Grilled Chicken In Garlic Marinade

I completely love grilled chicken. I may eat chicken for dinner nightly of the week, and mouth watering marinated chicken is my initial choose. This garlic marinade is therefore easy it’s virtually embarrassing. With solely four ingredients it offers the chicken an incredible flavor that you simply can love too.

I build this formula multiple times throughout the year, even within the winter. Yes, I’m among the snow-flying out of doors cooking crowd.

Grilled Chicken In Garlic Marinade

My grilled chicken marinade is basically straightforward and solely uses some ingredients. A marinade consists of one thing acidic associate degreed an oil, and herbs and flavorings. Mine uses wine vinegar and vegetable oil.

You can use avocado oil or oil if you prefer. juice and juice each build wonderful acidics for marinades as well! i take advantage of juice in my Chile Lime Chicken. My straightforward chicken marinade formula will be used for chicken thighs and legs too!

INGREDIENTS:

• 24 ounces bonesless skinless chicken breasts about 4 breasts

Garlic Marinade:

• 2 tablespoons olive oil plus more for grates
• 6 cloves garlic minced
• 1/4 cup white wine vinegar
• 3 tablespoons fresh thyme leaves chopped
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper

INSTRUCTIONS:

1. To make the marinade whisk together olive oil, garlic, vinegar, thyme, salt, and pepper in a 13x9 baking dish.
2. Pound chicken between sheets of waxed paper to 1-inch thick. Pierce the chicken breasts with a fork.
3. Add the chicken to the marinade and turn several times to coat. Let marinate at room temperature 30 minutes or up to 24 hours in the refrigerator.
4. Preheat grill to medium high heat.
5. Lift chicken from marinade and pat dry with paper towels. Discard the marinade.
6. Cook chicken undisturbed for 5 to 7 minutes per side. Turn heat down to medium-low, move chicken to an area of the grill without flame. Close lid and continue cooking until internal temperature reaches 165 F, about 5-10 minutes depending on the thickness of your chicken. 
7. Remove from grill to a cutting board. Cover chicken with foil to keep warm and allow them to rest for 5 minutes. Slice and serve.

Share this post