Several years ago I ate an AMAZING pork tenderloin at a party at a friend’s house. I mean it was AMAZING!! To be accurate, I think she got the recipe and tweaked it out of a Paula Dean cookbook, but I have NO idea which one. A few days later I called and asked her for the recipe. I scribbled it on a piece of scrap paper, and that piece of paper has floated around my kitchen ever since. Don’t you love those recipes? The ones where the fold in the paper is so worn it’s almost ripped and the corners are all turned under. That’s a well loved recipe.
Several weeks ago, I wanted to marinate some chicken and thought, “Hey, I could just use that pork marinade that I love.” and pulled out the ingredients. OH MY GOODNESS! It was SO SO SO good. Now, this is what I do every time we’re going to grill some chicken. It leaves the breasts nice and juicy with just enough flavor that adults love it and not so strong that my Princess won’t eat it. To me, that’s perfect!
To make the marinade, grab your big purple cup (or similar), stick a Ziploc freezer bag in it and add the following ingredients:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
3 Tbsp lemon juice
2 Tbsp Worcestershire Sauce
1 clove garlic – chopped (I cheat and use the jarred kind or Tastefully Simple’s Garlic Garlic)
1 Tbsp parsley (I use dried, but it would be so much better with fresh)
1 Tbsp dry mustard
1.5 tsp pepper
Mix all that up in your Ziploc bag. Throw your chicken breasts in the bag and marinate at least four hours. I usually just make the marinade while I’m getting breakfast if I know we’re going to grill that night.
What do you do to your chicken before you grill it?
Yum! We love to grill, and I’m constantly looking for new marinades to try. This sounds really good; I’m going to use it this week. Thanks for sharing. Oh, and I have so many recipes on scraps of paper – if ever I misplace one I panic, cause those are the favorites.
We had chicken tonight, and I totally forgot to put it in the marinade this morning. I was so sad. Turned out okay anyway, but I was looking forward to that special taste.
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