Marinade for BBQ Chicken
14
People talking
I have played around with marinades and come up with this one that leaves the chicken flavourful and juicy. I use skinless chicken breasts or thighs. I would also use it for pork chops. This makes enough for 3 or 4 large breasts.
- Ready In:
- 3hrs 5mins
- Serves:
- Units:
Nutrition Information
14
People talking
ingredients
- 1⁄4 cup lemon juice (juice from 1 lemon)
- 1⁄3 cup extra virgin olive oil
- 4 garlic cloves (chopped or minced)
- 2 -4 tablespoons fresh basil (chopped)
- 1⁄2 - 1 tablespoon paprika
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
directions
- Mix all ingredients in a large zip-lock bag.
- Add your chicken pieces and place in the refridgerator for at least 3 hours, overnight is even better.
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The aroma taunted my family. I play with them like a cat with a mouse, except I eventually let them go.
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MMM mmm, great summer marinade recipe here! The bright tasting lemons go so well with the fresh basil. We marinated for about three hours and the grilled chicken was very flavorful - completely devoured for our Father's day BBQ last night! Made for ZWT6.
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We had a big party for the 4th of July and my DH wanted to grill boneless, skinless chicken breasts. Due to past performances, I was afraid the chicken would come out tough and dry, so I decided to try this marinade. Wow! It was a huge hit! I have never heard to many people rave about chicken off the grill before! I made the marinade exactly as the recipe states and marinaded the chicken for about 8 hours. This produced the most tender and juicy chicken I have ever had off the grill! The leftovers were even fabulous as sandwiched the next day. As my mother said, "This is a keeper!" Thanks, Gayla!
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I really enjoyed this recipe, even though I swapped oregano for basil, because I wanted more of a souvlaki taste. I used chicken thighs, marinated overnight ( probably a bit too long) and grilled on my stove-top ridged griddle until brown stripes appeared. I then baked them for 30 min. at 325F in foil then let them sit for a while to cool. By the time they were ready for the tongue, they were perfect. Next time, I'll try the basil, but the oregano was wonderful. This is a keeper!
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