Im a 14 year old and i cooked this for dinner for my family as a culinary project, AND THEY LOVED IT!!! I got a A for the project and my parents are gonna let me cook dinner alot for now on. Definitely gonna subscribe and look at more recipes from your channel😁
I couldn't live beside u as a neighbor cuz everyday when the smell of deliciousness comes through my window I'll be at ur door with a togo plate lol 🤣😂🤣😂
I just made this and it was VERY good. I had some skin on bone-in thighs in the freezer so I used those. . I used my electric frypan because I had 6 thighs and they all just fit. I took the leftover marinade, the pan drippings, and reduced them by half and used that over the chicken when serving. For those who are afraid of the balsamic flavor, you hardly know it's there. I served it with mashed potatoes, green string beans and it was delicious. A big thanks to Claudia for sharing. TheReaper!
This marinade works perfectly with chicken thighs. I was sceptical at first but the end result is amazing, one of the nicest chicken dishes I’ve ever had! If you fry your chicken you can even make a lovely demi- glace sauce out of the chicken fat that renders out and the marinade! 10/10
Claudia you are the best of best! This is my 3rd time trying one of your recipes in the last 3 weeks. I'm marinating my chicken now...can't wait to eat it!
I slice all my chicken breast in half, flatten them and poke them and marinade them# BABBBAYY IT IS SO TENDER# There is a little time consumption tho 💕
I love you’re recipe. I’m curious, so I’m going to add one small can of pineapple juice to see if it goes well with an already delicious taste profile.
I made this chicken and it came out so juicy, flavorful and delicious that my son (who is very finicky and picky) was begging for more. My husband had me run out to buy more chicken breasts because he couldn't get enough of it. Claudia you really outdid yourself on this recipe girl!
Trying it today with skin on breasts, I put slices in the skin and the bottom side for the marinade to get in. Also with the extra marinate I will make a reduction sauce with a little cream to pour over the chicken when it’s done.
Omg . that's definitely the prettiest chicken I've ever seen . My mouth is watering from this video . If the chicken tastes anything like it looks .... it's gotta be good . I'm trying it this weekend . Thank you for the recipe.
@@stevem9529 it was really good Steve. My grill ran out of gas part way through . So I had to finish them in the oven but they had already caramelized before the gas ran out so they were pretty damn good .
I just made this because i’m on a diet and I swear to you, it’s one of the best marinades for grilled chicken out there. You’re a genius for this, thank you for this simple yet mouth watering recipe, made me actually enjoy eating grilled chicken for once! God bless!🤍
I know I all ready left a comment but I kid you not, I make this recipe every other day! I stay stocked with the ingredients and my chicken lol IS THAT GOOD!!! I’m writing this bc yes in fact making it right now lol 🤗✨😋😋😋
I tried this last night and it was a hit with the entire family except for my granddaughter and she eats McDonalds chicken nuggets ONLY! Seriously, that's all she eats all the time. Nothing else!
You can add water to oil tray before you start grilling, that way when oil drop down, it'll just float on surface of water, tray will stay clean. And it'll prevent the grill from that extra heat and dryness, if that makes sense
i just tried a slightly tweaked version ( honey instead of sugar, regular vinegar and some generic spices for grilled meat) and it tasted very good! thx
Thank you I think I will try that recipe because I really don’t like chicken breasts they always dry I’m more of a leg and thigh man too bad I can’t do wings with it because wings don’t have that much meat on them but I definitely will try this recipe for my daughters thanks a lot
I’ve made this once before and had my chicken marinate 2.5 hours. Tonight I’ll be cooking the chicken I started last night! Super excited because the first time I made this chicken it was the BOMB!!! :)
This was great, thank you! Finally got a grill for the new house (newly single dad, ugh...) and the kids were growing tired of the same ol' minimal list on the menu at home! This was perfect!!
