Tired of eating the same old chicken or fish? I believe a good marinade can make all the difference. The great thing about marinades is that you can adapt it for different meats or fish, depending on your taste.
I found this recipe on Canadian Living, tried it with chicken, and thought it tasted sophisticated and fresh. I recommend making incisions on your chicken to allow the marinade to sink in and really penetrate.
Enjoy!
Apple Cider Shallot Marinade
Preparation time: 10 minutes.
Total time: 10 minutes.
This recipe makes 10 serving(s)
Ingredients
3/4 cup (175 mL) apple cider (or apple juice)
2 tbsp (30 mL) apple cider vinegar
4 shallots, sliced
3 fresh thyme sprigs
1 tsp (5 mL) whole allspice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce
Preparation:
In small bowl, whisk together apple cider, vinegar, shallots, thyme, allspice, Dijon mustard and Worcestershire sauce.
Additional Information:
Marinades: Use 1/2 cup marinade for every 4 servings boneless (1 lb/450 g) or bone-in (1-1/2 lb/675 g) meat or poultry, or fish (1 lb/450 g).Cover and refrigerate fish and seafood in marinade for no more than 30 minutes. Marinate meat and poultry for 6 hours or for up to 24 hours.
Recipe: http://www.canadianliving.com/food/apple_cider_shallot_marinade.php
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