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Marinated Chicken

This is a family favorite. It's adapted from a recipe made by Mom On Timeout, and t's really good. The marinade is tangy and sweet and salty. It also works great with mushrooms, which most of us (excluding my brother) love. Served with cous-cous and green beans, we eat this dinner pretty much once a month. Healthy, easy, and delicious. The family-dinner trifecta. 

Ingredients

  • 1/4 cup extra virgin olive oil

  • 1/4 cup balsamic vinegar

  • 1/4 cup plus 2 tablespoon dark brown sugar

  • 2 tablespoon soy sauce 

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon Dijon mustard

  • 2 teaspoon garlic salt

  • 5 or so sprigs fresh rosemary (or 1 tablespoon dried)

  • 1/4 teaspoon freshly ground black pepper

  • 4-5 chicken breasts (3-4 ounces)

  • 1 package (8 ounces) small mushroom - optional

 

 Instructions

  1. In a large plastic bag, combine everything except the chicken and mushrooms. Press out as much air as possible, then zip the bag closed and give it a good shake to combine. If you're making mushrooms, remove about 1/4 cup of the marinade and set aside.

  2. Use a sharp, clean knife, trim off any excess fat or veins from the chicken. Slice, don't smoosh the chicken, and make sure to slice away from your hands. We're making marinated chicken, not marinated fingers. Once you've got that done, plop the chicken into the marinade, press out all the air, seal tightly, and stash in the fridge at least 4 hours and up to overnight. 

  3. About 20 minutes before grilling, snap off the stems off the mushrooms and let them soak in the reserved marinade in a large plastic bag. 

  4. Heat your grill to medium-high, and place the chicken breasts on using kitchen tongs. Close the grill and let them cook about 4 minutes.

  5. Rotate the chicken breasts 45 degrees. This will make sure they get those picture-perfect grill marks. At this point, you should add on the mushrooms. Close up the grill and let 'em all cook another 4-5 minutes.

  6. Flip the chicken, and cook another 3-4 minutes. Then, finally flip the mushrooms and cook just 5 more minutes! 

  7. Now, serve with your favorite side dishes. We like cous-cous or quinoa and green beans. Enjoy! 

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Wanna improve pretty much any grain?

 

Cook it in chicken (or veggie) stock, not water, and thrown in a handful of Parmesan cheese in the last few minutes of cooking. Honestly, just use the cheap grocery store Parmesan. It melts better. Your rice, quinoa, whatever you eat, will instantly taste so much better. Cheese is kind of a magical food. 

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