Marinade for barbecue chicken

Votes: 1

Time: 2 hours 40 minutes (including marinating time)
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 387, total fat 7 G., saturated fats 2 G., proteins 62 G., carbohydrates 15 G., fiber 1 G., cholesterol 199 mg, sodium 756 mg, sugar 11 G.

Mix this marinade, coat 700g of chicken with it, and freeze it. On those days when you don't have time to think about what to cook, you'll have a nearly ready dinner ready to bake. This marinade is mild and kid-friendly, and the chicken turns out delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup ketchup
1 tbsp light brown sugar
1 tbsp. apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 teaspoon paprika
1 clove of garlic, grated
4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (about 700 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, ketchup, brown sugar, apple cider vinegar, garlic, Worcestershire sauce, cumin, paprika, barbecue sauce

Cooking the dish according to the recipe:

Marinade: In a large zip-lock bag, combine ketchup, sugar, vinegar, Worcestershire sauce, cumin, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper.
Add 4 boneless, skinless chicken breasts or 8 boneless, skinless thighs (approximately 700g), press out any air, seal tightly, and gently massage to coat the chicken with the marinade. Refrigerate for 2 hours or freeze for up to 1 month (defrost overnight in the refrigerator).

Remove chicken from bag and grill over indirect heat, covered, until cooked through and an instant-read thermometer inserted into the grill reaches 165°F (74°C), 20 to 25 minutes.

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