Lately, I haven't wanted to cook very much, unless it is on my grill. I don't know if it is the heat, or just wanting to enjoy the last few weeks of summer. But because of that, I have been able to try out some new marinades. This one was delicious. A little citrus-y, a little mustard-y. The recipe said to marinade it for eight hours. I never remember to do that, so this got about 30 minutes. And it still tasted great. I marinaded chicken, but I bet this would be great with pork, too. Sorry that the pictures aren't great. I keep forgetting to take pictures until the last minute, or we've cleaned up dinner, or all I have clean is a Blue's Clues plate. Don't let that deter you from this recipe. Citrus Marinade adapted from: food.com 1/4 c. cider vinegar 3 Tbsp. mustard 1 1/2 tsp. minced garlic 1 lime, juiced 1/2 lemon, juiced 1/2 c. brown sugar 1 1/2 tsp. salt 6 Tbsp. oil pepper, to taste chicken breasts or pork chops In a shallow bowl, mix all the ingredients together. Marinade your meat for up to eight hours. Then grill it until it is cooked through.
Dustin made this for our family on a Sunday evening. It was delicious and pretty low maintenance. (Actually, very low maintenance for me!) Easy Chicken Teriyaki adapted from: allrecipes.com 2 chicken breasts, cut into thirds 1 Tbsp. oil 3/4 c. brown sugar 3/4 c. soy sauce 1/2 Tbsp. ginger (we used slightly less than 1/2 Tbsp) 2 cloves garlic, minced vegetables, sliced Pour the oil into a large skillet. Add the chicken and cook over medium heat until it is no longer pink in the center. In a medium bowl, whisk together the brown sugar, soy sauce, ginger and garlic. Pour half of your sauce over the chicken and let it simmer for 2-3 minutes. Add the sliced vegetables to the pan and the rest of the sauce and cook it all until the vegetables are tender. Serve it over rice.