We are having these chicken breast grilled on salads tonight for dinner but they could just as easily be used to make a great sandwich.
- 6 tablespoons olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 ½ teaspoon ground black pepper
- 1 ½ teaspoon powdered ginger
- 1 ½ teaspoon paprika
- 3 large boneless skinless chicken breastsInstructions
- In a gallon-sized freezer bag, combine the oil, the vinegar, garlic powder, salt, pepper, ginger and paprika. Gently shake the bag to mix. Then set aside.
- Carefully cut the chicken breasts lengthwise through the center to create two thin halves out of each breast. Place the six chicken cutlets in the bag with the marinade, seal the bag and shake to ensure the meat is coated. Set in the refrigerator for at least 15 minutes or up to several hours to marinate.
- Preheat a grill pan or grill over medium-high heat.
- Lightly coat the pan with cooking spray (if cooking on the stovetop), and then add the chicken to the pan or grill. Discard the marinade. Grill until there are prominent marks on the bottoms, about 3-4 minutes. Carefully flip the chicken. Reduce heat to medium, cover the pan or grill and grill for another 3-4 minutes, or until cooked through. Chicken is done when juices run clear or the internal temperature is 165 F.
Place chicken in the marinade, seal bag, and freeze immediately. Thaw in refrigerator before cooking, as the chicken thaws it will soak up even more marinade
(I froze each breast individually and divided the marinade between freezer bags so that we could easily grab single servings)