I tryed this out and I must have done something wrong because the chicken seemed to not look dark like there was not enough marinade but it did taste good wish I could think of a sauce I could drip on after for more flavor
I will thaw some breasts this morning and get this party started. A beautiful job. The caramelization of the brown sugar and balsamic vinegar created visual perfection. I use near the same marinade on flank steak all the time. I call it, The Every Condiment in the Fridge Door Marinade. I throw in some Frank's and some crushed red pepper, minced shallots, A-1 sauce, red wine, white wine. Two things of note: 1. Keep that sharp knife away from the non-stick surface if you really care about your grill, or you'll be eating teflon bits before you know it. I'm sure you were being very careful, but some novices may get the impression that is a safe thing to do to a nonstick surface. Secondly, I couldn't help noticing you placed the exterior of your marinade bag into the raw chicken juices on the cutting board. That is a good way to inadvertently spread salmonella around the kitchen and into your refrigerator. The freshly grilled chicken will be safe, but other things around the kitchen could be more likely to get contaminated. I bet you thoroughly rinsed off the exterior of the marinade bag in hot water before placing it in the fridge inside a suitably sized bowl to protect for possible leakage, but I feel compelled to express the need for caution to others. A party with Sam and Ellie is never a fun party. Proper handling of raw meat is of first consideration for the chef(s). We can't hope to just get lucky when we are responsible for feeding other people. I keep scrolling back up to look at that chicken. Wow.
How to cook a Peruvian chicken in moroccan style (Pollo a la Brasa) please I will to tell me how my chicken look like and please support my channel thanks
Once a week we enjoy this, thanks. I grill it on the weber with some cherry wood smoke. Put the burn on the skins and fire the other side, slide them to the outer edge of the coals, meaty side up and towards the heat and put the lid on for about 40 minutes with the vents opened half way. 155 f. I pull them and let set for 15 min.
Please don't take this the wrong way but, I love you! Lol, let me explain. I have a very dear friend who can't eat chilli, paprika, you get what I'm saying. I wanted to make them something special, thank you so much this is a wonderful recipe. I wish you and your loved ones peace and happiness 🙏❤️
I have all the ingredients for the marinade, can’t wait to try it. I just don’t know how I will cook the chicken ( bake, grill, etc. ). But I definitely know that I’m making this!!!!! 😋😋😋😋😋😋😋😋
1. Poke holes…put in ziplock bag…set aside for later 2. 1/2 cup olive oil 3. 3 TBSP Lemon Juice 4. 3 TBSP Soy Sauce 5. 2 TBSP Basalmic Vinegar 6. 1 TBSP Worcestershire Sauce 7. 1 Teaspoon each: Onion powder Garlic powder Italian Season 8. Salt and pepper to taste
OK, Claudia. Now we all need to know your address and the day you're cooking chicken. Expect a big crowd, but don't complain. You brought this on yourself by being such a good cook.
Just mixed this up but I didn't have lemon juice so I had to substitute pineapple juice. I also forgot to poke holes in the chicken! 🤦🏼♀️ Whoops! It has six hours to sit in the fridge and marinate so fingers crossed. 🤞🤞🙂
I accidentally made this exact recipe(I did not plan the ingredients, just tossed some stuff together) and it came out great. Easy tip: to get rid of air from a zip lock easier, put ingredients in bag, partially close the bag, then slowly dip bag into a basin of cool clean water, working the ingredients about to release trapped air bubbles as you dip the bag, all the way up to to zip edge. When you get to the top of the bag, zip it shut. I use this method when I put things in the freezer. Works great, a simple way to vacuum seal the bag
...thank you lovely woman for the wonderful and quick instruction and for telling me how much of the ingredients i have to use! ...i found this recepie on some other website but the woman who posted it didnt even mention how much of each ingredient i need!!!🙄 ...next time maybe explain how much in ml or grams it is for your european fans like me😉
This is now my fav Marinade!!! Never have boring chicken again. I thin sliced the breasts for more contact w the marinade. I grilled it on a thick cast iron pan with julienne onions and Serrano chilies for more kick. The sauce made the onions soft n caramelized.
We've got TONS of Italians in Australia and I have never seen "Italian seasoning". I'll have to look for it. We actually have the most greeks outside of Athens in my state capital. Seriously.
Italian Seasoning is, for the most part, thyme, basil, and oregano in equal parts with a pinch of marjoram. Easy to make at home if you cannot find in the store.
Can i be your second husband i know im good for something lol. I love your cooking ill stay outside in the back yard in a tent no problem.keep up the good work
Maria Elizabeth, NO! The brown sugar is the complete reason why she got such a nice layer of Caramelization, I only recognized this because of my Dutch Apple recipe caramelizes the same way, it's the brown sugar.
I gave up on Chicken. Seemed like every batch was tough, then I found out it wasn't me, the Chicken has a defect Called "Woody Breast" theres many videos on this. The Chicken has white thin stripes, after cooking they are tough and very fibrous. Look Videos Up
I left a message a few week ago telling you I was going to try this. And I did. I added some chilli fakes and some paprika to this dish just to spice it up. And enjoyed this it was very Good. I served it some rice and some mango chutney on Top. And it was Tops. 8/10
