Today I have a special treat I'm sure you'll love! This is the best marinade for chicken or beef I've ever tried, and my all-time favorite. Plus, my recipe for Greek Lemon Rice Pilaf, and my secret tips for my children's favorite corn-on-the-cob!
As I mentioned, I use this marinade for beef or chicken. We love using this recipe for chicken and beef shish kabobs, which I will share another time. My favorite way to prepare the meat is grilling; however, I also prepare it in a crock pot and I will give you the details when I share the shish kabobs. Today, it's Marinated Grilled Chicken. This chicken is packed full of flavor and deliciously tender.
Combine the following ingredients in a container large enough to hold 20 oz of meat. I often need 40 oz. of meat, so I double this recipe. (This is the large bag of chicken you purchase at the grocery store).
1 Cup Brown Sugar
2/3 Cup Ketchup
2/3 Cup Vinegar (Distilled White)
1/2 Cup Soy Sauce
1/2 Cup Vegetable Oil (I use Light Canola)
5 - 6 Cloves of Fresh Garlic, minced
2 Teaspoons Ground Ginger
Combine with a wisk. Before adding the meat, I remove 1/2 cup to brush on the meat while grilling, but this is totally optional and not necessary. Marinate your meat overnight in the refrigerator. Discard the marinade and do not re-use it.
[see below to print the recipes]
[see below to print the recipes]
Preheat an outdoor grill for medium to high heat and lightly oil grate.
Cook marinated chicken breasts (I used tenderloins tonight) on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.
Greek Lemon Rice Pilaf
1/4 lb. Butter (1 stick) (not margarine)
(I've cut back my butter to 8 Tablespoons - love it, but trying to cut back)
2 Cups Uncooked Rice (I use Uncle Ben's long grain converted rice)
1/2 Cup Fresh Lemon Juice
(I like to add 1 or 2 extra tablespoons, but I like a lot of lemon. You might begin with 1/2 C.)
4-1/2 Cups Chicken Broth
1 teaspoon Salt
Freshly Ground Black Pepper, to taste
Heat butter in a heavy sauce pan. When it's melted, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
Add the lemon juice, chicken broth, and salt and a little ground pepper.
(I probably add 1 t. salt. You can always add more salt at the table.)
Bring to boil. Cover and simmer for 20 minutes (or until the rice is tender).
Remove the pan from the heat and let pilaf stand uncovered for a few minutes before serving.
It's also delicious to add 1/2 cup chopped white onions. Add them when you add the rice to the melted butter.
We love fresh corn on the cob grilled in foil. It's easy and oh, so good! Once I started using this homemade seasoning spice, everyone began commenting how much they loved the corn! It's worth trying it this way. I think you'll really find your crowd will love it, too!
6 ears fresh corn (shucked and silks removed)
6 pieces heavy-duty aluminum foil (each piece approximately 13 x 12 inches)
1/2 cup butter, very soft
My Seasoning Spice Recipe (see below for recipe)
(or, use seasoning salt to taste, or white salt to taste and fresh ground black pepper to taste)
Once your corn is cleaned and prepared, place each corn on top of one piece of the heavy-duty foil.
Brush each ear generously with soft butter.
Sprinkle with my seasoning spice, or season lightly with seasoning salt or white salt and black pepper.
Wrap the corn then seal the foil loosely.
Grill over medium heat for 15-20 minutes, turning every 10 minutes.
Unwrap very carefully and serve.
Instead of wrapping the corn individually, I will often place them in a small foil grilling bag - Reynolds Wrap - that you can purchase at your grocery store. A bag of 4 costs approximately $7.00.
The bags are heavy-duty and there is only one seam at the top. It keeps the corn very moist and it's easy to cut a slit in the top to open the package - I really like using them. There is a lot of hot steam so you must be very careful to avoid burns!
Here is my recipe for the Seasoning Spice I use. I make this up and sprinkle it on just about everything. I love the flavor it adds to most meats and vegetables.
2 tablespoons rubbed sage
1 tablespoon ground dried rosemary
1 tablespoon garlic powder
1 tablespoon garlic pepper
1 tablespoon coarse salt
1/2 tablespoon ground mustard
1/4 tablespoon paprika
(I will also add organic freeze dried green onions, if I can find them)
Store in a sealable container for up to 1 year.
For this dinner, I get the chicken marinating the night before. Get your corn ready to grill, and preheat the grill. Then start your rice. Once the rice is simmering, you can put your corn on the grill. After I turn the corn once, I put the chicken on the grill. If my corn finishes before the chicken, I put it on the top rack of the grill, or remove it from the grill and keep it in the foil until the chicken is finished. Everything takes approximately 20 minutes so it all works out well.
It's delicious served with a green salad!
Enjoy! Have a lovely day!