Santa Maria Chicken

While we were on vacation in Virginia Beach, each family was in charge of doing dinner one night.

My sister-in-law Wendi and her husband made this amazing chicken the night they were in charge of dinner. It was a hit . . . . a HUGE hit! We devoured it, all 23 of us. I don’t think there was one of us who didn’t love it. It is so simple to make and absolutely delicious.  I think this may be my new favorite way to grill chicken.You can also use a 3-4 lb. tri-tip roast instead of chicken. Trust me, you will love this.

Thanks Wendi for this yummy recipe!

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Santa Maria Chicken

Author: 5boysbaker.com

Ingredients

Rub:

• 1 tablespoon black pepper
• 2 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• ¼ teaspoon cayenne pepper
• 6 chicken breasts

Marinade:

• ½ tablespoon dijon mustard
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• 4 cloves minced garlic

Instructions

1. Combine Rub ingredients in a small bowl. Rub all over chicken.
2. Refrigerate at least 3 hours. Remove from fridge and set at room temperature for 30 minutes.
3. Combine Marinade ingredients in a jar and shake vigorously to emulsify.
4. Place chicken on grill. Baste with marinade turning every 3-4 minutes until chicken is cooked through.
5. Remove from grill and cover with foil and allow chicken to rest for about 10 minutes.

Updated pictures October 12, 2107