A hearty, creamy soup that’s perfect for chilly winter nights.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 days |
| Total Time: | 2 days 20 mins |
| Servings: | 6 |
| Yield: | 6 skewers |
Ingredients
- ½ cup olive oil
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- ¼ cup rice vinegar
- 1 tablespoon sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon
- 1 teaspoon red pepper flakes
- 1 teaspoon cayenne pepper
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
Instructions
- Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.
- Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.
- Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.
- This recipe works for up to 3 chicken breasts.
- If you cannot grill, then broil in the oven 3 to 6 inches from heat source on high (you want just the slightest crisp to the meat).
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 900 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great marinade! It was super tangy and worked good with chicken.