The Best Chicken Marinade

Image courtesy of Google

I'm not much of a marinader (Not a real word, I am aware).  I know growing up, if your mom wanted to make a fancy meal for company, she's throw the chicken into bottled Italian dressing and call it gourmet.  Hell, that was gourmet cooking back in the era of Shake N Bake and soup can casseroles.  

So, when I started out cooking, I shunned most marinades as "too simple".  Plus, after so many years of doctored up proteins, Abe would give me some pretty serious puppy-dog-sad eyes when I'd do a simple chicken breast and get a "It was not bad" as a reward.  This girl needs more ego stroking than that!

But, alas, some days I am unprepared and don't have a recipe ready for dinner and have to scramble.  The other day I had very few ingredients and a hungry troop.  So, I decided to ask Chef Google what he thought I should do and "marinade those breasts" came up.

Chicken breasts... chicken breasts, people.

It seemed a weird combo, but I nervously presented it to the boys and then waited.  Abe took a bite.. and then another and then declared it delicious and moist and told me to make sure to add it to the regular rotation.   He mentioned it twice again, which is always a ringing enforcement of a recipe.

This recipe is cut in half.  People were recommending to make a big batch and keep it refrigerated for up to a week.  Reviews said they used it for chicken, pork and beef.  I might even try it on grilled mushrooms.

Perfect for the grilling season.  Recipe from Allrecipes.com.


Perfect Chicken Marinade
Makes 16 servings

3/4 cup vegetable oil
1/4 cup and 2 tablespoons soy sauce
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons and 2 teaspoons lemon juice
1 tablespoon dry mustard
1/2 teaspoon salt
1-1/2 teaspoons black pepper
3/4 teaspoon finely minced fresh parsley

 In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.