Chicken
4 pieces boneless skinless chicken
1.5 Tbsp tapatio
2 tbsp red wine vinegar
1.5 tbsp balsamic vinegar
2 tsp soy sauce
2 tbsp lemon juice
2 tsp pepper
1 tbsp whole mustard
1 tsp garlic powder
Combine all ingredients and marinate for 30 minutes minimum to over night. Heat grill to medium and cook chicken for 10-12 minutes per side or until cooked through. Turn every 3 minutes basting each side as you go. Serve with sautéed veggies.
Sautéed veggies
4 small red potatoes diced
1/2 medium red onion diced
1 cup frozen green beans
1 cup frozen white corn
4 cloves garlic chopped
1 tsp pepper
1 tsp salt
1 tsp garlic powder
(for heat add a pinch of crushed red pepper flake)
2 tbsp canola or vegetable oil
Heat oil in pan over medium high heat add potatoes and brown on each side for about 10 minutes then add onion and frozen veggies, salt and pepper. Sauté for another five minutes before adding garlic. Continue cooking until all veggies are soft.
