WHITE BALSAMIC MARINATED CHICKEN

Wet marinades are perfect for lean cuts of protein like boneless skinless chicken breasts and pork tenderloin. There are two key components here: acidity and timing. White Balsamic Vinegars - we chose Pineapple White Balsamic for this recipe - don't deliver enough acidity that's needed in a wet marinade. Be sure to pair it up with a more acidic vinegar like apple cider. Once you're chicken is in the marinade, be sure to watch the timing. More isn't better. Two hours, tops. Then no rinsing! Part of the magic of a wet marinade is that the sugars caramelize on the exterior of the protein - like on these golden brown chicken breasts.

• Time: 90 min
• Servings: 6

Source: Red Stick Spice Recipes

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