Recipe for Chicken Marinade and Cornbread 
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Yield:
1 servings
Ingredients:
Amount Ingredient
MARINADE ----------------
1 x Lemon, juice of
1/2 cup Soy sauce
2 tbl Olive oil
----------------- GRILLED CHICKEN ----------------
3 lb Chicken parts, with skin and bones
2 cup Marinade
----------------- CORNBREAD ----------------
1 cup Cornmeal
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Baking powder
1/2 tsp Baking soda
2 x Eggs, lightly beaten
1 cup Creamed corn, (or 8.5-oz. c)
1 cup Sour cream, or buttermilk or combination
1/2 cup Oil, or 1 stick melted butter
1 can Diced green chiles, drained (7-oz)
2 x Stirps bacon, chopped cooked including grease optional, up to 4
1 x Chopped onion, optional
1 x Seeded and chopped jalapeno peppers, optional, up
To 2
Instructions:
Instructions: Grilled Chicken:
Soak chicken in Marinade for 1 or more hours. Cover and refrigerate.

Bring to room temperature. Cook over medium fire (about 350 degrees), turning 4 times. Check for doneness with instant read thermometer

(cooking time approximately 50 minutes). Make extra and youll have a great portable lunch the next day.

Cornbread:
Preheat oven or grill to 425 degrees. In a large bowl combine dry ingredients. Separately, mix all other ingredients except 1 tablespoon oil, and then combine wet and dry. Heat 10" cast iron skillet over high heat on stove top or on preheated grill. Swirl in reserve oil to coat bottom and sides. Pour in batter. After a minute or two, crust will begin to form. Bake 20 minutes (or 30 minutes over 5,000 feet), or till toothpick, fork, or skewer comes out clean.

Marinade (

Makes about 3/4 cup)

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