Hard Caribbean Condiment Marinade

Ray's Chicken

Name: Ray's Chicken
Prep time: 26 min
Cook time: 77 min
Total time: 103 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 0.25 cups distilled white vinegar; 0.33 cups vegetable oil; 0.33 cups soy sauce; 1 lime , juiced; ½ lemon , juiced; 0.25 cups sherry; 2 tablespoons ground mustard; 2 teaspoons honey; 4 cloves garlic , crushed; 0.33 cups brown sugar; 2 tablespoons lemon pepper; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1 teaspoon salt; 6 skinless , boneless chicken breast halves

Total Time

1h 43m

26m prep · 77m cook

Servings

4 people

Rating

—

Difficulty

Hard

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A marinade guaranteed to make grilled chicken breasts tender and juicy! This one has a little bit of everything in just the right proportions.

Ingredients

0.25 cups distilled white vinegar
0.33 cups vegetable oil
0.33 cups soy sauce
1 lime , juiced
½ lemon , juiced
0.25 cups sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic , crushed
0.33 cups brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
6 skinless , boneless chicken breast halves

Instructions

1

Stir vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey together in a large bowl. Add garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place chicken in marinade. Cover, and marinate in the refrigerator 8 hours or overnight.
2

Preheat the grill for high heat.
3

Lightly oil the grill grate. Place chicken on the grill (discard marinade). Cook 6 to 8 minutes per side, until juices run clear. An instant-read thermometer inserted into the thickest part of breast should read at least 165 degrees F (74 degrees C).