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Barbecue Grilled Double Orange Chicken with Mexican Zucchini

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Barbecue Grilled Double Orange Chicken with Mexican Zucchini

Ingredients

4 cloves garlic
2 Oranges freshly squeezed
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon (freshly ground) pepper
1 whole chicken, cut up, or about 2 pounds bone-in pieces

Preparation

Mash the garlic in a large bowl or on a cutting board (you can use the back of a large spoon or the bottom of a heavy pan, or mince the garlic first, then press down with the side of a knife).

Squeeze the oranges, remove the pips and add the juice, thyme, salt and pepper to the garlic in the bowl. Add chicken, turn to coat, and set aside while you heat grill. (Chicken can marinate at this point overnight or several hours.)

When the grill is medium hot, put the chicken on the grill, and cover. Cook the chicken 35 to 40 minutes or until cooked through (breast pieces might take as little as 25 minutes, so check them). Quit basting 10 minutes before chicken comes off the grill.

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Serve with Mexican zucchini and grilled or roasted potatoes.

Serves 4 to 6.

Mexican Zucchini

Because zucchini has so much water in it, it takes a little while to brown. But browning the squash adds considerably to the flavor of the dish. (Substitute yellow squash, if desired.)

1 pound zucchini (or so), none over 6 inches long
3 tablespoons olive oil
2 ears of corn (or 10 ounces frozen)
1 red bell pepper (or mild chili pepper)
1 small onion
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon (freshly ground) pepper

Trim the zucchini and cut it into discs about ½ inch thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.

While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.

Add the corn, pepper and onion to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.

Serves 4 to 6.

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4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

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4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

When it comes to summertime barbecues, one of our favorite meats to grill is pork chops.

We purchase ours in big family value packs and then repackage them into smaller packages to save money. You can freeze them uncooked for up to 12 months.

Grilling Tips

1. If you are concerned about sticking, spray a clean grill grate with non-stick cooking spray.

2. The longer you marinate your meats, the stronger the flavor will be. I recommend no less than 2 hours marinating time.

3. Use one platter for raw meat and a clean platter for cooked meats. Never reuse the same platter.

4. Use long handled grilling tongs for flipping meats.

Here are 4 of our favorite recipes.

Peach Chops

4 pork chops
1/4 cup peach preserves
1/3 cup honey mustard
2 tsp. lemon juice

Stir together preserves, mustard and lemon juice in a small bowl. Grill pork chops over a medium heat, turning occasionally and basting with the sauce until done.

Teriyaki Style

4 pork chops
6 tbsp. teriyaki sauce
2 tbsp. molasses
salt and pepper to taste

Season chops with salt and pepper to taste. In a small bowl, combine teriyaki sauce and molasses. Grill over medium heat basting the pork chops with the sauce until done.

Italian Style

4 pork chops
3/4 cup Italian dressing
1 Tbsp. Worcestershire Sauce

In a container, mix together the Italian dressing and Worcestershire sauce. Add the pork chops. Seal container and refrigerate for 2-4 hours. Grill over a medium heat until done.

Zesty Pork Chops

4-6 pork chops
1/4 cup onion, finely chopped
1/4 cup vegetable oil
2 Tbsp. Worcestershire Sauce
1/2 tsp. salt
3/4 tsp. basil
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

In a large bowl, combine all of the above ingredients together except for the chops. In a marinating container, pour 1/3 of the mixture into the bottom. Lay pork chops on top and finish pouring the remaining 2/3 of mixture on top. Seal container and refrigerate for 4-6 hours. Grill pork chops on medium high heat until done.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly and her husband enjoy backyard barbecues and sharing their recipes with friends and family. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com


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Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable for Diabetics

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Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable for Diabetics

Looking for a different twist on barbecue?  Try these coffee-flavored barbecue ribs.  Why not mix two of our favorite things, coffee and barbecue ribs, into one?  Give these ribs a try and let your family and friends guess at your secret ingredient.  Add cheesy mixed vegetable casserole and strawberry salad for a complete meal.

