Tuesday, July 17, 2007
Another great chicken marinade
Al Roker’s Big Bad Book of Barbecue Copyright 2002
½ cup honey
¼ cup Dijon mustard
¼ cup freshly squeezed lemon juice
4 teaspoon soy sauce
3 cloves garlic, peeled and chopped
In a small bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 2 days.
Makes about 1 cup, or enough for up to 3 pounds of chicken or pork. (I halved the recipe and used about 1 - 1/2 pounds of boneless chicken breasts.)
First of all, I just wanted to let you know that I 'fixed' the tortellini salad I posted about yesterday. It turned out to be a real hit.
I served that salad with this chicken and it was a good match. This didn't have an overwhelming honey-mustard flavor, just a hint of it. It was very good - I would use this marinade again. I find Dijon mustard to be a bit like balsamic vinegar - it varies quite a bit between brands. I like Bookbinder's Dijon Mustard but in a recipe like this, it probably doesn't make too much of a difference what you use.
I'm feeling a little lost because we're going on a little vacation so I really don't need to plan menus for next week, prepare a big shopping list or even go to the auction this week (boo hoo!) I'll have to take some cookbooks along to keep me company.
Blast From The Past: Chicken Manicotti with Red Pepper Cream Sauce from December 2006. These were surprisingly delicious.
Question of the Day: Do you have a standard chicken marinade that you use for grilled chicken?