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Old 05-27-2009, 02:11 PM   #15
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Default Re: Because I'm hungry and it's almost lunch.........

Originally Posted by xfl2001fan View Post
Obviously, I'm a spice nut:


1/2 c. Zesty Italian salad dressing
1/4 tsp. Tabasco sauce
1/4 tsp. red pepper
1/2 tsp. crushed garlic
1/4 c. lemon juice
1/4 c. wine vinegar

Place contents into small saucepan. Bring to boil, stirring continuously. May be used to baste chicken while barbecuing or broiling, or as a marinade by placing mixture in baking dish and soaking chicken for 30 to 45 minutes, turning once, prior to cooking,1839...249197,00.html (I have this site saved into my Faves at home.)
That's a good marinade recipe.

I used Ken's Greek as a chicken marinade for years. My wife and I have a problem with MSG, so I had to develop an alternative. Decided to go toward balsamic. So this is where we are at this point...

1/2 cup Olive Oil - doesn't have to be fancy
1/4 cup Balsamic Vinegar - I use Star 15 yr old Balsamic vinegar from Modena. $10/qt @ Sam's - best Balsamic value on the planet!
2T ground D&A Tuscan Herbs -
2T Flora granulated garlic
1T onion powder
1T fresh course ground mixed pepper to taste
Sea salt to taste. We use Tony Chachere's No Salt instead.

These are guess amounts for 4 boneless skinless breasts. I eyeball everything.

Whisk all ingredients together in a large nonreactive mixing bowl. Toss the chicken and cover. Or pop it all in a zip lock bag and mush it all around until everything is really coated. The longer it sits in the fridge the better. 6 hrs best.

Grill them hot for 2-3 minutes a side, then back off the heat until desired doneness. Baste before each turn with the remaining marinade.

Take off the grill onto the serving dish and quickly cover with foil. Let them "rest" for at least 5 minutes. That's the secret with any grilling - let them rest. My wife and I have spirited discussions about optimum rest time. I say the longer the better.

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