So you guys know how crazy I am about my grocery shopping, right? I go grocery shopping every other weekend, and I buy all the food we’re going to need for the next two weeks in one fell swoop. To make things easier on myself, I like to make out our dinner menus in two-week increments ahead of time. That way, I know what I’ll need to buy at the store, and I don’t have to wrack my brain every night trying to figure out what to make for dinner. Just consult the menu, and off I go.
When I make out our menus, I usually try to plan dinner for every night from Sunday through Thursday, giving myself Friday and Saturday nights off since we’ve almost always got plans on the weekends. Lately, I’ve been giving myself a night or two off during the week too since we’ve been so busy getting settled in our new house. That way, I don’t have tons of extra food laying around the kitchen when I don’t have time to cook anything.
I almost always start by planning out my Sunday dinners. Sundays are great because I can make dishes that are more complicated or require more time to cook or bake without feeling rushed. I try to make sure my Sunday dinners come with plenty of leftovers so that we have lunches already ready to go for the workweek (I love making things like my chicken enchiladas or creamy chicken and wild rice soup on Sundays). I also like to make a larger dish on Tuesdays or Wednesdays (something like my lasagna or taco stuffed shells) to get us through the rest of the week, leftover-wise. Then it’s just a matter of filling in the rest of the days. To get ideas on what to cook, I’ll peruse my Pinterest boards, look back at past menus, and eventually I get around to asking Peter what he’d like for dinner.
Inevitably, anytime I ask Peter what he’d like to see on the dinner menu, the answer is almost always the same: meat. The boy loves meat of all kinds. He’ll use any excuse he can think of to bust out his grilling tongs. Now I’m fine with grilling steak or salmon, but there are so many things that you can do with chicken or pork that I just hate eating plain grilled chicken breasts or pork chops.
Occasionally I’ll appease him and put grilled chicken on the menu, but not before I have a chance to tweak it a little. Plain, boring grilled chicken is not welcome in our house! I decided on this amazing Italian marinade for our grilled chicken last week, and let me tell you…. I could not get enough of it!
This marinade is so simple to make and tastes so delicious, a lot like Italian salad dressing but without all the preservatives and extra crap they mix in with store-bought marinades. I only marinated our chicken for about 45 minutes, and it came out super moist and juicy and bursting with flavor. I can’t wait to try marinating it overnight so that even more of the flavor has a chance to seep into the meat. Regardless, it was an awesome way to give Peter what he wanted for dinner without compromising the tastes that I love!
Grilled Italian Marinated Chicken
- 1 cup olive oil
- 1/3 cup white wine vinegar
- 3 cloves garlic, minced
- 2 tbsp dijon mustard
- 1 tbsp sugar
- 1 tsp Italian blend seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 boneless, skinless chicken breasts, trimmed of fat
- In a large plastic bag, combine olive oil, white wine vinegar, garlic, mustard, Italian seasoning, salt, and black pepper. Seal and shake bag vigorously to mix ingredients. Add chicken and shake bag again. Marinate chicken in the refrigerator for at least 30 minutes (up to 24 hours), turning bag occasionally.
- Place chicken on a hot grill and cook until juices run clear, or internal temperature reads at least 165 on a meat thermometer when stuck into the thickest part of the breast.
Inspired by: Recipe Tin Eats