Marinated Chicken Breast and Corn on the Cob (BBQ) (6)
6 Chicken Breast (boneless, skinless) More takes no more
Favorite Marinade (Teriyaki, Honey BBQ) by ketchup
1 Gallon sized zip lock bag
6 Corn on the Cob still in husks
On the night before the meal, submerge the corn (with
husks) in cold water.
Slice each breast into 3 equalish strips. Place in bag with marinade. Squeeze
most of the air out before sealing the bag. Knead the bag to even out sauce.
Set BBQ to 275 to 300 degrees. Place corn (with husks) and
chicken on the grill. Cook for about 30 minutes, turning everything every 5 to
Serve Corn with husks on. They have helped steam the corn
and now they keep in hot until ready to eat. Remove just before eating.
In a glass baking dish large enough to hold the steaks,
combine all ingredients. Add steaks and turn a few times to coat well. Cover and
marinade in the fridge, turning occasionally if you can. Remove steaks at least
an hour later and grill to your liking. Discard marinade.
BBQ Bundles - BBQ
Red and green peppers
Polsa kielbasa (1 ring) (located near hot
Slice all of the above into small chunks or
slices. Divide into fourths and put into four foil packets and dot
with butter and garlic if desired. Toss on BBQ for 15 min on medium
*lots to cut up, I eliminated zucchini. Our family would use 2
kielbasa rings rather than 1 and to make more appealing for kids
eliminate all but potatoes, carrot and meat.
Will have some type of fruit with this dinner
Roasted Garlic & Basil Scalloped Potatoes
Preheat grill for medium
Layer sliced potatoes on
aluminum foil with the onion, garlic, basil, and butter. Season with
salt and pepper. Fold foil around the potatoes to make a packet.
Place potato packet on
heated grill over indirect heat, and cook for 30 minutes, or until
potatoes are tender. Turn over packet halfway through cooking.
Middle Eastern Grilled Chicken(5 or 6 servings) We do have an oven version of this recipe.
5 or 6 boneless, skinless chicken breasts halves
1 cup fresh cilantro
3 Tbsp lemon juice
2 Tbsp olive oil
3 cloves garlic
1 jalapeno, halve and seeded
1 ½ tsp paprika
1 tsp ginger
1 tsp cumin
1 tsp salt
½ tsp turmeric
Slit chicken breasts in 4 places, cutting half way
Process remaining ingredients in blender or food processor
until smooth. Rub paste over chicken and into slashes.
Heat grill to 375o to 400o. Line used
portion or the grill with foil for more even cooking. Grill 30 total minutes,
flipping every five minutes. On the last 10 minutes, place breasts on
grill directly and remove foil. That gives the pretty grill marks.
Grilled Rosemary Dijon Steaks
Place onion, garlic,
olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper
into the bowl of a food processor or blender. Process until smooth.
Place steak in a large resealable plastic bag. Pour marinade over
steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for
Brush grill grate with
oil. Discard marinade, and place steak on the prepared grill. Cook
for 7 minutes per side, or to desired doneness.