Post by Loupy on Aug 15, 2015 18:55:04 GMT -7
Grilled Chicken Recipe with White Barbecue Sauce (Marinating required)
From: Kalyn @ www.kalynskitchen.com/
It's grilling season, so don't miss out on this recipe for Grilled Chicken with White Barbecue Sauce!
For my first attempt I marinated the chicken breasts in half of the mayo-based white barbecue sauce, and although that wasn't bad, I thought it could be improved. The second time I mixed up seasoning ingredients for the white barbecue sauce; then I divided the mixture and turned half into a marinade for the chicken and the other half into the barbecue sauce. If you're not sure about the idea of a mayo-based barbecue sauce, be open minded because this Grilled Chicken with White Barbecue Sauce is definitely something I'll be making again; check after the main recipe for more good ideas with grilled chicken breasts!
Makes 4 servings
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup white vinegar
1/4 cup apple juice (without added sugar)
1 - 2 teaspoons horseradish (I used 2 teaspoons, but I really like horseradish)
1 tsp. lemon juice
1/4 tsp. cayenne pepper (more or less to taste; it was only slightly spicy with 1/4 tsp.)
1-2 tsp. sugar or Stevia in the Raw sweetener (optional; taste to see if you want the mixture a little sweeter)
1/3 cup olive oil
3/4 cup mayo (or a mixture of mayo and light mayo)
Instructions:
Trim chicken breasts well, removing all visible fat and membranes and trimming chicken so it's close to an even thickness.
(I save all the scraps to make homemade chicken stock, so I don't mind trimming off a little of the meat.)
Cut small slits going crosswise down each chicken breast.
Mix together white vinegar, apple juice, horseradish, lemon juice, and cayenne pepper to make the seasoning for the marinade and white barbecue sauce.
Taste to see if you want more sweetness and add sweetener of your choice if desired.
Divide the mixture in two.
Mix the olive oil into half of the seasoning mixture to make the marinade.
Put the chicken in a large Ziploc bag and pour in the marinade.
Let chicken marinate in the fridge for 6-8 hours.
Mix the mayo into the other half of the seasoning mixture and put into a plastic storage container and refrigerate until you're ready to serve it.
When you're ready to cook the chicken, spray grill with non-stick grilling spray or brush with oil.
Preheat grill to high; then immediately turn to medium-high when you put the chicken on the grill.
Lay chicken breasts at an angle to grill grates and cook about 4 minutes.
(Lift up the edge of one piece of chicken to see if you have nice grill marks before you rotate it.)
When the grill marks look good, rotate the chicken pieces so they're going at an angle the other direction and cook about 4 minutes more.
After about 8 minutes (or when the grill marks look good) turn chicken to the second side and cook 2-4 minutes longer.
(Total cooking time will depend on the thickness of the chicken and how hot your grill gets, but chicken should feel firm, but not hard, to the touch when it's done.)
Serve chicken hot, with white barbecue sauce on the side to dip bites of chicken into.
From: Kalyn @ www.kalynskitchen.com/
It's grilling season, so don't miss out on this recipe for Grilled Chicken with White Barbecue Sauce!
For my first attempt I marinated the chicken breasts in half of the mayo-based white barbecue sauce, and although that wasn't bad, I thought it could be improved. The second time I mixed up seasoning ingredients for the white barbecue sauce; then I divided the mixture and turned half into a marinade for the chicken and the other half into the barbecue sauce. If you're not sure about the idea of a mayo-based barbecue sauce, be open minded because this Grilled Chicken with White Barbecue Sauce is definitely something I'll be making again; check after the main recipe for more good ideas with grilled chicken breasts!
Makes 4 servings
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup white vinegar
1/4 cup apple juice (without added sugar)
1 - 2 teaspoons horseradish (I used 2 teaspoons, but I really like horseradish)
1 tsp. lemon juice
1/4 tsp. cayenne pepper (more or less to taste; it was only slightly spicy with 1/4 tsp.)
1-2 tsp. sugar or Stevia in the Raw sweetener (optional; taste to see if you want the mixture a little sweeter)
1/3 cup olive oil
3/4 cup mayo (or a mixture of mayo and light mayo)
Instructions:
Trim chicken breasts well, removing all visible fat and membranes and trimming chicken so it's close to an even thickness.
(I save all the scraps to make homemade chicken stock, so I don't mind trimming off a little of the meat.)
Cut small slits going crosswise down each chicken breast.
Mix together white vinegar, apple juice, horseradish, lemon juice, and cayenne pepper to make the seasoning for the marinade and white barbecue sauce.
Taste to see if you want more sweetness and add sweetener of your choice if desired.
Divide the mixture in two.
Mix the olive oil into half of the seasoning mixture to make the marinade.
Put the chicken in a large Ziploc bag and pour in the marinade.
Let chicken marinate in the fridge for 6-8 hours.
Mix the mayo into the other half of the seasoning mixture and put into a plastic storage container and refrigerate until you're ready to serve it.
When you're ready to cook the chicken, spray grill with non-stick grilling spray or brush with oil.
Preheat grill to high; then immediately turn to medium-high when you put the chicken on the grill.
Lay chicken breasts at an angle to grill grates and cook about 4 minutes.
(Lift up the edge of one piece of chicken to see if you have nice grill marks before you rotate it.)
When the grill marks look good, rotate the chicken pieces so they're going at an angle the other direction and cook about 4 minutes more.
After about 8 minutes (or when the grill marks look good) turn chicken to the second side and cook 2-4 minutes longer.
(Total cooking time will depend on the thickness of the chicken and how hot your grill gets, but chicken should feel firm, but not hard, to the touch when it's done.)
Serve chicken hot, with white barbecue sauce on the side to dip bites of chicken into.
