Whether you are picnicking trackside or in the backyard, this grilled chicken recipe is certain to be a hit with friends and family. It’s delicious right off the grill or packed in a cooler.
A friend actually shared this grilled chicken marinade recipe with me years ago & I have tweaked it throughout the years. It’s a big hit in my house!
TIP: The left-overs can be turned into a delicious chicken salad giving it a whole new twist, which means you have a second dinner with very little fuss.
Grilled Chicken Marinade with Jodie Fitz
2 – 3 pounds chicken thighs, boneless & skinless
1 cup white vinegar
1/2 cup light olive oil
2 tablespoons sea salt
1 tablespoon McCormick poultry seasoning
2 teaspoons white ground pepper
Add the olive oil, eggs, salt, pepper and poultry seasoning into a bowl. Whisk the ingredients together. Place the chicken in a glass baking dish and cover with the marinade. Or, put everything into a large freezer bag. You don’t have to marinade over night with this recipe, a couple of hours before grilling is all that is necessary. Grill & serve!
Chicken: You can also use the boneless, skinless chicken breast. Simply cut it half lengthwise & pound it before marinating. If the chicken is not fully covered in the marinade be certain to turn it half way through the marinating process.
Time Saver: Prep the meat right after you purchase it, mix the marinade and then freeze it in the marinade. As it freezes & thaws it marinates making it a great last minute grab from the freezer with unexpected guests & keeps entertaining easy on busy days.
Left-overs: If there are any left-overs, simply dice it up, add in a little mayo & just a bit of finely chopped Vidalia onion & serve it up on a bed of lettuce or your favorite bread, pita or wrap.
WHAT’s NEXT on the MENU?
This orzo salad goes perfectly with my grilled chicken recipe, but is equally fantastic to bring alone to any function.
Or, you can add left-over diced chicken into the salad to create another left-over!
NOTE: Left-overs with a twist = genius in my world. So, feel free to share your ideas with me.
1 lb. orzo pasta uncooked
5 oz. feta cheese, crumbled
2 – 3 cups finely chopped spinach
32 oz. chicken stock
5 tablespoons light olive oil
1 tablespoon white vinegar
1 ½ teaspoons onion powder
1 teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Cover the orzo with the chicken stock in a saucepan. Stir in the salt, pepper, onion powder, garlic powder and 2 tablespoons of the olive oil.
Bring the mixture to a light boil. Reduce the heat to a simmer. Continue to cook the pasta stirring frequently until the orzo is fully cooked. Add stock as needed. (The orzo absorbs the spices & the stock as it cooks & you will have to replace the stock a little at a time until the orzo is fully cooked – you will not drain it when it’s done cooking).
Let the orzo cool completely in the refrigerator. Stir the remaining olive oil & vinegar together. Toss the oil & vinegar mixture, along with the cut spinach & feta cheese into the cooked orzo.
This meal is perfectly paired with a simple fruit salad with seasonal summer finds. I used watermelon and pitted fresh cherries that were in season for this mix.
These recipes (and one other) were featured in the Summer Issue of Simply Saratoga.
I am very honored to be a part of this amazing magazine….