Grilled Chicken Marinade

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar (or other vinegar)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ⅛ cup lemon juice
• ¾ cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Instructions

1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bagand pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.

To grill

1. Preheat grill to medium high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting the excess drip off.
3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
4. Baste the chicken occasionally with the reserved marinade.
5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional.

1. If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Homemade Nutter Butters

• FOR THE COOKIES
• 1 cup sugar
• 1 cup peanut butter
• 1 egg
• FOR THE FILLING
• ½ cup butter, room temperature
• ½ cup peanut butter, room temperature
• 2 cups powdered sugar
• 2-3 tablespoons milk

1. Preheat the oven to 350 degrees.
2. Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
3. To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
4. Roll the cookie dough in sugar (optional).
5. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
6. Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
7. For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
8. Slowly add in your powdered sugar and beat until smooth.
9. Add the milk, one tablespoon at a time until the desired consistency is reached.
10. Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich!