Hey good lookin' whatcha got cookin'4:30:00 PM
This is by far the best chicken marinade I have ever had in my life! Yum-diddly-ump-shes for sure! I have the hardest time as almost everything contains soy and since I am allergic makes it really difficult to find suitable options!! The home style fries have been a hit around here as well and make a great pair with the chicken (and good ol' Bush's Baked Beans...of course! Who has BBQ without them?)
You are going to mix all of the following into a medium sized mixing bowl...make sure your chicken is thawed out (I use boneless/skinless chicken thighs...they stay juicy and hold in the flavor really well!)
5 cloves garlic, minced
2 tsp. dried basil
1/2 tsp. pepper
3 *heaping* Tbsp Balsamic Vinegar
2 *heaping* Tbsp Olive Oil
**(when I say heaping I mean while I am dumping the measuring spoon into my bowl I am still pouring!)
Add your chicken and let sit in the fridge for a few hours or if you are like me
This chicken is great chopped up and put on salads...I tend to not use dressing when I do it this way.
For the home fries preheat your oven to 525 degrees (yes you read that correct!) you will cover a cookie sheet with aluminum foil and spray with oil (I use good ol' Pam!). Take about 4 or 5 russet potato's or 7-8 red potato's and wash thoroughly. Cut them in half length wise and then slice into 3 pieces (so each potato you are getting 6 fries) length wise.
Toss into a large bowl. I pour in about 2-3 Tbsp of olive oil and swish it around pretty good. Mince 3-4 cloves of garlic, 1/4 tsp pepper, 1/4 tsp course salt (we use Kosher Sea Salt), and 1/2 tsp of paprika. Toss till coated evenly and spread onto cookie sheet.
As you can see I couldn't even wait to dive into my plate of yummy-ness before I took a picture! Happy BBQ'n! In fact we are off to BBQ with friends now!