Baked Boneless Skinless Chicken Breasts With Ginger Marinade Recipe #296960
This is a refreshing marinade to bake chicken in. Easy and lasts longer in the refrigerator because of the citrus mix so DON'T OVERCOOK IT in the oven.
by LOGMAN
1¼ hours | 15 min prep
SERVES 6 -8 , 6 -8 chicken breasts
- 1/2 cup frozen orange juice
- 1/2 cup apple juice
- 2 lemons, fresh squeezed
- 4 green onions, chopped
- 1 cup fresh ginger, grated fine
- 6-7 boneless skinless chicken breasts
- 1 tablespoon cayenne
- 1 tablespoon onion powder
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- In a bowl put in the orange juice and apple juice and stir some.
- Fresh squeeze 2 lemons and put in the bowl.
- Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
- Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
- Stir well.
- Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part).
- Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
- Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot).
- Bake at 350°F for 40 minutes uncovered.
- Turn and sprinkle the same over the top.
- Place in oven for another 10-15 minutes.
- Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.
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5 stars