Description
This Cane’s Chicken Marinade recipe offers a flavorful and zesty blend of olive oil, Worcestershire sauce, and aromatic spices to perfectly marinate chicken breasts. Ideal for grilling, it imparts a delightful taste reminiscent of the famous fast-food chicken finger dipping sauce, enhancing the juiciness and tenderness of the chicken. Perfect for an easy and tasty grilled chicken meal in just about 30 minutes, including prep and cooking time.
Ingredients
Scale
Marinade Ingredients
- ½ cup olive oil
- ½ cup chicken finger dipping sauce
- 3 Tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp lemon juice
- 1 Tbsp white vinegar
- ¼ tsp ground black pepper (or to taste)
Chicken
- 6 skinless boneless chicken breast halves
Instructions
- Prepare the Marinade: In a medium bowl, thoroughly stir together olive oil, chicken finger dipping sauce, Worcestershire sauce, onion powder, garlic powder, salt, lemon juice, white vinegar, and ground black pepper until well combined.
- Pound and Marinate Chicken: Pound each chicken breast to about ¼ inch thickness for even cooking. Place the chicken breasts into a gallon-size ziplock bag and pour the marinade over them. Seal the bag, then massage the marinade to coat all pieces evenly. Refrigerate for at least a few hours, preferably overnight, to allow the flavors to deeply penetrate the chicken.
- Preheat Grill and Cook: Preheat your grill to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Grill for 8 to 12 minutes total, flipping once halfway, until the chicken is fully cooked through, no longer pink in the center, and the juices run clear. Ensure an internal temperature of 165°F (74°C) for safe consumption.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust salt and pepper to taste depending on your preference.
- If you do not have a grill, you can also cook the chicken on a grill pan or skillet over medium-high heat.
- Pounding the chicken breasts to an even thickness ensures they cook evenly and stay tender.
- Use a meat thermometer to confirm doneness to avoid undercooking or drying out the chicken.
