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Marinade Grilled Chicken
Summer time is great for grilling! This is the best-flavored marinade I have ever used on grilled chicken. The recipe was found in a Back Yard Living magazine and over the years, I changed it a bit. It is very easy and can be made ahead of time. The best part is this marinade can be used for last minute grilling, even if the chicken has not had time to soak in the marinade!
Ingredients:
- 1 cup lemon juice
- 2/3 cup cider vinegar
- 2/3 cup vegetable oil
- 2 Tablespoons soy sauce
- 4 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 and 1/2 Tablespoon onion powder
- 3-4 pounds chicken
Directions:
Whisk together the 11 ingredients. Set aside ½ cup marinade.
For traditional method: If you have time, pour remaining marinade into a bag with the chicken and refrigerate 8 hours or even overnight. Then grill chicken and discard marinade. Use 1/4 cup marinade to baste chicken on the grill. Use remaining quarter of a cup for grilling vegetables.
For last minute grilling, I place chicken on aluminum foil and pour some of the marinade onto the chicken. As the chicken cooks and the marinade boils down, I keep adding more marinade until the chicken is done (no pink and juices run clear). This creates very flavorful chicken! If you aren’t ok with using aluminum foil on a grill, then don’t try the last minute method.
It also works great for grilling vegetables. Use reserved marinade to pour over vegetables placed on aluminum foil on the grill. (You can also use a frying pan and sauté the vegetables in the marinade). If you choose to fry versus grill be careful to use only a small amount of the reserved marinade (no more than 2 tablespoons – depending on how much vegetables) as the flavor will quickly overpower the vegetables when frying.
Copyright © 2008-2015 Dorena DellaVecchio, Ph.D.
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