Another killer recipe that uses the homemade cherry and wild leek BBQ sauce as a simple marinade and grill sauce resulting in tender, juicy and fla-vor-ful BBQ chicken.
This recipe features local produce from Spring Hollow Farms and locally produced products from Food for Thought. For more recipes brought to you by Kristin, check out her blog The Intentional Minimalist.
If you liked the Cherry and Wild Leek BBQ sauce then you’ll love some BBQ Spare Ribs.
- Chicken breasts
- Farm fresh local wild leek vinegar
- Farm fresh local olive oil
- Sparkling water
- Homemade cherry and wild leek BBQ sauce (recipe link)
- Farm fresh local pea shoots
Wash chicken breasts, pat dry and season with salt and pepper. In a large ziplock bag, mix one cup cherry and wild leek BBQ sauce with one quarter cup wild leek vinegar, one quarter cup olive oil, one quarter cup sparkling water, one quarter teaspoon sea salt and one quarter teaspoon pepper. Add chicken breasts to the ziplock bag, place ziplock bag on a platter and refrigerator for one hour to marinate. Flip the ziplock bag over and marinate in the refrigerator for an additional thirty minutes.
Preheat your grill to medium high heat. Remove marinated chicken breasts from refrigerator and allow to rest at room temperature for fifteen minutes. Gently place the chicken breasts on the grill over medium heat and cook covered for eight minutes. Gently flip the chicken breasts over, brush each breast with one tablespoon cherry and wild leek BBQ sauce and cook for an additional eight minutes. Gently flip the chicken breasts over again, brush each breast with and one tablespoon cherry and wild leek BBQ sauce and cook for an additional three minutes.
Turn off grill and remove chicken breasts from grill. Let chicken rest for five minutes before serving. Plate chicken with additional cherry and wild leek BBQ sauce and garnish with pea shoots.