Barbecued Herb-Mustard Chicken from Sunset Magazine

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)

Combine:
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)
onion
cherry tomatoes
mushrooms
zucchini
asparagus

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.