Home
Main Categorys
More Categorys
Pages
About Us
Contact Us
Subscribe Newsletter
Recipe by:
Clare Smith
Prep 10 m
Cook 10 m
Ready In 20 m
5 Servings
233 Calories
"Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad."
1/4 cup red wine vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup olive oil
1 1/2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 skinless, boneless chicken breasts, thinly sliced
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
