Marinated Grilled Chicken
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Prep time
| 10 minutes |
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Cook time
| 30 minutes |
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Total time
| 40 minutes |
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Dietary
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Diabetic, Gluten Free
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Meal type
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Main Dish
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Misc
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Freezable, Pre-preparable, Serve Hot
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From book
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Big Boy Barbecue Book, spiral bound (1956)
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Ingredients
- 1 1/2 cup salad oil
- 3/4 cups soy sauce (I use low sodium)
- 1/4 cup Worchestershire Sauce
- 2 tablespoons dry mustard
- 2 teaspoons salt
- 1 tablespoon pepper (freshly ground)
- 1/2 cup wine vinegar
- 1 1/2 teaspoon dried parsley flakes
- 2 garlic cloves, crushed ((Optional))
- 1/3 cup fresh lemon juice
Directions
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Making Marinade
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1.
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In 9 x 13 pyrex pan, mix all marinade ingredients, [being sure to break up clumps of dry mustard]. |
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Marinating chicken
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2.
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Place chicken breasts in marinade. Place pan in refrigerator. |
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Marinating chicken
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3.
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After an hour, turn breasts over. [Can leave to soak, turning occasionally for 2-6 hours.] |
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Grilling chicken
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4.
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Drain each breast, place on hot grill fire for 10-15 minutes per side, depending on size of breast. |
Note
The Big Boy book says "Marinade can be drained from steaks or chops for a second use", however I would not recommend doing that. Our knowledge of cross-contamination of meats is more developed than it was when this recipe booklet was printed. Especially DO NOT use marinade that has been used for one kind of meat for a different kind.
You can, however store the marinade before use in the refrigerator for a week, or freeze it for several months.
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