First Grill of the Season & My Not So Secret Recipe ;-)

Kitchen & Cocktail Fun

Yay for spring!! I know tomorrow is technically the first day of spring but since it’s been so wonderfully unseasonably warm, we have started grilling….of course. I can’t tell you how happy this makes me! One of my absolute favorite things about the spring/summer/fall is grilling. Chopping vegetables together in the kitchen, cooking outside in the sun, sipping chilled white wine.

Today is your lucky day because I am going to share my not-so-secret marinade recipe!

You’ll need olive oil (not extra virgin for cooking), balsalmic vinegar, garlic salt, black pepper, all season, Lawry’s seasoned salt, and ground mustard.

The liquid base is two parts olive oil to one part balsalmic vinegar. I typically do about 1/4-1/3 cup olive oil and 1/8-1/6 cup balsalmic with just under 1 teaspoon (equal parts) of all of the other spices!

I trim off all of the fat from the chicken breasts and cut them in half if they’re large. I also thinly slice along the meat so that it will hold more of the marinade. I don’t soak it prior to cooking, I just spoon it on while it grills on each side. It would be great to soak in too I’m sure, but normally I decide what to make for dinner when it’s time to make dinner. (Yeah…that meal planning goal is not going so well yet…)

For the veggies I just chop whatever we have and pour a little bit of olive oil and sprinkle salt and pepper :-) Nothing fancy, but I cook that side on lower heat for longer until everything is mostly salt.