This is my go-to chicken marinade when Pioneer Dad is stumped on what to do for dinner. It makes a tasty marinade that seems to go with just about any style meal. This is a marinade that works equally well for baked, broiled or Bar-B-Q chicken.
If I have the extra prep time, I often pound boneless, skinless chicken breasts flat to about 1/2” thick, then marinate and grill them. The breasts will cook quicker this way, so watch the grill time carefully.
¼-cup soy sauce
¼-cup olive oil
2 Tablespoon rice wine vinegar
2 Tablespoon Worcestershire sauce
3 limes, juiced
1 Tablespoon sugar
3 cloves of garlic, finely chopped
1 teaspoon Herbs de Provence*, grind into powder w/mortar & pestle with a pinch of sea salt
Salt and pepper to taste
Place chicken and marinade in a plastic bag and marinate for 1-hour.
Broil, or grill on the Bar-B-Q, about 6-minutes on each side until the chicken reaches 160 to 170 degrees F.
To bake: preheat oven to 350 degrees F. Place chicken breasts in a medium baking dish and pour half the marinade over the breasts, bake for 45 minutes or until the chicken reaches 160 to 170 degrees F.* If Herbs de Provence is not available, substitute ¼ tsp. each of dried oregano, sage, thyme, parsley, and rosemary.