Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Thursday, August 7, 2008

Barbecued Herb-Mustard Chicken from Sunset Magazine

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This recipe has been in my husband's family since the 70's when it was first published in Sunset Magazine. I was introduced to it in the late 80's when I was dating Brian and he brought me home for dinner. Ever since then it has been one of our favorite meals. It's the first thing that comes to mind when I have to prepare food for company...whether it's one family or 30+ for a party. It ALWAYS turns out great, and is gobbled up.

A year or so ago when I started getting into freezer meals, I tried this as well. I am happy to report that the raw meat and marinade freeze well, and taste just as great as a freshly made recipe. So, now this is a staple in our freezer as well! Having it on-hand makes it so easy to get dinner on the table in 20-30 minutes (that includes defrost time!). I simply place the frozen bags in a sink of hot water for about 10 minutes. While it defrosts, I pre-heat the grill, start the rice, and chop up any veggies for the shish-kebabs. If we don't have grilling veggies on-hand, I skip that step and just serve it with salad. You can freeze the veggies, but they are a bit mushier than fresh ones.

Anyway, while I've posted about this recipe in other posts it truly deserves its very own post. It is THAT special.

Barbequed Herb-Mustard Chicken (Sunset Magazine)

Family Size
½ C dry white wine
2/3 C canola oil
3/8 C white wine vinegar
2 T onion, finely chopped
2 tsp salt
1 tsp. Italian seasoning
3 cloves garlic, crushed
½ tsp pepper
1/4 C spicy brown mustard (I HIGHLY recommend Grey Poupon's Country Dijon mustard. I've made it with other mustards and it's just not as good.)

(Group Size....the quantities above X 4)
2 C
2 1/3 C
1 ½ C
1/8 C
2 T, 2 tsp
1 T, 1 tsp
12 cloves
2 tsp
1 C

Chop into 1" cubes: 4-6 skinless, boneless chicken breasts (16-24 for the Group Size)

Marinate the chicken in the sauce at least 4 hours, preferably overnight.

Place on skewers, alternating with chunks of:
peppers (red, yellow, green)
cherry tomatoes

I freeze the uncooked chicken with the sauce and add the veggies fresh.

Cooking Gadgets: One of my favorite new gadgets are the measuring cups that allow you to look into the cup to measure liquids. It is soooooo much faster and easier than using your traditional Pyrex cup, waiting for the liquid to level out, squat down and look at the line. I bought the complete set from Pampered Chef (including the little bitty one that is sold separately). I now use them exclusively for liquids.


linda said...

Those look really good, I am going to have to try this recipe..

Erin said...

that looks super YUM and pretty darn easy too...thanks!

dg said...

It is good, and it is easy. If you don't have the time to make shish ke-babs, you can always just marinate the breasts. Just serve over rice with the remaining (boiled) sauce.

Staci said... That looks soooo delicious!