1Place the all ingredients in a resealable plastic bag.
2Keep refrigerated for 4 to 10 hours.
3Turn after several hours to baste liquid through all chicken meat.
4Remove chicken from marinade and pour marinade into a sauce pan.
5Heat on stove top for 3 minutes on medium heat, to blend flavors, and cook chicken juices.
6Just before grilling add salt and pepper to season on both sides of chicken.
7Place marinaded chicken on preheated grill (8 to 10 minutes on Low-Low/Med Heat, lid down).
8Grill chicken with lid-down on Low-Low/Med Heat.
9Grill chicken for 15-20 minutes, turning after 3-4 minutes and brushing marinade on topside. (NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners.)
Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing wings).
A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery. Vegan Buffalo Cauliflower Recipe and Vegan Blue Cheese Sauce Recipe
Warm, cozy, and perfect for winter, this German mulled wine is fragrant with cinnamon, cloves, cardamom, and citrus. It's sweetened with a bit of sugar and given an extra kick from a little brandy. Making it in a slow cooker means it's easy to keep it warm indefinitely and guests can serve themselves as they wish. Get the recipe. See more slow cooker drinks here.