So, I'm mostly going to be putting up recipes, which relaxes me and I cook seldom enough that I really enjoy the few times I do it. Today's recipe is something I just made up (well, it's a variation of a recipe I can't find, but there's a bunch of them out there.) At any rate, I call it California Grilled Chicken.
- Five ounces of Worcester sauce (Lea & Perrins is best; lesser sauces all seem to have sodium benzoate, which seems to have some health concerns associated with it).
- Some cilantro
- Four lobes of garlic
- One large lemon
- four tablespoons of olive oil.
- Six large skinless chicken breasts.
Marinate the chicken at least four hours. The way I do this is using large Ziploc bags, three chicken breast to a bag. Pour half on the marinade into one bag and the rest into the other. Put them in the refrigerator and let 'em sit.
Fire up your grill. I use a gas grill as I like to be able to fire it up without messing around with charcoal, lighter fluid, that sort of thing. Also, I have better temperature control with a gas grill. At any rate, all grills are different - you want to cook the chicken all the way through without drying it out. I use a low heat and check it constantly.
We cut the cooked chicken into long strips and put it on salad. Mary likes to put a sesame seed dressing, mandarin oranges, sliced almonds and egg noodles on hers - I prefer Italian dressing, red onion, olives and egg noodles. (I like egg noodles).
And there you have it. This a good eat on those blistering days when the temperature is over 100 degrees and you really don't want to turn on the oven.