New Items, Recipes & Specials

Ingredients:
Marinade:
½ cup extra virgin olive oil
½ cup balsamic vinegar or other vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
1/8 cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon or Spicy Brown mustard
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder

6 chicken breasts or 3.5 pounds other chicken

Directions:
Whisk together all ingredients except the chicken.
Remove half cup of marinade and reserve for basting the chicken later.
Place chicken in a large resealable bag and pour marinade over the top.  Close securely and turn the bag a couple of times to cover.
Marinade for at least 4 hours and up to 24 hours, turning the bag periodically.
Preheat grill to medium high heat.  Lightly oil the grill grates to prevent sticking.
Grill chicken for 5 to 6 minutes on each side or until cooked through.  Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil.  Let chicken rest for at least 5 minutes before serving.
• Optional – if you bring the reserved marinade up to a boil, let simmer until slightly reduced – it makes a wonderful sauce to go on top of the chicken when served.
Serves 6 to 8
Prep time 45 minutes; Cook Time 10 to 18 minutes
Marinade time 4 hours to 24 hours

Ingredients:
2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspon Dijon style mustard
¼ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 bone-in chicken thighs

Directions:
Preheat grill to medium high heat.  Mix all ingredients except chicken; brush over chicken.
Cover and grill chicken, bone side down 15 to 20 minutes; turn.  Cover and grill until done, turning 2 or 3 times.  Internal chicken should be 165 degrees – ensure thermometer does not touch the bone.
Serves 4
From prep to table 1 hour