Let's Barbecue! (Featuring Honey Mustard Chicken, Balsamic and Oregano Roasted Peppers, and Easy Grilled Potatoes)

This chicken is delicious!  It is my new favourite and my "go to" recipe for the summer!  It is fabulous!  It comes together very easily with a few fairly simple ingredients and you don't have to marinate it over night, which is great.  The potatoes are easy and tasty and the peppers are marinated in an olive oil, oregano, and balsamic mixture.  Delish!  

 

 Ingredients - Chicken

For the chicken, I must give credit to another blog, Simply Scratch:  Delicious Recipes Made Simply From Sratch. 

1/2 cup of any Whole Grain Mustard (I used Whole Grain Dijon)

1/2 cup Honey

Juice of 1/2 a lemon

1 garlic clove, minced

1/2 tsp.Paprika

1/2 tsp. Kosher salt

1/4 tsp. Cayenne Pepper (I left this out as my family does not like spicy food)

1/4 tsp. Red Pepper Flakes

4 Boneless Skinless Chicken Breasts

 

 You need to combine and whisk all of the chicken marinade ingredients.  Set aside 4 Tb. of the sauce and then pour the rest over the chicken breasts.  Cover and let marinate at room temperature for 30-45 minutes.

 For the peppers:  wash, core, and slice as many peppers as you want.  If you are grilling them directly on the barbecue, then you would be wise to cut them so the pepper are in circles as they will not fall through the barbecue as easily (learn from my mistake).  For the marinade, I splash some olive oil and balsamic vinegar into the bag with the peppers. Then I add salt and pepper and a generous amount of oregano.  If you need a bit more detail, here it is:  4 peppers, sliced; 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/4 tsp. each salt and pepper, and 1 1/2 Tb. oregano.  You can marinate this for an hour or so or up to 24 hours (in the fridge).

 At this point, the chicken is marinating (on the left), the peppers are soaking in their sauce, and the reserved sauce for the chicken is on the right

 

 While the chicken and peppers are marinating, you can prepare the potatoes, which are very simple.  Wash and slice the potatoes into thin pieces.  Put down two layers of tin foil.  Layer the potatoes over top of each other, so they are slightly overlapping.  Be sure to leave about a 2 inch perimeter so you will be able to fold up the tinfoil.  When you are done, you can drizzle some olive oil are put pats of butter over the potatoes.  You can also add some water.  Sprinkle with seasoned salt and pepper.  Put two more pieces of tin foil and fold up the edges.  You should have a flat package.

 When it comes time to barbecue, place the chicken over medium heat, turning when cooked, approximately 6-7 minutes per side.  It is a good idea to use a meat thermometer so you can be sure the chicken is cooked.  The potatoes can go on the barbecue at the same time or even before.  The tin foil package will puff up and I like to turn it over about every 5-10 minutes. It is a bit of a guessing game to ensure they are cooked (and not burned), but you can always poke a hole through to check, if you are curious.  The peppers go on the grill too, but closer to the end.  Turn when browned.  You can add more balsamic vinegar or a reduced balsamic sauce.

To serve, drizzle the reserved sauce over the chicken

 

 Enjoy!