It's BBQ time...Zesty Dijon Marinade...

[lindrusso]

For all you folks who are getting in the mood to BBQ now that warmer weather is here, I thought I'd share this CL marinade recipe that I found in Mastercook. I used it with chicken, marinating it for about 3 hours, and it was delicious!!! It didn't hurt that hubby was a grill master yesterday and cooked the chicken and shrimp perfectly.

ZESTY DIJON MARINADE
(Cooking Light, July 1997)

1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 garlic cloves, crushed

Combine all ingredients, and stir marinade well. Yield: 1 1/2 cups.

[catharine]

Thanks for posting, Lindrusso. This looks like a perfect recipe for my picky DH. I will try this soon. What do you think about using this on fish/seafood/salmon?

[chefbec]

Thanks from me, too. This looks great!

[tracey]

Did you use chicken breasts w/ skin and bones? How long did you grill the chicken?

[lindrusso]

catharine -

I think this would work well with mild fish and seafood (like shrimp), but I'm not sure about salmon. I've just recently started eating salmon and I prefer very strong flavors with it - like cajun blackening or lorilei's pesto salmon. But that's just me...maybe some other salmon "experts" would disagree....

tracey -

We used boneless, skinless chicken. My hubby did the grilling and didn't really time it - he just kept checking it. I suppose our meat looks a bit "hacked" http://www.cookinglight.com/bbs/smile.gif by the time he's done, but they were large pieces and needed to be cut up anyway.

[emilycat]

Lindrusso,

This looks awesome -- and it gives me something else to use my Maille in! Thanks for posting http://www.cookinglight.com/bbs/smile.gif