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CathyZ

Well-known member
Pat, You know I love your recipes; every one solid as a rock and delicious- and different. I offer you this marinade for chicken- please go old-fashioned and use chicken with bones and skin. It flares up terribly on the grill- don't worry, just deal with it. This is the best marinade I have had for chicken ever. Just try it as is with out tweaking the first time- I always double it no matter what I am doing:

MARINADE FOR GRILLED CHICKEN OR TURKEY

2 tsp dry ginger

2 tsp hot dry mustard

2 tsp salt

1 tsp pepper

2 T soy sauce

1/4 C honey

1/2 C vegetable oil

1/2 C lemon juice

5 cloves garlic, crushed or 2 T garlic powder (I use real garlic)

Mix together and marinate meat for 30 minutes or longer.

 
Cathy, how does this compare with Joe's Lebanese chicken? I enjoyed it, but

Larry thought it was too lemony** (as expected).

Also, how much chicken can you do with this marinade? I used 1/4 of Joe's recipe for 4 thighs and that worked out fine.

**excerpt from "Deconstructing Macaroni Grill's Insalata Fiorentina"

NEWS BULLETIN:

Sherlock Holmes and his trusty sidekick Dr. Watson were called in to investigate the mysterious death of a middle-aged man last week. Upon entering the crime scene, Holmes' highly trained, yet delicate nostrils noticed the lingering odor of burnt garlic.

The deceased was found still sitting at the dining room table with a somewhat shocked look on his face and a wilting salad before him.

Doctor Watson immediately deduced the fatality was caused by a series of puncture wounds to the neck. "By Jove, Holmes, this man's been bitten by the rare, poisonous Mombesi snake! No, wait...he's been shot with a poisonous blowgun from the ZuZu tribe of Northern Borneo!! Oh drat...there are four holes...Aha! I have it now! This man has been stabbed with a thin dagger four times. Admittedly very, very close to each other!!!"

Meanwhile, Holmes walked through the kitchen looking at open cookbooks and noticed an odd pattern: every recipe containing lemons had the quantity struck out and reduced by half. Side notes such as "L...loved this, but reduce lemons" or "too lemony for L..." were abundant. He walked back to the table and reached down to taste the salad, but Watson grabbed his arm, shouting: "Stop, you fool! That food may be poisoned!

Holmes merely gave an enigmatic smile and tasted a forkful. "I'm afraid you're wrong concerning the manner of this man's death, my dear Dr. Watson. He has been stabbed to death, yes, but not with a dagger. Using my highly developed sense of taste, I can tell this salad dressing was made of extra virgin oil cultivated from the left...no, the right side of a hill in Tuscany on a farm run by three brothers, the eldest of which is bald. It had been carefully blended with the strained juice of a Meyer lemon sliced on the diagonal and whisked with an unfortunately bitter clove of garlic left to roast six and a half minutes too long. Regrettably, I must say this dressing leaves a disappointing and lingering oily taste."

As the policemen looked on in awe, he continued. "I suspect that this man was eating a salad prepared by his loving and dutiful wife and perhaps suggested that the dressing WAS NOT LEMONY ENOUGH! I suspect that the loving and dutiful wife had--for years--adjusted her recipes to reduce the amount of lemons to suit his particular taste and this fatal comment was the last straw.

With assuredness and finality, I state (for after all, I AM Sherlock Holmes!) that this man was stabbed to death with his very own salad fork by a woman brought to the edge of culinary madness!"

http://boards.epicurious.com/thread.jspa?messageID=425501

http://boards.epicurious.com/thread.jspa?messageID=425501

 
I haven't made Joe's chicken so I don't know how to compare it.....

It is not "lemony" to my taste- it is just good.

I generally cut up a whole chicken to marinate in it and us up the remaining marinade as the chicken is grilling. I usually double the recipe and keep half in the fridge for a few days later when I do either more chicken or split/flattened game hens with it.

 
Thanks for posting--this looks like it would be good on pork chops/country-shoulder ribs too!(nt)

 
Ah, my morning chuckle. So important. I'm just not convinced that you can know that the grower

is bald after the product has been bottled, shipped and consumed. Can you really?

 
Oh this sounds great. Not sure if you meant

me or Pat/Bastrop, but thank you so much for posting it. And I'm with you, old fashioned all the way -- with skin and bones. I love the flavor skin and bones impart and the moisture that gets retained vs boneless/skinless. Looking forward to trying it soon.

 
Hi Cathy!

Wish I could take credit for creating the recipes but alas I just find them on the net or in cookbooks and pass them along if they are good. It's nice to know they please other folks' tastebuds as well. smileys/smile.gif

 
This is wonderful! Marinated mine for 24 hours.. Drained & dried on a cookie rack over the sink

while the fire burned down to reduce flare-ups.

 
Agree. Marinated 4 hours. Cooked in oven at 425 >>

Started out with thighs/legs & baked for 20 minutes. Drained most of the grease.
Added the half breast & baked for 20 minutes.
Added broccoli flowerettes and cippolini onions & baked for 20 minutes.

Larry loved it...and it had the SAME amount of lemon juice as the Lebanese chicken. Only Cathy's had oil + honey to cut the lemon flavor. He already wants more.

 
Isn't working for me either. Search epicurious > forums > Gail's Recipe Swap >

enter the word "deconstructing" and SEARCH.

It should come up. Horrible long, long, long paragraph with barely any punctuation left.

 
Mar, if you go in and edit your post, removing the block-like-symbol at the

end of the link, it will work. The block looks like a square. Just go to the end of the link and backspace one digit to remove the *block/square*

 
Thank you, Cathy and C1, Iwe've enjoyed so many of the recipes you gals have posted over the

years. Please keep them coming. smileys/smile.gif

 
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