This flavorful recipe is one of the best chicken breast marinade mixtures you can make. Featuring the herby notes of rosemary and bay leaves, as well as red wine vinegar, garlic, mustard and onion powder, this chicken breast marinade is sure to give your chicken breasts lots of flavor. It is up to you whether you freeze the chicken in the marinade and then use it at a later date, or let it marinate in the refrigerator and use it immediately.
Bay leaves are used plentifully in European cuisines, especially around the Mediterranean. They are also used in the United States in stews and soups, as well as vegetable, meat and seafood recipes. The leaves also star in various classic French recipes. The leaves can be used whole and then removed before serving, or they can be crumbled finely before being added to the dish. In some countries bay leaves are scattered in the pantry to repel bugs.
This recipe gives you the most delicious chicken, and you are sure to appreciate the beautiful flavor. The bay leaf flavor will be evident in the finished dish too, so if you like the bay flavor you are sure to love this.
Rosemary Mustard Best Chicken Breast Marinade
Summary: Bay leaves, rosemary and mustard are featured in this tasty chicken breast recipe, and these herbs and spices really complement the naturally mild flavor of chicken.
Contributed by
Published Monday, October 07, 2011
Ingredients
- 2 tablespoons red wine vinegar
- 4 whole boneless, skinless chicken breast halves, about 6 oz each
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 tablespoons Dijon mustard
- ¼ cup extra-virgin olive oil
- 2 teaspoons crumbled bay leaves
- 1 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
Add the vinegar, mustard, extra-virgin olive oil, bay leaves, rosemary, garlic powder, salt, black pepper, and onion powder in a big re-sealable bag and close it.
Shake well to combine the marinade ingredients.
Open the bag and add the chicken, then close it again and shake to coat the chicken.
At this point you can freeze the marinated chicken for up to 2 weeks, and then thaw it overnight in the refrigerator.
You could also thaw it under cold running water or in the microwave on 30% power for a minute at a time.
Unless you are freezing the chicken, leave it in the refrigerator to marinate for 4 to 12 hours.
Heat the grill to hot, then cook the chicken for 4 minutes per side or until it is cooked through.
If you prefer to bake it, give it 15 minutes in a 375 degrees F oven, or until it is cooked through.
Further details
Enough for (Serves 4).
Preparation time is approximately 15 min
Bay leaves add a special flavor to the chicken. They are also used in stews and soups. Another way to use them is to crumble them finely, then they can be used in marinade recipes. Bay leaves are pungent with a bitter, sharp flavor if eaten whole. Because the fragrance is better than the flavorful, they are usually discarded before serving the meal. The fragrance of bay leaves is similar to thyme and oregano, slightly floral and of course herbal. Although they are crumbled in the recipe, they are shown whole in this photo so you can see what they look like.
