Boneless, skinless grilled chicken breasts are easy to make and freeze, versatile for an array of meals throughout the week. Though lean and quick cooking, chicken breast needs help in the flavor department, so I am always on the hunt for good marinades. This recipe from Bon Appétit looks promising for this week’s Test Kitchen Tuesday—keeping the grill lit and the oven turned off during hot summer weather.
I hope you join me in this delicious adventure!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are especially proud of your creation, snap a photo and send it to me at email@example.com so it can be included in this post or include a link to your site with your comment.
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