Kittencal's Greek Chicken Marinade

Kittencalskitchen's Note:

This make a wonderful marinade for chicken, plan ahead the chicken needs to marinade for 6 hours, no more than the stated time or the vinegar will start to "cook" the chicken --- use only honey or pure maple syrup this is what contributes to tenderizing the chicken, sugar will not have the same effect.

• Total Time: 3 mins
• Prep Time: 3 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.333333 cups (a ...

• 1 cup olive oil (or use 1/2 cup each vegetable oil and oilive oil)
• 1/4 cup cider vinegar
• 2 tablespoons water
• 2 tablespoons fresh minced garlic (or 1 teaspoon garlic powder)
• 1 tablespoon dried oregano
• 1 -2 teaspoon Dijon mustard (or 1 teaspoon mustard powder)
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons lemon pepper (or use 1 teaspoon freshly ground black pepper)
• 1 -2 teaspoon honey (do not substitute sugar for the honey!) or 1 -2 teaspoon pure maple syrup (do not substitute sugar for the honey!)

Directions:

1. In a medium bowl whisk all ingredients until well blended.
2. Pour over chicken and refrigerate for 6 hours (no more than 6 hours).

Reviews

[mommymakeit4u]

I used this to marinate 2 large boneless skinless chicken breasts. It was very good! Next time I'll try the maple syrup and half the recipe.

[moosehead]

Excellent! I used honey, garlic powder, regular salt, a little extra cracked black pepper - all else as written. Marinated exactly 6 hours. Very tasty. I was surprised at the layers of flavor - the subtle honey is almost an aftertaste with each bite. Delish, and should appeal to a wide variety of people's tastes - you could serve a big party with this. Next time I'll probably kick up the lemon pepper and garlic (personal preference), but there will indeed be a next time!!!! Thanks!

[KateIsI]

This marinade is great!! I made it by mixing all the ingredients in my food processor then adding just a splash of lemon. Poured the whole mix over two large chicken breasts-which I punctured for better marination. Let sit for 6 hours. I sliced up the chicken, poured some of the marinade in a non-stick pan, and fried it in that. When it was looking done I removed the sauce and let it cook a bit more to give it a nice crust. Added some pepper and a little bit of basil right before it was done. Turned out REALLY good. :-)