Change Your Life Grilled Chicken Marinade (Seriously)

In our home, I rule our kitchen and Chris is the king of the grill.  We are getting close to twenty-two years of marriage and we have not blurred those lines at all.  It’s like that line on Dirty Dancing where Patrick Swayze tells Jennifer Grey, “This is my dance space. This is your dance space. I don’t go into yours, you don’t go into mine.”  It is our happy places and we love it. 

During the last few months of really cooking at home, we have found a marinade that has taken our grilled chicken game to the next level.  Like Will (14.5 yo) can take down 2 or 3 chicken breasts because he loves them.  I will ask Chris to double the amount just to have extra for grilled chicken salad the next day.  This chicken is so good and yummy! 

Keep Singing and Dancing!
Amanda

Change Your Life Grilled Chicken Marinade (Seriously)

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/3 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 t dried rosemary
2 T Dijon mustard
2 t  kosher salt
2 t ground black pepper
2 t garlic powder
6 chicken breasts 

Combine all ingredients, except for chicken, in a large mixing bowl. Whisk all the ingredients together until well blended.
  
Remove a half a cup of marinade and reserve for basting the chicken later.

Take chicken breast and remove any extra fat.  If needed, flatten chicken breast to a consistent level to guarantee  the breast will grill at the same consistency.

Place chicken in a large ziplock bag and pour marinade over the top. Close securely. Or you can put in a big glass container with a lid.

Marinate for at least 4 hours.  You can marinate up to 24 hours.  

Preheat the grill to medium high heat.
  
Remove the chicken from the marinade, letting the excess drip off.

Grill chicken for 5 to 6 minutes on each side or until cooked through (165 degrees)

Use the additional marinade to baste the chicken occasionally.  

Once your chicken is complete, remove from the grill.  Let the chicken rest for 5 minutes for serving.  

Shredded BBQ Chicken

Memorial Day weekend marks the official beginning of summer!  My mind begins to think about all the yummy summer foods our family enjoys.  Throughout the coming weeks I will be sharing favorites from our table.  These recipes allow you soak up the sun and spend little time in the kitchen.  You will begin to learn that Chris has a little “Bobby Flay” attitude around the grill.  While he is the master of the grill, I play with fun side items to make our meals come alive.  There are times that we can’t make it to the grill and still want some yummy barbecue.  This Shredded BBQ Chicken will change your life.  There is no thinking involved and the outcome is delicious.  Serve as mouthwatering small sandwiches or individually with your favorite BBQ sides.  You will enjoy your leftovers the next day.  Here’s to summer!- Amanda

Shredded BBQ Chicken

3 pounds boneless, skinless chicken breasts (about 6 large)
1 T onion powder
1 T smoked paprika
1 t garlic powder
1/2 t salt
1/2 t pepper
8 oz of beer* (I used Stella Artois)
32 oz barbecue sauce (I used Mark’s “Red” Sauce- Louisville, KY local- Our new favorite)

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. This chicken is delicious on your favorite rolls.  We used sweet Hawaiian rolls.  I tossed up some coleslaw and dill pickle spears.  Great leftovers the next day!
*You can substitute beer with water.  I have found beer to tenderize the meat.  And we all know that alcohol cooks out, just in case you were worried.