what's cooking wednesday - marinade for chicken

When you eat a lot of one kind of thing you gotta keep it interesting, so I'm always on the look out for new things to do with chicken. Especially on the barbecue, now that the weather has turned warmer I use the bbq just about every day. Love it. I spotted this recipe in Eat, Shrink and Be Merry and thought I should give it a whirl, with some adjustments.

Marinade for Chicken

1/4 cup freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp liquid honey
1 tbsp each minced fresh oregano and mint
2 tsp balsamic vinegar
2 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground pepper

So you mix this all up in a bowl and pour over chicken in a large ziploc bag or other appropriate container. It says to marinate the chicken for 1 - 6 hours. In the original version this was made with boneless skinless breasts, chopped into pieces and threaded onto skewers. I ignore the skewer and breast part and used boneless skinless thighs, whole. After they were all deliciously grilled up I diced them up and served them in a whole wheat pita with lettuce, onion, a small sprinkle of light feta and a tiny drizzle of tzatziki. It was pretty stinking delicious. Can't wait to have them again tomorrow night. Yum!




What is What's Cooking Wednesday and how can I play?

What's cooking Wednesday was born out of a desire to get out of that what's for dinner rut. Playing is easy, on Wednesday post a recipe that has been tried and tested by you and then pop over here and add your name to the Mr. Linky. When entering your name also add the name of the recipe in brackets and make sure you link to your What's Cooking Wednesday post and not just your blog's front page. *All front page links will be deleted!* Don't make me be a jerk. And don't forget to link back here, the home of What's Cooking Wednesday.

So for example I would write Shan (Speedy Chicken Stir Fry) in the name section. For the URL section I would post this: http://shanrev.blogspot.com/2007/10/whats-cooking-wednesday-speedy-chicken.html

I'll let you in on a little secret, my WCW recipes are almost never made on a Wednesday. So feel free to cook and photograph whenever you have time and join us posting on Wednesday