Sunday, February 27, 2011

Steak Chicken

I found this recipe for chicken marinade a while back. It quickly became a staple and one of our favorite chicken recipes. We thought that the Worcestershire sauce gave the chicken a steak like taste so we have dubbed this recipe Steak Chicken. When making this recipe I use boneless skinless chicken breast that come already pounded from the butcher. I have made a few changes-when don't I? I have used canola in place of the olive oil on occasion. When making this recipe I use red wine vinegar as it was all I had the first time I went to make it. I have also made it both with and without the thyme and it is delicious either way.

I give you Steak Chicken:

1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
3 Tbls. Full Fat Mayonnaise
1 Tbls. Worcestershire sauce
1 Tbls. Lemon Juice
1 tsp. Salt
1 tsp. Fresh Ground Black Pepper
1 Tbls. Poultry Seasoning
1 Tbls. Garlic Powder
1 Tbls. Sweet Paprika
1/2 Tbls. Onion Powder
1 tsp. Thyme (optional)

Put all ingredients in container with tight-fitting lid and shake well until all ingredients are combined not worrying if there are some beads of mayo that don't combine; they will dissolve when you're marinating.

Put the chicken in a container with a tight-fitting lid. Pour over just enough marinade to cover the chicken, then let it marinate in the fridge for 6-8 hours or longer.

Grill over medium to high heat making sure the chicken is fully cooked. When using the pounded chicken breasts it takes just a couple minutes on each side.


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