This recipe for homemade marinade comes from my sister Alice, and it’s in our cookbook Second Batch Recipes. Mix up the marinade the evening before and allow it to seep into the chicken during the night.
After marinating the chicken for several hours or overnight, grill, and serve. If you are serving a crowd, you can keep chicken warm in stoneware while you grill more chicken. There are so many choices of sides, from a full-course meal to a picnic-type meal. You choose.
I like to use skinless, boneless chicken breast. Slice it into 2-3 inch wide sections. Once it is grilled, you can cut it into smaller pieces. You’ll find it goes further and is easier for your guests (especially children) to handle.
You can mix up the dry i in bulk; when you want to marinade the chicken, add the wet ingredients (vegetable oil and lemon juice) and you’re good to go. Alice says 2 Tablespoons of dry spices will do 2-3 lb. of chicken.
- 2-3 lb. chicken breasts
- 2 Tablespoons minced onion
- 2 tsp. salt
- ½ cup oil
- 1 tsp. chili powder
- ¼ tsp. garlic powder
- 1 Tablespoon vinegar
- ½ teaspoon each of oregano, pepper, ginger, basil, poultry seasoning
- Mix all ingredients and put into a bag or container with the chicken breasts.
- Marinate for at least 4 hours, but overnight is fine also.
- Grill chicken on medium heat for 20-30 minutes, until no longer pink in the middle