Try to marinate your chicken a few hours at least, up to 12 hours for maximum flavor. I use zip-lock freezer bags or a covered dish in the fridge. I used boneless skinless chicken breasts for these and cooked two extra so we would have them available for lunches and another dinner. Tonight I served…
marinade
Chicken Marinade with Raspberry Vinegar
This Chicken Marinade with Raspberry Vinegar I adapted from the 30 Day Gourmet cookbook, but substituted a raspberry vinegar for their red-wine vinegar. I’m sure it’s a winner either way. This was enough for 6 bone-in chicken breasts. I love marinated barbecued chicken. Chicken is so mild without some help. I will frequently mix up…
Marinated Chicken Thighs
Shopping the sales these days and chicken thighs (or legs) were on sale for 99 cents a pound. I picked up a package this afternoon, as well as some other meats of which I might write later this week if I do anything interesting. Life has been busy and I’ve not been experimenting, but relying…
Pork Tenderloin with Bourbon Marinade
Oh, yum! I love finding a new marinade. And pork tenderloins are so lean and so good and cook up so easily. I’ve always grilled them although I suppose one day I’ll have to experiment with indoor cooking. But for now… I’m never sure when they say bourbon quite what that means since I’m not…
London Broil Marinade with Soy Sauce, Worcestershire and Honey
London Broil and Flank Steak are what I usually end up barbecuing. I typically marinade them first and have several different marinades that work well, some of which I’ve posted before. Even a store-bought teriyaki sauce or Italian dressing makes a great marinade. If you shop where buying two makes more sense than buying one,…