Tuesday, May 17, 2016

Citrus & Brown Sugar Chicken Marinade

With tons of flavor, this Citrus & Brown Sugar Chicken Marinade, is full of delicious ingredients that are probably right in your pantry!

Having easy and delicious chicken marinades in your recipe binder makes dinners so easy during the week. Just prepare the marinade the night before and add your chicken breasts halves. Then the next night, just grill or sear the chicken breasts. The chicken breast halves take just a few minutes per side on a grill pan or griddle. Add a salad and dinner is done!

I like to boil the marinade to save as a sauce. If you are uncomfortable with this, just make the marinade again and boil it right away until thickened. It'll only need about 5 minutes or so.

Citrus & Brown Sugar Chicken Marinade
Adapted from AllRecipes
  • 6 boneless, skinless chicken breast halves
  • 1/3 cup gluten free soy sauce
  • 1/4 cup light brown sugar
  • 1/4 cup marsala cooking wine (I used a salt-free garlic hinted cooking marsala)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 orange, juiced
  • 2 tablespoons stone ground mustard
  • 1 tablespoon dried italian seasoning
  • red pepper flakes, to taste (optional)
  • 1 teaspoon salt, or to taste (optional, depends on your tastes and type of soy sauce you use)
  • 1/4 teaspoon pepper
Add all the ingredients, except chicken, to a large bowl. Whisk to combine. Add chicken breasts and cover with plastic wrap. 

Refrigerate for at least 8 hours, preferably overnight. 

Remove chicken from marinade (reserve marinade) and dry slightly with a paper towel. Cook as desired (baked, pan seared, grilled, broiled...) until no longer pink. 

Add marinade to a saucepan and bring to a boil. Boil for 8 to 10 minutes. The sauce will reduce and thicken. Serve with cooked chicken breasts and enjoy!

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