BBQ Chicken with E&L's Veggie Rice

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

Grilling on the BBQ is one of my favorite ways to cook. It brings that smoky aroma that you can not get from the stove. What makes this chicken so moist and delicious is the marinade. For best results, leave overnight in the fridge. As a rule of thumb, if you can't drink the wine, don't use it to cook with. The rice with the grilled veggies brings it all together. This side is versatile, as it's vegan. But it can jazzed up with bacon bits. See the Sides Section for the recipe.

Serves: 3

Prep Time: 10 min

Cook Time: 10 - 15 min

Ingredients:

4 chicken breasts

A few sprigs of fresh cilantro or parsley

E&L's Veggie Rice

(see recipe under Sides Section)

Lissy's Sriracha Mayo

(see recipe under Sides Section)

Marinade

1 cup good white wine

1/4 cup olive oil

1/4 cup of sour orange juice (can be found in the International Section of your grocery store)

2 tbsp. red wine vinegar

1/2 lemon

1 tbsp. of oregano

1 pinch cumin

1 tbsp. sugar (brown preferred)

1 tbsp. salt

1 pinch crushed black pepper

Cooking Steps

1. In a bowl combine all ingredients under marinade and whisk well. Add the chicken, cover and rest for 10-15 minutes minimum. (preferably overnight).

2. Heat up BBQ, once at 450°F, place chicken and cook for 10 min, flip after 5 minutes. Check internal temperature of meat in the middle. It should read 160°F. If you do not own a food thermometer, simply slice the chicken through the thickest part to ensure it is no longer pink.

3. Wrap in foil and set aside to slice. This will help keep it warm for later.

To plate

1. Place rice on side of the plate. For a dramatic plating effect, make sure the grilled veggies are on top.

2. Slice BBQ chicken as desired and fan it out aside the rice.

3. Drizzle some of Lissy's Sriracha Mayo and garnish with fresh cilantro or parsley.

4. Serve and enjoy.