worcestershire sauce (Organic)
1/8 c lemon (freshly squeezed)
3/4 c Swerve brown (sugar substitute)
2 tsp. dried rosemary (*I use thyme because I have it)
2 Tbsp. spicy brown mustard
2 tsp salt
1 tsp black pepper
2 tsp garlic powder
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Directions: |
Directions:1. Put all ingredients in a medium sized bowl and whisk until combined.
2. place chicken in a gallon-sized zip lock bag and pour marinade over the top.
3. You can save some to baste over cooking chicken (keep in separate container for later)
4. Close bag securely. I put bags in a larger bowl so it can't tip and leek all over the refrig.
5. Store in refrig for 4 - 24 hours
6. Grill chicken for 5-6 minutes on each side or until cooked through.
7. Baste chicken occasionally with reserved marinade. |
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Personal
Notes: |
Personal
Notes: This has been a big hit at camp!! I always make it at home and bring to camp in the zip lock bags!
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