This is a favorite from my childhood. It was this or Lemon Pepper Chicken (definitely a future post) marinaded in a ziploc bag at least once a month. I now make this marinade with about the same frequency. It’s the kind of dish that you can make way ahead of time and freeze for a future date, but I am a person that lives in the moment and rarely makes that smart of a plan. So… I barely remembered to take my chicken out of the freezer the night before so that it could defrost in the fridge overnight. Then I made the marinade in a tupperware in the morning (I am out of ziplocs and I keep forgetting to pick them up at the store). It sat in the fridge marinating throughout the day and then I fired up the barbecue in the evening in order to whip up this delicious meal.
After eating my husband gave the chicken a rating of a 9. Then he informed me that he was not ready to be a featured critic on the blog. His exact comments were, “It was really good.” and “It tasted good.” He apparently is a very descriptive man.
I served the chicken with green beans that were combined with some stewed tomatoes. They paired well and overall this recipe was a hit!Recipe for Shaver Lake Chicken
6 boneless skinless chicken breasts or thighs 3 Tbsp. dijon mustard
1/2 cup brown sugar 1 1/2 Tbsp. lemon juice
1/3 cup olive oil 1 1/2 Tbsp. lime juice
1/4 cup cider vinegar salt and pepper to taste
3 cloves garlic, crushed
Combine all of the ingredients except for the chicken in a Ziploc bag. Mix well. Add chicken. Marinate for at least two hours. Grill over hot coals. Enjoy!