(Photo: Mary)
Here's some chicken I marinated and grilled over mesquite and a little pecan wood this weekend. The marinade was just lemon and oranges, olive oil, some Tibvrtini Aceto di Vino Bianco, lots of garlic and a sliced onion, fresh rosemary, kosher salt, and black pepper.
I really like to do this in one gallon plastic bags, because it makes it so easy to turn, but you might want to double bag it or put it on top of something in the fridge just in case you spring a leak.
I used breasts and thighs, but I cut the breasts in half because I grilled some tri-tips, too, which lets guests try a small piece without feeling wasteful, and you can see that I separated them as I took them off the grill to make it easy for them to choose what they wanted. It was juicy and packed with flavor.
The grilling season is here! Life is good.
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