Chewin'

the News

May 2003

Christi's Chicken Marinade

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Meals:	1	2	3	4	5	6
Makes:	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Ingredients:
Balsamic Vinegar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Soy Sauce	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Garlic, minced	3 T.	1/4 C.  + 2 T.	1/2 C.  + 1 T.	3/4 C.	3/4 C.  + 3 T.	1 C.  + 2 T.
Chicken or Turkey parts for grilling	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.

Assembly Directions:
Pour vinegar, soy sauce, brown sugar and garlic into a gallon-sized freezer bag. Seal and shake ingredients together to mix. Open bag and place chicken or turkey pieces in the marinade.

Freezing Directions:
Remove excess air from the freezer bag. Seal, label and freeze.

Serving Directions:
Thaw at least overnight in your refrigerator. Discard the marinade. Grill the chicken or turkey parts until juices run clear.

Tammy’s Comments:
Thanks to Christi Gillentine for allowing us to use her recipe in the newsletter. It is published in her e-Book, Freezer Cooking on a Budget, as Tangy Chicken Sticks. The flavor of this marinade really is incredible!
 

<<<<<<< Go to the May 2003 Newsletter