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”
Looks delicious, Cathy! I will have to try that marinade on chicken and pork tenderloin too.
Thanks, Holly. You’ll love it.