Grilling and salads. That’s what I’m doing, lately. This was a last minute marinade that came together with stock pantry items and had nice flavor. It’s nothing wild or over-the-top, so it’s pretty kid friendly, but had nice flavor which I attribute to my substitution of fresh, minced garlic instead of garlic salt. The fresh garlic gives a bigger flavor punch while also reducing sodium in the finished product.
I served this with Harvest Grains Blend by Trader Joe’s and a green salad for a light, tasty dinner that didn’t involve heating up my kitchen in this desert heat. If you’re bored with chicken (I completely understand that), I think this marinade would work nicely with pork, shrimp, or fish, as well. Enjoy!
Chicken on the Grill (recipe adapted from Grilling: Food Writers’ Favorites)
- 1/4 c vegetable oil
- 1/4 c orange juice
- 2 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice, freshly squeezed
- 1 tsp garlic salt (I used 1 Tbsp fresh garlic, minced, to reduce sodium)
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
In a large resealable bag, combine oil, orange juice, Worcestershire sauce, lemon juice, and garlic salt. Add chicken cubes. Seal plastic bag and turn to coat all chicken pieces evenly. Refrigerate at least 30 to 45 minutes, turning once or twice.
Remove chicken from marinade and discard remaining liquid. Thread chicken cubes on metal skewers. Place skewers on gas grill over medium-high heat. Cook about 10 minutes, turning occasionally, or until chicken is done.
Cook’s Notes: Give this marinade a kick with some red pepper flakes or a splash of hot sauce. Instead of a side salad, skewer some veggies and cook those on the grill with the chicken.