The Best Chicken Marinade

The beautiful photo is from
Thecountrycook.net

It's officially hot. It's 85 today and was about 80 yesterday. In fact, the entire week is going to be HOT. I don't usually want to cook when it's hot, so I used Saturday as a prep day and got a lot ready to be pulled together this week. A lot of salads are headed this way, I think. I get pretty bored of salads pretty quickly. We'll see. 

I made this chicken to have for the week. It's a good marinade. The Dijon added a nice kick to it. I think it needed a bit more, so I'll add a little more next time. 

Do yourself a favor when it's got...grill! 

The Best Chicken Marinade

Recipe from The Country Cook

Serves 6

• 1  c olive oil
• ¾ c soy sauce
• ¼ c lemon juice
• ¼ c mustard (Dijon or yellow)
• ¼ c Worcestershire sauce
• 2 tsp minced garlic
• 1-½ tsp freshly ground black pepper
• 2 pounds chicken tenderloins

Combine all marinade ingredients and whisk together well.

Put chicken tenders into a lidded container or tiptop bag and pour marinade over top of chicken.

Make sure all the chicken is coated, then snap on the lid or zip the top closed.

Pop it into the refrigerator for at least 4 hours or overnight.

When chicken is ready, soak the wooden skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat (about 350F). Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself.

Allow to cool for a couple of minutes before serving.