Susan's "How To"
BBQ London Broil
Debbie's Onion Soup
German Potato Salad
Irish Fruit Cake
Italian Pot Roast
Judi's Fruit and Dip
Pumpkin Chiffon Pie
Shrimp Fra Diablo
Spicy Jim's Recipes
Susan Pork Chops
How To Cook DVDs:
Summer Side Dishes
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||Colorado Barbecue Chicken Marinade
or London broil marinade too!
transforms boneless chicken and london broil. It is much lighter than barbecue sauce
and lends a surprising flavor to the dish. The original recipe was found in a
Colorado cookbook we received from Karen, Richard's sister. We've altered it, as
usual. We have since sent it in its new form back to Colorado where the family has
enjoyed it as a new recipe. I've also given it to Fred, my brother Michael's
father-in-law. He has been a big hit at tailgate parties with this both on chicken
and on London broil.
- boneless, skinless
(this recipe will be enough for 8 pieces)
- 3/4 cup olive oil
- 1/3 cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 1/3 - 1/2 cup Real Lemon from the bottle
- 1 tablespoon dry mustard
- 2 tablespoons minced fresh parsley
- 1 clove garlic, crushed or 2 tablespoons of crushed jarred garlic
- 8 servings
Combine all ingredients and and stir vigorously. Put the chicken pieces or the
london broil you will be cooking in a container and pour an appropriate amount of marinade
over them. Marinate for 2-3 hours. pour some, not all of the marinade over it.
Turn chicken or meat occasionally to get marinate sides. You will have more marinade than
you need for just one dinner, so I put the remainder in a container and freeze it. The
marinade that you freeze should not have touched the meat or chicken.
Grill over medium - hot coals basting frequently with marinade. Richard does London broil 10 minutes each side, boneless chicken breasts 7 or
8 minutes each side depending of thickness.