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Friday, May 25, 2012

Friday Recipe: BBQ

It's that weekend. The commerical (if not traditional) start to the summer holidays (here in the USA at least). It's also a weekend of BBQ. Delicious grilled food of all sorts that melts in your mouth (assuming the person in charge of the grill remembered they were and didn't wander off).

I've previously posted a to-die-for Amazing Whisky Grilled Baby Back Ribs as well as grilled veggies. I thought about the Grilled Bacon Jalapeno Wraps, but decided on chicken. Why? Because it's underrated. Everyone wants to try new, chicken is old, boring, blah.

Granted, I haven't tried this recipe, it's on my do-make list for this upcoming weekend, but look at the ingredients-nothing blah or boring there! I'd like to thank Ray for this recipe--my only drawback is the marinating time, but I suppose overnight is better than starting at 6AM!

Ray's Chicken
Prep Time:15 Min
Cook Time:15 Min
Ready In:8 Hrs 30 Min
Original Recipe Yield 6 servings

1/4 cup distilled white vinegar
1/3 cup vegetable oil
1/3 cup soy sauce
1 lime, juiced
1/2 lemon, juiced
1/4 cup sherry
2 tablespoons ground mustard
2 teaspoons honey
4 cloves garlic, crushed
1/3 cup brown sugar
2 tablespoons lemon pepper
1 teaspoon dried oregano
1 teaspoon rosemary
1 teaspoon salt
6 skinless, boneless chicken breast halves

In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt.

Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Nutritional Information
Amount Per Serving Calories: 337 Total Fat: 16.2g Cholesterol: 67mg

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