Friday, June 5, 2020

Summer at Briar Lake ...Roxanne Rustand


I hadn't realized how much I took for granted the simple pleasure of eating out after church...or all of the occasional, casual trips to town when our daughter and I would meet to go window shopping, then have a nice lunch somewhere. 

I do love to cook and the bookshelves in my kitchen are overflowing with cookbooks, but it's still nice to be "out and about" now and then on a nice spring day.

With much more time at home, I've found myself reading more novels, gardening more, and revisiting some old favorite recipes--especially the ones for grilling.  Here's a marinade that is so easy!

CHICKEN MARINADE

1 1/3  cup olive oil (extra virgin)
1 1/3  cup reduced sodium soy sauce
1/2  cup lemon juice
1/4 cup liquid smoke (Wright's is my favorite)
1/4 cup spicy brown mustard
1/4 cup brown sugar
4 tsp pepper
4 tsp garlic powder
4 skinless, boneless chicken breast halves

Pound the chicken breasts just enough so they are of a consistent thickness, but not thin.
Reserve half of the marinade for basting. Place the remaining marinade in a plastic bag with the chicken and refrigerate for at least two hours (but no longer than four hours, so the lemon juice doesn't start to break down the chicken texture) flipping and shaking the bag every now and then to distribute the liquid.

Preheat the grill on high, and grill 6-8 minutes per side just until the juices run clear, basting occasionally. Be careful to not overcook or the chicken will be dry.  Serve as is, or lightly slather with a favorite BBQ sauce.


Have you been cooking more these days?  Pursuing hobbies, or getting things done around your home?  Lave a comment, and be entered in a drawing for an e-copy of Summer at Briar Lake.

Wishing you all the best,
Roxanne Rustand

12 comments:

  1. This marinade sounds delicious! Thanks!

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    Replies
    1. You are welcome! It's good with pork chops, too.

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  2. I've been using a lot more recipes lately too. This one sounds delicious.

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  3. I have been clearing out stuff in drawers and closets. Thanks for the recipe.

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    Replies
    1. Me too! But it still seems as if I haven't made a dent in everything.

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  4. We’ve been cooking more. It mostly because our younger son came home from college due to Covid and there are rarely left overs now. We didn’t eat out much before because I can’t have gluten which makes eating out a challenge and a risk for me.

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  5. Thank you for the recipe, Roxanne. I have been cooking more, and reading more. :)

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  6. Thanks for the recipe, Roxanne. I've definitely been cooking a lot more these days.

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