Grilled chicken marinade

It’s grilling time all over the Valley.

So this week, I’m sharing a big secret recipe from my two restaurants. I have to, because this recipe will help you create the most delicious grilled chicken ever.

It’s our family’s very versatile recipe for a marinade, which also acts as a salad dressing. While it’s absolutely fantastic over any salad of your choice, using it as a marinade for chicken will take your dish to a whole new level. Whether you use it as a dressing or a marinade or both, I think you’re going to love it.

Happy grilling this Memorial Day weekend!

“Home” Dressing


1/2 cup good marsala

(or a good sherry if preferred)

1/2 cup balsamic vinegar

1 small clove garlic

1 tablespoon sweet yellow onion

1 teaspoon salt

2 tablespoons sugar

1 1/4 cups extra virgin olive oil


Place ingredients in blender except olive oil. While blender is on low, slowly pour olive oil into blender. Turn to medium, then high and blend for about 2 minutes. Dressing will thicken as it is blended and then chilled. Refrigerate. If separates, just whisk to combine. Makes about 2 cups of dressing. Will last in fridge for weeks!

Grilled chicken marinade

Make the Home Dressing. Set some aside for salad dressing. Place chicken breasts in a glass or plastic container and pour Home Dressing over chicken. Turn chicken to fully incorporate dressing. Cover and let sit for several hours or, even better, overnight.

When ready to grill, lift chicken from dressing and cook according to your desired method. (Grilled, pan seared or oven baked. I prefer grilled in a grill pan on the cooktop.)

Discard dressing that the chicken was marinating in. Salt and pepper or season chicken with your desired seasonings.

Cook chicken until internal temperature reaches 165 degrees. Serve chicken hot or cold. Delicious!

Watch my “how to” video: 

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