This recipe comes to us from Diskin Cidery and uses thier WeHo dry hopped cider. Refrigerate chicken in this zippy marinade overnight. Then grill and put on a brioche slider with aioli and pickled radishes. For a pickled radish recipe, go here.
1. Add all ingredients except cider to food processor. Blend on high until finely chopped. Slowly add cider and blend until evenly mixed, about 1 minute.
2. Add chicken to casserole dish or Ziploc bag and pour generous amount of marinade over top. Cover and refrigerate at least one hour, preferably overnight.
3. Remove chicken from fridge and let rest until room temperature. Grill 4-6 minutes or bake in oven at 400F until internal temperature reaches 165F.
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