OnPoint Chicken and Marinated Flank Steak

We had an enjoyable weekend with friends and family (in-laws are in from Vermont). My son turned 5 today so needless to say he had a pretty good weekend. Ended a nice Sunday of mowing, playing with Dylan and time at the pool with a solid grilling session.

My wife picked up some bone-in chicken breasts and a Flank Steak from Wegman’s

I decided to try combining two of my favorite chicken marinades, my recent Southwest Chicken and the one I used for grilled chicken wings.

The complete marinade recipe is as follows:

2 cups buttermilk, 3 cloves minced garlic, 2 TBS Chili Powder, 2 Tsp Cumin, 1/2 cup low sodium soy sauce, 1/2 cup italian salad dressing.

Since I wasn’t going to get an overnight marinade in, I wanted to maximize the marinade/meat contact so I removed the skin from all chicken breasts and poked several holes in the meat with a fork. Then whisk together the above listed ingredients and added the chicken/marinade to a 1 gallon freezer bag and placed in fridge. Total marinade time for this cook was about 7 hours.

The chicken was removed from the fridge and then from the marinade bag and coated liberally with Dizzy Pig Tsunami Spin and Dizzy Pig Swamp Venom.


I preheated the Kamado Joe (Bessie) to ~425 degrees and used the grill extender which allows you to cook over direct heat but not to be too close to the coals. On the main cooking surface I grilled 4 baked potatoes (wrapped in aluminum foil). Cooked until internal temperature of the breast meat was ~162 degrees then removed from the heat (~50 minutes to hour cooking time). The chicken was allowed to rest and I melted about 1 TBS of butter and mixed with ~1/2 cup of Frank’s Red Hot Wing’s Hot Sauce (Buffalo flavor) and coated the chicken.


Separately I marinated the Flank steak using a recipe I found on allrecipes.com

Ingredients: 1/2 cup vegetable oil, 1/3 soy sauce, 1/4 cup red wine vinegar, 2 TBS lemon juice, 1.5 TBS Worcestershire sauce, 2 cloves minced garlic, 1 TBS Dijon Mustard, 1/2 Tsp black pepper.

As with the chicken, this marinaded for about 7 hours in the fridge, then I grilled at 500 degrees (while chicken was resting). Used the typical grilling method (2.5 minutes (turn), 2 minutes (flip), 2.5 minutes (turn), 2.5 minutes (remove). This took it to about medium/medium well which for flank is where I like it.

Overall this meal was fantastic. Chicken was OnPoint and something I will do again very soon. I’d like to try and marinade overnight to see if it will get that much better. Steak was grilled well and flavorful. Although I still prefer Mama Mel’s marinade


Not the best plating picture but you’ll have to trust me in that it tasted much better than it looks.


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