Over the years, we have marinated a lot of chicken, using commercially available marinades, homemade marinades ... whether thrown together or planned out. This is probably the best chicken marinade that either of us has ever had. Perfectly balanced flavours and oil vs acid. It works great on chicken, veggies, pork and even fish and seafood. We could live on this one! We tend to use powdered hop pellets for this — usually Amarillo® — but you can also use 1 teaspoon of dried hops that have been blitzed in a spice grinder.
Ingredients
3 Chicken breasts
8 oz Button mushrooms
1 to 2 Zucchini
⅓ cup Olive oil
½ cup Cider vinegar
¼ cup Light brown sugar, packed
2 Tbsp Dijon mustard
4 Garlic cloves, pressed or finely minced
½ tsp Powdered Pellet hops
Salt & pepper
Instructions
Trim chicken breasts, cut into 1" cubes. Wash mushrooms and zucchini, slice zucchini into ½" thick slices. Place prepared chicken and vegetables into a non-metallic bowl or dish (with a lid).
Whisk together all remaining ingredients, aside from salt and pepper. Season with salt and pepper to taste. Pour over chicken and vegetables, stir well to coat. Chill for 1 hour.
Thread chicken onto skewers, and vegetables onto separate skewers (they’ll have different cook times). Grill until chicken is cooked through, and vegetables are as cooked as you like them. Serve hot.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/hedonistic-hops-cooking-with-hops/%3C/div%3E