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marinaing chicken breast - Page 2

post #31 of 32

My Marinade   Kikomin Terriaki sauce, Ginger, crushed garlic ,shallots, Sesame oil, Tiger sauce, drop red color   at least 1 hour in plastic bage

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #32 of 32

Place boneless, skinless chicken breasts in a plastic bag.  Add low sodium soy sauce and crushed garlic.  Adding ginger and sesame oil will give an enhanced Asian flavor.  Chicken takes very well to overnight marinade. 

 

Grill the chicken over charcoal.  After grilling, the fragrance of the chicken is sublime.  This is good as is, but I usually slice it on the bias and put it over salad, best while the chicken is still warm from the grill.  The salad would include sliced tomato, hard boiled egg, sliced avocado, sliced beets, sliced red onion, julienned sharp cheddar, dash of Lawry's, fresh ground black pepper, splash of lime juice, all covered in Italian dressing.  This is really good.

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