2 Tbls. extra virgin olive oil
1/4 cup honey
3 Tbls. red wine vinegar
1/4 cup low sodium soy sauce
1 clove garlic, minced
2 tsp. freshly grated ginger
a few grinds of black pepper
1-2 # chicken(either boneless or bone-in) breasts or legs or both
Combine all marinade ingredients in a bowl. Season the chicken with salt and pepper and add it to the marinade or put the chicken in a large zip lock bag and pour in the marinade. Refrigerate for a few hours.
Grill or broil the chicken. Do your best NOT to overcook the chicken. Take chicken off the grill earlier than you might normally, cover with foil, and let sit for about 10 minutes. It will continue cooking. Check doneness by cutting into a piece.
I used 1 pound of boneless, skinless chicken breasts for the above picture. I also halved the marinade amount. The breasts took about 5-6 minutes on each side to cook maximum. If you pound the breasts beforehand, they will cook even faster. Bone-in chicken will take longer.
The vegetables were grilled before the chicken. I tossed them with oilve oil, salt, pepper, and oregano. Easy.
This is one of my favorite marinades and have been using it for over 10 years.
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