Tuesday, May 22, 2012

Let's talk Chicken

Joining the Pinterest party link up today over at Our Front Door. It's where we actually try what we've pinned. If you're here for the questions to this week's Hodgepodge read on...they're just behind this post.


Sunday evening we gave the Grilled Island Chicken a try. I'm always on the lookout for a new way to prepare chicken and I love island flavors. More on the 'island flavors' in a minute, first I need to discuss chicken.

Remember when chicken was a relatively inexpensive dinner option? And why are the boneless pieces of white meat so unappetizingly huge? What in the world are these chickens eating? I rarely buy them anymore because you have to cook them so long to insure doneness and then they're tough. I almost always go with tenders if I'm cooking chicken in the oven or the bone in pieces for the grill.

For this recipe I did use the boneless and hoped the marinade would make them tender. The recipe said there was enough marinade for 2-4 pieces and my two pieces were actually the size of four. Whyyyy?


I love a recipe with just a few ingredients and this one used items I always have on hand. I marinated the chicken in a zip lock bag which means no pan to wash so bonus points for that. I threw these few simple ingredients together in a bowl and whisked away.


There is something very satisfying about whisking don't you think? Pour over the chicken and leave in the frig all day.


Hubs grilled ours but there are oven directions too. btw-that's a half a piece of chicken on the plate pictured below-


The end result? It was just okay. I I think you can get similar flavors using a bottle of store bought Italian dressing as a marinade. The taste was fine and the chicken was moist but neither hubs nor I got the island connection. We both agreed it needed some sort of chutney or fruity salsa on top.

It was simple to make and like I said, I generally have the ingredients on hand so I might make it again but would definitely zhuzh it up by adding a mango or pineapple salsa on top.

So, who has a great grilled chicken recipe?

11 comments:

  1. When I use those "hefty" pieces of chicken I pound them - they cook quicker, are more tender, and you feel like you're eating more because it spreads out. . .I usually marinade mine in a mixture of Worstershire Sauce, honey, and Balsamic Vinegar. Like you, I'm always looking for new ideas for chicken.

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  2. I've tried numerous recipes from Pinterest...some are good and others leave a lot to be desired. Wish I felt well enough to participate in the Pinterest party...just my luck! Have fun!

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  3. My husband will occasionally get the chicken breasts that I tell him are "bigger than mine." :) I cut them before cooking so they don't take forever to cook! I use Ziploc bags for marinading too. I love the empty into the cooking pan and discard the bag ease.

    Our favorite marinade is Newman's Own Light Balsamic Vinaigrette. I've tried it with the regular, but the light tastes better. It's so good we chose it for Christmas dinner a few years back. It's another that can be grilled, baked or skillet cooked.

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  4. I agree about the "big chicken" I've cut them in half and made 2 breast pieces for grilling. Perfect size for me and the boy & Daddy gets 2 pieces.

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  5. I marinate chicken in Italian Dressing all the time. Very good!

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  6. Aaaaagh! I should have e-mailed you last night but I was in blog panic and forgot. The code that Blogher sent me for the sponsored post that was supposed to run yesterday messed up my blog and it didn't get fixed until late last night so I had to run it today.

    I am a VERY bad hostess. :(

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  7. I wish I did.....I've used Italian dressing and like that....sorry it was just okay!

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  8. I still can't get over the fact that we have the same dishes. ;)

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  9. Well I was hoping it was fabulous since I try to make chicken every weekend. We buy the packs of chicken at Costco and yes the breasts are huge.
    I oven roast chicken or thick pork chops all the time. I rub them with olive oil, salt, pepper and caraway seed. I roast(open pan) for 35-45 minutes and they are always tender. Actually my husband is loving this because he burns everything on the grill or dries them out!

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  10. I use Italian dressing as a marinate or Yoshidas from Costco.
    Do you have a Costco?
    Do you?
    Do you?

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  11. If you have a Trader Joes nearby, I absolutely LOVE their Island Soyaki marinade - oh my goodness... it's wonderful and really does have the island flavors! It is fantastic on salmon and chicken!

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