September 23 2019
I make FPK Chicken Marinade all the time. It’s a simple combination of ingredients that you probably have in your pantry. All you need is the chicken! This is such an easy dinner...just marinate for an hour (or overnight...it’s a very forgiving recipe) and grill or bake. I prefer the grill so that you get a bit of caramelization from the brown sugar that’s in the marinade, but if you prefer the oven, baking is just fine too.
This is a go-to recipe. Recently, for instance, the number of friends coming over to watch football grew exponentially. To add to my existing main course, I just marinated a few pounds of chicken, threw them on the grill and all is well in the household! Easy-peasy!
This is also amazing cold the next day! I always make extras so that I can put it in a lovely mixed green salad the following day. It works wonders in Chinese Chicken Salad, too.
FPK Chicken Marinade
Makes 1 1/4 cups to marinate 1 pound of chicken
1/2 cup Italian dressing (I prefer Balsamic vinaigrette dressing)
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup white wine (red wine works very nicely with this recipe as well) 2 tablespoons Ketchup
2 squirts Worcestershire sauce 1/4 teaspoon garlic powder
1 pound chicken pieces
Mix all ingredients except chicken in a medium bowl. Add chicken and marinate for 1 hour (or up to 24 hours). Remove from marinade and reserve excess marinade for basting. Cook as desired. Baste with extra sauce during the last 5 minutes of grilling.
Cook’s Note: I like to grill the chicken over a medium heat. Each type of piece will take a different amount of time (a boneless breast should take about 15-17 minutes, boneless thighs about 10-12 minutes). To bake, use a 350°F oven, and adjust the time based on the type of chicken pieces you enjoy. I would start testing the chicken for doneness around 20 minutes.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @francine.coles on Instagram.
I’d love to see your pics!