 | | Directions |
- Place chicken and liquid in the bag. Keep refrigerated for 4 to 10 hours. Turn after several hours to baste liquid through all chicken meat.
- Remove chicken from marinade. Pour marinade in sauce pan and heat on stove top for 3 minutes on medium heat, to blend flavors, and cook chicken juices. Just before grilling add salt and pepper to season on both sides of chicken.
GRILLING:
- Place marinaded chicken on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill chicken with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill chicken for 15-20 minutes total. Use the GrateTool to turn in 3-4 minutes and brush marinade on topside.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the marinade sizzles just under the chicken to enhance juiciness. Your grill never sounded so good.
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| Ingredients | | - |  | 3 double breasts or 6 single breasts of boneless skinless chicken or 10 Chicken tenderloins |
| - | | CITRUS MARINADE WITH FRESH HERBS: |
| - | | Place the following ingredients in a resealable plastic bag : |
| - | | 1/2 cup honey |
| - | | 1/4 cup fresh lemon juice |
| - | | 3 tablespoons fresh orange juice |
| - | | 3 tablespoons fresh lime juice |
| - | | 2 green onions , finely chopped |
| - | | 4 green onions to grill as garnish (set aside) |
| - | | 2 teaspoons of fresh thyme leaves |
| - | | 2 teaspoons of fresh rosemary leaves, finely chopped |
| - | | 2 tablespoons Bourbon (optional) |
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