Grilled Balsamic Chicken

Grilled Balsamic Chicken

1 cup balsamic vinegar
2/3 cup olive oil
3 tablespoons honey
1 (0.7 ounce) packet Italian salad dressing mix
6 skinless, boneless chicken breasts

Combine all ingredients in a re-sealable plastic bag. Shake to combine.  Place bag in a large bowl and marinate 4 to 12 hours.

Grill or bake until chicken is cooked through. 

This is my favorite chicken marinade!  The chicken is so moist and full of sweet and savory flavors, that you will want to have seconds. 

Check back on Tuesday, for pictures from my trip to 
South Africa and a helpful travel tip!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Grilled Orange Chicken

Orange Marinade

1 1/2 cups fresh squeezed orange juice or store bought orange juice
2/3 cup olive oil
1/3 cup sliced fresh basil
3 to 5 cloves fresh garlic chopped

In a one gallon re-sealable plastic bag, combine all ingredients.  Salt and pepper to taste.  

Add 4 chicken breasts, seal.  Toss to coat. Place bag and contents in a bowl. 

Refrigerate 6 to 12 hours, turning often.  

Remove chicken from the marinade.  Discard marinade.  Grill, fry, or bake until cooked through.

I love to use a marinade when I am grilling.  It makes the chicken, pork, or beef, so juicy when it is cooked.  The longer you let the chicken in this recipe, sit in the marinade, the more flavor it will have.  Even if you can only let it sit in the marinade for an hour, you will be surprised at what it does for it.

Check back on Tuesday, for my 

Tuesday's Tips & Tricks post about lemons!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Grilled Orange Chicken

Grilled Orange Chicken

 4 boneless, skinless, chicken breasts

1/4 cup orange juice

1/2 cup chicken broth

2 tablespoons soy sauce

2 cloves garlic, minced

In large resealable plastic bag, place chicken.  In small bowl, combine remaining ingredients.  Mix well.  Add to bag with chicken.  Seal bag.  Toss gently to coat chicken.  Refrigerate 3 to 12 hours, turning bag over often.  Discard marinade.  Grill on medium heat 15 minutes or until no longer pink in the center.  Makes 4 servings.

This is one of my go to recipes when I know I am going to only have a short amount of time to cook.  And this week is one of those weeks!  I have been helping our Passion Play Ministries International team going to India, prepare for the trip.  I was going to be a part of this trip, but the dates got pushed back, and if I went I would miss my son's birthday.  I love to travel, but I love my son, Tyler, more. 

I will be drawing a name from my followers to win a copy of my cookbook, MY KIND OF COOKING, on August 6th.  If your name is drawn and you have a blog, I will mention your blog address on my "Fast Food Friday's" radio show on the The PCL Radio Network, and then post your blog address on my blog.

 Sign up as a FOLLOWER for your chance to win!

The first Friday of each month, I hold a drawing for a FREE copy of my cookbook, MY KIND OF COOKING.  This cookbook has over 500 yummy recipes using only 3, 4, or 5 ingredients.  It has everything from appetizers to desserts and everything in between.  It also includes slow-cooker recipes! 

For your chance to win, all you have to do is sign up as a follower.  To find the Follow button, scroll down the blog and look on the  right side.

If you are looking for more giveaways to enter, check out my friend's blog, Pam's Midwest Kitchen Korner.  She is giving away a book called "Street Food Chicago" by chef Mike Baruch.