Our little family loves grilled chicken. Whether it’s summer, fall, or spring, we are ready to sink our teeth into a juicy, savory piece of grilled chicken!
With trying to eat healthier, we are finding that some items can be more expensive. So when chicken went on sale last week, I decided to stock up on grilled chicken for packed lunches!
This recipe is one of our favorites. Of course, you must be thinking at least 1-2 days ahead since the longer it marinates, the better it is.
If you’re eating Trim Healthy Mama style, this recipe would be an S (protein/fat). A huge side salad with bacon and eggs goes great alongside this main meat! We also like it served with steamed broccoli covered in cheese.
Since we bought several packs, it filled my stockpot up nice and full. We used four of the extra value packs of legs and thighs and it used a full recipe of marinade. However, if you don’t use all this marinade, it will keep great in the fridge or even in the freezer.
My sweet husband grilled this pot-full of chicken. I don’t trust myself since I have the tendency to really light things up at the barbecue. Once it was all grilled and we had eaten our fill for supper, I put the rest into gallon ziploc bags and then into the freezer. Now all I have to do is quick whip one out of the freezer every week for school and work lunches!
I love easy. Easy should have been my middle name.
Tip: These taste the absolute best in the spring, when you’ve gone all winter without grilled chicken! Enjoy.
Grilled Chicken Marinade
Bring to boil:
3 cups water
3 cups apple cider vinegar
1 cup butter
4 tablespoons salt
2 tablespoons black pepper
1 tablespoon garlic salt
5 tablespoons Worcestershire sauce
Once you bring to a boil, remove from heat. Pour over chicken. Let cool on counter and then put in refrigerator. Marinade in refrigerator for 1-3 days.
(Trim Healthy Mama – S)