My go-to chicken marinade for the grill

Some recipes are a delight for the eyes and the imagination, bursting off the page in a photo that's so good you feel like you could eat it. This recipe is not one of them. We can't only share the sexy recipes, you know. We need the utility players just as much.

I have no idea where I found this marinade, somewhere on the Interwebs I'm sure. But now I'll know where to find it. Right here under the recipe tab.

Ingredients
1 cup ketchup (I use Simply Heinz and do not consider non-Heinz ketchup ketchup at all)
Half cup soy sauce
Virgorous shakes of Worcestershire (new unit of measurement! Honestly, I put probably 2 TBS in)
3-4 TBS rice wine vinegar (white wine vinegar if I'm out of that)
3 TBS dijon mustard
heaping tablespoon of garlic
kosher salt or Himalayan pink salt
Pepper

I approximate these amounts, as you may have guessed.

Directions
Put them all in a big old bowl, whisk vigorously, and submerge your chicken for 2-8 hours. I like to leave it in there for a long time, and overall I prefer to use chicken thighs on the grill.

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Haikuesday

Chicken or the egg?

The stupid age old question.

Just cook both well.

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What's your go-to marinade?

Wishing my fabulous Gail a fabulous 40th today.