Over the Fourth of July holiday, we often spend a week with my in-laws at their cabin in the Poconos of Pennsylvania. Their house is nestled in the woods near a lake and several streams. There is always much fishing, hiking, biking, swimming, and blueberry picking while we are here. After a good rain, the kids love to hunt for little orange salamanders that suddenly appear. There is little TV, lots of games–many of them silly games made up by the family over the years–and plenty of food.
It is a tradition to enjoy dinner along one of the streams at least once during the week. We fly fish, grill over an open fire, and toast marshmallows for s’mores. The following recipe has become a favorite of my in-laws since I first made it for them a few summers ago and is perfect vacation food: easy to prepare in amounts for any size group. The 3-ingredient A Third-A Third-A Third Marinade for grilled chicken was an idea from a friend years ago and has been a consistent crowd-pleaser over the years. When people ask for the recipe, they usually can’t believe how easy it is. My dad–who does not cook–recently started making this. Trust me, that says something!
I prepared this easy marinade after breakfast and let the chicken steep all day. I reserved a small amount of the mixture and used it to marinate thick slices of onions, zucchini, and portobello mushrooms for about an hour before grilling. That proved to be a very good way to get people excited about eating their veggies! A big tossed salad rounded out the meal perfectly.
Until last year, this chicken had no official name. Someone dubbed it “Foot Bridge Chicken” in honor of the pretty spot along the stream where we cooked out that evening.
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 2-3 pounds boneless, skinless chicken breasts (may substitute other parts)
Mix the first three ingredients in a large bowl or zipper-top bag.
Add desired amount of chicken and marinate for several hours or up to all day.
Grill over medium-high heat until chicken is just cooked through.
“Blueberry Jammie” is a dessert we have been enjoying for many years on this vacation and is reason to pick blueberries daily. With the cooler weather we had this spring, the blueberries are a little behind, so we may have to supplement with frozen to get our fill this year. We have been known to make quite a few batches!