Chicken Gyro Marinade
| Contributor Ben Feinauer |
| Cook Time: 20 min(s) | Prep Time: 2 hour(s) | Servings: 4 |
Ingredients
- Boneless Skinless Chicken Breast: 2 breast(s)
- Olive Oil: 3/4 cup(s)
- Fish Sauce: 2 tablespoon(s)
- worcestershire sauce can be used as a substitute.
- Soy Sauce: 1 tablespoon(s)
- Dijon Mustard: 1 tablespoon(s)
- Garlic: 2 clove(s)
- 2 tablespoons of paste can be substituted
- Dried Thyme : 2 teaspoon(s)
- Dried Rosemary : 2 teaspoon(s)
- Salt: 1/2 teaspoon(s)
- Pepper: 1 dash
- Lemon Juice: 2 lemon(s)
Instructions
- Put all marinade ingredients except chicken in container mix well to combine - set aside
- Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade
- Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours. Preferably overnight.
- Remove from fridge at least 30 minutes before cooking
- Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees