Chewin'

the News

August 2005

April’s Chicken Marinade

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Makes:	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.
Ingredients:
Boneless, skinless chicken breast halves	6	12	18	24	30	36
Vegetable oil	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Soy sauce	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Honey	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Grated fresh ginger OR Ground ginger	1 t.   1/4 t.	2 t.   1/2 t.	1 T.   3/4 t.	1 T. + 1 t.   1 t.	1 T. + 1 t.   1-1/4 t.	2 T.   1-1/2 t.
Dry mustard	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

Assembly Directions:

Combine all marinade ingredients. Place the chicken pieces in 1-gallon freezer bag or rigid container. Pour marinade over the meat.

Freezing Directions:

Seal, label and freeze.

Serving Directions:

Thaw in refrigerator or in microwave. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

Carol’s Comments:

I am always looking for a great marinade. There's nothing simpler on cooking day than putting a marinade together, adding the meat and then freezing. It's a wonderful thing! We tend to eat a lot of chicken in the summer and this recipe tastes great! My kids even asked when we would be having it again. I just love it when that happens! I would also suggest trying it with pork chops. 

Nutritional Info: 

Oil has been removed from the nutritional analysis.

Per Serving: 167 Calories; 2g Fat (9.0% calories from fat); 29g Protein; 8g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1449mg Sodium. 

Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates.

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