Marinades don’t only flavour meat they also tenderise it. Overnight marinating generally creates the most flavour but more delicate meats, like fish and shellfish, will not cope with more than a couple of hours. Similarly, never use salt, lemon, lime or pineapple juice in marinade for longer than two hours. The acidity can be very corrosive and entirely break down meat fibres.
Pultry in Motion
This easy chicken marinade will quickly become your go-to dish. It creates so much flavour, keeping the chicken incredibly moist and outrageously delicious – why not try it at your Street Feast celebration?
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar (or other vinegar)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ⅛ cup lemon juice
- ¾ cup brown sugar
- 2 tsp dried rosemary
- 2 tbsp Dijon or Spicy Brown mustard
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 6 chicken breasts or 3.5 lb chicken
- Combine all ingredients, except for chicken, in a large mixing bowl and mix together.
- Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a zip-lock bag and pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours.
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
- If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.