GRILLED COFFEE-FLAVORED BBQ RIBS

2 to 3 lbs pork ribs

Salt and Pepper to taste

1 tbsp olive oil

1 onion, diced

1/4 cup catsup

3 tbsp vinegar

2 tsp Worcestershire sauce

1/2 cup water

2 tsp. strong instant coffee

2 tbsp Splenda

Salt and pepper ribs.  Combine remaining ingredients and brush on both sides of ribs.  Grill for 10 to 15 minutes, then begin brushing ribs frequently with sauce until they are done.

CHEESY MIXED VEGETABLE CASSEROLE

1 (16 oz) pkg frozen broccoli, cauliflower, carrots blend

1 (4 oz) can pimiento, drained

1 can golden mushroom soup

1/3 cup sour cream

1/4 tsp fresh ground black pepper

1 small can French-fried onions

1 cup shredded Swiss cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large mixing bowl, combine the vegetables, 1/2 the pimiento, soup, sour cream, pepper, 1/2 the French-fried onions and 1/2 the cheese; mix well.  Spoon mixture into the prepared casserole dish.  Bake 20 minutes.  Sprinkle remaining French-fried onions and cheese over the top of the casserole.  Bake another 5 minutes.  Remove casserole from the oven.  Sprinkle remaining pimiento over the top.  Let stand 5 minutes before serving.

 

STRAWBERRY SALAD

2 small or 1 large pkg sugar-free strawberry gelatin

1 cup boiling water

2 pkgs (10 oz each) frozen sugar-free strawberries

1 – 8 oz can crushed pineapple in its own juice, drained

2-3 med/large bananas, mashed

1 1/2 cups sour cream

Dissolve gelatin in boiling water.  Add berries and allow to cool.  Add pineapple and bananas; mix well.  Pour 1/2 of mixture into a 12x9x2 inch pan and chill until set.  Leave remaining mixture at room temperature.  Spread sour cream over first layer once it is set, covering entire surface all the way to the edges.  Spoon remaining gelatin over the sour cream.  Chill until firm.  This is a salad that can be made a day ahead of time when you are busy.

Enjoy!

 

 

 

For more of Linda’s recipes and writings, visit her website at http://diabeticenjoyingfood.squarespace.com


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Barbecue Grilled Chicken With Bourbon Glaze Recipe

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Barbecue Grilled Chicken With Bourbon Glaze Recipe

Ingredients

For the glaze

1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

Method

To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone.

With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers

should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh

meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

Barbecue Chicken Tenderness Tips

Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier.

Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.

Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.

When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of how-to’s, hints, tips, BBQ grills and reviews, with a BBQ blog that is updated daily.


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Barbecue Grilled Chicken Spiedies

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Barbecue Grilled Chicken Spiedies

Marinade
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 Garlic — mince
1 t Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts bone, skin – cut into 1×1″ squares

Appetizer sauce
1 c Mayonnaise
2 ts Dijon mustard
1 t Garlic — mince
2 ts Dried tarragon
1/2 c Pineapple juice

Vegetables
3 lg Red bell peppers — 1/2×1″ — 72 strips
2 lg Green bell peppers — 1/2×1″ — 48 strips
1 lg Yellow onion — 1/2×1″ — 96 strips
24 8″ bamboo skewers soak inthe fridge over-night

MARINADE- Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16″ overall.

Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated.

Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer.

Spread the skewered items out on each skewer, so they will cook quickly.

Place the Spiedies on a barbecue grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output.

Serve immediately, 4 per quest, with dipping sauce, about 1/4c per serving.

For the sauce, combine all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold and enjoy these delicious chicken skewers, with a side salad, coleslaw and your favorite sauce.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of how-to’s, hints, tips, BBQ grills and reviews, with a BBQ blog that is updated daily.


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