This Chicken Marinade with Raspberry Vinegar I adapted from the 30 Day Gourmet cookbook, but substituted a raspberry vinegar for their red-wine vinegar. I’m sure it’s a winner either way. This was enough for 6 bone-in chicken breasts.
I love marinated barbecued chicken. Chicken is so mild without some help. I will frequently mix up a large batch of marinade and then put various pieces of chicken in freezer bags with portions of the marinade. When you’re in a hurry for dinner, pull out a bag of chicken a night or two before you want to cook it and thaw it in your refrigerator. Barbecue it or bake it. With very little fuss, voila!, you’ve got nice flavorful chicken!
Chicken Marinade with Raspberry Vinegar
- 1 Tsp salt
- 1/4 cup Worcestershire sauce
- 2 Tbs dry mustard
- 3/4 cup vegetable oil
- 1/2 cup red wine or raspberry vinegar
- 3/4 cup soy sauce
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- Mix up the marinade and marinate the chicken at least a few hours.
I barbecued the bone-in chicken breasts over a medium fire for about 10-15 minutes per side. They were great, but a longer marinating time would be even better I think. The leftovers were fantastic, some of which I made into a curried chicken salad.
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