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Grilled Chicken Marinades 2

From Terri’s kitchen

Ginger Lime Marinade

1/4 cup soy sauce
2 Tblsp. lime juice
2 Tblsp. sesame oil
2 Tblsp. honey
2 cloves garlic, crushed
¼ tsp. red pepper
1 tsp. ground ginger
Up to 4 boneless skinless chicken breast halves


Balsamic Grilled Chicken

1/4 cup balsamic vinegar
2 Tblsp. olive oil
3 cloves garlic, crushed
¼ tsp. sea salt
Up to 4 boneless skinless chicken breast halves

Trim chicken breasts if needed. Lay flat and score with a sharp knife, making 3 or 4 shallow diagonal cuts in top of piece. This will help them absorb the flavor better.

In a glass baking dish or quart size zip lock bag, mix all ingredients. Add chicken. If in dish, turn chicken pieces several times to coat and cover tightly with plastic wrap. If in a bag, squeeze out air and seal bag tightly. Turn bag several times until all pieces are coated evenly, lay flat.

Refrigerate for 2 to 4 hours.

Discard marinade and grill over hot coals.

Terri’s notes:
~ A good marinate will add moisture, flavor and tenderize your meats. Essential ingredients are an oil and an acid (vinegar, tomato or fruit juice, wine) – buttermilk and yogurt work well for both the acidic agent and oil too, especially nice for poultry.
~ Substitute minced onion or sliced green onions in place of garlic. For easy additions to the Balsamic Grilled Chicken, add a tsp. or two of brown sugar for a bit of extra sweetness, a squirt (Tblsp) of Dijon Mustard adds zing, or a pinch of your favorite herbs - basil thyme, or Italian seasoning, makes this one all your own.
~ CAUTION: Marinating chicken may shorten grill time, so keep an eye on it. And try to avoid marinating chicken for longer than four hours, some marinade combos may make meat mushy or tough – an hour or two is genenerally long enough to achieve tasty results without over doing.

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