With just the two of us at home, sometimes firing up our charcoal grill seems like overkill for two breasts of chicken. That's why I usually grill several pieces of chicken at a time, freezing the leftovers for chicken sandwiches, chicken salad, salads, and quick dinners during the week.
To prepare the chicken breasts for grilling, I marinate them for at least thirty minutes. My favorite marinade for chicken and pork tenderloin is simple and tasty:
Zest three or four limes, then juice them. To the juice and zest add several chopped cloves of smashed garlic (I peel mine, then flatten with the blade of a chef's knife, then rough chop). A splash of olive oil will help keep the chicken from sticking to the grill. The secret ingredient is next, a shot of whiskey (I'm partial to Kentucky bourbon, but any whiskey will do). The whiskey adds smokiness and a bit of bite to the chicken. Add a generous sprinkling of sea salt and freshly cracked black pepper, give the mixture a quick whisk, then place the marinade and your chicken to a large plastic freezer bag, squeezing the air out and sealing until you grill.Posted by david on July 23, 2004