No joke. The best marinade. And it’s not mine. Actually, the marinade came from my boyfriend’s father who is the master at everything meat-related. Everyone should know a master of meats in my opinion. They just make life so much…awesomer. Anyway, Garrett’s dad tends to do an equal parts ratio of olive oil to soy sauce to white wine. I cut back on the oil just a tad and added the slightest bit of seasoning.
The key to a good marinade is obviously the length of time you marinate the meat, but also the type of meat is important as well. I’m not a huge fan of boneless skinless chicken breasts because to me, they have no flavor. When making chicken, I stick to bone-in, skin-on pieces because the meat turns out firm but moist, and full of flavor. If that’s not your thing, no biggy; the marinade doesn’t discriminate so boneless, skinless chicken will work fine too. I marinated the chicken overnight, so I definitely think planning ahead is important, but if you’re pressed for time, 2 hours of marinating should do the trick.
You’re going to be so impressed by how easy this is and how great it tastes. I can’t wait for you to try it. It will make your sizzling grillin summer that much more delicious!
1.5 pounds bone-in chicken pieces (I used bone-in, skin on chicken thighs), raw and thawed
¼ cup grapeseed oil
½ cup soy sauce
½ cup white wine, nothing fancy (I used chardonnay)
2 teaspoons Italian Seasoning
1 teaspoon paprika
In a blender, combine the grapeseed oil, soy sauce and white wine, Italian seasoning and paprika. Blend on high until your marinade looks creamy and well combined.
In a zip lock bag, place all chicken pieces and pour the marinade in. Massage it around so that all of the chicken is coated with marinade. Seal the bag and marinate overnight.
Serve with grilled veggies and enjoy the best grilled chicken ever!
A big thanks to Abby for letting me swing by her blog!