Wednesday, September 8, 2010

Chicken Marinade

2 tsp salt
1/4 c Worcestershire sauce
2 tsp dry mustard
1 c oil
1/2 c red wine vinegar
3/4 c soy sauce (lite or reduced salt also works)
1 tsp pepper
1 tsp garlic, minced
1 1/2 tsp parsley flakes

Combine all marinade ingredients. Place chicken pieces in 1 gallon freezer bag. Pour marinade over the meat. Freeze.

To serve, thaw. Grill or cook chicken until the meat is no longer pink inside and juices run clear.

1 comment:

Margaret Mary said...

I thought this was way too salty! The marinade is good, but after freezing and thawing in it, the chicken is just over-seasoned.
I'd try it again with marinading the chicken overnight and then discarding the marinade before freezing.