In an airtight container or ziptop freezer bag, place the vinegar and seasoning mix. Stir or swish to combine. Stir in the oil.
½ cup vinegar, any kind, 1 tablespoon seasoning mix, ½ cup neutral oil
Add the chicken pieces to the bowl or bag, turning to coat. Seal and store in the refrigerator for at least an hour, up to 12 hours.
4 boneless skinless chicken pieces
About 30 minutes before serving, preheat the outdoor grill. Remove the chicken pieces from the bag and cook on the hot grill until an internal temperature of 155 degrees is reached.
Remove to a platter and tent with foil. Allow to rest for ten minutes. During this time, the chicken should rise to the optimal internal temperature of 165 degrees. Slice and serve.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. The chicken can be frozen uncooked in the marinade or cooked. Nutritional values are approximate and based on 1 piece of chicken and do not account for the values in the marinade.Instead of vinegar, you can also use wine, citrus juice, or soy sauce.If you'd like a sweeter marinade, add a pinch of honey or brown sugar.
Variations
There are so many ways you can mix and match the elements in this 4-Ingredient Chicken Marinade. Consider the following combinations: