Try this quick marinade for the best grilled chicken or tofu. Serve grilled boneless, skinless chicken breasts sliced on a bias (diagnal) on top of a Grilled Chicken Caesar Salad or a Southwest Salad.
Your family will love this recipe as much as your company! Great for holiday and summer BBQs! If you're vegetarian - try using pressed tofu. Tofu can be frozen first; thawed then pressed to squeeze out water before marinating.
Two large chicken breasts serves 3 to 4 people when sliced on top of salads.
Ingredients (for 2 chicken breasts or a block of extra firm pressed tofu)
2 tablespoons (tbsp) olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tbsp McCormick Perfect Pinch Salt-free Southwest Sweet 'n Smoky Seasoning
Putting it all together
- Combine all ingredients in a sturdy zip-lock baggie. I use freezer baggies since we purchase chicken breasts in 6-packs when on sale and freeze some.
- Add two chicken breasts to baggie and squish around to coat the chicken.
- Marinate for a few hours or overnight. Best if baggie is kept flat on a plate in the refrigerator.
- For marinating a large batch: coat the chicken breasts and marinade ingredients together in a bowl rather than using a baggie.
Related Links: Grilling Tofu
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