Here is a little recipe I threw together and have been using it all summer long. It has been a hit with everyone who comes over for a BBQ.
All the ingredients are measured by eye, feel free to add or reduce as you see fit.
4-8 skinless boneless chicken breasts
1 Diced Red Onion
3 Cloves of Fresh garlic, minced
1 Cup lemon juice
1 Cup Soy Sauce (low salt preferable)
Chilli pepper flakes
2-3 Finger pinches of Clubhouse Montreal Chicken spice
2-3 Finger pinches of Mrs. Dash spice
2-3 Squirts of Hot Sauce, I use the pasty one that you normally find in Asian restaurants.
Lemon zest from 1 lemon
Touch of cinnamon
1 TSP Black pepper
Rinse the chicken breast, pat dry with paper towels. Trim any fat, viens, crunchy bits off with sharp knife.
Get a big ziplock bag, throw chicken in the bag. Add each ingredient to the bag. Once it is all in there, seal the bag, but take out as much air as you can.
Mix and mash it all together until the chicken is coated and all the ingredients seem to be evenly distributed.
Let stand anywhere from 6-48 hours, depending on the desired intensity of flavour. I usually let mine marinate for 24 hours.
Grill on BBQ, Medium-Low heat, about 6 minutes per side, or until pink is completely gone.
Remove from grill to plate. Cover plate with aluminum foil for 5 minutes. This will allow the meat to rest up, and will make it nice and juicy.
Enjoy.
All the ingredients are measured by eye, feel free to add or reduce as you see fit.
4-8 skinless boneless chicken breasts
1 Diced Red Onion
3 Cloves of Fresh garlic, minced
1 Cup lemon juice
1 Cup Soy Sauce (low salt preferable)
Chilli pepper flakes
2-3 Finger pinches of Clubhouse Montreal Chicken spice
2-3 Finger pinches of Mrs. Dash spice
2-3 Squirts of Hot Sauce, I use the pasty one that you normally find in Asian restaurants.
Lemon zest from 1 lemon
Touch of cinnamon
1 TSP Black pepper
Rinse the chicken breast, pat dry with paper towels. Trim any fat, viens, crunchy bits off with sharp knife.
Get a big ziplock bag, throw chicken in the bag. Add each ingredient to the bag. Once it is all in there, seal the bag, but take out as much air as you can.
Mix and mash it all together until the chicken is coated and all the ingredients seem to be evenly distributed.
Let stand anywhere from 6-48 hours, depending on the desired intensity of flavour. I usually let mine marinate for 24 hours.
Grill on BBQ, Medium-Low heat, about 6 minutes per side, or until pink is completely gone.
Remove from grill to plate. Cover plate with aluminum foil for 5 minutes. This will allow the meat to rest up, and will make it nice and juicy.
Enjoy.