Apple Cider Vinegar Chicken Marinade
Apple cider vinegar chicken marinade: apple cider vinegar, olive oil, Italian seasoning, salt and pepper; chicken breasts marinate in the refrigerator 1 to 12 hours, then grill or broil to 165°F. Serves 3.
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Ingredients
- 1 to 1 1/4 pounds boneless skinless chicken breasts
- 1/4 cup apple cider vinegar
- 2 tablespoons Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
Instructions
- Whisk the apple cider vinegar, Italian seasoning, olive oil, salt and pepper in a bowl until well combined.
- Put the chicken in a shallow dish or a 1-gallon sealable plastic bag. Add the marinade, toss to coat, cover and refrigerate for at least 1 hour or up to 12 hours. Never marinate on the counter.
- Take the chicken out of the marinade, shake off the excess and discard the leftover marinade.
- Heat a grill or grill pan. Once it is hot, cook the chicken for about 5 minutes per side, until it is cooked through and no longer pink and a food thermometer reads 165°F.
- No grill: line a broiler pan or a baking sheet with foil and coat it with cooking spray. Lay the chicken on the foil and broil, watching closely so it does not burn. Flip the chicken after about 5 minutes and cook for 10 to 15 minutes, until it is cooked through and a food thermometer reads 165°F.
- Serve the chicken right away, or let it cool, pack it in covered storage containers and refrigerate it within 2 hours.
Notes
Marinate in the refrigerator, never on the counter, and discard the used marinade. Refrigerate cooked chicken within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 254kcalCarbohydrates: 1.8gProtein: 38.5gFat: 9gSodium: 854mgFiber: 0.9gSugar: 0.2g