Ingredients
Marinade:
2 tablespoons extra-virgin olive oil
½ cup apple cider vinegar
1 cup lemon juice
1 cup low-sodium chicken stock
10 garlic cloves, whole
4-5 teaspoons grated ginger or dry ginger root powder
2 teaspoons salt
6-8 teaspoons course black pepper
3 teaspoons red pepper flakes
Chicken:
6 boneless skinless chicken breasts
2 large onions, thinly sliced
Instructions
Marinade Preparation:Â
- Make the marinade the night before you are serving Chicken Yassa. Combine all the ingredients for the marinade. Â Place the chicken breasts in a bowl, baking dish, or plastic bag. Â Pour half of the marinade over the chicken, cover, and refrigerate overnight. Â Be sure that both sides of the chicken are covered in the marinade; turn over the chicken if necessary. Â Save the rest of the marinade.
Chicken Preparation:
- Turn on the broiler or prepare your grill. Â If using the oven, broil the chicken on the 2nd rack from the top. Â Cook the chicken for about 10 minutes per side, or until it is tender, basting each side of the chicken with the reserved marinade.
- While the chicken is cooking, sauté the thinly sliced onions to your liking. Bring the additional saved marinade to a boil in a saucepan or microwave and simmer for 3 minutes. Serve with the sautéed onions on top of the chicken, and the heated marinade in a pitcher, bowl or gravy boat.
Note: Couscous and greens are a great accompaniment to Chicken Yassa.
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