Prep 15 mins
Cook 15 mins
Grilled boneless skinless chicken breasts.
- 3 lbs boneless skinless chicken breasts, rinsed and flattened
- 1 cup canola oil
- 1 cup lemon juice
- 1 cup soy sauce
- 2⁄3 cup red wine vinegar
- 1⁄2 cup Worcestershire sauce
- 4 tablespoons dry mustard
- 3 tablespoons dried parsley
- 2 tablespoons ground pepper
- 6 garlic cloves, minced
- Combine all ingredients for marinade.
- Marinate chicken overnight.
- Grill as you usually would--7-8 minutes a side seems right.
This was very good because this marinade really flavors the chicken.....and it gives it a beautiful color. I only had time to marinate this for 4 hours and it came out nice and tender. I think you don't really have to marinade overnight, simply don't overcook your chicken. This makes enough sauce to cover 3 lbs. of chicken even when reserving some marinade to use later.
I reserved some of the marinade prior to beginning the marinating process and then I warmed it up for our dinner and served it as a thin drizzling sauce on the chicken. We thought the warmed marinade really added a special additional flavor to the chicken. Only thing I would do differently is cut the pepper to 3/4 Tbl. if marinade is being used as a sauce.
Fantastic marinade! I tossed the chicken breasts in straight from the freezer and let them sit for about 6 hours and the flavor was wonderful. Used dried Italian seasoning instead of parsley (couldn't find the parsley quick enough). It does make a lot of marinade though so if you have less chicken you might want to consider cutting the recipe down.
Wow...was this ever delish! I came across this in the early afternoon and wanted to make it that night, so I only marinated it for a few hours...it still turned out GREAT! I made the marinade as directed...I wouldn't change anything about it. Thanks for posting this Paul! ;-)