SALVAGE SUNDAY (March 31st, 2024) | Recipes By Joe Scrizzi

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Recipe By Joe Scrizzi

Nearly a month ago I did a 2 Bean Salad using a bunch of odds and ends of marinated and pickled items. I saved all the oils and vinegars and kept them for later use. Saturday, I found 6 boneless chicken thighs on sale for $3…..couldn’t pass up that deal. Did a 24-hour marinade with the items listed above.

Heated up the grill today and these came out so juicy and tender! Tasted a few pieces and all the flavors of the marinade came through (hint of garlic, banana pepper, pickles and even the dill). I will continue this method and keep a jar labeled in the fridge: Pickling Liquids.

These will be great for lunches over the next few days. I’m sure I’ll have leftover Ham later today and I have some ideas for it. Stay Tuned & Keep on Experimenting in Cooking!

Happy Easter!