Lucky Number 8
This week’s recipe is another go-to in my house for a number of reasons, but mostly for its amazing taste through so little overall effort. In fact, this Lucky 8 recipe falls distinctly under the classic not-enough-time-during-the-week category as my mother would begin to marinade in the morning and then my father would finish it off by grilling before dinner. Of course, it combines many of your favorite pallet tastes into one wonderful dish. Our Lucky 8 recipe is both salty and sweet, layered with fruit, garlic, and ginger flavors all at once. If you’ve got any chops on the old grill master, the chicken will also develop a beautiful char when the sugar from the marinade begins to blacken.
Still with us? Your mouth isn’t watering too badly yet, I hope!
Growing up, we would eat this with brown rice and a side of pickled vegetables, but feel free to get creative. It should come as no surprise to say that the *Lucky 8 Apricot Grilled Chicken* is one of our all-time favorites and we’re confident you’ll become believers next. If you’re craving a little heat, as is the craze these days, you can add a few teaspoons of Sriracha to the marinade — but, to stick to the theme, we, obviously, recommend eight tablespoons.
Now, without further ado, here’s the killer winning recipe for your sweltering summer barbecues!
- 8 boneless chicken breasts
- 8 tablespoons of soy sauce
- 8 tablespoons of white wine
- 8 tablespoons of chopped garlic
- 8 tablespoons chopped scallion
- 8 tablespoons chopped fresh ginger
- 8 tablespoons of honey
- 8 ounces of apricot jelly or preserves — don’t skimp on quality here!
Minor Note: I know we’re not fooling anybody, but 8 tablespoons is the same as a half cup, certainly. However, something about *Lucky Half-Cup Apricot Grilled Chicken* just doesn’t roll off the tongue.
Preparing The Lucky 8 Chicken
1. Combine all ingredients and refrigerate for at least four hours, but ideally eight — or, the length of the usual 9-5 workday!
2. Preheat a grill or heavy-bottom skillet to medium-high
3. Remove chicken from marinade and pat dry
4. Grill chicken, adjusting heat to ensure sugars do not burn,
5. Cook the chicken 3-4 minutes per side or until done, but remember that the internal temp must reach 165 degrees!
Let us know what you think! Feel free to comment, call, tweet, text, email, or write us a letter with your thoughts, suggestions, or proposed improvements! Either way, we’re feeling fairly confident that this will be a hit at your next event — which, by the way, nobody will know if you take credit for this awesome and easy fan favorite! For more incredible easy recipes, download CoachUp’s Cookbook and start eating!