A lot of my recipes come from friends and when I receive them I immediately rename them to reflect who I got them from. That is the case with this chicken marinade from Mrs. Boswell.
Nearly 25 years ago, when my eldest son was just a baby, I met Steve in Texas at the end of a business trip. Growing up, he had a good friend who’s family was from Texas, the Boswells, and we went to spend a few days with them in Tyler.
It was an experience for me. It was the first and only time I had ever travelled by plane with a very small child ( I think he was just over a year old). It was also my first time in Texas, and the first time that I had met this particular childhood friend.
I have fond memories of the entire trip, except the solo flight with baby, which was stressful. Oh, and sitting on metal bleachers at a rodeo watching the most spectacular lightning storm I have ever seen bear down on us! I didn’t really like that part so much.
The Boswells’ were some of the most down to earth, truly lovely people that I have, to this day, ever met. The notion of ‘southern hospitality’ was firmly engrained in my mind because of this particular trip.
I have a notoriously bad memory and yet I have retained several memories from this trip so long ago, including the fact that Tyler Texas was touted as the ‘rose capital of America’. Mrs. Boswell had huge bunches of fresh roses everywhere in her gorgeous home, and at a flea market that we attended they could be purchased for a dollar a dozen! I was in heaven.
Along with a handful of great memories I also brought home a recipe. This is a family of outdoorsmen, hunters, and one night we were treated to a fantastic barbecue of assorted game birds. If I remember correctly there was dove, chicken and also squab, marinated and then grilled. It was spectacular, and memorable. I asked for the recipe and to this day it is a family favourite.
I don’t have access to squab (though somedays I’d like to shoot the pigeons that roost on my house during the summer) or dove, but perhaps this summer we’ll have to try it with some quail and pheasant, both of which I can now easily find locally. The poultry has never made a difference to me though because the recipe is fantastic on your regular store bought, supermarket variety chicken (though it is even better on a nice, free range organic bird or on cornish hens!).
Thanks Mrs. Boswell!
- 1/4 C Avocado or other neutral flavoured oil
- 1/3 C tamari
- 2 Tbsp Worchestershire sauce
- 1 Tbsp dry mustard
- 1 tsp kosher salt
- 1 1/2 tsp coarse ground pepper
- 1/4 C white wine vinegar
- 1 tsp dried parsley
- 2 large cloves garlic minced
- 2 Tbsp lemon juice
- Combine all ingredients and mix well
- Pour over poultry pieces in a large ziplock bag or pyrex dish
- Marinade for at least 4 hours - overnight is really best!
- Remove poultry from bag or dish, discard marinade
- Grill over medium heat