A Balsamic Vinegar and Citrus Marinade for Chicken

When it comes to chicken I usually just wing it. Go ahead and groan... I did too after I typed that. LOL. But seriously, marinades are so forgiving that you have to work fairly hard to ruin them. Oh, some are better than others but for the most part it's going to be edible.

This week I used a large package of chicken portions and split the package in half, marinating one in a smokey cayenne marinade and another in a citrusy balsamic marinade. Both were delicious! I did not measure and of course I'm always trying to get you, my readers to 'play' with your recipes as well; remember - recipes are just a guide! Add and delete as you know your family likes.

Orange Juice (about a cup)
Lemon Juice (about 2-3 tablespoons)
Soy Sauce (about 1-2 tablespoons)
Garlic (I used about 4 teaspoons, minced, because we love garlic)
Balsamic Vinegar (about 1/4 cup)
oil - drizzled about 1 tablespoon or so
basil - dried, sprinkled over
onion powder - sprinkled over all
salt and pepper
hot pepper sauce - about a tablespoon
sugar - sprinkled lightly

Marinate for as little as 2 hours or as long as 24 hours (which I did) turning the container often to distribute evenly. Grill over hot coals for best flavor or bake in oven at 375 until done.Print Friendly and PDF