The GG is confident most folks already know about this approach to grilling chicken. It is very quick and easy, with a little planning. As brining is to other types of meat, the marinade is the key here. It may even be healthy, but The GG makes no claims to having nutrional expertise. Make a lot and doctor leftover chicken for pasta, chicken parmesan, fajitas, or philly chicken sandwiches.

Garage Grilled Chicken

8 oz. italian dressing

3 boneless skinless chicken breasts*

Thyme, Oregano (dry is fine, but I roll my own in the Summer)

Salt, Pepper to taste

Marinate chicken in dressing overnight, in 1/2 gallon ziploc bags. Grill on medium heat, with lightly oiled grates.

*The GG prefers to buy the cheapest cuts of the best product. Gourmets of the Garage have a lot of sharp knives and aren’t afraid to bone and skin chickens. The GG, however, is a busy man. He and his Queen prefer natural, veg-fed, or even organic chicken. In our area Smart Chicken brand is available. It is pricey, but worth it as it tastes fantastic! We’ve experimented with cheaper brands, and the flavor doesn’t match up.

This is Squishy’s recipe, and it is fantastic.  Be careful when basting…the honey glaze will burn skin badly.

Ham Glaze

Put in a blender* and mix well:

1 cup honey                                                                         2 Tbs. Dried lemon peel
1 Tbs. Grated cloves                                                            1 Tbs. Dried mustard
1 tsp. Nutmeg                                                                     1 tsp. Dried ginger
1 tsp. Black pepper

Brush or spoon on scored, cooked half ham**, throughout baking process. Bake 3-4 hours in 325° oven.

*The motors of most non-professional blenders can’t handle this very well.  Next time, I’m going to try a drill powered paint mixer
**GG prefers Hillshire Farms plain half hams