A lot of times I will use marinades straight from the grocery shelf. My favorites are Dale's Steak Seasoning, or just a bottle of Italian Dressing or Greek Dressing. The dressings are my favorites if I'm making chicken for fajitas. Below are some other marinades that I've really liked this summer. They're all easy but give the chicken so much flavor!
Favorite Grilled Chicken
(for 2 chicken breasts)
1/2 cup soy sauce
1/2 cup oil
1 cup carbonated drink (I use Coke)
Mix soy sauce, oil, and Coke in bowl. Add chicken breasts. Cover and refrigerate 1-4 hours. Grill on medium hot grill about 10 minutes per side.
Honey Mustard Chicken
(for 4 chicken breasts)
4 Tbsp + 1 1/2 tsp Dijon mustard
2 Tbsp honey
coarse salt & freshly ground black pepper
In small bowl, stir together Dijon mustard and honey. Season chicken breasts with salt and pepper. Grill chicken until browned and cooked through. Brush with half the honey mustard and cook 1 minute longer. Transfer chicken to cutting board, tent with foil, and let rest 5 minutes. Serve with remaining honey mustard.
source: recipe from Everyday Food, September 2011
(for 3-4 chicken breasts)
2 oranges, juiced
zest from 1 orange
2 cloves of garlic, minced
1 Tbsp soy sauce
1 Tbsp honey
salt & pepper to taste
Combine all of the ingredients for the marinade. Whisk together until combined. Reserve about 1/2 cup of marinade in small container. Cover and set aside. Place 3 or 4 chicken breasts in the remaining marinade. Cover and refrigerate for an hour, turning chicken after 30 minutes. Place chicken breasts on grill and cook, turning only once. In the last 1-2 minutes, brush reserved marinade over the chicken breasts and allow to form a little glaze. Serve immediately.
source: recipe altered slightly from fitness food & faith
(for 8 chicken breast halves)
3/4 cup oil and vinegar salad dressing
1/2 cup honey
3 Tbsp lime juice
1/2 tsp salt
1/2 tsp pepper
In a small bowl, combine all five marinade ingredients. Pour 1 cup of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from the bag. Grill the chicken until cooked through, occasionally basting with the reserved marinade.
source: recipe from Simple & Delicious, August/September 2011