Chicken Stefani
Submitted by cindy
Chicken breasts soaked overnight in a bold marinade of pineapple juice, balsamic vinegar, garlic, and fresh herbs. Grill or pan-fry for a sweet-tangy crust with a kick of red pepper.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
8 hrsFive minutes of prep, eight hours of marinating, and you’ve got chicken that practically cooks itself into something special.
Pineapple juice and balsamic vinegar do the heavy lifting, tenderizing the meat while building a sweet-tart glaze that caramelizes into sticky, charred edges on the grill.
Fresh basil, rosemary, and cilantro bring an aromatic punch, and crushed red pepper flakes add just enough heat to keep things interesting.
Serve it over rice with a side of mixed vegetables and let that marinade do all the talking.
Chef Tips
- Don’t skimp on marinating time; the full 8 hours lets the pineapple juice tenderize the chicken and the flavors really penetrate
- Pat the chicken dry before cooking to get a better sear and caramelization on the outside
- This marinade works beautifully on pork chops or shrimp too
Ingredients
Directions
Mix all ingredients together in a bowl with a wire whisk.
Marinate chicken for 8 hours or more.
Pan fry in a skillet or grill over hot coals.
Serve with rice and mixed vegetables.
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