Dinner on the grill

I marinated the chicken overnight which made dinner quick to fix.  This is a great chicken marinade from my mother-in-law and the leftovers are terrific on salad and sandwiches.  And the best news of all, Samantha tried it and liked it!

Grilled Eastern Shore chicken

  • Chicken breasts, bone in (two per person for leftovers)
  • 1 cup white wine vinegar
  • 3 oz olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tsp poultry seasoning
Combine marinade ingredients in a saucepan and bring to a boil.  Let cool to room temperature and pour over chicken to marinate, preferably for at least 4 hours (can marinate overnight).  Grill chicken until done.  I served it with sautéed zucchini.

Eastern Shore dinner

My husband grew up on Maryland’s Eastern Shore which among other things is known for chicken and corn.  Tonight’s dinner was a great showcase of those two products.  The chicken marinade comes from my mother-in-law and is one of our favorites.  Fix extras because the leftovers are great in sandwiches or on top of salads.  Keith has been craving corn and we picked some up from the produce stand today.  This was a new dish for us and we loved it.  Easier to eat and a lot less messy than corn on the cob.  This went really well with the chicken and would be good for a dinner party.  There is a little bit leftover.  It will go well with the crabcakes later in the week.

Grilled Eastern Shore chicken

  • Chicken breasts, bone in (two per person for leftovers)
  • 1 cup white wine vinegar
  • 3 oz olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tsp poultry seasoning
Combine marinade ingredients in a saucepan and bring to a boil.  Let cool to room temperature and pour over chicken to marinate, preferably for at least 4 hours (can marinate overnight).  Grill chicken until done.  (Keith grills it 5 minutes on direct heat, skin side down and then 15 – 20 minutes on indirect heat until the internal temperature is 140.  The chicken temperature will continue to come up when you take it off the grill.)
Skillet Corn
  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.  (We added a nasturtium flower to Daddy’s.)

Maryland Eastern Shore dinner!

Maryland Eastern Shore dinner!

Eastern Shore Grilled chicken with grilled squash

I got the recipe for this chicken from my mother-in-law and it is a summer staple in our house.  I usually make the marinade the day before and I always cook extra chicken for leftovers – great on salads or sandwiches.  I bought some zucchini and yellow squash to grill alongside the chicken.  It might even be nice enough to eat outside.  We’re ready for summer!

Grilled Eastern Shore chicken

  • Chicken breasts, bone in (two per person for leftovers)
  • 1 cup white wine vinegar
  • 3 oz olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tsp poultry seasoning
Combine marinade ingredients in a saucepan and bring to a boil.  Let cool to room temperature and pour over chicken to marinate, preferably for at least 4 hours (can marinate overnight).  Grill chicken until done.
Grilled squash
  • zucchini (1 per person)
  • yellow squash (1 per person
  • 2 TB olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
Slice squash lengthwise, trying to keep slices uniform thickness.  Combine olive oil with garlic powder and red pepper flakes and brush on squash.  Grill for a couple of minutes per side.