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Mar 5, 2009 05:34 PM

Grill My Chicken

For a lunch tomorrow I am grilling some chicken breasts and would so appreciate any good tips on marinades.

the menu is basically a mixed grill, a couple of salads and mashed potato, so region or cuisine type is not a huge factor.

Any suggestions would be greatfully received.



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  1. Our favorite chicken marinade for the grill is:

    1/4 cup cider vinegar
    1 1/2 Tablespoons whole grain mustard
    1 1/2 Tablespoons dijon mustard
    3 cloves garlic, crushed
    Juice of 1 lime
    1/2 cup brown sugar
    dash of salt
    6 Tablespoons olive oil
    *I like to add 2 Tablespoons chopped fresh rosemary*

    Combine all ingredients and pour over 6 pieces of chicken. Refrigerate for 8 hours, turning chicken every few hours. Grill, brushing marinade over chicken pieces.

    I do have another spicy one from epicurious...this is unreal...requires a little more work but is totally worth it, Southwestern Lime Chicken with Ancho Chili sauce...

    1. Oj- 1cup
      Balsamic- 1/2 cup
      Salt-to taste
      Pepper- 1 teasp
      Garlic Crushed- 3 cloves
      Dijon- 1tbl
      1 cup Olive Oil
      Fresh or dried tarragon- 1 tbl

      1 Reply
      1. re: PurpleTeeth

        yogurt, garam masala to taste. Whip the yogurt with a whisk until it gets smooth, mix in the garam masala. cut the chicken into whatever size pieces you want, cover with marinade - let it go for a few hours, or overnight. Salt before grilling, squeeze if lime while grilling.

      2. I like simple

        Olive oil 1/2 cup
        Lemon juice 2 tablespoons
        Red wine vinegar 1/4
        Dried oregano 1 tablespoon
        1 teaspoon dried rosemary (optional)
        Minced garlic 2 teaspoons
        Salt and pepper
        Dijon 2 teaspoons

        It is a simple clean taste, great marinade over night or all day. No sugar so it doesn't burn it grills great. Perfect for me. I use it all the time.

        1. I like just a simple brine; 1/4 cup of kosher salt and maybe a tablespoon of sugar in a gallon of agua. Other herbs and spices if you like. Add chicken and let sit for at least an hour. Then I use a "dry rub" - Montreal Chicken spice blend, or Mexican, Cajun, Greek, Old Bay, whatever...