Have fun with the dancing veggies.
Here are a few more..
Sesame Seed Marinade
1 tablespoon brown sugar
3 tablespoon light or regular soy sauce
1 tablespoon sesame seeds
2 cloves garlic; chopped
1/8 teaspoon fresh black pepper
4 boneless or bone-in chicken breast halves
Combine all ingredients except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinade. Place the marinade in a small saucepan and heat to a boil, then cool. Place the chicken on the grill over medium-hot coals until chicken is done, and juices run clear. Turn and baste frequently with reserved marinade. The bone-in breasts will take longer. Serves four.
Mint Marinade for Chicken
4 sprigs fresh mint
4 Tbsp. light soy sauce
3 Tbsp. brown sugar
2 Tbsp. red wine vinegar
2 Tbsp. lemon juice
1/2 Tbsp. Olive oil
1 tsp. Garlic salt
1 tsp. black pepper
1 tsp. sugar
Mix all ingredients. Use to marinate chicken for 1-2 hours or longer if you prefer. Follow the above instructions. Can be used on vegetables as well.
Grilled Honey Tarragon Chicken
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
dash salt
3 tablespoons honey
1 tablespoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Heat grill. In small bowl, combine parsley, tarragon, a dash of salt, honey and lemon juice; blend well. Enough for 4 servings of chicken.
Easy Italian Marinade
3-4 lbs. boneless chicken pieces
1 bottle (16 oz.) Italian salad dressing
1/3 cup fresh lemon juice
1/3 cup honey
1/4 cup Worcestershire sauce
2 tsp. paprika
Marinate chicken for 6 hours or overnight and grill.
Lemon-Garlic Grilled Chicken
2 tbsp. lemon juice
2 tsp. olive oil
1 garlic clove, minced
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
Combine ingredients and pour over chicken. Refrigerate for at least 20 minutes, turning once. Enough for four chicken breasts.
Sesame Seed Marinade
1 tablespoon brown sugar
3 tablespoon light or regular soy sauce
1 tablespoon sesame seeds
2 cloves garlic; chopped
1/8 teaspoon fresh black pepper
4 boneless or bone-in chicken breast halves
Combine all ingredients except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinade. Place the marinade in a small saucepan and heat to a boil, then cool. Place the chicken on the grill over medium-hot coals until chicken is done, and juices run clear. Turn and baste frequently with reserved marinade. The bone-in breasts will take longer. Serves four.
Mint Marinade for Chicken
4 sprigs fresh mint
4 Tbsp. light soy sauce
3 Tbsp. brown sugar
2 Tbsp. red wine vinegar
2 Tbsp. lemon juice
1/2 Tbsp. Olive oil
1 tsp. Garlic salt
1 tsp. black pepper
1 tsp. sugar
Mix all ingredients. Use to marinate chicken for 1-2 hours or longer if you prefer. Follow the above instructions. Can be used on vegetables as well.
Grilled Honey Tarragon Chicken
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
dash salt
3 tablespoons honey
1 tablespoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Heat grill. In small bowl, combine parsley, tarragon, a dash of salt, honey and lemon juice; blend well. Enough for 4 servings of chicken.
Easy Italian Marinade
3-4 lbs. boneless chicken pieces
1 bottle (16 oz.) Italian salad dressing
1/3 cup fresh lemon juice
1/3 cup honey
1/4 cup Worcestershire sauce
2 tsp. paprika
Marinate chicken for 6 hours or overnight and grill.
Lemon-Garlic Grilled Chicken
2 tbsp. lemon juice
2 tsp. olive oil
1 garlic clove, minced
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
Combine ingredients and pour over chicken. Refrigerate for at least 20 minutes, turning once. Enough for four chicken breasts.
