Marinated Chicken Breasts
Directions
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
Ingredients
1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Total:
8 hr 15 min
Prep:
5 min
Inactive:
8 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Nutritional Analysis
Per Serving
Calories
327 calorie
Total Fat
16 grams
Saturated Fat
2.5 grams
Cholesterol
99 milligrams
Sodium
291 milligrams
Carbohydrates
3 grams
Protein
40 grams
Sugar
0 grams
