Today’s recipe for Moore’s Chicken is a classic in my part of the woods. Moore’s Marinade was actually “invented” in the small town of Jasper, Alabama, not too far from where I live, and this chicken was one of the first things teenagers learned to make themselves back in the day.
Don’t blink, because making this is easier than mixing up a pack of Ramen noodles. Seriously.
I’m gonna be quick today because I know you want the recipe and a chance to win a complete collection of Moore’s Marinades, including their latest ones that have just been released!
Recipe Ingredients: Moore’s Sauce and chicken.
Note: If you absolutely cannot get Moore’s Marinade where you live, you can make a substitute using my all purpose marinade recipe that can be found by clicking here.
All you do is put your chicken in a dish and pour some Moore’s over it. Cover this and put it in the fridge for about half an hour. Notice that I didn’t use an awful lot of marinade, either. See how much is left in the bottle?
After half an hour, take chicken out and flip it over. Place uncovered dish in 350 oven for 30-40 minutes, flipping once more, until chicken is no longer pink in the center.
I like to serve this with rice or mashed potatoes so I can spoon a little of the marinade in the dish over it. Pictured as a side is a medley of roasted vegetables (click here for recipe).
- 4 Boneless Skinless Chicken Breasts
- 1/2 bottle Moore's Original Marinade or this recipe as a suitable substitute
- Place chicken breasts in a baking dish and pour marinade over. Cover and refrigerate 30 minutes.
- Remove from refrigerator and flip chicken breasts. Place in 350 oven and bake 30-40 minutes, until no longer pink in the center, flipping once during baking.
You may enjoy these Chicken recipes: