Whenever I marinate meat I feel like it never really retains any of the flavor. I want to make some pesto chicken this week and want to know which way you guys think I should do it. How do you guys make sure your marinade actually gets into the meat and flavors it? Also, what are some other marinade recommendations you have?
Do you think I should marinate the chicken for a night, and then just pan-grill it, or do you think I'm better off baking it in the oven in the pesto sauce?
We used the second one, Disco's Hot and Tangy, and it was DELICIOUS. While the steaks are on the grill you cook down the marinade and it becomes a thick dipping sauce, mmmm. Did some steaks and made steak sandwiches with roasted red peppers, and had the other steaks with some asparagus and shell macaroni and cheese. So so so good.
I made them a few weeks later for my family and they loved it! That's where the pic is from.