Monday, June 13, 2011
4 boneless chicken breasts
1/2 cup soy sauce (I use low sodium)
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
1/4 cup lime juice (at least 2 limes)
1/2 teaspoon black pepper
1/2 teaspoon cayenne (we're in LA so I use a little more)
2 teaspoons garlic, minced
Mix all ingredients together. I love fresh limes and getting to use my jadite juicer is always a plus. I feel like a real cook when I use my vintage cooking gadgets.
Doesn't this lime just make your lips pucker?
Place chicken breasts in large ziplock bag. Pour the marinade over the chicken and seal well. "Seal well" is very important! I'll show you the pic but honestly....raw meat just isn't that appetizing is it?
Marinade at least a couple of hours in your refrigerator.
TIP: Make sure the bag is sealed well. I turn these over in the refrigerator every few hours if I think of it. This time...you see this coming don't you? Yep, when I flipped it over, out came some of the marinade. It either wasn't sealed well or the pressure forced it over. Learn from my mistake.
My refrigerator needed a good cleaning anyway.
I marinaded mine early in the morning and then Mr. Dumpling grilled them that evening. Wonderful flavor and very moist and tender.
TIP: I marinaded at least 8 chicken breasts...doubled the marinade. We grilled all of them and then sliced/chopped the leftovers. I put 3 chicken breasts into each zip lock bag. These will come in handy for so many recipes.
I served these with a baked potato and cornbread salad. I'll follow up with the recipe I use for Cornbread Salad in another post. Yummy good!
I usually post on these "parties"
Monday Made with Love
Hunk of Meat Monday
Monday Melt in your Mouth
Tuesday Time Out
Dr. Laura Tasty Tuesday
Tempt My Tummy Tuesday
Tuesday to Do
Made From Scratch Tuesday
Totally Tasty Tuesday
Wow Us Wednesday
What I Whipped up Wed
Whatever Goes Wed
Wed Share the Wealth
These Chicks Cooked