Daddy's Steak Marinade

We were on the hunt for a steak marinade one weekend and we came across this one. Daddy modified it a bit and it was DELICIOUS! This is a keeper.

Daddy's Steak Marinade
Adapted from "The Best Steak Marinade in Existence"

1/3 c soy sauce
1/2 c. Olive oil
1/3 c. Fresh lemon juice
1/4 c. Worcestershire sauce
2 T. Garlic powder
3 T. Dried basil
1 t. Black pepper

Directions:
1. Mix all together. Pour into ziploc bag with steaks. Let marinade 8 hours or overnight.
2. Grill according to your preference. Leave the steak sauce in the fridge because the sauce is already IN the steak. It's SOOO good!

{our best bites} grilled taco chicken

Another success from Our Best Bites, taken from their 1st cookbook...

No one will ever guess this amazing-tasting chicken is so simple to make. Use it to fill taco shells, or tortillas for tacos or burritos or on top of chopped Romaine lettuce for a healthy lunch.

Grilled Taco Chicken

Ingredients
1 pound boneless, skinless chicken breasts
2-3 juicy limes
1-2 T. red wine vinegar
3 cloves garlic, minced or pressed
1 t. chilli powder (I only used 1/2 t. because I was afraid it'd be too spicy for my crew; this was a good call)
1/2 c. cumin
1/2 c. kosher salt
1/2 t. freshly ground black pepper.

Directions

1. Chicken breasts in a heavy-duty zip-top plastic bag.
2. (I found I needed to cut my chicken in half width wise so they weren't as thick). Squeeze limes over chicken. Add a splash of vinegar and the minced garlic. Seal the bag and shake to distribute the marinade. Marinate for 4-8 hours.
3. Preheat grill (or grill pan) to medium-high heat (about 400*).
4. Combine the chili powder, cumin, salt, and pepper in a small bowl. Remove chicken from bag and discard the used marinade. Rub the spices into the chicken.
5. Place the chicken breasts on the hot grill. Grill for 7 minutes, turn, and grill for an additional 5-7 minutes (5 minutes for smaller chicken  breast, no longer than 7 minutes for larger ones). Remove from heat to a clean plate and allow to stand for 5 minutes before slicing and serving.

Tip: Do NOT use chicken tenderloins because they will become dry and their smaller size throws off the spice-to-meat ratio.

Serving suggestion: Serve with homemade flour tortillas, pico de gallo, guacamole, and shredded cabbage (just use the packaged coleslaw mix without the dressing) and crumbled Cotija cheese for a fun, fresh Mexican dinner.