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RECIPES: Trifecta Chicken with Rosemary Potatoes

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Trifecta Chicken with Rosemary Potatoes




4 six-ounce chicken breasts

1 pound new potatoes, cut in half

¼ cup Trifecta Kentucky Bourbon Marinade

2 tablespoons olive oil

1 tablespoon chopped rosemary

1 tablespoon chopped garlic

½ teaspoon salt

¼ cup Trifecta Original Barbecue Sauce, depending on taste




In a shallow dish, marinate chicken with Trifecta Kentucky Bourbon Marinade for 15 minutes.  Meanwhile, in a separate bowl, toss together new potatoes, olive oil, chopped rosemary, garlic and salt. Place in shallow pan and roast at 375 degrees for 10-12 minutes, until fork tender and golden brown.  Cook chicken on grill, hot griddle or in oven until it reaches 165 degrees internal temperature.  Remove and brush with Trifecta Original Barbecue Sauce and serve with rosemary potatoes.