- 2
- 60 mins
Ingredients
- Marinade:
- 2 Bone-in, skin on, split chicken breasts
- 3 Tbsp Canola Oil
- 2 Tbsp Reduced-sodium Soy Sauce
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
- 2 tsp Lemon Juice
- 1 tsp Ground Mustard
- Several Turns of a Pepper Mill, to taste
Preparation
Step 1
1. Remove any excess fat and skin (do not remove skin, just cut off any hanging "flaps") from the chicken breasts, wash then pat dry and set aside.
2. In a shallow dish just large enough for the breasts, add all the marinade ingredients. Mix thoroughly with a wire whisk.
3. Place the breasts flat in the marinade, cover and place in the refrigerator until ready to cook.
NOTE: I marinated my breasts a good six hours; the longer the more flavor your chicken will have.
TIP: I placed the breasts, meaty side down, initially and turned a couple time during the marinading process.
4. Preheat the oven to 325 degrees. Remove breasts from the marinade, letting excess run off, and place in a casserole dish (I sprayed mine with cooking spray first).
5. Cover the dish with a lid or aluminum foil and cook for 30 minutes. Remove the lid or foil and cook for an additional 30 minutes or until juices run clear.
TIP: Turn the broiler on the last few minutes of cooking to get the top of the breast crunchy and browned.
NOTE: This marinated chicken would be great on the grill or your favorite smoker, as well.