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.
Salsa:
● 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.
Chicken:
● 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.
Summer BBQ 'Star-Spangled Chicken With Fireworks Salsa'
St. Patricks Day BBQ Steak Recipe
Ingredients● 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
Preperation
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!
BBQ Thanksgiving Turkey Recipe
Looking for a new way to prepare your turkey this year? Barbecuing is one of the easiest and most flavorful ways to cook a turkey. The heat and flavorings combine to lock in the moisture, resulting in a crisp outside and a juicy inside. The directions below are for a whole turkey; however, you can of course modify this for a Turkey breast if you prefer.
You’ll Need:
One whole turkey, thawed or fresh, with giblets and neck removed
2/3 cup of olive oil
4 Tablespoons Worcestershire Sauce
Garlic Pepper (or, alternatively, garlic salt and ground pepper)
Rinse the turkey, including the cavity. Pat dry with paper towels. Secure legs with twine or a clip (optional).
Mix the olive oil and Worcestershire sauce, brush or rub all over turkey. Sprinkle garlic pepper over oil.
Cook with over low, indirect heat, breast side up. To cook with direct heat, preheat your barbecue or charcoal for approximately ten minutes. Place turkey directly on the grill surface. If you wish, mesquite chips can be added to the coals to give the turkey a little extra flavoring.
Baste turkey with oil mixture frequently, at least once an hour. Cooking time is approximately 25 to 30 minutes per pound. A twelve-pound turkey will typically take about 3 to 3-1/2 hours; a sixteen-pound turkey will cook in approximately 4 to 4-1/2 hours. Test by inserting a meat thermometer into the meatiest part of the thigh. Turkey is done when temperature reaches 180. Allow to sit for 10 minutes before carving. The outside will be a dark, almost black color due to the Worcestershire sauce; the inside will be tender and moist.
One note: You should not barbecue a stuffed turkey. This method of cooking does not allow the interior to reach and maintain a consistently safe level of heat to destroy bacteria, which might grow in the stuffing before a sufficient temperature is reached. Stuffing, if desired, can be prepared and cooked separately in the oven.
Spiced BBQ Pumpkin
Take your pumpkin and cut it up into good sized squares and grill with butter and spices and you make something better than pumpkin pie.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
* 4 to 6 pieces of pumpkin cut into 3 inch squares
* 1/4 cup butter, melted
* 3 tablespoons brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon allspice
* 1 teaspoon nutmeg
* 1/2 teaspoon salt
Preparation:
Score the skin of the pumpkin pieces with a fork and set aside. Combine other ingredients. Place equal amounts of the butter mixture on the top or inside of each pumpkin piece. Place on a medium hot grill and cook indirectly, skin side down for about 35 to 45 minutes.
BBQ Tri Tip
Use the indirect cooking method, and sear the tri-tip until browned on all sides, then move over the drip pan. Take an aluminum can, cut off the top with a scissors, fill with water, and place over the coal side of the grate. Put lid on BBQ and cook approx 45 minutes for a medium size roast. Mesquite wood chips soaked in water are optional, but do add a delicious flavor.
You can season it with back pepper while cooking, but don't put salt on it until it is almost done. Salting beef too early causes the delicious juices to move to the outside and run off, resulting in a dry steak.
You can also try marinating it in Wish Bone Robusto Italian dressing overnight in a zip lock. Just pierce it all over with a fork and toss it in the bag with the dressing, then pop it in the fridge. Never use a marinade with sugar or corn syrup in it. It will blacken really bad. Another tasty seasoning is called "Santa Maria Seasoning", and it is available in major grocery chains. After all, Santa Maria, California is where Tri Tips were first used!
To cook Tri Tips in oven, bake at 375° in baking dish uncovered for 10 minutes on each side, then cover and bake an additional 40 minutes.
ALWAYS let stand for 5 minutes before slicing to avoid juices running out of meat, regardless of cooking method.
