Grilled Chicken Marinade

For the last 6 months or so, I've pretty much stopped eating red meat. I know that's not for everyone, but the truth is that I've never been a big fan of it. Rich, on the other hand, could eat it at every meal every day for the rest of his life. We do tend to eat a lot of chicken at our house as a happy medium (Rich still gets his red meat a couple of times a week too). The best part is that I can always seem to find it on sale, so it goes a long way.

The best way to eat chicken breasts in the summer is off the grill! This marinade gives the chicken a wonderful taste that's different than the usual old boring chicken breast. The longer you marinade, the better and stronger the taste. I like to marinade for at least 4 hours.

Grilled Chicken Marinade

1 c. olive oil

3/4 c. soy (or light soy)

1/2 c. red wine vinegar

1/2 c. Worcestershire sauce

1/2 c. pure maple syrup (can substitute brown sugar)

1/3 c. fresh lemon juice

2 T. minced garlic

3 t. salt

generous dash of pepper

1. Mix all of the ingredients together in a large dish. Submerge thawed chicken breast into the mixture, covering completely.

2. Marinade at least 4 hours in the refrigerator, rotating the chicken after 2 hours. Discard the marinade when ready to grill

The result is juicy, tasty chicken that is tender and delicious.  I like to make up a big batch and use the leftovers for different recipes throughout the week. The marinade can be made a few days before using-keep refrigerated.

AND...

I'm supposed to be getting ready for a yard sale we are having on Saturday. I've had one every year for the last 12 years. It's a great way to get rid of clutter around the house and keep things simple. I don't like a lot of "stuff" and never have.  It makes me feel closed in and nervous. Unfortunately, with this heat and humidity, I have nothing at all done. Yikes!

YOUR TURN...

Do you ever have garage/yard sales? Do you like to go to them?