I served this chicken for Mother’s Day dinner. Most of the men ate the chicken as is while the ladies enjoyed their chicken as the feature of their Asian Chicken Salad. I reduced the leftover marinade to use as a salad dressing. This makes enough marinade for about 6 chicken breasts.
- 1 Cup White Vinegar
- 1/4 cup Tamari Sauce (Soy-free recipes here and here)
- 3/4 cup Honey or 1 cup White Sugar (I bet sucanat or brown sugar would be really good! You would need to heat it to dissolve the sugar.)
1. Blend ingredients.
2. Marinade chicken at least 30 minutes.
3. Grill as usual.
4. Reduce the marinade to use as salad dressing for your Asain Chicken Salad and/or seasoning for your Asian Stir Fry.
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This post is part of Tackle it Tuesday, Domestically Divine, Tasty Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu, Gluten Free Wednesdays, Show and Tell, Works for Me Wednesday, Real Food Wednesdays, What’s on Your Plate, Made it on Monday, Hunk of Meat Monday, Mingle Monday, Penny Worthy Project, Melt in Your Mouth Mondays, Mangia Monday
Photo Credit: Candy TX’s