Lemon & Pepper Marinated Grilled Chicken Breasts

Just to get things started off right, the grilling season has begun anew, and nothing goes better with firing up the grill and tossing some meat onto the fire than an ice cold beer. I like to start my grilling off with something from the many options brewed by the last standing true American brewing company left, The Boston Beer Company and their fabulous Sam Adams beers.

Today I am cooking up my Lemon & Pepper Marinated Grilled Chicken Breasts, which is delicious to say the least, and a breeze to whip together. No lemon and pepper seasoning required for this one. At least not the shakable kind.

For this recipe you will need:

• 2 large chicken breasts cut into 4 pieces
• 1/4 cup lemon juice
• 1/2 cup soy sauce
• 1 ounce apple cider vinegar
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of pepper

For the chicken breasts, try to find the largest ones you possibly can. If they are a smaller variety, just use more of them. But I always like to find the chicken breasts that seem like they have put the chickens on a full steroid diet. For whatever reason, there are times I buy chicken breasts from Walmart that I swear must be the size of turkeys before they reach the slaughterhouse.

Just saying.

For the marinade, simply whisk together the lemon juicer, soy sauce, apple cider vinegar, onion powder, garlic powder, and pepper, then add in the chicken breasts. Get those bad boys nice and coated, and I like to end the coating with the breasts top side down. Let them marinate for about 1-3 hours, turning the breasts often.

For the grill, simply fire it up, and of course crack open a Sam Adams beer, and keep the temperature somewhere between 350 degrees and 375 degrees, shooting for the low end of that spectrum. Season the breasts very nominally with just a little bit of Adobo seasoning (I like  Goya) and cook until done.

I served mine with a bit of my special potato salad which I may one day share, and some corn mixed with okra and diced tomatoes.


Most of all, simply enjoy the beer, enjoy the grilling process, and of course enjoy the great flavor cooked up into this chicken breast recipe. I like lemon and pepper seasoning, and so why not simply make a marinade out of this popular way to season chicken breasts? Want to try this recipe with other cuts of chicken? I say why not. I certainly will. I may even try this with some fish while we're at it.

Baked Manwich Chicken Thighs

When you think of Manwich® sauce the first thing that typically comes to mind is a sloppy Joe sandwich. But in my house my wife happens to love Manwich®, and so my job becomes finding different ways to incorporate Manwich® sauce into our cooking dishes.

For this recipe it's pretty simple. We're just going to use about 3 1/2 pounds of chicken thighs. Put the thighs onto a prep pan (I use old and worn out cookie sheets) and then drizzle a little bit of Worcestershire sauce over them. Next, add some seasonings
Here is what I use:

• Goya® Adobo seasoning
• Onion powder
• paprika
• pepper

That's it. I like to keep it as simple as possible. The chicken by itself has a lot of flavor, and so does the Manwich® sauce we will
incorporate into this dish.

Layer the seasoned chicken thighs into a greased 13x9 casserole dish. Next slice an onion into rings. Lay the sliced onion rings on top of the chicken pieces in the dish. If you are like me and love onions, be liberal with them.

Next, pour the Manwich® sauce over the top of the chicken and onion mixture. Just drizzle it as evenly as possible.

Preheat the oven to 350 degrees and bake this dish for about an hour or until the chicken is done. That's pretty much it. This makes a fantastic dish and if you like Manwich®, it gives you another way to enjoy this sauce.