The start of football season, my mom’s birthday and labor day (read – holiday!)…this marks the end of summer and the beginning of my favorite time of the year. Fall then Christmas! If only it’d start feeling like it. I’m getting pretty tired of these 100 degree days!
In honor of Labor Day, I created quite a feast: salad, baked beans, grilled corn on the cob, sausage, veggie kabobs (recipe coming later) and some of the best chicken I’ve ever made. While this recipe can be made in 5 minutes and the chicken marinated in 15, the best result is to let it soak overnight. I found this out quite by accident. I’m not typically one that plans far enough in advance to marinate overnight but my dad decided to take us to dinner on Sunday evening so my grillin’ was put on hold until lunch.
Easy, simple and delicious!
1/3 cup olive oil
1 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tbsp. mesquite olive oil
1 tsp. fresh rosemary, crushed
2 cloves of garlic
2 dashes of oregano
1 dash of salt
Pinch of cumin
2 dashes dried or 1 handful fresh parsley
3 large chicken breasts
- Mix all ingredients together and taste.
- Adjust seasoning to taste. If it’s too oily, add additional vinegar. Too acidic, add olive oil and seasoning.
- Marinate for at least 15 minutes but for best results (very moist, flavorful chicken) marinate overnight.
- Grill until chicken reaches 160 degrees internally or is no longer pink in the middle.