Shrimp Ceviche

Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it! Thank you The Stay at Home Chef

1 pound shrimp cooked, peeled, and deveined
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup diced red onion

1/4 cup diced cucumber
2 roma tomatoes diced
1 large avocado diced
pinch of salt

• Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.
• Pour in lime juice and lemon juice. 
• Cover and let marinate 30 minutes.
• Stir in cilantro, red onion, cucumber, tomato, and avocado. 
• Season with a pinch of salt, or to taste. 
• Serve chilled.

Cheese Scones

Light, fluffy and full of gooey, melty cheese, these cheese scones are the ultimate tea time treat. Delicious warm from the oven.Thank you Something Sweet Something Savoury

500g Strong White Flour OR Plain (All-purpose) Flour
6 teaspoons baking powder
1 tablespoon dried English Mustard Powder
1 teaspoon fine salt
2 tablespoons fresh chives, finely chopped
80g cold butter, diced
300ml Full Fat Milk
250g Mature Cheddar Cheese, or a mixture of a mature cheddar & red Leicester, Grated
1 Beaten Egg Yolk OR 1 Tablespoons Milk, For glazing the scones
25g Mature Cheddar Cheese, For sprinkling over the top of the scones

• Preheat the oven to 220C/200Fan/400F.
• Grease and line two large baking trays.
• Place the flour, baking powder, mustard powder and salt in a large bowl. 
• Add the diced butter and rub into the dry ingredients until it resembles breadcrumbs.
• Add the grated cheese and fresh chives and lightly stir with your hands to combine.
• Pour in most of the milk (you might not need it all so keep about 25ml back) 
• Using your hands, lightly mix until you have a soft, moist dough 
• Make sure no dry crumbs remain on the bottom of the bowl.
• If the dough seems a little dry, add the remaining milk.
• Turn the dough out onto a lightly floured surface. 
• Lightly pat out to a rough square, no less than 1 Inch thick. 
• Using a large cutter, cut out rounds. 
• Don't twist the cutter when cutting the scones or your scones will rise unevenly.
• Repeat cutting out the scones until all the dough is used up. 
• You don't need to knead the dough when re-rolling - just push back together lightly with your hands. 
• Bear in mind that the less you handle the dough, the lighter your scones will be.
• Place the scones on the baking trays
• Brush with the beaten egg yolk or milk (try not to let the liquid run down the sides or it could affect the rise) 
• Sprinkle over the 25g grated cheese. 
• Immediately place in the oven 
• Bake for 10-15 minutes or until well risen and golden on top.
• Delicious served warm with lots of butter, ham, or chutney.

Blueberry Almond French Toast Bake

The perfect indulgence for a special day. Thank you Valerie's Kitchen

1 loaf (12 slices) Texas Toast or thick sliced bread
8 ounces mascarpone cheese
6 ounces fresh blueberries
8  eggs
2 cups whole milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the almond topping:
3 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup sliced almonds

• Preheat oven to 350 degrees and coat a 9 x 13 inch baking dish with non-stick cooking spray.
• Cut slices of bread into 1 inch cubes. 
• Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. 
• Drop small pieces of mascarpone over the top of the blueberries. 
• Top with remaining bread cubes.
• In a medium mixing bowl whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. 
• Pour the mixture evenly over the top of the bread cubes. 
• Cover the dish with plastic wrap and refrigerate overnight.
• The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees. 
• Combine melted butter, brown sugar, and almonds in a small mixing bowl. 
• Sprinkle evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes or until casserole is golden brown on top. 
•  If needed you can broil the top briefly to further brown the crust. 
• Let rest 10 minutes before serving.

