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Christine's Chicken Marinade

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Ingredients
  

  • ½ cup extra virgin olive oil
  • ½ cup balsamic vinegar or other vinegar
  • ¼ cup soy sauce I use low sodium soy sauce
  • ¼ cup Worcestershire sauce
  • ⅛ cup lemon juice
  • ¾ cup brown sugar
  • 2 teaspoon dried rosemary
  • 2 tablespoon Dijon mustard or Spicy Brown mustard
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoon garlic powder

Instructions
 

  • Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
  • Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
  • Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.

Notes

These measures are designed for 6 chicken breasts.  Adjust accordingly based on the size of the meal that you're preparing.
This works well for chicken thighs and pork tenderloin.