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Marinated Chicken Breasts

 Marinated Chicken Breasts
In Columbus, Ohio, Linda Fisher brings international flair to her barbecues with an Indian-inspired marinade and basting sauce. If you're not in the mood for chicken, use turkey tenderloins instead.
6 ServingsPrep: 15 min. + marinating Grill: 25 min.


  • 1 teaspoon chicken bouillon granules
  • 1/2 cup warm apple juice
  • 1 cup white wine or chicken broth
  • 2 to 4 tablespoons olive oil
  • 1 to 2 tablespoons curry powder
  • 2 teaspoons celery salt
  • 2 teaspoons soy sauce
  • 1 garlic clove, peeled and sliced
  • 6 bone-in chicken breast halves (6 ounces each)


  • In a small bowl, dissolve bouillon in apple juice. Add the wine, oil,
  • curry powder, celery salt, soy sauce and garlic. Pour 1 cup marinade
  • into a large resealable plastic bag; add the chicken. Seal bag and
  • turn to coat; refrigerate overnight. Cover and refrigerate remaining
  • marinade.
  • Drain and discard marinade from chicken. Grill, covered, over medium
  • heat for 35-40 minutes or until a meat thermometer reads 170°,
  • turning and basting occasionally with reserved marinade. Yield: 6
  • servings.
Nutritional Facts: One serving (calculated with 2 tablespoons olive oil and chicken skin removed) equals 214 calories, 8 g fat (1 g saturated fat), 68 mg cholesterol, 364 mg sodium, 4 g carbohydrate, 0.55 g fiber,

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Marinated Chicken Breasts (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.