A perfect summer evening means sunshine, summer breezes and the grandkids playing outside. Add this grilled chicken and you’ll have a real winner!
Years ago, like when my kids were little, we had a cabin in northern Minnesota that was far away from town, and restaurants, if you didn’t count the gas station hot dogs, fried chicken and pizza. Back then we had to really plan for the weekend at the lake, grocery shop at home, pack our food up in coolers and drive for four hours. I remember finding this recipe, probably in Midwest Living and thankfully writing it down, because it’s one of our favorites.
The ingredients are simple, with a ketchup and honey base. Here’s what you’ll need:
1 & 1/2 cups ketchup
2 bunches of green onions, sliced
4 large garlic cloves, chopped or pressed
3/4 c. water
6 T walnut oil
6 T safflower oil
6 T honey
3 T dijon mustard
1 & 1/2 T dried tarragon
2 large packs of chicken breasts
Simply mix all the ingredients together in a bowl, and reserve 1 cup in the fridge to use for additional sauce when serving.
Place the chicken in the bowl with the marinade and let sit, refrigerated for up to 24 hours. Even a couple of hours will be good.
I love this part. Give the bowl of marinated chicken, a pair of tongs and a serving dish to your husband to grill. Then finish getting the rest of the meal ready and the table set. If you don’t have a husband, then train a good friend who likes to grill to take over the cooking.
Feel free to slather on more marinade during the cooking. It’s that good. Cook the chicken on both sides until the marinade blackens and the grill marks appear.
- 1 & 1/2 cups ketchup
- 2 bunches of green onions, sliced
- 4 large garlic cloves, chopped or pressed
- 3/4 c. water
- 6 T walnut oil
- 6 T safflower oil
- 6 T honey
- 3 T dijon mustard
- 1 & 1/2 T dried tarragon
- 2 large packs of chicken breasts, or your favorite chicken parts
- MIx first 9 ingredients in a large plastic bowl with a cover. Reserve 1 cup of marinade in refrigerator as extra sauce for serving.
- Add chicken to the bowl and allow to marinate overnight, or a couple of hours at least.
- Grill the chicken over a medium high heat, 5 – 10 minutes a side depending on the temp of your grill, basting with more marinade until grill marks appear and the sauce turns a delicious dark red.
Now we’re cooking. Let summer grill season begin.
