This marinade comes together quick and easy. The flavor of this marinade just POPS – and whether you grill or pan sauté the breasts, the outcome is pure heaven! *Please take note NOT to leave the chicken in the marinade for any longer than two hours – one hour is recommended. The reason being is that the lemon juice combined with the baking soda will work together very quickly to breakdown the protein fibers and after two hours (max) the lemon juice will start to dehydrate the meat, and it will come out tough.
Ingredients
Garlic, 2 tsps., minced
Dijon Mustard, 1 tsp.
Lemon Juice, 2 Tbsps.
Shallot, 1 tsp., minced
White Wine Vinegar, 2 tsps.
Turmeric, ½ tsp.
Baking Soda, ¼ tsp.
Agave Syrup, ¼ tsp.
Water, 2 Tbsps.
Chicken Breasts, 2-3, lightly pounded out
Shopping List
Please buy organic whenever possible!
Preparation
Combine all the marinade ingredients in measuring cup and whisk together briskly. Pour the marinade into a shallow dish (with marinating chicken breasts in mind).
Add the pounded-out chicken to the marinade and transfer to refrigerator for no more than one hour.
To grill or cook in a sauté pan; bring heat up to medium-high. If grilling – about 375° F. If using a sauté pan, add a bit of olive oil before adding the chicken. Grill the chicken for 6-8 minutes, turn and grill for another 3 minutes. This goes for stovetop as well. Because the chicken has already “par-cooked” – due to the lemon juice and baking soda in the marinade, the cooking time is less than is typical. Both the lemon juice and baking soda tenderize the protein components of the chicken.
Serve with a side of the Orzo with Asparagus and Fresh Herbs you can find here.