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So SWBMA is working a new job and putting in lots of hours. I am filling the roll of domestic engineer and need a few ideas for grilled skinless chicken breast on the bar-b. I need a sauce/season recipe to spice things up. Not just bbq sauce, something to knock her socks off. Spicy is good but I don't own a fire extinguisher.
(she who boses me around)

mrhart wrote:So SWBMA is working a new job and putting in lots of hours. I am filling the roll of domestic engineer and need a few ideas for grilled skinless chicken breast on the bar-b. I need a sauce/season recipe to spice things up. Not just bbq sauce, something to knock her socks off. Spicy is good but I don't own a fire extinguisher.
(she who boses me around)

Try this:

For the Balsamic BBQ sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worchestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

• 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
• Salt and freshly ground pepper

For the BBQ sauce:

Directions

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

mrhart wrote:So SWBMA is working a new job and putting in lots of hours. I am filling the roll of domestic engineer and need a few ideas for grilled skinless chicken breast on the bar-b. I need a sauce/season recipe to spice things up. Not just bbq sauce, something to knock her socks off. Spicy is good but I don't own a fire extinguisher.
(she who boses me around)

Being a HS graduate form Lafayette Co in South Western Wisconsin, I thought maybe something else!:D

Since I met my bride in 1963, I've been using this recipe on any grill. Have to confess that I stole, er borrowed it from my in-laws.
To feed 4:
4 chicken breasts (I use those with skin-on)
1 pkg of Good Seasons Italian mix
1 lemon
3 tblspns veg. oil

Put the contents of pkg in flat dish (pie plate comes to mind). Slice lemon and juice, the pore over dry mix, add oil and stir. Allow to meld for about 15 min. Add chicken and coat both sides. Allow 2-3 hrs to marrinate at room temp., turning half way.
We eat a lot of chicken; theighs, breasts etc., but this remains the basic recipe.

I eat a lot of chicken. I keep joking about our favorite Chinese buffet (just down the road) as being chicken 27 different ways.


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robinson46176 wrote:I eat a lot of chicken. I keep joking about our favorite Chinese buffet (just down the road) as being chicken 27 different ways.


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Me too. I really like the sweet and sour pork.

Dusty-

How long do you marinate the chicken?
BPR

ryanbp01 wrote:Dusty-

How long do you marinate the chicken?
BPR

I would marinate over night in the refrigerator (in a zip lock bag) but my other half cuts it off at 3to4 hours. She prefers less tang. The balsamic can get a bit overwhelming for some.

Boy what you can learn on this forum. I like the Sushi.

joedw00 wrote:Boy what you can learn on this forum. I like the Sushi.

Gotta have some use for mesquite scraps!:D Forget the raw stuff!:(