Chicken Marinade

Big Guy and his apprentice griller, Jacob, grilled up the most delicious chicken for us last night for dinner. Here is a picture of the tray full of legs which we finished up in the oven when the guys ran out of gas (or at least the grill did.) We were eating all of the rest while these pieces finished cooking or I would show you how pretty those were too.

Andi and I made this marinade Sunday off of a recipe I saw the other day on the Food Network. After we made a trip to Wal-Mart on Easter to get the ingredients and made it, we eagerly tasted it, only to agree that it was horrible. A total waste of ingredients and time. Then Andi had the brilliant idea to add a bottle of Mesquite marinade to it and the results were fantastic. Everyone loved it - and it was pretty to boot.

Here's the recipe for our "homemade" marinade in case you want to give it a whirl.

One bottle Lowery's Mesquite Marinade (VERY IMPORTANT)

Zest of one lime

Salt

Lime Pepper (or regular, but I like lime)

4 TB honey

1/2 C olive oil

1 bunch green onions

1 bunch cilantro

We ran the onions and cilantro through a food processor and then just pulsed the peeled lime with it for a few seconds to mush it up a bit.

Stir it all together - and add the chicken. Refrigerate at least one hour. Ours sat overnight and it was enough marinade for 8 breasts, 12 legs and 8 thighs.