If you’re anything like me, boneless, skinless chicken breasts are probably one of your main food groups. A few cooking tips to get you going: Christina Dimacali, personal chef, cooking guru and owner of the NoLibs-based cooking school Clean Your Plate, says you shouldn't marinate chicken for more than 24 hours, especially if your marinade contains an acid (lemon or lime juice, or vinegar).
She adds that the biggest mistake she sees is people taking their marinated chicken straight from the fridge and plopping it on the grill or skillet.
You're certainly welcome to make this entire recipe (the same friend who recommended those amazing 160-calorie apple-cinnamon muffins swears by this recipe), but I'm looking just at the chicken portion. Oprah Winfrey's camp is digging this easy marinade, which has grainy mustard at its center.

The recipes below keep good health at the heart, which means you can totally have your marinated chicken and eat it, too.
The problem is that the chicken is going from cold to hot in seconds flat, and the excess moisture that you would normally lose in the defrosting process is going to escape as steam, causing the chicken to cook in the steam.
Here are 15 chicken marinade recipes that'll take the boring out of your dinner—guaranteed. I ran the numbers for the marinade with four chicken breasts, and you're looking at just 215 calories per breast—which is awesome.
Which means this is the perfect marinade for nights when you're like, Oh crap, I have nothing planned for dinner.

Your best bet is taking the chicken out of the fridge and letting it come to room temperature for 15 minutes or so before putting it on your cooking surface.

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