Shut Your Mouth This Is Good Chicken!
Okay, friends! This chicken is too legit. I need to start off by telling you that I did not make this recipe up, but I did, in fact, make it food allergy friendly for my family and tweaked it a bit to our liking.
With that said, my aunt made this original recipe called "Unbelievable Chicken" for us, and we all freaked out because it was THAT good. Over 2000 people have rated this chicken recipe online and it has a 4.5 star rating, so I just had to remake it so I could share it for you and your family to devour... I mean, enjoy.
This is a wonderful and easy marinade using ingredients you most likely have in your kitchen. The verb "marinate" means to steep food in a marinade. A marinade is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. The acid in marinades causes meat and poultry tissue to break down. This has a tenderizing effect. The breaking down of the tissue also causes meat and poultry to hold more liquid, making it juicier. (Read more about Marinades, here.)
1) Always marinate meats in the refrigerator and never on the counter.
2) NEVER reuse a marinade that had previously been used on raw meat unless you boil it first to destroy any harmful bacteria. (boil for 12 minutes)
3) You CAN store marinating meat in the fridge for up to 5 days.
Let me start by saying: do not let some of the ingredients in this marinade fool you or turn you away. My husband hates mustard with a strong passion, and he licked his plate clean! It isn't spicy at all, and if you love garlic, add more garlic than suggested.
Lastly, this is a fabulous marinade. Use it for vegetables if you do not eat meat, and it's best to let this sit for at least 8 hours or overnight. You will thank me after. When my Aunt Jill made this, I said "Shut Your Mouth This is Good Chicken!" and now I bring it to you.
1/2 cup apple cider vinegar
1/4 cup + 2 Tablespoons yellow mustard & grainy deli style mustard*
6-9 cloves of garlic, minced
2 lemons, juiced
1 cup coconut sugar**
3/4 cup extra virgin olive oil
ground pepper to taste
sea salt to taste
8-12 boneless skinless chicken breasts
*If you don't have grainy deli style mustard, use yellow mustard, and visa versa. I measured out 1/8 of a cup and 1 Tablespoon of each the yellow and grainy deli style mustard.
**to make low carb, reduce to 1/2 cup of coconut sugar.
In a large glass bowl, mix all of the ingredients together except for the chicken. Once the marinade is mixed, taste and add salt and pepper to your liking. Place your boneless skinless chicken breast into the bowl, making sure that the chicken is submerged into the marinade. Cover the bowl with a lid or plastic wrap and place in the fridge overnight or for at least 8 hours.
THREE OPTIONS FOR COOKING CHICKEN.
1) Remove the chicken from the fridge. Lightly coat a baking sheet with olive oil or an olive oil spray. Using a fork, pick out each piece of chicken and place them on the baking sheet. Bake chicken at 350 degrees for 35 minutes.
2) Preheat an outdoor grill for high heat, lightly oil the grill and place chicken on the grill cooking each side for about 7 minutes or until juices run clear.
3) Cook on stovetop until brown on both sides over medium heat.
You may either discard the marinade OR place the marinade in a small sauce pan. Boil the marinade for at least 12 minutes watching it very carefully and stirring occasionally so it doesn't burn or rise too high. The marinade will thicken up. To make thicker, add a dash of arrowroot starch. Pour thickened marinade over chicken and serve with roasted veggies.