My sister shared this recipe with me, and it has been a big hit at Farm Bureau picnics and other get-togethers.
- 1 cup sugar
- 1 cup water
- 1 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 8 boneless skinless chicken breast halves (about 2-1/2 pounds)
- In a bowl, combine the first seven ingredients; remove 3/4 cup for basting; cover and refrigerate. In a large resealable plastic bag, place the chicken and remaining marinade. Seal bag and turn to coat, refrigerate for 4 hours or overnight.
- Drain and discard marinade. Grill chicken covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times. Yield: 8 servings.
Originally published as Marinated Chicken Breasts in Country Extra July 2004, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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