This is another recipe that we’ve been making forever….
Except, somewhere along the way, we forgot about it.
We started making more complicated marinades and doing fussy things with the humble chicken breast.
I resurrected this recipe earlier this week and we both agreed that we should have it at least once a week for the rest of the summer.
Silly how one can forget the really good things.
Also silly how one can forget to pay attention when making changes to one’s computer but that’s a (long) story for another day…. when I have my mind back.
On to the recipe:
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Grilled Marinated Chicken Breasts
The marinade becomes the barbecue sauce for this easy recipe.
- Prep Time: 5 minutes
- Marinate: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- 2 chicken breasts, boneless, skinless, 12oz (360gr) total
- 2 tsp soy sauce
- 2 tbs red wine vinegar
- 3 tbs ketchup
- 2 tbs olive oil
- 1/4 tsp garlic powder
- 1/2 tsp oregano
- In a small bowl whisk together soy sauce, ketchup, vinegar, oil, garlic and oregano.
- Put chicken breasts in a container and pour marinade over.
- Let marinate for 15 – 20 minutes or up to 2 hours.
- Cook on barbecue grill for 8 – 12 minutes per side or until done.
- Reserve marinade and, while chicken cooks, heat to use as sauce for serving – with in a small sacepan or in the microwave.
- Remove chicken, slice at an angle in 1/4″ (.6cm) slices, drizzle with sauce and serve.
The chicken marinates in the time it takes to get the grill ready.
The marinade needs to be heated to a simmer to cook and residual juices from the raw chicken.
- Serving Size:
- Calories: 363
- Sugar: 6.3 g
- Sodium: 462.6 mg
- Fat: 18.5 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8.7 g
- Fiber: 0.2 g
- Protein: 38.8 g
- Cholesterol: 124.1 mg
Keywords: chicken breasts, barbecue
That’s all for this day…..
I have a frazzled brain, there is a storm coming in which means I have to shut everything down and I need to pick the lettuce for dinner before all that hits.
I’m pretty sure it’s almost wine O-Clock