Loaded Nacho Burger

When you fancy a burger...and Nachos. Thank you  Dixie Chik Cooks

1 lb ground round
1 tbsp Worcestershire sauce
1 tsp garlic salt
2 tbsp butter
3 jalapeno peppers, sliced into discs
2 tsp salt
4 hamburger buns
1 bag white tortilla chips
1 tomato, diced
Green leaf lettuce, shredded
Hot sauce

Cheese Sauce
4 oz cream cheese
2 cups Monterrey Jack cheese, shredded
1/4 cup whole milk
1 tsp cayenne pepper
1 tbsp salt
1 tsp all purpose flour
1/4 cup water

• Combine the ground round, Worcestershire sauce and garlic salt together and form patties
• Refrigerate until peppers and cheese sauce are done.
• Over medium heat, add the butter to a saute pan 
• When starting to melt add jalapenos and sprinkle them with salt.
• Stir, and a little water if the pan gets too dry. 
• Don't stir too much!
• Cook over medium until caramelized, about 10 minutes
• Remove from heat and cover.
• For cheese sauce, add cream cheese to a sauce pan over medium heat 
• When starting to melt add shredded cheese.
• Turn heat down to medium low.
• Stir until melted and whisk in milk and cayenne and cover.
• Whisk together flour and water, then add to cheese mixture.
• Stir until thickened and remove from heat.
• Grill burgers until done.
• To assemble, add a burger to bottoms of buns, top with chips, cheese sauce, tomatoes, lettuce, jalapenos and hot sauce.

Chocolate Cherry Marshmallow Brownies

Delicious...and so pretty with their red, white and brown colours. Thank you Love Bakes Good Cakes

2 cups granulated sugar
1 cup (2 sticks) butter, melted
4 eggs
1 cup all-purpose flour
1 cup baking cocoa
2 tsp. baking powder
½ tsp. salt
2 cups miniature marshmallows
1 jar (10 oz.) maraschino cherries, drained well and chopped
½ cup semi-sweet chocolate chips
2 tbsp. heavy whipping cream

• Preheat oven to 350°F. Spray a 9x13-in. baking pan with cooking spray and set aside.
• In a large bowl, cream the sugar and butter. 
• Add the eggs and beat until thoroughly combined. 
• In a separate medium bowl, combine the flour, cocoa powder, baking powder and salt. 
• Gradually add to the creamed mixture.
• Pour and spread the mixture evenly into the prepared pan. 
• Bake for 28 minutes. 
• Remove from the oven and sprinkle with the marshmallows. 
• Bake an additional 2 minutes or until the marshmallows are softened, but not browned. 
• Remove from the oven. 
• Sprinkle with cherries and allow to cool on a wire rack. 
• In a microwave-safe bowl, melt the chocolate and cream. 
• Stir until smooth. 
• Drizzle chocolate over brownies. 
• Let stand until chocolate is set! 
• Cut into squares

Garlic Shrimp Alfredo

This delicious shrimp Alfredo casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes. Thank you The Midnight Baker

1 lb peeled and deveined shrimp
8 oz uncooked penne or any tubular pasta
3 tbs butter divided
4 cloves garlic minced
3 tbs fresh chopped parsley divided
1 cup milk
1 tsp chicken bouillon granules OR 1 tsp concentrated chicken stock, like Better Than Bouillon
2 tbs flour
1 cup shredded mozzarella cheese divided
1/4 cup grated Parmesan or Romano cheese
2 small tomatoes seeded and diced
2 tbs Panko bread crumbs
salt and pepper to taste

• Prepare penne per package directions, cooking to al dente stage; drain and set aside.
• Preheat oven to 350℉.
• Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. 
• Add the garlic, shrimp and 2 tbs of the parsley. 
• Cook shrimp until it’s pink on each side, about 4 minutes each side. 
• Remove the shrimp to a plate, keep warm.
• Melt the remaining 2 tbs butter in the same pan. 
• Stir in the flour being careful not to let it lump. 
• Cook until the butter/flour mixture is golden.
• Add the chicken granules/concentrated stock and stir well.
• Gradually add the milk, while stirring, until smooth.
• Add 3/4 cup of the mozzarella and the grated Parmesan or Romano.
• Stir until cheeses are melted and smooth. 
• Let this simmer for 5 minutes.
• Add the penne, tomato and shrimp to the pan and toss to combine.
• Top with the remaining mozzarella and the Panko crumbs.
• Bake for 5-8 minutes or until cheese is melted.
• Pop it under the broiler for about 3 minutes to brown the top. 
• Watch this carefully because it can easily burn.
• Garnish with remaining parsley.

