So, did you guys bbq this weekend?
I was lucky enough to have the most delicious ribs ~ever~ courtesy of #Boyfriend’s family.
Speaking of BBQ, one of our #FoodieFreinds Blake shared an amazing recipe for his Drunken Grilled Chicken Breast (yum)!
Check out the recipe here!
3 boneless skinless chicken breast w/ rib meat cut in half (6 pieces)
1/2 Cup of soy sauce
1/4 cup of Frank’s
3/4 cup of Bud Light or Bud Light Lime
1 teaspoon of cayenne pepper
1 teaspoon of paprika
1 tablespoon of lawry’s seasoning salt
1 tablespoon of black pepper
1.5 teaspoons of garlic powder
1.5 teaspoons of onion powder
1 tablespoon of chicken seasoning (preferably Montreal Chicken Seasoning from Western Market on 9 mile)
3/4 teaspoon of oregano
Ok so the measurements on the ingredients are slightly made up because I’m one of those season by sight and smell people (once it looks and smells right I stop shaking the seasoning) but they seem reasonable.
Also, I’m sure you can swap out chicken breast for thighs but I like breast better. Chicken breast with rib meat still attached cook up a little juicier that’s why I use them but they are usually super thick which is why I say cut them in half, also, you can make more or less if you want my go to number is just 6.
So let’s get to it, after your chicken is thoroughly rinsed and halved put them in a glass dish and give each a few pokes with a knife. You only have to season one side because once the liquids for the marinade are added everything mixes up any way.
Once in the glass dish and poked cover the chicken generously with the dry seasoning, then add the soy sauce, the hot sauce, and finally the beer;
you can pour the soy sauce and hot sauce right on to the chicken but pick a corner and pour the beer in from there so it doesn’t wash the dry seasoning off.
Cover the dish and put it in the fridge for 4-24 hours.
After you let it sit it’s time to get grilling, make sure the grill is greased good because you don’t want the chicken to stick. Start them over direct heat with what would be the skin side down for 5-8 minutes depending on how thick the meat is then flip it to the rib meat side over direct heat for another 5-8 minutes.
After the chicken has a good color to it move it to a slightly cooler spot on the grill for another 15 or 16 minutes, it’s ok to cut into the thickest part of the meat to make sure it’s done all the way through.
The thickness of the meat can change how long you should cook it but at no point should the outside be charred or burnt. After the chicken is done you can cube it up and put it on a salad, put it on a bun as a sandwich or just eat it.
NOTE: If for some reason the chicken isn’t cooked thoroughly once you take it off the grill you can put it back on (keep an eye to make sure it doesn’t dry out) or you can put the chicken in a oven safe dish with 1/4-1/2 cup liquid (I would suggest a chicken broth, lemon juice, and dry seasoning combo) covered with foil and placed in the oven on 250 until it’s done.
Wow, doesn’t that sound amazing?
I know what I’m trying out next time I grill.
Thank you so much Blake for sharign this with SnaxNTheCity!