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Categories:
chicken breasts onion green onion ground thyme salt black pepper cayenne pepper ground allspice nutmeg cinnamon brown sugar vegetable oil soy sauce cider vinegar
Viewed: 69 - Published at: 9 years agoIngredients
- 4 lbs boneless skinless chicken breasts
- 1 onion, finely chopped
- 12 cup green onion, chopped fine
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground allspice
- 12 teaspoon nutmeg
- 12 teaspoon cinnamon
- 2 teaspoons brown sugar
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon cider vinegar
Method
- Place marinade and chicken in a ziplock bag and marinade overnight or up to 24 hours.
- Drain chicken from marinade and place in a baking dish.
- Bake at 350 degrees oven for about 30 minutes.
- Cool and dice the chicken.
- Toss chicken in a large bowl with your favorite green salad fixings.
- Or serve a a main course.
- If you reuse marinade be sure to boil hard for a full minute, cool and store in fridge up to 3 weeks.
