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**CAUTION: A meat thermometer is the only safe way to know that your chicken is cooked properly. Chicken should be cooked to an internal temperature of at least 165F before eating**
Peachy Balsamic Grilled Chicken
4 boneless skinless chicken breasts
½ cup peach preserve, divided
1/4 cup balsamic vinegar
3 tablespoons oil
1 teaspoon red pepper flakes (optional)
Salt and freshly cracked black pepper
Whisk together the peach preserve, balsamic, oil, red pepper flakes, salt and pepper. Set half of the mixture aside. Pour the remaining marinade over the chicken. Refrigerate the chicken for at least 1 hour before grilling.
Preheat the grill to medium. Arrange the chicken on the grill and cook on one side until it releases easily from the grill, 5 to 6 minutes. Flip the chicken and grill on the other side until it is golden and has reached an internal temperature of 165ºF. Remove the chicken from the grill and brush it with the remaining peach preserve.
*To make this grilled chicken even better, try serving it with grilled peaches.
Lemon & Herb Chicken Skewers with Creamy Lemon Caper Sauce
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Lemon Chicken:
4 boneless skinless chicken breasts, cubed
1/4 cup oil
1 lemon, zest and juice
3 garlic cloves, minced
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped parsley
Salt and freshly cracked black pepper
Creamy Lemon Caper Sauce:
½ cup plain yogurt
¼ cup capers
1 lemon, zest and juice
1 tablespoon freshly chopped dill
1 garlic clove, grated
1 tablespoon honey or agave
Salt and freshly cracked black pepper
Lemon wedges for serving
In a small bowl, whisk together the oil, lemon zest, juice, garlic, herbs, salt and pepper. Pour the mixture over the chicken and refrigerate for at least 1 hour before grilling.
Preheat the grill to high heat. Arrange the chicken onto the skewers. Transfer the skewers to the grill and cook until the chicken reaches an internal temperature of 165ºF and is golden on all sides, about 4 minutes per side.
While the chicken is grilling, in a small bowl, whisk together the lemon caper sauce ingredients.
Serve the skewers immediately topped with the lemon caper sauce.
Honey Dijon Chicken Drums
¼ cup oil
¼ cup honey
¼ cup grainy Dijon mustard
2 tablespoons apple cider vinegar
3 garlic cloves, minced
8 chicken drums
2 green onions, thinly sliced for serving
Salt and freshly cracked black pepper
In a small bowl, whisk together the oil, honey, Dijon, vinegar, garlic, salt and pepper. Pour half of the sauce into a smaller bowl and set it aside. Pour the remaining marinade over the chicken and allow to sit in the refrigerator for at least 1 hour before grilling.
Preheat the grill to medium heat. Arrange the chicken on the grill and cook until the chicken releases, 5 to 6 minutes. Flip the chicken and continue to cook, flipping regularly until it reaches an internal temperature of 165ºF. Brush the chicken with the remaining honey Dijon mixture that was set aside and grill for another minute per side.
Serve immediately topped with sliced green onions.
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