ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy”! Full list of retailers here: https://inspiredentertainment.com/inspired-eats/cookbook/ Metal Skewers: https://amzn.to/2xvBYafQueen's Radio Ga Ga: https://www.youtube.com/watch?v=azdwsXLmrHEMeat Thermometer: http://www.thermoworks.com/Thermapen-Mk4?tw=THEDOMESTICGEEKPasta Salad Recipes: http://bit.ly/2IxMDCoPotato Salad Recipes: http://bit.ly/2LfmGJySummer Salad Recipes: http://bit.ly/2qHlo2sHealthy Breakfast Recipes: http://bit.ly/1OuA1v1Healthy Lunch Recipes: http://bit.ly/1XQuIriHealthy Snack Recipes: http://bit.ly/2aCBfDMFrequently Used & Favorite Items: https://www.amazon.com/shop/thedomesticgeek1Purchase my eBooks here:Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Blog: http://thedomesticgeek.com/Google+: https://plus.google.com/u/0/114903217169599160171/posts**CAUTION: A meat thermometer is the only safe way to know that your chicken is cooked properly. Chicken should be cooked to an internal temperature of at least 165F before eating**Peachy Balsamic Grilled Chicken4 boneless skinless chicken breasts½ cup peach preserve, divided1/4 cup balsamic vinegar3 tablespoons oil1 teaspoon red pepper flakes (optional)Salt and freshly cracked black pepper Whisk together the peach preserve, balsamic, oil, red pepper flakes, salt and pepper. Set half of the mixture aside. Pour the remaining marinade over the chicken. Refrigerate the chicken for at least 1 hour before grilling. Preheat the grill to medium. Arrange the chicken on the grill and cook on one side until it releases easily from the grill, 5 to 6 minutes. Flip the chicken and grill on the other side until it is golden and has reached an internal temperature of 165ºF. Remove the chicken from the grill and brush it with the remaining peach preserve.*To make this grilled chicken even better, try serving it with grilled peaches. Lemon & Herb Chicken Skewers with Creamy Lemon Caper Sauce Metal Skewers: https://amzn.to/2xvBYafLemon Chicken:4 boneless skinless chicken breasts, cubed1/4 cup oil1 lemon, zest and juice3 garlic cloves, minced 2 tablespoons freshly chopped dill2 tablespoons freshly chopped parsleySalt and freshly cracked black pepperCreamy Lemon Caper Sauce: ½ cup plain yogurt¼ cup capers1 lemon, zest and juice1 tablespoon freshly chopped dill1 garlic clove, grated1 tablespoon honey or agaveSalt and freshly cracked black pepperLemon wedges for servingIn a small bowl, whisk together the oil, lemon zest, juice, garlic, herbs, salt and pepper. Pour the mixture over the chicken and refrigerate for at least 1 hour before grilling. Preheat the grill to high heat. Arrange the chicken onto the skewers. Transfer the skewers to the grill and cook until the chicken reaches an internal temperature of 165ºF and is golden on all sides, about 4 minutes per side. While the chicken is grilling, in a small bowl, whisk together the lemon caper sauce ingredients.Serve the skewers immediately topped with the lemon caper sauce.Honey Dijon Chicken Drums ¼ cup oil¼ cup honey¼ cup grainy Dijon mustard2 tablespoons apple cider vinegar3 garlic cloves, minced8 chicken drums2 green onions, thinly sliced for servingSalt and freshly cracked black pepper In a small bowl, whisk together the oil, honey, Dijon, vinegar, garlic, salt and pepper. Pour half of the sauce into a smaller bowl and set it aside. Pour the remaining marinade over the chicken and allow to sit in the refrigerator for at least 1 hour before grilling.Preheat the grill to medium heat. Arrange the chicken on the grill and cook until the chicken releases, 5 to 6 minutes. Flip the chicken and continue to cook, flipping regularly until it reaches an internal temperature of 165ºF. Brush the chicken with the remaining honey Dijon mixture that was set aside and grill for another minute per side. Serve immediately topped with sliced green onions.*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon