Zesty Italian Chicken

Happy 4th of July! And nothing says a happy 4th like a great BBQ! This next recipe is the forces of myself AND my husband combined! I often call him my Saucier because he has this amazing ability to throw together spices to create INCREDIBLE flavors. We were trying to create a Fire-Grilled chicken that would be yummy with my version of the Cafe Rio Salad and came up with something AMAZING! We cooked half of it on the grill and slow-cooked the other half in a crock-pot. Though it has the same marinade the tastes were actually different and both equally delicious! I included both recipes. You can pick your fancy!

Zesty Italian Fire Grilled Chicken 
(Gluten Free, Dairy Free, Sugar Free)

Created by jalene (and husband)

Makes enough to marinade 5 lbs chicken or 8 chicken breasts
Marinade Ingredients: 

• 1 recipe of my Italian Dressing Packet (minus the sugar)
• 3/4 cup vinegar
• 1/4 cup + 2 Tb water
• 1 & 1/2 cup olive oil
• 1 tsp of lime zest
• juice from 1 lime
• 2 Tbsp orange zest
• 1/4 cup red bell pepper, finely chopped
• 1 garlic clove, minced

Directions: 

1. Combine all the ingredients in a zip-lock freezer bag. 
2. Cut chicken breasts in half to create 2 skinnier chicken breasts. See picture below. 

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3.  Add chicken to bag and refrigerate overnight or for at least 6 hours. 
4. Grill on BBQ, being sure not to overcook. Meat will be tender, juicy, and amazing! Leave whole or slice in strips. Can be frozen for later use. 

   

Zesty Italian Pulled Chicken 
(Gluten Free, Dairy Free, Sugar Free)

Created by jalene (and husband)

Makes enough to marinade 5 lbs chicken or 8 chicken breasts 
Marinade Ingredients: 

• 1 recipe of my Italian Dressing Packet (minus the sugar)
• 3/4 cup vinegar
• 1/4 cup + 2 Tb water
• 1 & 1/2 cup olive oil
• 1 tsp of lime zest
• juice from 1 lime
• 2 Tbsp orange zest
• 1/4 cup red bell pepper, finely chopped
• 1 garlic clove, minced

Directions:

1. Combine all the ingredients in a zip-lock freezer bag.  
   
2. Add chicken breasts to bag and refrigerate overnight or for at least 6 hours.  
   
3. Dump chicken and marinade into crock-pot. Cook for 6-8 hours on low heat. (Monitor to make sure chicken is covered by liquid. You may need to add extra water as to not burn.)
4. About 30 minutes before finished cooking, shred chicken and return to crock-pot. 

Meat will be tender, juicy, and amazing! Can be frozen for later use.  

HAPPY 4th OF JULY!

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