6 chicken breast marinade recipes

1, Japanese teriyaki: 2 spoons of soy sauce + 1 spoon of consumed oil + half a spoon of dark soy sauce + 1 spoon of ketchup + 1 spoon of honey + 1 spoon of cooking wine + 1 spoon of cooking oil + moderate salt.

2, cumin barbecue: 2 spoons of soy sauce + 1 spoons of oyster sauce + 1 spoon of cooking wine + 2 spoons of chili powder + 1 spoon of cumin powder + 1 spoon of cooking oil + 1 spoon of white sesame seeds + appropriate amount of onion + 3 cloves of minced garlic.

3, fragrant black pepper: 2 spoons of soy sauce + 1 spoon oyster sauce + 1 spoon honey

Fragrant black pepper: 2 spoons of soy sauce + 1 spoon oyster sauce + 1 spoon honey + 1 spoon of cooking wine + 2 spoons of black pepper + the right amount of salt + the right amount of onion + 3 cloves of minced garlic

4, honey garlic: 2 spoons of soy sauce + 1 spoon oyster sauce + 1 spoon of cooking wine + half spoon of dark soy sauce + 1 spoon of honey + 1 spoon of cooking oil + the right amount of salt + 6 cloves of minced garlic.

5, honey mustard: 1 spoon oyster sauce + moderate salt + 2 spoons honey mustard sauce + 1 spoon olive oil + 3 cloves of minced garlic.

6, hot and sour lemon: 1 tablespoon of soy sauce + 1 tablespoon of cooking wine + half a lemon juice + moderate salt + 1 tablespoon of cooking oil + appropriate amount of onion + 1 cilantro + four cloves of minced garlic + 3 small millet chili + 2 slices of lemon.

Tip: After marinating the chicken breasts, wrap them in a ziplock bag and refrigerate for 3 days or freeze for 10 days. Marinated chicken breasts can be pan fried, grilled, steamed or air fried!