Sausage and Ranch Quiche

So quick and easy, plus its ready to eat in an hour. You can also make ahead and freeze for later. Great for breakfast, lunch or dinner. Thank you Plain Chicken

1 (9-inch) frozen deep dish pie crust (no need to thaw or prebake)
8- oz breakfast sausage
½ cup bottled Ranch dressing
½ cup shredded cheese
3 eggs
1 cup heavy cream or milk
dash black pepper

• Preheat oven to 350ºF.
• In a skillet, cook sausage until no longer pink. 
• Drain fat. 
• Combine cooked sausage and Ranch dressing. 
• Drop crumbles of sausage mixture in bottom of pie crust. 
• Top with shredded cheddar cheese.
• Whisk together eggs, pepper and cream. 
• Pour egg mixture over sausage and cheese mixture in pie crust.
• Bake 1 hour. 
• Allow quiche to rest for 5-10 minutes before serving.

Plain Chic

Chicken Zucchini Casserole

This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection. Thank you Six Sisters Stuff

6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter melted
4 diced zucchini (about 4-5 cups)
3 boneless, skinless chicken breasts cooked and diced
10 ½ ounces canned cream of chicken soup
½ onion diced
½ cup sour cream

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. 
• Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top 
• Bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

Caramel Pear Cornbread Muffins

These are best served warm for breakfast or dessert with some more caramel pear or ice cream or custard. Absolutely delicious!
You can also use this recipe for apple, pineapple etc, and let your taste buds have fun!
Please note, if use pears which are quite soft when cooked, they will 'disappear' whilst baking, but you will still get the flavours. This is normal so don't worry!  Thank you Love Foodies

7 oz package of Cornbread muffin mix included the extras you need as specified on the package.
3 medium pears peeled, & cubed
1 Tablespoon Butter
1 tablespoon Brown Sugar.
Squeeze of lemon Juice
1/4 Teaspoon Pumpkin or Mixed Spice

• Peel, slice and chop the fruit into small cubes. 
• Add a squeeze of lemon juice and toss in a bowl to stop the fruit going brown.
• Add all the ingredients to the pan, EXCEPT the spices.
• Bring to the boil 
• When it starts bubbling, remove from the heat
• Add your spices and allow to cool.
• Preheat oven to 190C/ 475F.
• Grease or line the muffin pans.
• Make up the muffin mix as instructions on package 
• Add batter to each muffin case, about 2/3 full in each.
• Using a teaspoon, place enough caramel pears in each muffin until the batter comes nearly to the top on the muffin cases. 
• If you have any caramel liquid in the bowl, you can add it too
• If you have any pear left over, you can reheat and pour over the muffins when serving!
• Place muffins in the oven for roughly 8 mins
• Remove and leave cool on a rack to cool

Honey Dijon Roasted Red Potatoes

These Honey Dijon Roasted Red Potatoes make a fantastic side dish! They are flavorful and cooked to perfection! Thank you Chef in Training

2 lbs. red potatoes, washed and cut into bite sized peices
¼ cup butter, melted
½ cup honey
4 Tablespoons Dijon mustard
1 teaspoon mustard
⅛ to ¼ teaspoon cayenne, Depending on your taste for heat
½ cup cooked and chopped baccon
1 teaspoon salt

• Preheat oven to 425
• Spray 9x13 pan with cooking spray and place chopped potatoes inside.
• Combine the rest of the ingredients in a small bowl and stir to mix together.
• Pour over potatoes and toss to evenly coat.
• Bake for 25 to 35 minutes, or until they are tender

Big Kahuna Teriyaki Chicken Sandwiches

This teriyaki chicken sandwich recipe is the best thing to make when grilling out with friends. This version has a Hawaiin twist to it with sliced ham, grilled pineapple, and Pepper Jack cheese. Thank you Favourite Family Recipes

 

4 chicken breasts
1 bottle Teriyaki sauce 
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple or you can use fresh which would be even better
4 slices Pepper Jack cheese
4 hamburger buns large

• Pound chicken breasts until they are about 1/4″ thick all around. 
• Place in a large Ziploc bag. 
• Combine Teriyaki sauce and brown sugar until sugar dissolves. 
• Add ½ of the mixture to the bag with the chicken and seal tightly. 
• Place bag in refrigerator for at least 4-5 hours. 
• Separate remaining Teriyaki mixture into 2 separate bowls 
• Open pineapple can and save a little of the juice in a bowl. 
• Place chicken and pineapple on the grill (medium heat).
• Brush with Teriyaki sauce every few minutes until chicken and pineapple are done
• Try to only flip the chicken and pineapple once. 
• Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. 
• Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. 
• Top with cheese, ham, grilled pineapple, and bun top. 
• Serve immediately with remaining grilled pineapple.

