Thursday Menu: Marinated Chicken and Grilled Potatoes

Just in time for the weekend, Thursday Night Menu.  On the board tonight:

  1. Fruit Juice Marinated Chicken Breasts
  2. Corn on the Cob (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  3. Grilled Potatoes
  4. Ambrosia 

Fruit Juice Marinated Chicken Breasts                            

  • 4 chicken boneless breasts            
  • ½ cup grape or cranberry juice       
  • ½ cup soy sauce
  • ½ cup wine (non-alcoholic is ok)
  • 1 tsp crushed garlic

zip lock bag             

Add all ingredients into zip-lock bag and thoroughly coat & let marinate overnight.  Grill (or roast in the oven at 375° in a large baking dish).  15 minutes each side, 185° internal temp. When grilling, to avoid drying chicken out, sear for 5 minutes each side, cook additional 10 minutes, then move away from high heat for rest of cooking time.

To make ahead, add chicken and marinade ingredients together and freeze.  Pull out and thaw in the refrigerator the night before. 

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper

foil 

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil.  Grill, turning halfway through (about 15 minutes each side).  Cook until potatoes are tender and onions crispy.

Ambrosia

Mix pineapple, sliced banana, orange slices, grapes & shredded coconut with 4 oz ginger ale.

Shopping List:

  • 4 chicken breasts
  • 4 oz grape or cranberry juice       
  • 4 oz soy sauce
  • 4 oz wine (non-alcoholic is ok)
  • 4 large potatoes
  • 1 medium onion, sliced
  • 4 ears of corn
  • 8 oz fresh pineapple
  • 2 bananas
  • 2 oranges
  • 2 cups grapes
  • 2 oz shredded coconut
  • 4 oz ginger ale

 Also: crushed garlic, butter, parsley, chives

This is from the free week of menus from What’s 4 Dinner Solutions.

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