June 7, 2010
Yo. It’s grilling season. And I like to fire up the grill. A lot.
Yep, I cook up most suppers out on the grill all summer long. To me, it’s so easy to roast up the meats and veges on the BBQ outside. Barbequed food is always so tasty, and it is one of my favorite things about summer.
Now that June is here, and the Q is officially fired up about four to five times a week, I thought I’d share the creative concoction that I turn to time and again. It has my basic requirements: simple, fast, and tasty.
I don’t do a lot of recipes around here, but I do consider myself a foodie, meaning I just love food in all forms, but especially the savory stuff. So today, I’m here to share my most favorite marinade for poultry. But you don’t need a BBQ to enjoy – you can use this same marinade recipe to enhance your poultry in a pan.
It’s simple. It’s tasty. Try it, you’ll really like it.
The marinade is made from five simple ingredients – easy to store in your fridge and/or pantry.
My Most Favorite Chicken Marinade:
1/2 cup olive oil
2/3 cup beer
3 tbsp Dijon mustard
1/5 cup worcestershire sauce
2 tbsp chopped garlic
Sometimes I use amber beer.
Sometimes I use light beer.
Basically, it’s whatever the Mister is savoring after work on a given week.
Oh, so you thought we we just drank wine out here ?
We drink our share of beer too.
Can I get an ‘Amen’ from the beer drinkers ?
On the BBQ:
If you’re grilling, this recipe will coat 6-8 chicken breasts in a Ziploc bag. Marinate in the refrigerator for 1-2 hours before barbequing.
In the Pan:
This recipe will work for 4-6 chicken breasts in the pan, but you need to set aside 1/3 of the marinade to reduce in the pan.
First, pound your chicken breasts to tenderize. I usually do it between plastic wrap and only on the underside. Then marinate with 2/3 of the mixture for 1-2 hours in the refrigerator.
Next, brown your marinated chicken breasts on medium heat in olive oil 2-3 minutes on each side in the pan. Then pour on top 1/3 of the mixture that you’ve set aside, cover, simmer, and let it reduce for 10-12 minutes until it turns into a caramel colored gravy.
It will be oooey, gooey, and completely yummy.
Serve it up with vegetables, pasta or rice, anything you wish.
It’s very very tasty.
And enjoy the summer grill season ! Bon Appétit !