A great (and easy) marinade for grilled or baked chicken. This recipe was created in Ohio while grilling dinner on Memorial Day with my boyfriend Brian, his cousin Kevin and his wife Barbara and their darling son.
I developed this recipe accidentally using whatever was in the fridge & pantry, so get creative and substitute ingredients that you have on hand. The orange juice is key, but everything else can be adjusted to taste or what you have available.
We served the chicken with a wonderful strawberry/baby spinach/poppy seed salad (I begged Barbara for the recipe so it now appears on the blog), hamburgers and oven-roasted potatoes.
(makes enough for 4 large chicken breasts, can be adjusted as needed)
2 cups pulp-free orange juice
1/4 cup soy sauce
2 tbs hoisin sauce
2 tbs lemon garlic marinade/salad dressing (or 2 garlic cloves pureed with 1 tbs lemon juice, 1 tsp salt and 1 tbs olive oil)
1 tbs worcestershire sauce
1 tsp fresh ground black pepper
Crushed thyme or chopped fresh thyme
Olive oil, salt and additional pepper as needed
Mix all ingredients in a mixing bowl with a wire whisk until incorporated. Pour over fresh or thawed chicken in double-lined resealable freezer bags, or in a shallow container. Marinate for a minimum of 30 minutes, up to 6-8 hours.
Grill chicken or bake chicken until cooked through. Discard any remaining marinade.