For many years, Marlys was the grill master in our house; I had a long commute to work and home, and was also going to school several evenings each week. So Marlys had to be fairly independent. She learned to light and cook on the Weber Grill, and her favorite was chicken thighs and breasts, marinated in this marinade. It is a good recipe since it does not require refrigeration, can be made early in the day and be ignored until time to grill the chicken. And she used the recipe also as a basting sauce. (As with all marinades that have been used on raw meat, you do not use them on the table with the cooked meat; they need to be cooked, too).
Marination doesn’t give many opportunities to show interesting pictures. This first photo shows the ingredients in the marinade.
- 1/4 cup melted butter
- 1 cup orange juice
- 3 Tablespoons lemon juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 teaspoon dry mustard
- 2 medium garlic cloves, mashed
Makes enough for 1 whole chicken. Marinate at room temperature all day or over night. Grill chicken on indirect heat on a Weber outdoor grill about 1 hour, turning once. Baste every 15 minutes.
Marlys used a freezer bag to hold the meat and the marinade. Push the excess air out as you seal the baggie, and then you will not need to turn the bag as often as the marinade will fill the remaining space.
When I published the recipe for Basil Chicken Marinade, I commented that marination really had a slight cooking action. I decided to demonstrate some of that action by showing you a before and after set of photos of a chicken breast that I was marinating. Notice the darker color and somewhat tightening of the flesh after marinating.
This is good for pork also; either marinated or just brushed while grilling.