Lemon Raspberry Bars

Lemon Raspberry Bars-an elegant dessert that is SO easy to make! These bars are always a hit! Thank you Two Peas and their Pod

1 ½ cup graham cracker crumbs
6 tablespoons salted butter, melted
¼ cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
14 oz sweetened condensed milk (fat free works too)
½ cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries..use fresh so they dont bleed and make pink bars

• Preheat the oven to 350F. 
• Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. 
• Stir until graham cracker crumbs are moist. 
• Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. 
• Bake for 10 minutes. 
• Remove from oven and allow to cool to room temperature.
• Once the crust is cool, combine the egg yolks and condensed milk until well mixed. 
• Stir in the lemon juice and lemon zest. 
• Stir until mixture begins to slightly thicken. 
• Very gently fold in the raspberries...being careful so you dont have pink bars 
• Fold carefully so you don’t break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust. 
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving. 
• Cut into bars and serve. 
• Keep bars in the refrigerator-up to five days.

Chicken Supreme Pasta Bake

This easy, cheesy pasta bake comes together in no time when you combine the toppings from a chicken supreme pizza with pasta and cheese. Thank you Inside BruCrew Life

16 ounces pasta, cooked al dente

½ cup diced onion

½ cup diced green pepper
½ cup diced mushrooms
1 Tablespoon minced garlic
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
2 cups chicken broth
1 cup plain Greek yogurt (or sour cream)
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 - 14.5 ounce can diced tomatoes, drained
2 cups grilled chicken, cubed
Salt and Pepper
Oregano

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
• Stir in the garlic and flour and cook for another minute or two.
• Whisk in the chicken broth. Stir until the broth thickens slightly.
• Stir in the yogurt. 
• Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
• Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
• Season to taste with salt and pepper.
• Spoon the pasta into the prepared dish. 
• Top with the remaining cheese and sprinkle with oregano.
• Bake for 20-25 minutes, or until cheese is melted and browning. 
• Serve hot.

Slow Cooker Parmesan Honey Pork Roast

A delicious and easy pork roast with a crispy crust, and a sauce thats a nice balance of sweet and savory. Thank you Your Homebased Mom

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

• Cut roast in half.
• Transfer to a 3-qt. slow cooker. 
• In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 
• Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
• Remove meat to a serving platter; keep warm.
• Skim fat from cooking juices; transfer to a small saucepan. 
• Bring liquid to a boil. Combine cornstarch and water until smooth. 
• Gradually stir into pan. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast; serve with gravy.

Spicy Sriracha Shrimp Tacos

These Spicy Sriracha Shrimp Tacos are easy to make and have a little kick! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce! Such a great meal for summer! Thank you Life Love and Sugar

1 lb medium shrimp, peeled and deveined (about 34 shrimp)
1 clove garlic, minced
3/4 tsp ground cumin
3/4 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp salt
2 tbsp olive oil, divided
1 tbsp fresh lime juice

CILANTRO LIME SLAW
2 cups coleslaw/cabbage mix
¼ cup sour cream
2 tbsp finely chopped cilantro
1 tbsp fresh lime juice
1 clove garlic, minced
Salt and pepper

SRIRACHA SAUCE

1/4 cup sour cream
1 tbsp sriracha

JALAPENO GUACAMOLE
1 avocado, diced
1/4 cup finely chopped red onion
3 tbsp cilantro
1/2 jalapeno, seeded and diced
2 tbsp lime juice
1 clove garlic, minced
Salt

ADDITIONAL

6 small corn or flour tortillas
Feta cheese, crumbled

• Put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. 
• Toss together and set aside.
• Combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. 
• Add salt and pepper to taste. Set aside.
• In a small bowl, combine the sour cream and sriracha for the sauce. 
• Add more or less sriracha for more or less spice.
• To make the guacamole, combine all ingredients except for the salt and toss to combine. 
• Add salt to taste.
• To cook the shrimp, heat a large pan over medium heat. 
• Add the remaining tablespoon of olive oil and heat for a couple minutes.
• Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. 
• Turn halfway through cooking. 
• When finished cooking, remove from heat.
• To assemble the tacos, spoon some slaw into the tortillas. 
• Top with 5-6 shrimp, some guacamole and sriracha sauce. 
• Finish off the tacos with a little feta cheese. 

