I love marinating chicken to throw on the barbecue. This easy and flavorful marinade recipe has become a favorite go to recipe for me during grilling season. When I am growing herbs in the garden, I normally have all of the ingredients on hand, which makes it extra easy and affordable. This recipe is another from my mom’s collection. She has had a passion for gathering delicious recipes. You should see her collection of Bon Appetit magazines with all the dog eared pages. You should also see all the photocopied recipes, cookbooks, and recipe boxes filled with a bunch of yumminess. I’m not sure where this recipe originated, but I can tell you that it is sure to delight. I love hearing from people who are trying out my recipes, so make sure to comment here or on one of my social network avenues if you try it out.
Flavorful Marinated Chicken or Lamb Marinade for the BBQÂ
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup olive oil
6 cloves garlic
2 Tbsp worcestershire sauce
1/2 cup fresh chopped basil
1/4 cup fresh chopped oregano
Combine all ingredients together in a bag or bowl. Marinate 4 chicken breasts (I cut mine in half for better portion sizes) for 4 hours or overnight. The other option is to marinate 4 butterflied legs of lamb for 2-3 days.
On a culinary side point. Have you ever noticed that the amount of basil in a recipe is generally twice the amount of oregano. I’ve noticed the same with the salt and pepper – salt is generally twice as much as the pepper. I just wanted to mention that as you are experimenting in your own kitchen.
How to Barbecue Chicken: Preheat the grill to medium high heat. Place your chicken breasts, presentation side down, on the barbecue. After cooking for two minutes, rotate the breasts to make opposing grill marks to give the cross hatch pattern. Cook another two minutes. Flip the breasts and repeat the process on the other side. Check temperature of the chicken with a meat thermometer. Chicken is done when the internal temperature reaches 170 degrees. If your chicken is not done, turn the heat on low, close the lid and continue cooking until the meat reaches temperature.
How to Barbecue Butterflied Lamb Leg:Â OK – Admittedly, I’ve never done this. I decided rather than make it sound like I know what I’m talking about I’d send you someone who seems to know what they are talking about. So, here’s a link to Simply Recipes. Now you can blame them if it doesn’t turn out…totally kidding!
Marinades are a great way to get your kids helping in the kitchen.
I even taught Kenzie that the easiest way to take oregano off the stem is to put all the leaves facing up, pinch at the top and with the other hand squeeze lightly around the stem and move your hand down against the direction of the leaves. They’ll pop right off the stem. Maybe that’s a new kitchen tip for you too. I love pretending like I’m on a cooking show when teaching my kids in the kitchen.
This sounds good – it would have been so helpful when we were looking for a marinade for our grilled chicken a few days ago!
We tried this on Monday and Loved it!!! Thanks for the recipe!!
So glad you liked it, Debbie. I love to hear from people who try things…especially my friends. 🙂