On Thu, 15 Sep 2016 10:47:59 -0700, koko > wrote:

>On Thu, 15 Sep 2016 11:29:01 -0600, Janet B >
>wrote:
>
>>
>>I am sold on this one. This is now my go-to for grilled chicken. I
>>tripled the recipe for 12 sizeable bone-in, skin-on, chicken thighs. I
>>prepped the thighs by removing all fat and hanging skin. I kept the
>>thighs in the marinade for 4-5 hours. Before grilling, I drained them
>>and lightly patted them sort of dry to ward off the chance of
>>flare-ups. Grill at low to medium low heat, turning often. About 35
>>minutes. Delicious.
>>You will note that Ina Garten uses this marinade for chicken breasts
>>in the oven.
>>
>>Chicken Marinade
>>Recipe courtesy of Ina Garten
>>1/2 cup lemon juice (use fresh)
>>2 tablespoons Dijon mustard
>>kosher salt and freshly ground pepper
>>1 cup olive oil
>>2 chicken breasts, bone-in and skin-on
>>In a bowl, whisk together the lemon juice, mustard, 1 teaspoon salt
>>and 1/2 teaspoon pepper. While whisking, slowly add the olive oil
>>until the vinaigrette is emulsified. Pour half the marinade over the
>>chicken, reserving the other half to use later. (I always put things
>>in marinade in a zip bag and then into a pan. I feel that I can
>>better surround the items with the marinade that way)
>>Preheat the oven to 350F
>>roast the chicken for 35 to 40 minutes. Remove the chicken and pour
>>or brush the remaining marinade over the top of the cooked chicken.
>>NOTE: I simply brushed marinade over the chicken on the platter. It
>>was delicious. Everyone loved the chicken and commented on it several
>>times.
>>Janet US
>
>Copied and saved, thank you
>
>koko

you're welcome
Janet US