Barbecue Entrees

Marinated Grilled Chicken & Steak


I think just about everyone who has come to Le Poisson Bleu has had Wesley Maloney’s world famous Marinated Skirt Steak.  Her daughter, Elizabeth, was driving through Charleston and visited with her tribe and let me know about a big discovery in their family.  Take the marinate from the skirt steak and use it on chicken.  I usually just make the marinate and mix the chicken one the beef so there are options at the grille.


  • 6 boneless, skinned chicken breasts, split
  • 1/2 Cup each of canola oil, ketchup, soy sauce
  • 3 tablespoons each of dried oregano, dried chopped onion bits, dried chopped garlic bits
  • Juice of one lemon and don’t worry about the seeds
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of freshly ground pepper

Making It

  • Whisk together all of the ingredients and marinate the chicken for at least 8 hours
  • Grill the chicken at a high heat for 5 minutes each side, then finish off in the over at 350 degrees for another 5 minutes
  • For the steaks:  Marinated Skirt Steak

7 comments on “Marinated Grilled Chicken & Steak

  1. Elizabeth Longenecker

    such a great time! We can’t wait to go back!! This is a great recipe! I would say serve your cilantro dip with it – I just made it the other day and it is SO good we decided that you could pretty much eat that with anything πŸ™‚

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