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Chicken Breasts, thawed
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Chicken Marinade:
2T-1/4c Red Wine Vinegar (I did 1/4c)
1T + 1tsp McCormick’s Grill Mates Backyard Brick Oven Season
1/2tsp Garlic Powder
1tsp Hot Chili Oil (EVOO may work)
1/4tsp Sea Salt
Add marinade to ziploc bag. Add chicken. Mix around. Marinade 4-6 hours. Best on charcoal grill!
Cheesy Potatoes and Vegis:
Golden Potatoes, diced (I believe I did 8 smallish)
1/2tsp Extra Virgin Olive Oil (EVOO)
1 tsp Dijon Mustard
1c Ham, cut small
1c Frozen Carrots
1c Frozen Peas
Lil shy of 1c Frozen Corn
About 2c Frozen Broccoli
1/4tsp Sea Salt
1/2tsp Garlic Powder
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Few handfuls of Shredded Mild Cheddar Cheese
I microwave potatoes (Whole, covered) for a few minutes. BUTTER FLAVOR COOKING SPRAY pan. Dice potatoes. Lay into pan. Sprinkle with salt and garlic. Dab on mustard. Mix. Top with vegis, then ham. Bake, covered, 450 for 25minutes. Top with cheese. Bake additional 20 minutes, uncovered.
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