Now that spring is here, people are beginning to fire up their grills and enjoy outdoor cooking again. This recipe of marinated chicken is our family’s FAVORITE way to grill chicken. It’s been so popular at our house that our friends have all begun asking for the recipe. Because it has been marinating for hours before it is grilled, the chicken remains tender and moist. We often prepare this chicken, slice it, and use it over salads throughout the week as it is just as delicious cold as it is served hot right off of the grill!
It is also a great recipe to prepare for a large group of people, as all of the prep is done the day before it is grilled. There is nothing last minute to do, except to drain the brine, and pop the chicken onto the grill.
Every time we make this dish for company, people ask for the recipe. Here it is for you:
The Erickson Family’s Marinated Chicken
(Note: this recipe serves 4; I usually at least quadruple it.)
- ½ cup soy sauce
- ¼ cup vegetable or olive oil (we use olive oil)
- 1 teaspoon dried oregano
- 1 teaspoon dried sweet basil
- ½ (generous) teaspoon minced garlic
- ¼ teaspoon pepper
- 1 ½ to 2 pounds cut-up whole chicken, skinned (*We always use whole chicken breasts)
Combine all the ingredients except for the chicken.
Pour this over the chicken pieces in a non-metal dish.
Cover and refrigerate overnight, turning occasionally.
Use the marinate to baste the chicken while cooking.
Either grill or broil the chicken until it is no longer pink.
Bon appetit!
