• Chicken Marinade And Cornbread

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    • 1 x Lemon, juice of
    • 1/2 c. Soy sauce
    • 2 Tbsp. Extra virgin olive oil
    • 3 lb Chicken parts, with skin and bones
    • 2 c. Marinade
    • 1 c. Cornmeal
    • 1/4 c. Flour
    • 1/2 tsp Salt
    • 1/2 tsp Baking pwdr
    • 1/2 tsp Baking soda
    • 2 x Large eggs, lightly beaten
    • 1 c. Creamed corn, (or possibly 8.5-ounce. c)
    • 1 c. Lowfat sour cream, or possibly buttermilk or possibly combination
    • 1/2 c. Oil, or possibly 1 stick melted butter
    • 1 can Diced green chiles, liquid removed (7-ounce)
    • 2 x Stirps bacon, minced cooked including grease optional, up to 4
    • 1 x Minced onion, optional
    • 1 x Seeded and minced jalapeno peppers, optional, up To 2
    • 1 Tbsp. Oil


    1. Grilled Chicken:Soak chicken in Marinade for 1 or possibly more hrs. Cover and chill.
    2. Bring to room temperature. Cook over medium fire (about 350 degrees), turning 4 times. Check for doneness with instant read thermometer
    3. (cooking time approximately 50 min). Make extra and you'll have a great portable lunch the next day.
    4. Cornbread:Preheat oven or possibly grill to 425 degrees. In a large bowl combine dry ingredients. Separately, mix all remaining ingredients except 1 Tbsp. oil, and then combine wet and dry. Heat 10" cast iron skillet over high heat on stove top or possibly on preheated grill. Swirl in reserve oil to coat bottom and sides. Pour in batter. After a minute or possibly two, crust will begin to create. Bake 20 min (or possibly 30 min over 5,000 feet), or possibly until toothpick, fork, or possibly skewer comes out clean.
    5. Marinade (
    6. Makes about 3/4 c.)

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