My girl Melissa (yes Mel is a real life girl) and I were talking voice the other day as we always do. As we were talking I mentioned that I was going to cook chicken that night, three breasts (that is enough to make six meals for me after tasting) She says I have a recipe I really like and maybe you would too. So she sends me the recipe and I look it over. It had lemon in it so I wasn’t sure if I would like it or not. I have several recipes that call for lemon, so I told her I would try it. She also told me in an email that she loved the tanginess of it. Tangy on chicken? Must be the lemon.

However, the recipe called for a grill which I do not have. I looked up how to bake it instead, not as messy and cleanup is easier. So keeping to her original recipe, which I always do on the first try, I made the marinade.

First the Marinade, I let my chicken sit in the marinade for over 24 hours. I have never marinaded anything before in my life, so this was something new. The marinade will not soak through the entire chicken but it does give about a 1/4 inch of flavor, maybe by keeping it in several days it would be better?


1 cup olive oil
¾ cup soy sauce
1/4 cup lemon juice
¼ cup prepared mustard (Dijon or yellow)
¼ cup Worcestershire sauce
2 teaspoons minced garlic
1-½ teaspoon black pepper
2 pounds chicken tenderloins (or chicken thighs or three breasts)
  1. Combine all marinade ingredients and whisk together well.
  2. Put chicken tenders (cut the chicken into strips) into a lidded container and pour marinade over top of chicken.
  3. Make sure all the chicken is coated, then snap on the lid.
  4. Pop it into the fridge for at least 4 hours or overnight.
  5. When chicken is ready, soak your wooden skewers in water for at least a half an hour (so they don’t burn on the grill).
  6. Obviously, you can skip this step if using metal skewers.
  7. Preheat grill over medium-high heat. (or bake at 350 degrees 10 min on each side)
  8. Once skewers have soaked, begin threading chicken onto skewers.
  9. Preheat grill to medium-high heat.
  10. Place skewers on the clean grill.
  11. Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).
  12. It’s really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer.
  13. Don’t try flipping using the skewer itself.
  14. Metal ones will be too hot to handle at this point and the wooden ones might break.
  15. Allow cooling for a couple of minutes before serving.

Check out the page where Melissa got the recipe 

As a boy we lived part-time in Arizona, I used to go snake hunting on the mountains, sometimes with friends but usually by myself (dangerous, do not do that! Remember I handled and raised snakes since I was a little boy) One time my parents took me to a Rattlesnake Roundup. I was in heaven. There I sampled several types of a cooked rattlesnake. Most were great, some were not. After eating the chicken above, I was sitting at the computer and thought, “That tastes just like some of that rattlesnake I ate.”

Sure enough, after looking it up, they pour Worcestershire sauce on the rattlesnake as it cooks and they top it off with a spray of lemon juice.

I hope all of you enjoy this easy and fun recipe!

P.S. Tell the kids they are eating rattlesnake and watch their reaction! Film it and upload it to Youtube and post the link here!

PSS it seems some of you are misunderstanding what I have said. DO NOT use rattlesnake, I never suggested that you do that. I said to use chicken. When you cut the chicken into strips and put it on the skewers, it looks like it could be a snake. The rattlesnake part is only to prank your friends.

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8 Thoughts on “Marinaded Chicken It is wonderful and a Rattlesnake prank as well!

  1. pauly10 on January 14, 2018 at 6:43 am said:

    That sounds yummy, I don’t think we can get rattlesnake here though 😉

    • Remmy2013 on January 14, 2018 at 12:33 pm said:

      Any snake would do, but try it with chicken instead, and since you cut it into strips, imagine the look on your families face when you tell them it is a snake! My pranks are neverending!

  2. Mel Leach on January 14, 2018 at 7:06 am said:

    I do love the tangy flavor of this marinade. I marinated mine for 48 hours, purely by accident. I was going to marinate it overnight but got busy at work and didn’t have time to cook when I got home the first night. I think the flavor was pretty much infused into the meat by that time. My favorite flavor that stood out was the mustard. I love mustard and couldn’t decide whether to use plain yellow or the spicy deli mustard (I love all mustards) so I used half and half. I also baked mine in the oven (forgot to tell you that). Because it’s in the teens (F) here, I wasn’t going to go out and fire up the grill, but I do think grilling it would enhance the flavors. I’ll try that when grilling season gets here. Glad you liked it. I think it’s a keeper.

    • Remmy2013 on January 14, 2018 at 12:46 pm said:

      This was a great one Melissa and thank you for sharing it with me, see, being a Youtube cook means I just HAVE to try things I never had before. I loved this one, but I did follow the recipe exactly!

  3. Steven Fritchie on January 14, 2018 at 8:45 am said:

    I would rather try this with chicken instead of rattlesnake. I also have never marinated anything. I probably wouldn’t have the patience. It does sound like a yummy meal though.

  4. Remmy2013 on January 14, 2018 at 12:54 pm said:

    You have the patience, it is a simple recipe. Serve it to your girlfriend and let her eat it (cut strips it can easily be mistaken for a snake.) Let her eat it all and then ask her how she likes rattlesnake!
    Watch the priceless reaction!

  5. James Tate on February 27, 2018 at 10:22 pm said:

    If you have one of those vacuum sealer things, that is suppose to cause the marinade to infuse much faster. Never tried so don’t know. Like Mel I like the taste of mustard so I would probably like this. I would have to leave the soy sauce out due to the amount of sodium and not sure how that would affect the taste.

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