I have a slight obsession with apple cider vinegar. It’s healthy, cheap and the tangy flavor it produces is unmatched. I put it in my daily lemon water, use in my potato salad, as an easy marinade for chicken. Heck, I even clean my kitchen surfaces with it ( 1 part acv to 8 parts water) .
My favorite ACV brand is Bragg Organic but I only use this particular brand in my hot lemon water or if I’m drinking it plain. For cooking purposes, any old apple cider vinegar will do. Don’t waste your good quality Bragg on a chicken marinade.
I love this simple chicken marinade because it comes together in no time and produces the most flavorful results. Grill, sauté, bake – use in salads, pastas, over cauli rice or any other grain. It’s super versatile and really great to make ahead, in bulk, and freeze for a quick weeknight meal.
To Freeze: Prepare and cook chicken per instructions below. Let cool. Place in freezer safe container/bag.
To Reheat: Let chicken thaw, overnight, in refrigerator. Prior to cooking, pull chicken out of the refrigerator and let it come to room temp. Slice and cook in skillet, over medium heat, until warmed thru.
For this recipe you will need:
- 1 lb. chicken breast or up to 2 lbs.
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp lemon juice
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp garlic powder
- any fresh herbs you have on hand – parsley, basil, rosemary or thyme
Combine all ingredients except the chicken. Whisk together. Place chicken in a ziploc bag or shallow dish. Pour in marinade to cover chicken and let sit for at least an hour or up to four. I prefer my apple cider chicken grilled but baked or sautéed will work too!
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