Club Gifts-468x60 banner

Summer BBQ 'Star-Spangled Chicken With Fireworks Salsa'

This year for the 2010 4th of July BBQ, why not BBQ some chicken with it's own explosive and colorful flavor for your family and friends. Here is a simple but very tasty marinated BBQ chicken breast recepe served with a unique delicious salsa. Serve with a good cold Chardonnay or ice cold Beer, and give the kids a treat and let them have some iced cola.


● 1 each green, red, and yellow bell pepper
● 1 can (20 ounces) diced pineapple, well drained
● 1-1/2 teaspoons chipotle chili powder, to taste
● 1/2 small red onion, diced
● 1 tablespoon fresh lime juice
● 1 tablespoon melted jalapeno jelly, or to taste
● 1 to 2 teaspoons finely minced fresh cilantro leaves

Slice the bell peppers in half, removing stems, seeds, and large ribs. Set aside one half of each color. Dice remaining pepper halves and place in a large bowl with the remaining salsa ingredients. Stir well. Allow salsa to meld at room temperature for at least 1 hour before serving. Taste and adjust seasonings as desired.

Cut remaining pepper halves into strips and small star shapes for garnish; dice trimmings and add to salsa.


● 6 boneless skinless chicken breast halves (6 to 8 ounces each)
● 3 tablespoons apricot jam
● 3 tablespoons mango chutney
● 1-1/2 cups mayonnaise
● 3 teaspoons Worcestershire sauce
● 2 tablespoon grainy mustard
● 2 tablespoons fresh lemon juice
● 2 tablespoons fresh lime juice

Put the chicken breasts in a large resealable zip bag. Briskly stir remaining ingredients together to make a marinade, Save about 1 cup of marinade to baste chicken while cooking and keep refrigerated. Pour the rest of the marinade over chicken. Seal bag and place in refrigerator for several hours or overnight, turning occasionally.

Heat barbecue to medium high. Remove chicken from marinade. Spray grill with nonstick vegetable spray and place 4 to 6 inches from coals. Place chicken on grill and cook, basting with the saved marinade and turning occasionally, until chicken is cooked through. Allow about 6 to 8 minutes per side, until juices are no longer pink.

Place dollops of salsa on each serving plate and put a chicken breast half in the center. Garnish with the pepper stars.

Double all ingredients if grilling for a larger group of people.

St. Patricks Day BBQ Steak Recipe


● 3/4 c Unsweetened applesauce
● 1/2 cup Soy sauce
● 2 Jiggers Bushmills Irish Whiskey
● 3 Tablspoons cider vinegar
● 5 Garlic cloves
● 3 tb Chopped green onion
● 2 lb Flank steak
● 1/2 tsp Celery salt


Mix applesauce, soy sauce, whiskey, vinegar, garlic, onion, and celery salt in a bowl. Puncture the meat all over with a fork and then place the meat in a plastic zip-lock bag and pour in the marinade. Leave meat in the fridge overnight and turn the bag occasionally. Remove the meat from the marinade, scraping excess away. Place the marinade in a pot and bring to a boil, continue heating until liquid is reduced by one-third. Cook flank steak over hot coals until rare to medium rare. Slice the steak across the grain into thin strips. Arrange meat on plate and pour the reduced marinade sauce over the steak strips. Serves 4-6.

Happy Memorial Day Weekend 2012!

Here is a mouth watering BBQ Chicken recipe that seems to satisfy even the most finicky BBQ critics! It is very simple to make, and I find it to be among my very favorite BBQ Chicken recipes. You can use any type of grill or BBQ, and feel free to add or remove any ingredient that you or your friends and family may not like. But do so at the risk of ruining this delicious recipe!

● 4 Chicken Breasts Bone-In, 4 Drumsticks (or whole legs)
● 1/4 cup Vegetable oil
● 3/4 cup Chopped onion
● 3/4 cup Ketchup
● 1/3 cup Lemon juice or vinegar
● 3 tb Sugar
● 3 tb Worcestershire sauce
● 3 tb Mustard
● 1/2 ts Salt
● 1/2 ts Pepper

Rinse chickens with cold water and pat dry with paper towels. Fire up the BBQ (I use a Webber grill with plain Kingsford charcoal) using direct heat method. In small saucepan, heat oil on medium heat. Add onions. Cook about 5 minutes or until soft. Add ketchup, lemon juice, sugar, Worcestershire sauce, mustard, salt and pepper. Simmer 20 minutes. You can make the sauce ahead of time and bring it to the park or friends house, just keep it refrigerated or in a cooler until using it.

Place chicken on grill on medium heat. Baste with sauce after about 20 minutes. Turn chicken. Baste again after 15 minutes. Cook 5 minutes longer or until chicken is done, turning and basting as needed. Cooking times can vary greatly depending on size of chicken pieces and intensity of heat, so keep an eye on it. Serve with fresh corn on the cob and deli-style potato salad.

If you decide to use wood chips, I recommend mesquite for this recipe as it gives a deliciously robust smoked flavor. Make sure to soak the wood chips in water for 1/2 hour prior to using them. You can either sprinkle them directly on the coal, or loosely wrap them in aluminum foil and place that directly on the charcoal. Many gas BBQ's have wood chip trays built in.

To grill the corn, soak in water for 2-hours ahead of time. Careful peel back the husks and remove the stringy fibers. Cover the corn back up with the husks and place on grill. Cook for 20 minutes turning frequently.

Enjoy with a good Chardonnay or ice cold Beer! Soda for the little ones as a special treat will do just fine!