For Convenience Sake: Recipe for BBQ Chicken Marinade
I love convenience. I will do anything to make my life easier. Anything but one. I don’t use a lot of premade frozen foods. I have the time and the ability to make most of our family’s snacks. But I understand that many families are not in the same position.
I’ve already made my position clear on pre-packaged Rice Krispie Squares and and my one pot brownies.I understand that baking isn’t everyone’s thing. But do you make your kids’ sandwiches or would you rather buy them frozen?
Because when I was at BlogHer a Pillsbury representative tried to sell me on the idea of frozen, pre-packaged peanut butter sandwiches that defrost in your kids’ backpacks. Check out my guest post at Andrea Tomkin’s blog A Peek Inside the Fishbowl for my reaction to that crazy idea.
So in the spirit of summer and in defense of homemade food, I am posting my recipe from Whining and Dining for a really easy and delicious BBQ chicken sauce. The sauce is so simple and tasty that it even doubles as a salad dressing! It makes a lot of marinade so you can throw in an extra chicken breast for lunch the next day. You can double the recipe and freeze chicken breasts in it and then defrost them and them pop them on the BBQ.
Two for One BBQ Grilled Chicken
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
2 tsp Dijon mustard
1 tsp maple syrup
2 tbsp chopped thyme (optional)
salt and pepper
4 boneless, skinless chicken breasts (2 lbs?)
Combine olive oil, balsamic vinegar, lemon juice, mustard, maple syrup, and thyme in a small bowl, and season with salt and pepper. Pour over chicken and allow to sit for 15 minutes at room temperature, or marinate up to 1 day ahead of time in the refrigerator.
Preheat grill on medium heat, add chicken, and grill for 8-10 minutes per side or until just cooked through.
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