Currently viewing the tag: "Marinated Grilled Chicken"

Submitted by: AyshaSchurman

This marinade for chicken or other meat has garlic, soy sauce and red wine mixed with a tasty combination of spices.

 

SERVINGS: 4

 

INGREDIENTS:

• 6 cloves Garlic, chopped

• ⅓ cup Red Wine, dry or sweet

• 3 Tbsp Soy Sauce

• 3 Tbsp Extra Virgin Olive Oil

• 1 tsp Fresh Chopped Parsley

• ½ tsp Ground Black Pepper

• ½ tsp Chopped Fresh Rosemary

• ¼ tsp Ground Cumin

• ¼ tsp Salt

• 4 Large Boneless, skinless chicken breasts, or other grilling meat

 

DIRECTIONS:

1.  Place garlic, wine, soy sauce, oil, parsley, pepper, rosemary, cumin and salt into a blender; blend until smooth.

2.  Pour contents of blender into a large resealable plastic bag, add meat and seal bag. Turn bag to mix ingredients well.

3.  Place bag in refrigerator and let marinate at least 4 hours. Remove meat from fridge, discard remaining marinade, and grill meat as desired.

 

Source: Better Recipes

 

Prep: 10 min. + marinating Grill: 15 min.

Yield: 4 Servings

 

Ingredients:

• 6 tablespoons white vinegar

• 3 tablespoons canola oil

• 2 tablespoons ketchup

• 2 teaspoons dried parsley flakes

• 1-1/2 teaspoons garlic salt

• 1/2 teaspoon paprika

• 1/4 teaspoon dried oregano

• 1/8 teaspoon hot pepper sauce

• 1/8 teaspoon Worcestershire sauce

• 1 bay leaf

• 4 boneless skinless chicken breast halves (6 ounces each)

 

Directions:

1.  In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally.

2.  Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear. Yield: 4 servings.

 

Nutritional Facts:

1 chicken breast half equals 208 calories, 7 g fat (1 g saturated fat), 94 mg cholesterol, 275 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein.

Diabetic Exchanges: 5 lean meat, 1/2 fat.

Originally published as Zesty Grilled Chicken in Simple & Delicious July/August 2006, p48

 

Source: Taste Of Home