Chicken in a Ginger White Balsamic Marinade

Like I've said many times before, if I buy a new product, I fully intend to use all of it to the last drop. So when I made the pasta salad the other night, I also made this marinade with that Ginger White Balsamic Vinegar for my chicken. I really wanted to use boneless chicken breasts, but I only found thighs in my freezer so that's what I used instead. I then had to bake them since I didn't get a chance to fill my propane tank yet and the day got away from me (don't you hate when that happens?!). I also don't like to get the tank filled when my kids are in the car. I know the likelihood of something happening is slim to none, but all I can envision each time I put one of those tanks in my car is me getting into an accident and BOOM! If I'm going to go up to the Pearly Gates, I'm going alone with no passengers! (And if you read my Kreativ Blogger Award where I recently had to admit 10 things about myself, this statement wouldn't shock you...Hello, My Name is Carrie and I'm a little neurotic!) It didn't matter. These were incredible just the same. 

Chicken in a Ginger White Balsamic Marinade
8 Chicken Thighs or 4 6-ounc Boneless Chicken Breasts


Marinade
1/4 c. B.R. Cohn Ginger White Balsamic Vinegar
1/2 c. Canola Oil
3 tbsp. Low-Sodium Soy Sauce
1 tsp. Garlic Powder
1 tsp. Fresh Ginger, grated
1/4 tsp. Fresh Ground Black Pepper


Whisk all ingredients together in a bowl until well blended. Makes approximately 1 cup. 


Add the chicken and the marinade to a resealable plastic bag and refrigerate for at least 2 hours. Remove chicken, discard marinade then grill or bake at 350 degrees until the chicken has reached the proper internal temperature. Serves 4. 


Enjoy!

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