Summertime means firing up the grills whether you have a little, charcoal burner or a fancy gas job. 

We eat a lot of grilled veggies from the garden and, sometimes, we throw on some marinated meat.  Chicken is a favorite and below is our recipe for marinated chicken with herbs. Delicious with any kind of side but this time of year, of course asparagus -also on the grill- is our preference.

1/4 cup white wine
1/4 cup olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tbs. each onion and garlic powders
2 tsp. dried basil
1 tsp. each rosemary, thyme and oregano

Combine all ingredients in a re-sealable plastic bag that will accommodate 2 pounds of chicken. Add chicken to the marinade and add enough water to cover chicken. Marinate overnight, in the refrigerator,  turning the bag several times. When ready to grill, heat grill. Remove chicken from the marinade and let come to room temperature for 30-45 minutes.  Grill until juices run clear, basting with the marinade during the cooking process

Upcoming Events

No events

Like The Clarion on FB!

© The Clarion - 2018

Designed and maintained by Aldrich Publishing, LLC.
All rights reserved. All articles, photographs and other content are property of The Clarion Newspaper. Do not reproduce or copy without permission. 

Close