Who's a chicken?

Another short cruise on Lake Michigan today-- this time the waves were a bit more significant. At least I thought they were significant- white caps here and there. But our dock "neighbor" assured us they were BABY waves -- only 2 footers. We were rockin' and rollin' into the wind, (I was holding on to my seat) but it was calmer on the return trip. Not like the good old Mississippi at all. It's good to get s small idea of what we will be facing!


Supper tonight was grilled chicken breasts from the local meat market- Marchant's. We bought one breast that was ginormous! It tipped the scales at 1.93 pounds. I wonder what they feed their chickens around here!  I marinated it as usual and Mark grilled all 8 pieces of it. It was delish- so moist and tender and flavorful- what a difference never-frozen makes! I used the marinade I have used for 35-plus years. It's an adaptation of the grilled chicken served by the Jolly Ox restaurant in Memphis where Mark worked as a waiter.


Hawaiian Chicken Marinade

• 1/4 cup soy sauce
• 1/2 cup + 2 T. cooking sherry
• 1 1/2 cups unsweetened pineapple juice
• 1/4 cup apple cider vinegar
• 1/4 cup + 2 T. sugar
• 1/2 tsp. garlic powder

Place all ingredients in a gallon-size ziploc bag and shake to mix thoroughly. Add 2 lbs. of boneless, skinless chicken breasts. Refrigerate for 4-48 hours. Grill hot 3-4 minutes per side, then turn down heat until cooked through. This is a fail-safe recipe, but this time it was the best ever!

After supper we took a short walk (ice cream run actually) and discovered the community band free concert in the park.Nice!