Labor Day Menu Inspiration

Labor Day weekend and I have a complicated relationship. I mean, I love a three-day weekend as much as the next person, don’t get me wrong, but for me Labor Day represents, the last hurrah of summer, and no matter how much fun was had in June, July and August, I am just never ready for school to restart and long, warm days to come to an end. But, no matter my feelings on Labor Day, long weekends in and of themselves deserve to be celebrated with good food and drinks. To help everyone send summer off with a BANG, we have two fantastic Labor Day weekend menu recommendations for you today – the Best Grilled Chicken Marinade and Frozen (yes, we are talking blended) Aperol Spritzes. Yum!

Everyone barbecues over Labor Day weekend, right?!?! So we have a fantastic chicken marinade recommendation for your Labor Day menu this year. Marinades are my summer dinner special weapon. I make my marinade of choice the night before and start the meat a marinating in our refrigerator within gallon-sized Ziploc bag in. Then, when I get home from work, I simply have to make a salad, throw a frozen bag of rice or quinoa in the microwave, and send Ryan out with the Ziploc to the grill. I almost have time to put my feet up and sip a cold glass of rosé (emphasis on almost!). So easy!! This easy marinade recipe is guaranteed to make your chicken breasts taste wonderful and tender (cue the jokes about tender breasts!). After revisiting the recipe this summer, I made Mallory try it out to and she agreed it was worthy of posting. Of course, Mallory served it over PCC’s prepared pesto zucchini noodles – I’m a frozen rice in bag sort of girl myself.

Best Grilled Chicken Marinade

INGREDIENTS

• 1/4 cup balsamic vinegar
• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar, packed
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts

DIRECTIONS

1. In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally.
3. When ready to make dinner, preheat the grill to medium high heat and remove the chicken from the refrigerator. Let sit on the counter for about 20 minutes while your barbecue get hot. Then, drain the chicken from the marinade.
4. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side depending on the size of your chicken breasts.
5. Serve immediately.

Recipe Credit: Damn Delicious

In my opinion, frozen blended cocktails are like the color white after Labor Day, you don’t do it! Unless you are on a tropical vacation, then give me all the drinks with umbrellas. But, we live in Seattle so that means after this weekend I have to say good-bye to this Frozen Gin & Tonic recipe and our Frosé until at least next May. So we recommend you live it up this Labor Day weekend by enjoying a new blended cocktail recipe – the Frozen Aperol Spritz. This recipe combines Monika Hibbs’ frozen aperol spritz concept with Food52‘s recommendation to add grapefruit seltzer to your spritz. Drink these Frozen Aperol Spritzes while you can this weekend OR dare to commit a cocktail faux pas and drink them through September (it will be our little secret!). Even Jack promises not to tell as long as you do not touch his Popsicle…

FROZEN APEROL SPRITZ

INGREDIENTS

• 2 cups ice
• 1/3 cup Aperol Liqueur
• 1 Cup Prosecco
• 1/4 Cup Grapefruit Seltzer (I recommend Spindrift)
• Sliced Orange

DIRECTIONS

1. In a blender add the ice, Aperol and Prosecco, blend on high until a nice smooth consistency. Add more ice until it reaches your desired consistency.
2. Turn blender onto low and add in Grapefruit Seltzer.
3. Divide into two glass filling halfway and top each with a slice of orange.

Recipe Credit: Monika Hibbs x Food52

Any recipes you plan on making to celebrate Labor Day Weekend? If you try out our Easy Grilled Chicken Marinade or Frozen Aperol Spritzes, take a picture and tag us on Instagram using @letswineaboutitsister. We would love to see what you are making!