A tangy marinade that will complement chicken, shrimp, salmon, swordfish and tuna. Make an extra batch of marinade to use as dipping sauce.
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1/4 cup Lea & Perrins® The Original Worcestershire Sauce
1/4 cup lemon juice
1/4 cup olive oil
1 tsp. lemon zest
1 tsp. sugar
2 tbsp shallots, chopped
4 boneless, skinless chicken breast halves
In a medium bowl, mix together Worcestershire Sauce, lemon juice, oil, zest, sugar and shallots. Place chicken in marinade and turn until well-coated. Cover and marinate in refrigerator for 1 hour, turning occasionally.
Remove chicken from refrigerator, reserving marinade. Grill chicken over medium heat for 4 to 6 minutes on each side, or until chicken is cooked to an internal temperature of 165°F, basting frequently for the first 5 minutes. Discard any remaining marinade.
For stovetop method, use large skillet sprayed with nonstick spray over medium-high heat. Cook chicken for 4 to 6 minutes on each side, or until cooked to an internal temperature of 165°F, basting frequently for first 5 minutes. Discard any remaining marinade.