Recipe by Kittencal@recipezazz
This marinade produces a very moist chicken breast with lots of flavor, no need to marinate for more than 2-3 hours, or the acid in the lemon will start to "cook" the chicken. Adjust the hot sauce to taste. This recipe can be doubled if desired.
Top Review by dihaggar
Tired of the same old boring grilled chicken, I cringed when my husband requested it for dinner. Pulled up this recipe and LOVED the results. Even the process was fun and gave me a chance to get my 6 year old involved. We threw the ingredients into my nutribullet, gave it a whirl and out came a creamy and tasty marinade. In the fridge for 2 hours, onto the grill and everyone ate it up. My 7 year old said this is the only way he now wants his chicken :) Thank you Kittencal... you've done it again!!! I don't know why I try anyone else's recipes when yours are great everytime. God bless :)
- 2⁄3 cup vegetable oil
- 1⁄2 cup lemon juice
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon louisiana hot sauce (can use more or use a few drops Tabasco)
- 1 small onion, finally chopped
- 1 teaspoon black pepper
- 1⁄2 teaspoon celery salt
- 5 large chicken breasts (bone-in)
- seasoning salt
Directions See How It's Made
- Process the first 7 ingredients in a blender or food processor until smooth, scraping down sides of the bowl frequently; remove about 1/4 cup of the mixture to a small bowl, cover and refrigerate.
- Place the chicken breasts in a shallow glass dish; pour the marinade over and toss using clean hands to coat the chicken with marinade.
- Place in the refrigerator for about 2-3 hours, turning the bag occasionally.
- Remove the chicken and discard the marinade.
- Season the chicken with seasoned salt and more black pepper.
- Grill or broil the chicke breasts until completely cooked, basting frequently with the reserved 1/4 cup lemon marinade.