THE BEST CHICKEN MARINADE RECIPE

https://www.modernhoney.com/the-best-chicken-marinade-recipe/

Luke found this recipe and really liked the marinade so I'm keeping the recipe. Jed said it was really tasty as well. 

PREP TIME 30 mins,  COOK TIME 10 mins,  TOTAL TIME= 40 mins

The best chicken marinade for juicy flavorful grilled chicken.
Author: Melissa Stadler, Modern Honey
Recipe type: Dinner
Serves: 4 - 6

INGREDIENTS

2 lbs. Chicken Breasts, Tenders, or Thighs
⅓ - ½ cup Extra Virgin Olive Oil (depending on preference)
3 Tablespoons Fresh Lemon Juice
3 Tablespoons Soy Sauce
2 Tablespoons Balsamic Vinegar
¼ cup Brown Sugar
1 Tablespoon Worcestershire Sauce
3 Garlic Cloves, minced or ½ teaspoon Garlic Powder
1½ teaspoon Salt
1 teaspoon Pepper

Garnish:
Fresh Parsley

INSTRUCTIONS

In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
Preheat grill to medium heat. Brush grill with oil to prevent sticking.
Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
Remove chicken from grill and let rest for 5 minutes.

CHICKEN POTPIE RECIPE

https://www.tasteofhome.com/recipes/favorite-chicken-potpie

I'm not a huge pot pie fan but when it is requested by one of the boys, sometimes I give in. This did seem like a lot of work but in the end it was quite tasty and the older boys enjoyed it very much. 
Two years later update: the family LOVES this pot pie recipe! It is a winner. Easier if you don't have to make your own crust though.

INGREDIENTS

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme (I did not add thyme)
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust (I bought frozen crusts and let them thaw as I put together the meal)

DIRECTIONS

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. (Mine did thicken but did was very clumpy so I had to use my hand blender tool to get it smooth.) Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).

Test Kitchen Tips
Feel free to use your favorite homemade pie pastry.
When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.