Grilled or broiled boneless chicken escabeche from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 669) by Mark Bittman

  • chicken breasts
  • garlic
  • honey
  • parsley
  • balsamic vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork loin or veal loin for chicken breasts, and any of the book's vinaigrette recipes for the book's "Roasted garlic vinaigrette" specified in this recipe. Can marinate up to 6 hours.

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