I’ve been doing this marinade for years and everyone who has ever tried it has requested the recipe so I thought I’d share. We used it this time to marinade whole chicken breasts before barbecuing them. But on other occasions, I’ve cut the chicken into chunks and fried the chicken in its marinade before adding it warm to a salad of leaves, avocado and bacon. Either way, its lovely: the chicken is succulent and has a rich, almost caramelised flavour – not too sweet but just rather gorgeous – it elevates the simple chicken breast into something much more enticing, if I don’t say so myself! Give it a go!
What you need…
4 skinless chicken breasts
2 tablespoons dark brown soft sugar
2 tablespoons white wine vinegar
3 tablespoons soy sauce/tamari (for gluten-free)
2 cloves garlic, chopped
What to do…
Score the chicken breasts lightly to enable the marinade to get into the meat.
Mix all the marinade ingredients together in a bowl until the sugar dissolves. Add the chicken breasts, give them a quick stir, cover with cling film and leave to marinate for 30 minutes.
Remove the chicken breasts from the marinade with a slotted spoon and barbecue until cooked all the way through.
Serve and enjoy! It really is lovely.
I tried this salad from the Hemsley sisters this weekend and it works spectacularly well with the marinated and barbecued chicken!
Per person: take 1 courgette, trim the ends and grate the courgette into a bowl.
In a small saucepan, dry-fry a handful of pine nuts for a couple of minutes, just until they are toastie!
Mix together 2 tablespoons olive oil with 2 teaspoons balsamic vinegar .
Mix the dressing into the courgette, season well with sea salt and black pepper and tip over the pine nuts. Serve – so simple but absolutely delicious!
I have no idea where the marinade came from but ‘thank you’ to whoever came up with the combination!
I marinate, John barbecues – dead easy!