Hello from Oregon! I know, I know, I just got back from Oregon like 3 weeks ago, but I can’t stay away. I actually contemplated staying the 3 weeks in between for a hot minute, but I came right back to starting a new job and there was no way I could just take the first 3 weeks off, so I sucked it up, spent the last 3 weeks hating everything about Phoenix in the summer, and bought a plane ticket back to my favorite place.
I’ve actually been pretty quiet about the fact that I am running Hood to Coast. Mostly because I had no idea how my training would go. I started running again in May beginning with literally 1 mile at a time. Actually, that’s a lie. I was allowed to run (shuffle) for 10 minutes, and I was so out of running shape that I believe my first time I only got to .87. It’s been a very slow build up in mileage from there with plenty of obstacles along the way, but it is happening. This weekend I will run/walk/crawl my total of *gulp* 20 miles over 3 legs from the top of Mount Hood to the gorgeous Oregon coast. I can’t think of a more beautiful location to run. Not to mention I get to be with an amazing group of people.
Okay, so let’s talk about chicken. We eat a lot of chicken in my house. My husband is definitely a “meat guy”. When I try to tell him a portobello mushroom can be a burger, he raises an eyebrow in judgement. He likes his dinners to be meat with a side of meat, and since chicken is an easy, healthy option, we eat a lot of it.
I actually, can’t even really take credit for this recipe. While I was gone in Oregon the last time, I’m pretty sure Steve lived off grilled chicken, pork chops and Chipotle. When he came up to visit at the end of my time in Portland, we were grilling with friends, and he couldn’t wait to share his latest marinade secret.
Ummm, it was AWESOME. Way to show up my cooking skills. Thanks, Steve. But really, it was. It’s so simple with only 3 ingredients, but it just works, and it creates the most flavorful, juicy chicken you will ever taste. We didn’t do a thing with the chicken in these photos other than grill and marinate, and they were absolute perfection. Dinner doesn’t get much easier than tossing some chicken on the grill and cooking up some veggies to go along side. You will love how this simple marinade transforms chicken from a boring dinner to something you will want to make again and again!
- 2 6-8 oz chicken breasts
- 1 1/2 cups low sugar barbecue sauce
- 1 tbsp dijon mustard
- 1 tsp Sriracha (use less if you don't like a lot of spice)
- Place all ingredients in a gallon freezer bag. Seal and lightly shake to coat.Refrigerate for 1 hour or up to 1 day.
- Grill chicken over medium heat until cooked throughout, about 3-4 minutes per side.
Laura @ Sprint 2 the Table says
Thanks for the great idea! I now have a plan for the chicken in my freezer. 🙂
How sad is it that my first thought reading this was, “oh, I love that PicMonkey font!” #nerd
Angela @ Happy Fit Mama says
Good luck at HTC! You’ll have a blast!
I always thought I hated barbeque sauce till last year and now I love it! Especially on chicken. Way to go Steve!
Linz @ Itz Linz says
ooooh baby! i like spice and i like chicken!
Laura @ Mommy Run Fast says
Hood to Coast sounds awesome- have an amazing time!!
Jamie @ couchtoironwoman says
Hood to Coast!!! I am so jealous!! You know how I love relays 🙂 Good luck and have an amazing time!!
I love this chicken dish, it looks amazing 🙂
Lora @ Crazy Running Girl says
Sounds so good! And so easy to make! Thanks for sharing.
Kierston @candyfit says
Love the addition of dijon in there! Will make this for sure! yum!
Stephanie @ Eat. Drink. Love. says
I want to be in Oregon and not here! lol! This marinade looks fantastic!
Katy @ KatysKitchen says
Good luck with the running, Ari, you’ll do great!
Yummy! My mouth starts watering when I look at the photos above! Can’t wait to try the recipe!
Kate recently posted…Perfect BBQ
YAY! Thanks Kate! Let me know if ya try it. 🙂