With the weather turning warmer this weekend, it was time to dust off the grill and spend some time outdoors. On Saturday we did steaks and tonight it was chicken, using one of our favorite marinades. I can't believe I haven't posted this to my blog yet - it's such a good one!
We were having problems getting the chicken to cook thoroughly, so the photo only shows a couple of small pieces. And it's kind of hard to get a picture of marinade alone......
In any case, this marinade goes together in minutes and, just as its name implies, is very zesty and full of flavor. I'm not fond of how the taste of so many marinades just don't come through once you take the meat off the grill. Not so with this one - it's a nice, thick sauce that really seems to stay with the chicken. I prefer to marinade overnight for maximum flavor.
It's another busy week of subbing and sports here, so posting will probably be hit or miss..............
thanks for posting -- I am always looking for a good marinade that really gives some flavors.
ReplyDeleteAnd, can't beat that it has stuff that I have on hand.
I am trying tomorrwow -- don't have a barbecue so will see how it is in the oven. Do you think I can use skinless instead -- turns out that is what I have on hand. I guess I can go to WF for more chicken.
Thanks,
Anonymous - Yes, no problem - we used boneless/skinless here - it's pretty much all we ever use. But then I don't usually cook them in the oven, so no advice to offer there. Hope it turns out for you. :)
ReplyDeletei need to dust my grill too...better yet, scrub it thoroughly! i love it when the weather is warmer now, i miss eating charcoal/grill-smell foods :D
ReplyDeleteEliza - Have fun grilling! The weather here keeps going back and forth. I'm hoping it will stay warm for good soon!
ReplyDeleteI was thinking about trying this recipe but I've got a question... I don't need a whole lot of this for just the 2 of us so I wondered if I can take out what I need & save the rest (& if so, how long do you think it would keep?) or should I just make a 1/4 recipe amount?
ReplyDeleteThanks for posting this, I'm always looking for new chicken recipes!
Sue - That's a good question. The only thing that would make me nervous is the fresh garlic - I think that would reduce the amount of time this would keep well.
ReplyDeleteIt's so easy to make, that if it were me, I'd just make a 1/4 of the recipe at a time.
Sometimes I FoodSaver stuff like this in Ball jars and it keeps pretty well like that for weeks.........
Hi Alysha,
ReplyDeleteI thought I'd left a comment last week but the computer gremlins must have been working overtime...
I made this last week & it was excellent! Have you ever tried this with any other meats? I was thinking I'd try it with pork tenderloin next.
Also, when we discussed making it ahead, what would you think about making it up in advance but not adding the garlic until I was ready to use it? I'm just trying to think ahead to camping this summer... don't want to clog up the cupboard with balsamic vinegar & olive oil for only 1 recipe.
Thanks!
Sue
Sue - I haven't tried it with any other meats. Let me know if you do. I think it would keep fine without the garlic.
ReplyDeleteAlysha, I tried this with pork tenderloin... it was excellent!! I ended up using about 1/2 of the recipe for 1 tenderloin.
ReplyDeleteThanks for letting me know, Sue. We love pork tenderloin and I'm always looking for new ways to prepare it. For some reason, I would never have thought to use this marinade, but it makes sense - balsamic pairs nicely with pork too. We'll definitely give it a try!
ReplyDelete