Menu Monday returns! I know, you were all waiting for it with baited breath.
I'm not necessarily going to post the meal for each day - but rather I'll pick 6 meals and then I can decide throughout the week what works best. For ex - if it is raining on bbq day, I may go easy on Nathan and switch things up.
Spaghetti and meatsauce, corn, homemade foccacia bread - today!
BBQ sausage burgers
homemade pizza (and pizza wheels for future lunches)
Nathan makes the best bbq chicken I've ever had! We got the recipe from Kraft Canada and I will generously share some of his grilling secrets with you my loyal readers.
First, choose a good quality brand of chicken. Next follow the recipe below!
From the Kraft Canada magazine/website:
4 boneless, skinless chicken breast halves (1 lb.)
1/3 cup Kraft Creamy Caesar Dressing
1/4 cup Bull's-Eye Chicken and Rib Renegade Barbecue Sauce
1. Place chicken on cutting board and use kitchen mallet, rolling pin or small sauce pot to slightly flatten any thick ends. This step ensures even width and even cooking. (FYI - we skip this step 99% of the time)
2. Pour dressing into a large resealable plastic bag.
3. Place chicken in bag with dressing. Seal bag and refrigerate 30 minutes to 1 hour to marinate.
4. Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
5. Brush with barbecue sauce during last few minutes of grilling time.
* Lightly oil the grill. Use a barbecue basting brush to apply a thin coat of vegetable oil to the grill to prevent sticking and charring.
* Make sure the grill is hot. The high heat will sear the meat on the outside, giving it that great flavour and sealing the juices inside to keep it moist.
* Don't use a fork. Piercing the food will release the delicious juices.
* Go easy with the spatula. Pressing down on the meat squeezes out its flavourful juices, causing the meat to dry out, and can also cause dangerous flare-ups. Also, turn meat only once during cooking to ensure good searing.
* Baste at the proper time. Brush with barbecue sauce only during the last few minutes of grilling. Because barbecue sauces contain sugar, they'll burn if added too early.
* Use an instant-read thermometer to check if done. Boneless chicken breasts should reach 165°F, while bone-in chicken pieces should reach 170°F.
* Remove cooked meat from the grill and place on a clean plate immediately. Cover with foil to keep juicy.
Note: I do not like Caesar salad and I love this recipe. You can't taste the Caesar dressing. So, if you don't like Caesar salad, don't let that throw you. This is the easiest marinade ever. I don't actually measure, I just eyeball it. You have no idea how long I've waited to be able to say that. Seriously, I measure everything.
I've highlighted what we think are the biggest tips. Follow those 3 tips to a T and you'll be a grilling guru in no time.