Favorite Everyday Chicken Marinade

🧂 Ingredients

• 3 tablespoons (45 g) unsalted creamy natural peanut butter
• 2 tablespoons (30 mL) extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

  optional
• 2 inch chunk of fresh ginger

  peeled and finely diced
• 4 large garlic cloves

  finely diced
• ⅓ cup (80 mL) soy sauce
• zest of ½ an orange

  optional
• ¼ cup (60 mL) fresh orange juice

  roughly ½ a juicy orange or substitute 100% pure orange juice
• ½ teaspoon freshly ground black pepper
• 4-5 boneless skinless chicken breasts

  roughly 2 to 2½ lbs

Instructions

• 1 Fold over the top half of a large freezer Ziploc bag (or reusable container,
  such as a Stasher bag) and add all of the marinade ingredients, except the
  chicken, to the bag. Close the bag (squeeze out any excess air) and combine the
  ingredients together - you want to make sure the peanut butter is thoroughly
  incorporated - by squishing the contents of the bag with your
  hands. Alternatively, you can place all of the marinade ingredients in a small
  mixing bowl, whisk them together, and then pour the mixture into a Ziploc bag.
• 2 Using tongs (or your hands), add the chicken breasts to the bag, squeeze out the
  excess air from the bag, and reseal. Make sure all of the marinade is evenly
  coating both sides of the chicken breasts. Place the bag flat on a large plate
  (I like to place mine on a quarter-size baking sheet, as I can store it easily
  in the fridge), casserole dish, or mixing bowl and marinate the chicken in the
  refrigerator for 45 minutes or as long as 2 hours. Avoid marinating the chicken
  for much longer than 2 hours, as the chicken will start to get mushy. If
  possible, flip the bag halfway through, but this is not required.
• 3 Ideally, remove the chicken from the fridge about 20 minutes prior to cooking,
  so that it comes slightly closer to room temperature. Heat an outdoor grill over
  medium-high heat (or alternatively, a large cast-iron grill pan over a
  stovetop). You do not need to season the chicken prior to cooking, as the soy
  sauce in the marinade takes care of this for you.
• 4 If using an indoor grill pan, grease the pan lightly with cooking spray. Grill
  the chicken (I prefer to do this in batches, depending on the size of the
  chicken breasts, so that the grill pan stays hot)for 4 to 5 minutes per side
  (cooking time is roughly 10 minutes per inch of thickness) - adjusting the heat
  accordingly.
• 5 Transfer the cooked chicken to a clean plate or serving platter and allow it to
  rest for at least 5 to 10 minutes. Once rested, slice the chicken against the
  grain and serve.

Nutrition Info