Infuse irresistable, garlicky flavor into chicken with this simple marinade.
Comments (2)
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.
Search Everyday Food Blog
Get the new issue FREE!
Download our latest issue for brand-new recipes, fresh from the Everyday Food test kitchen.
Latest Posts
- Nigella Lawson Assaulted by Husband, Plus More Food Headlines to Chew On
- We're Celebrating National Eat Your Vegetables Day with These 8 Recipes!
- Today's Recipe: Chicken, Tomato, and Bread Cube Kebabs
- Breakfast for Your Food-Loving Dad
- Today's Recipe: Devil's Food Bundt Cake
- Mario Batali's Sons Are Food Stars Too, Plus More Food Headlines to Chew On
- Cocktail O'Clock: Old Fashioned
Most Read Posts
- How to Make Kale Chips (Better) - 46,242 views
- the relish tray - 43,275 views
- Pressure Cooker Giveaway (Update) - 18,645 views
- How to Make a Perfect Cheese Plate - 17,747 views
- breakfast recipes for a crowd - 17,740 views
- Q&A with Deb Perelman of Smitten Kitchen - 17,583 views
- An update from Everyday Food - 14,762 views
From: Jennifer | 8/8/12 at 10:33 am
Would you need to marinate longer if only chicken breasts were used in lieu of a chopped chicken? Would the flavor be the same?
From: Brad | 8/8/12 at 11:33 am
Shouldn't make any difference in your marinade time, cut up chicken may take even longer to take the flavor. If you ever get tired of chicken breasts, use boneless skinless chicken thighs, they don't dry out as easily and take a marinade as good or better than chicken breasts.