Marinade for Grilled Chicken Breast



Apple juice and chicken breast make great friends.

You can also try this recipe for fish or practically any seafood you might like. Go crazy!

Ingredients for 2 ½ lbs (1,2kg) of meat:

1 Lime
1 cup of Apple juice (2,5dl)
1 cup of Olive oil
4 teaspoons of Honey
2 teaspoons of Salt
2 teaspoons of ginger (powder)
2 teaspoons of white pepper (powder)
One good handful of thyme, basil or oregano (ripped)

The process:

  1. Ask kids to do this
  2. Let them wash the lime well and grate 4 spoons of peel
  3. Encourage them to squeeze the juice out and mix all ingredients together

It’s all fun and good!

Here is the Grilled Chicken Breast recipe


  1. Miikkali

    Hi! I’m currently preparing this marinade for tomorrow’s dinner. Still a bit confused about what you mean by spoon. I’m familiar with teaspoons (5 ml) and tablespoons (15 ml), wondering which one you mean. As a laid-back person, I didn’t let this hinder me. I just went with teaspoons. I happened to have some honey spiced with cognac, so I used that. So, a little modification to your recipe, but I’m pretty sure it won’t do any harm.

    Sadly I won’t have the opportunity to cook outdoors in a proper grill, but will cook in the oven. I’ll report tomorrow.

    1. Johannes Leppihalme


      thank you for your note. I did miss the prefix for spoons. “Tea” it is and now updated accordingly. I am happy to learn you try out the recipe. Your modifications I welcome flags up high. Even more happy I am learning you are a laid-back person. That is what true BBQ is all about. Do not worry about cooking indoors. I have done that also with this recipe and it turned out well. It is all about attitude. You might want to try leaving some of the marinade on the bottom of your oven tray. It gives extra moisture and flavor to your meat.

      Looking forward to your report!

      1. Miikkali

        A late commentary here. I let the chicken breasts soak in marinade for about 24 hours as suggested. I cooked them on a rack in the oven at 200 C. I made a mistake in not using a thermometer, so I overcooked them a bit. It was partly because I was waiting for the surface to brown but it didn’t, so I turned the knob and gave them an extra blast of heat for fivish minutes. Even if the result was a tad dry, the taste was excellent. I will try this again, but next time I will use a thermometer and adjust the heat. Or I might just fry them in a pan. The marinade is an excellent basic recipe and easily lends itself to variation. I could add some chile powder next time, perhaps substitute dry ground ginger with chopped fresh.

        1. Johannes Leppihalme

          Thanks. I am happy you liked it. I will take your tip on adding chile powder.


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