Ben says that the chicken I made tonight was some of the best chicken he has ever had. Whoo hoo! I took a marinade recipe that my brother-in-law used and tweaked it based on what I had in the house. Here's the recipe I ended up with.
MUSTARD AND HERB CHICKEN MARINADE
Ingredients:
1/2 cup Canola Oil
1/4 cup White Vinegar
1/4 cup Dijon Mustard
1/2 cup Lime Juice
1 tsp chopped Garlic
1 tsp Lemon Pepper
1 tsp Black Pepper
1 tsp Salt
1 tbsp Thyme
1 tbsp Oregano
I marinated four bone-in, skin-on chicken thighs in this mixture for an hour and half. They grilled, skin side up, on indirect medium heat for 50 minutes. I did not turn them over. They were perfectly delicious and tender.
Katie kept refusing to eat any chicken until we told her she couldn't have any yogurt until she ate a bite. She ate her bite, agreed that it was yummy, and then gobbled down a handful of bite-sized pieces. Three sat at our table for dinner, and all three were satisfied with the same food. How nice:)
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