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Marinating Chicken: Taking the Easy Way Out
Marinating Chicken is one of the easiest and healthiest ways to put a lot of flavor into the meat without a lot of preparation or having to stand over the grill on a hot day, basting the chicken. The best part about Marinating Chicken is you can do it ahead of time (up to 2 days ahead of time!) and forget about it while it’s doing it’s thing in the refrigerator. A few common ingredients does the trick, infusing tons of flavor and tenderizing the meat at the same time.
What Makes Marinated Chicken So Good?
What could possibly be this miracle seasoning mix that can give meat so much flavor? It’s a blend of a few things, plus whatever seasoning you’d like to add. Vinegar, oil, salt, and pepper make up the base of the best marinade I’ve ever had. My grandfather taught me that those four ingredients can make any meat delicious, and by adding other flavors, you can add a lot of flavor without adding a lot of calories. I love to use olive oil, as it’s a healthier fat, and works well when you are grilling. My vinegar of choice for Marinating Chicken is almost always apple cider. It has an amazing flavor that adds sweetness and a bit of sour, plus it helps tenderize the chicken as it marinates. The flavors you add, whether it be garlic and Italian herbs, or lemon pepper, or ginger and soy, they will be amazing!
- 3 lbs chicken, cut up
- 1/2 C olive oil
- 1/2 C apple cider vinegar
- 1 t salt
- 1/2 t pepper
- 1 T garlic
- 1 T oregano
- 1 t basil
- Place the oil, vinegar, and spices in a gallon size plastic zippy bag, seal, and shake to mix.
- Add the chicken, seal, and coat.
- Place bag of chicken in the refrigerator for at least 6 hours, preferably overnight.
- Heat grill to medium-high.
- Place chicken on grill. Grill and turn occasionally until chicken is cooked and no pink remains near the bone.
- Serve warm.
Marinated Chicken is Perfect for Salads
I love to make a big batch of Marinated Chicken and use it on fresh green salads, or even make it up as chicken salad with a bit of mayonnaise. It gives a phenomenal surprise of flavor which means you don’t need to use near as much dressing as you otherwise might.
3 lbs chicken, cut up
1/2 C olive oil
1/2 C apple cider vinegar
1 t salt
1/2 t pepper
1 T garlic
1 T oregano
1 t basil
Place the oil, vinegar, and spices in a gallon size plastic zippy bag, seal, and shake to mix.
Add the chicken, seal, and coat.
Place bag of chicken in the refrigerator for at least 6 hours, preferably overnight.
Heat grill to medium-high.
Place chicken on grill. Grill and turn occasionally until chicken is cooked and no pink remains near the bone.
Bite for bite, Marinated Chicken gives you superior flavor that basting won’t.
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