Chicken Marinade And Cornbread

Course : Chicken
Serves: 6 - 8
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1 medium lemon -- juice of
1/2 cup soy sauce
2 tablespoons olive oil
3 pounds chicken parts -- with skin and bones
2 cups marinade
1 cup cornmeal
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs -- lightly beaten
1 cup creamed corn -- (or 8.5-oz. c)
1 cup sour cream -- or buttermilk or combination
1/2 cup oil -- or 1 stick melted butter
1 can diced green chiles -- drained (7-oz)
2 slices stirps bacon -- chopped cooked including grease optional, up to 4
1 medium chopped onion -- optional
1 medium seeded and chopped jalapeno peppers -- optional
1 tablespoon oil

Preparation / Directions:

Grilled Chicken: Soak chicken in Marinade for 1 or more hours. Cover and refrigerate. Bring to room temperature. Cook over medium fire (about 350 degrees), turning 4 times. Check for doneness with instant read thermometer (cooking time approximately 50 minutes). Make extra and you'll have a great portable lunch the next day. Cornbread: Preheat oven or grill to 425 degrees. In a large bowl combine dry ingredients. Separately, mix all other ingredients except 1 tablespoon oil, and then combine wet and dry. Heat 10" cast iron skillet over high heat on stove top or on preheated grill. Swirl in reserve oil to coat bottom and sides. Pour in batter. After a minute or two, crust will begin to form. Bake 20 minutes (or 30 minutes over 5,000 feet), or till toothpick, fork, or skewer comes out clea


Nutritional Information:

482 Calories (kcal); 35g Total Fat; (64% calories from fat); 8g Protein; 36g Carbohydrate; 79mg Cholesterol; 1862mg Sodium

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