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BBQ’d Chicken Breasts…marinated, moist and scrumptious

SUMMER = BBQ and it’s time to get this summer started! Several years ago a co-worker shared this recipe, from Creme de Colorado Cookbook, and it has become a summer staple.  The chicken is so moist and flavorful. I liked to marinade for 24 hours, but a minimum of 4-5 hours will do.

Typically I grill several extra chicken breasts to have the next day(s) in salads. So delicious!  Get ready for some yummy chicken for your 4th of July BBQ!

BBQ CHICKEN MARINADE

2 whole frying chickens, cut into pieces (or skinless/boneless breasts)
3/4 cup vegetable oil
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
juice of 1 lemon
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons minced fresh parsley
1 clove garlic, crushed

  • Mix all marinade ingredients. Pour into large plastic ziplock bag. Add chicken and assure chicken is coated. Marinate 2-4 hours. Can also freeze in marinade to enjoy later.

Recipe from Creme de Colorado Cookbook

2 thoughts on “BBQ’d Chicken Breasts…marinated, moist and scrumptious

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