Time: 15 minutes plus marinating time
Complexity: easily
Servings: 4

The perfect chicken marinade includes vinegar, mustard, aromatic herbs, and olive oil. You can choose any of these ingredients you have on hand. Apple cider, balsamic, or red wine vinegar are all good choices. Mustard can be Dijon or grainy. Dried thyme, rosemary, oregano, bay leaf, or a combination of several herbs are excellent. With this combination, you can be sure your chicken breasts will be juicy and tender. They can be marinated and stored in the freezer, making a delicious and healthy dinner anytime.

Ingredients:

• 4 chicken breasts (about 180g each), boneless and skinless
• 1-2 tablespoons apple cider, balsamic, or red wine vinegar
• 2-3 teaspoons dried herbs, such as thyme, oregano, rosemary, or crumbled bay leaf
• 1-2 tbsp mustard, grainy or Dijon
• 1-2 tsp garlic or onion powder (optional)
• 1/4 cup olive oil

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken breasts, apple cider vinegar, thyme, bay leaf, oregano, rosemary, onion powder, garlic powder, mustard

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Preparation:

Step 1
• In a large zip-lock plastic bag, combine the vinegar, herbs, mustard, and garlic or onion powder, if using. Seal the bag and shake to combine the ingredients evenly. Then open the bag and add the chicken breast to the marinade. Seal the bag and shake to coat the chicken evenly. Freeze for up to 2 weeks, if desired.
Step 2
• Defrost chicken in the refrigerator overnight, under cold running water, or in the microwave at 30% power in 1-minute intervals.
Step 3
• Preheat a grill or grill pan. Place the chicken on the hot grill grate and cook for about 4 minutes per side or until cooked through. You can also bake the thawed chicken in the oven at 375°F (190°C) for 15 minutes; let rest. Serve the chicken with pesto sauce.

Votes: 10

Author of the recipe - Jackie Hourigan is a writer and host of a cooking show.