marinated grilled chicken

This recipe makes enough to marinate up to 8 chicken breast halves.

Marinated Grilled Chicken

4-8 boneless, skinless chicken breast

onion,

garlic,

soy sauce

balsamic vinegar

Good Seasons Italian Dressing Mix

Trim all fat from the boneless, skinless chicken breasts. You may also want to ‘butterfly’ (see instructions here) the breasts if they are very thick so that they cook evenly on the grill. Place the trimmed chicken pieces in a large zipper seal bag.

Add the sliced onion, smashed garlic cloves, oil, soy sauce, vinegar and Good Seasons pack to the bag with the chicken. Seal the back tightly, removing as much of the excess air from the bag as possible.

Gently squeeze all of the contents of the bag so that the ingredients mix together and all of the chicken is coated. Place the bag in a large bowl or on a plate (in case the bag leaks) and place in the refrigerator.

Allow the chicken to marinate in the refrigerator overnight – or for a minimum of 6 hours.

When ready to cook, preheat your grill. Remove the chicken from the marinade and grill the chicken until cooked through – 10-20 minutes depending on the temperature of your grill.

If you wish, you may drain the onions and garlic from the marinade and sauté until caramelized.

I made this recipe as written. My husband, daughter and myself all thought it was excellent!  Simple, easy to put together ingredients resulting in a very flavorful meal. I can’t wait to try the steak tips version with brown sugar. Curious, what type of beef you suggest for beef tips and any special instructions?

https://content.jwplatform.com/videos/lwVNciwD.mp4

Thai-inspired marinated grilled boneless chicken thighs are flavor-packed with coconut milk, spicy curry paste, soy sauce, garlic and maple syrup. Check out the various ways to serve this delicious chicken.

Grilled Boneless Chicken Thighs Thai-Style

chicken thighs, Note 1

kosher salt and black pepper

coconut milk

curry paste, Note 3 ((or more))

maple syrup (or honey

garlic ((1 clove))

cilantro lime juice, lime wedges

MAKE THE MARINADE:  Combine all marinade ingredients in a ziploc bag or sealed container.  Mix to combine.

PREP AND MARINATE CHICKEN: Trim chicken if necessary. I  also even out the thickness by pounding chicken lightly with the heal of my hand. This helps it cook more evenly. Place chicken in bag with marinade. Squish it around to fully coat it with marinade.  Marinate in fridge for 3-4 hours or overnight. If short on time, marinate 30-45 minutes at room temperature.

PREP CHICKEN FOR GRILL AND MAKE SAUCE: Heat grill to medium high, about 425F/218C. Remove chicken from marinade and pour marinade into a small saucepan. For sauce: Heat marinade on medium-high heat and boil for 2-3 minutes until slightly thickened. (this will make sure all germs from chicken are removed). Adjust seasonings - add cilantro, more salt, red pepper flakes, etc.   Prep chicken: Pat excess moisture on chicken with paper towels.  Spray chicken with oil to prevent sticking to grill.  Sprinkle with salt and pepper.

GRILL CHICKEN: Grill chicken for 3-5 minutes per side or until cooked through and golden brown or with char marks (cooking time will depend on thickness of boneless thighs). Bone-in chicken will take longer. Brush on a little sauce for extra flavor when you turn the chicken. An instant-read thermometer will show an internal temperature of 160F/71C when done (temp will rise 5 degrees f with resting). Don&#39;t overcook or chicken will become dry.No grill? Then pan fry chicken on hot grill pan on the stove top until cooked.

SERVE: Serve chicken with rice or quinoa and a vegetable side. Garnish with chopped cilantro or parsley and lime wedges. Pass extra sauce. See other serving suggestions, Note 4.

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Marinated Grilled Chicken

Grilled Boneless Chicken Thighs Tha...

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