Well, it’s a good thing I wrote down this recipe. I went searching for it on the internet this morning (Ya know, so I can cite it properly.) and I couldn’t find it. If anyone recognizes it, please, let me know where it came from so I can put the link in my post.
What I am going to post is exactly what I used. The actual recipe doesn’t specify which oils or vinegars or spices to use, which is really nice for an experimenter like me. It just gives you amounts, and then you fill in the blanks.
What I really liked about this recipe was that I only marinated the chicken for 30 minutes, and it came out flavorful. That’s my main complaint with most marinades: You end up having to marinate overnight to get full flavor.
So here’s exactly what I used.
2 tablespoons Verde Valley Olive Oil Traders tangerine balsamic vinegar
3 tablespoons rosemary
2 tablespoons Trader Joe’s Dijon mustard
2 teaspoons McCormick coarse grind garlic powder with parsley (Got this at Costco.)
1/4 cup Verde Valley Olive Oil Traders garlic olive oil
My personal additions:
1/4 cup grated parmesan
3 turns of the grinder Olde Thompson Himalayan pink salt (Got this at Costco.)
Pepper according to taste
Mix everything in a container. Marinate chicken for 30 minutes, then grill.
My mom brought me back the Verde Valley stuff from a trip to Cottonwood. It’s really good. You can take a look at their products here: http://www.vvoliveoil.com/
What’s nice about this recipe is you can use whatever you have on hand. For the vinegar, you can use apple cider, balsamic, red wine, etc. The same goes for the oil, the herb, and the mustard. Just use the same measurements. So get creative! Even add some red pepper flakes if you want something spicy.