Lemon Yogurt Sugar Muffins

Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm with both lemon zest and juice, the flavor is prominent in each and every bite.. Thank you Cinnamon Spice & Everything Nice

¼ cup fresh-squeezed lemon juice
¾ cup milk
2 cups all-purpose flour
½ cup sugar
2 + ½ teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
1 egg, slightly beaten
½ cup nonfat plain Greek yogurt
1 teaspoon lemon zest, just the yellow part not the pith
1 teaspoon vanilla extract
topping:
2 tablespoons melted butter
granulated sugar

• Preheat oven to 400 degrees F. 
• Grease a 12 cup muffin pan or a 24-cup mini muffin pan.
• Add lemon juice to a large glass then add milk; set aside.
• In a large mixing bowl whisk together the flour, sugar, baking powder and salt. 
• In a separate large bowl stir together the milk mixture, butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).
• Make a well in center of the dry ingredients and add the wet, stir just to combine
• Don't overmix or you'll have rubbery muffins.
• Spoon batter or use an ice cream scoop to fill muffin cups ¾ of the way full.
• Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean.
• Cool pans on wire racks 5 minutes then turn out 
• Brush the tops and sides with melted butter
• Dip or roll in sugar - you can put sugar in a paper bag and gently shake each muffin until coated. 
• Once cooled roll in sugar again

Creamy Cucumber Tomato Salad

Creamy Cucumber Tomato Salad is a favorite classic Summer recipe that is a light & fresh side dish that pairs perfectly with everything! Thank you My Incredible Recipes

1/3 cup sour cream
1/2 cup mayonnaise
1 teaspoon dried dill
1/4 teaspoon garlic powder
2 medium cucumbers, sliced in half lengthwise and thinly sliced
3 Roma tomatoes, sliced in half lengthwise and thinly sliced
1/2 sweet onion thinly sliced
salt and pepper to taste
2 teaspoons of vinegar

• In large bowl stir together sour cream, mayonnaise, dill, vinegar and garlic powder.
• Add cucumbers, tomatoes and onion.
• Gently stir with a rubber spatula to combine.
• Season with salt and pepper to taste.
• Refrigerate leftovers

Chicken Spinach Artichoke Quesadillas

It’s like your favorite spinach artichoke dip…in quesadilla form. Thank you $5 Dinners

2 cups rotisserie chicken, shredded
15 oz can artichokes, well drained
10 oz frozen spinach, cooked and well drained
1/2 cup Parmesan cheese
1/2 cup mayonnaise
2 cups shredded mozzarella cheese, divided
8 burrito-size flour tortillas
Fresh fruit, as side dish

• Preheat oven to 400F.
• Pull apart and shred the chicken.
• Chop the artichokes.
• In a mixing bowl, combine the chicken, drained spinach, Parmesan cheese, mayo and 1 cup of the mozzarella cheese. 
• Mix in the artichokes.
• Lay 4 tortillas out and spread the chicken-artichoke mixture onto the tortillas evenly. 
• Add the rest of the cheese, equally to the 4 quesadillas. Top with the other 4 tortillas.
• Bake in the preheated oven for about 8 minutes. 
• Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted.
• Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.

Grilled Huli Huli Chicken

The pineapple juice, brown sugar, and all the other amazing spices mixed together make a sweet and tangy flavor you won’t forget! This grilled Huli Huli chicken recipe is one I love making over and over again! Thank you Six Sisters Stuff

½ cup pineapple juice
½ cup brown sugar
⅓ cup ketchup
⅓ cup low sodium soy sauce
¼ teaspoon ground ginger
2 teaspoons minced garlic
6 boneless, skinless chicken breasts

• In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
• Pour marinade into a large resealable plastic bag and add chicken.
• Seal bag and place in the fridge for at least 4 hours (or overnight).
• Remove bag from fridge, drain and discard marinade from chicken.
• Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.