Chicken Marinade

Chicken Marinade

142
margie12 0

"A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair."

Ingredients 4 h 30 m {{adjustedServings}} servings

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Directions

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  1. In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.
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Reviews 142

  1. 183 Ratings

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RedZinnia
1/25/2004

This was just wonderful! We all loved it. Here's an easy way to save time: I made the marinade and cut up chicken for kabobs. Then I mixed the two and froze it in a zip lock bag. I took it out the day before and let it defrost in the fridge. We grilled it and it was fabulous!

Jillian
5/17/2011

Fabulous marinade for chicken that definitely has an Oriental flair to it! However, I do think the proportions of soy sauce and veg. oil are a bit too much. I used 1/2 cup of low sodium soy sauce and 2 Tbsp. of sesame oil. I also added a Tbsp. of rice wine vinegar. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 8 hours. It had a wonderful flavor and went great with a side of rice!

PAIGESC
1/25/2004

Excellent! I didn't have a full cup of soy sauce, so I used 1/2 c. soy and 1/2 cup teriaki. It was fantastic. A quick marinade with ingredients that are always on hand!