Jen's Awesome Chicken Marinade

I've been using this chicken marinade recipe almost every week for over a year, and it still didn't have a proper name. I had it written in my recipe notebook as simply "Chicken Marinade." I used it again last night and I tried to brainstorm a new name. The best I could come up with was "Sweet and Tangy Chicken Marinade." Over dinner I asked my husband what he thought of the name, and he said I should just call it "Jen's Awesome Chicken Marinade," so here it is!

Seriously delicious chicken awaits

Jen's Awesome Chicken Marinade

1/4 cup cider vinegar
3 Tbsp course ground or whole grain mustard
3 tsp minced garlic
1/2 cup brown sugar
1 lime, juiced
1/2 lemon, juiced
1 tsp salt
3 Tbsp olive oil
ground black pepper

1. Add all ingredients to a bowl and whisk together. Cover chicken with the mixture. I like to use a large zippered baggie.
2. Marinate the chicken for at least two hours before cooking.

• This recipe makes enough for 6-8 chicken breasts.

Grilled Chicken with Chimichurri

Every now and then I find a recipe that is a real hit with my husband. Chimichurri is one of those recipes.

Grilled Chicken with Chimichurri

 Chimichurri is a sauce that originated in Argentina, but it's also used extensively in many other countries. It is super simple to make and is packed with flavor. It's usually used to top grilled meat (any kind), but I've also heard of people using it to sauce other foods, like potatoes. One of my favorite ways to use it is as marinade for chicken.

There are a million different recipes for chimichurri, but this is the one I like to use:

Chimichurri Sauce

Makes enough to marinate 6-8 chicken breasts, with a little extra to use to top the chicken after grilling.

2 cups flat leaf Italian parsley - about one bunch - stems okay
4 large garlic cloves (if you use pre-minced garlic like I do, it's about 4 tsp total)
1/2 tsp red pepper flakes (or to taste)
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper to taste

You can spend lots of time chopping everything up and then mix it all together, but I prefer to toss it all in my food processor and let it whirl. I trim the very bottom off the parsley stalks and toss them in whole, stems and all. Don't be scared to do this. It saves so much time!

The mixture should be chunky.

If you are using your chimichurri as a marinade, make sure you put some aside first so you can use it to top the cooked meat.

The chimichurri can be made up to 5 days in advance and should be refrigerated. Bring it to room temperature before serving.

Lime Grilled Chicken with Black Bean and Mango Salsa

First of all, I apologize for the awful, blurry photos in this post. They were taken with my old digital camera, before I knew how to take pictures of objects close up. The next time I make this dish, I'll take some new photos. The food may look blurry here, but it sure is tasty!

I found this recipe online a few years ago. I wish I could remember where so I could give credit! It has become one of my favorite summer time meals.

The recipe is easy to make and very flavorful. Sometimes citrus marinades are too strong, but this one is nice and light. I tend to make more of the salsa than I really need so I can snack on it while waiting for the chicken to grill. :)

I usually slice the chicken into strips after grilling it, and I serve it with some brown rice.

 

Lime Grilled Chicken with Black Bean and Mango Salsa

Salsa

1 can (15 oz) black beans, drained and rinsed well
1 ripe mango, peeled and finely chopped
1/4 cup chopped red onion
2 Tbsp chopped cilantro
1/2 jalapeno pepper, finely chopped (optional)
Juice of one lime

Chicken Marinade

4 boneless, skinless chicken breasts
2 tsp grated lime zest
Juice of one lime
2 tsp olive oil
salt
pepper

To make the salsa:

In a medium bowl, mix together the black beans, mango, red onion, cilantro, lime juice, and jalapeno pepper. Set the salsa aside while you prepare and grill the chicken.

To make the chicken:

Preheat the grill or broiler.

Place the chicken in a shallow dish. Salt and pepper both sides of the chicken. Add the lime zest, lime juice, and oil. Rub the mixture into the chicken. Cover and let stand for 15 minutes.

Place the chicken on the grill rack or broiler pan (4" from the heat). Cook, turning once, until the chicken is no longer pink in the thickest part (10-12 minutes).

Serve the chicken with the salsa.

Makes 4 servings