Day At the Beach Chicken
Baked chicken breasts marinated with zesty seasonings.
Yield
6 servingsPrep
10 minCook
45 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
with boned |
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
soy sauce, tamari
dark |
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
| 1 | cup |
other recipe
Raspberry Walnut Vinaigrette |
* |
| 2 | tablespoons |
seasoning mix
Hunter's Chicken Rub - see link below |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
with boned |
|
| 15 | ml |
paprika
|
|
| 15 | ml |
soy sauce, tamari
dark |
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
| 237 | ml |
other recipe
Raspberry Walnut Vinaigrette |
* |
| 3E+1 | ml |
seasoning mix
Hunter's Chicken Rub - see link below |
* |
Directions
Mix the Raspberry Walnut dressing, paprika and soy sauce. Let the mixture chill in the fridge while you skin the chicken breasts.
Season the chicken breasts with salt and pepper and the remaining chicken roasting rub mix.
Place the chicken and dressing mixture into a zipper bag or bowl and let marinate for at least an hour.
Preheat the oven to 350℉ (180℃).
Arrange the chicken breasts, meat side up, in a baking dish , and pour the marinade over them.
Sprinkle with a little cinnamon.
Let them cook until nearly done, basting often.
Increase the oven temp to 400℉ (200℃) for the last few minutes of cooking time.
The chicken should have a nice, dark red color when it comes out of the oven. Juices should run clear when pierced.
And it smells wonderful while it's cooking.
Be sure you baste it fairly often, though.
Serve with corn, pineapple and baked potatoes.
