2 cloves garlic, minced (I use the minced in a jar. Not dry)
3/4 tsp. dry mustard
1/2 tsp. ground black pepper
1/2 tsp. chili powder
Directions
Preheat grill. Mix all ingredients except the chicken in a plastic or glass bowl. Wash and pat dry the chicken. Add chicken to the marinade. Cover and place in refrigerator of 1 hour. Remove chicken from marinade (discard marinade). Grill on high about 8 minutes per side until juices run clear. This can be served as is or cut up and used for fajitas.
HINT: I usually mix the marinade in a one gallon size plastic bag and add the meat. That way I don't have an extra bowl to wash. If you want some marinade for brushing while grilling, save some before you add the meat. I use this marinade for porK and beef too. It is by far the best I have ever tasted.
Tried this tonight. Yum! I used chicken tenders and an iron skillet (covered part of the time). Would have liked to grill or broil, but have an old stove with the broiler on the bottom--so it never gets used. Husband had seconds, so will certainly cook this again. Side dish was ratatouillle.
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