Hot Sauce Marinade

June 2010
Hot Sauce Marinade

by 5 people

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Marinadesturn out gentle, pleasantresults, a good match forthe mild flavor of breastmeat. The seasoning processhappens slowly, so allowat least an hour (and up toeight) for the marinade tosoak in. Plan on using 2 cupsmarinade for every 4 breasthalves. Include an acidicingredient like vinegar, citrusjuice or wine for flavor andto tenderize the meat, and ateaspoon or two of oil to helpkeep the chicken moist.

Makes: 8 servings

Ingredients
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup jalapeno hot pepper sauce (preferably green Tabasco)
  • 1/4 cup distilled or cider vinegar
  • 2 finely chopped garlic cloves
  • 1 teaspoon vegetable oil
  • 1 teaspoon salt
Directions
  1. Mix together 1 1/2 cups low-sodium chicken broth, 1/4 cup jalapeno hot pepper sauce (preferably green Tabasco), 1/4 cup distilled or cider vinegar, 2 finely chopped garlic cloves, 1 teaspoon vegetable oil and 1 teaspoon salt.
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