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Weekly Menu Plan

Weekly Menu Plan
Weekly Menu Plan



Tuesday's Question...

This week's Tuesday's Question has to do with 
the BEAUTIFUL weather that most of us are enjoying!

I'm sure if you're anything like me, you can't wait to get
outside and start grilling for dinner!  

I grilled the other day and as I was preparing the chicken 
earlier in the morning, I was wondering the following question:

"What do YOU use to marinade chicken 
to get it ready for the grill?"  

Most of the time I marinade chicken in Italian salad dressing.
Good Seasons is my go-to Italian salad dressing...

So, leave me a comment and let me know what YOU use to
marinade chicken and while you're at it, 
please let me know what you use to marinade STEAK!  

And for the record,  I use Good Seasons as well for steak with a dash of...



  1. Looks delicious! What I do is scan through my recipe files and see what's there. I do love Jenn's (as in Jenn's Food Journey) apricot mustard sauce. 1/2 c. apricot preserves, 2 T. Dijon mustard, 1 T. fresh lemon juice, 1 t. dried thyme, and 1/4 t. cayenne. YUMMMMMMMMMY!!

  2. Good morning! Believe or not we use very little marinade over here, and we bbq year round.. : ) Yours sounds really good. Have a good day!

  3. I found this one on the web. I leave out the cayenne pepper but the rest of it is awesome......

    1/4 cup kentucky Bourbon (corn whiskey like Jim Beam)
    4 ounces soy sauce
    2 tablespoons vegetable oil
    1 onion , chopped
    3 garlic cloves , chopped
    1/2 teaspoon paprika
    1/4 teaspoon cayenne pepper
    3 lbs skinless chicken breast halves
    1/2 cup ketchup


    In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.
    Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating.
    Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling.
    Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.
    When the chicken is done remove it from the pan.
    Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).


  4. Something on the grill sounds really good right now! I guess I shouldn't skip breakfast. Ha! I use Zesty Italian dressing for marinating most everything. I think I need to branch out and try something different.
    Have a wonderful day!

  5. We do chicken breast filets and I melt butter and add garlic and brush on each side as I turn it. I makes the filets very moist and they have a wonderful flavor also.'


  6. I actually like my chicken with nothing on it. Most likely because I can't use a lot of marinade type things.

  7. I don't tend to like marinades so much as I like to do dry rubs on meat.

    Can't wait for grilling weather!

  8. We too don't use a lot of marinades, but when i do I usually use Italian dressing.
    Thanks for sharing, this looks so good.
    Enjoy your evening.

  9. I know this is going to sound crazy, but I use Dr. Pepper and a tablespoon of liquid smoke..Really is delicious.

  10. Oh Yum! These look and sound delicious

  11. I never eat nothing like that! But it seems delicious! I hope one day I learn how to do it!
    Visit my blog:


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