A recipe on our regular rotation!
While I do like trying new recipes, there’s a certain ease to having go-to defaults. This marinade is one of my easy recipes that the whole family enjoys, and it’s a great fit even on Low Carb Days since there’s no added sugar or other high carb sweetener. I make it about every other week. Leftovers are good hot or cold!
Most people list recipe ingredients from largest to smallest, but I like to reorder the ingredients to minimize the number of measuring implements I use. That generally means when I’ll be measuring both wet and dry ingredients with one tool, I measure the dry ingredients first!
To make this yummy marinade, grab your liquid measuring cup and add:
1/2 cup olive oil
1/4 cup white wine vinegar or apple cider vinegar
Then find your tablespoon and measure:
1 T poultry seasoning
1 T paprika or smoked paprika
1 T Worcestershire sauce
1 T lemon juice
1 T minced garlic (or 3 cloves garlic, pressed)
3T full fat olive oil mayonnaise
If you have the squeeze bottles of minced garlic and mayo, you may have gotten away without even rinsing the tablespoon!
Last up, teaspoon ingredients:
1 t onion powder
1 t salt
1 t dried thyme
1 t pepper
If you don’t have one or more of the ingredients, just leave it out! Only the oil and vinegar are mandatory. I usually mix this up by shaking it in a mason jar or adding it directly to a ziplock bag and “mushing it around.” I frequently add frozen chicken breasts to the ziplock bag of marinade and let it float in a cool water bath in my sink as a quick defrost method. That way the chicken is both defrosting and marinating at the same time. As long as I get to this by late afternoon, the chicken is ready for the grill at dinner time. I have always used chicken breasts but I bet thighs would be good, too!
I just made this version (I’m a tweaker so I frequently change things in recipes) to make sure I could heartily recommend it to you, and it got rave reviews from the family. Opinions differed as to *why* it was so good, but I strongly suspect it was the marinade.
I cooked the chicken on my gas grill for about 6-8 minutes on each side, then let the chicken remain on the covered grill for another 5 or so minutes after I turned it off. I used thick, large chicken breasts, so adjust cooking time depending on the cut of chicken you are using and the thickness. Using a thermometer for food safety is best!
After I removed it from the grill I cut in into strips for serving. Each breast was more than enough for one serving so everyone served themselves what they wanted. As you can see in the picture, even the dog thought it smelled good – but unfortunately for him, no one was sharing.
Let me know if you try this recipe, or any variations you suggest!
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