Sunday, June 14, 2015

Bluegrass BBQ Chicken

We LOVED this marinade! I made the marinade in the morning, allowed it to cool for an hour, and then added the chicken breasts and let it marinate all day before our BBQ.

  • 3/4 cup Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1 Tbsp sugar
  • 1 tsp chili powder
  • 1/2 cup (1 stick) butter
  • 8-oz horseradish or Dijon mustard
  • 2 tsp salt
  • 6-8 boneless, skinless chicken breasts

  1. Combine ingredients (Worcestershire sauce to salt) in a medium saucepan. Bring to a boil, stirring occasionally.
  2. Remove from heat and cool.
  3. Place chicken in a large Ziploc bag, pour cooled marinade over chicken, and refrigerate for 8 hours or overnight.

Blackening seasoning

We were looking for another way to make fish- we'd been sprinkling some Old Bay seasoning but you can only do this for so many days! Darin suggested we make a blackened fish, and found this great recipe on All Recipes. We adjusted it a little, and we made this for 3 straight days. It was that good!

We paired our blackened fish with some quinoa and green beans, and have also topped it over chopped romaine, diced hard boiled eggs, and some light Ranch dressing. Either way, it adds so much flavor!


  • 1 Tbsp paprika
  • 2 tsp dry mustard
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp dried thyme (not ground thyme!)
  • 1 tsp salt
  • 1 tsp garlic powder

  1. Mix all seasonings into a bowl.

Yield: Will season (6) 4-oz fish fillets

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