Cooking-Outdoors » Barbeque cooking.

Grilled Vegetable stuffed Chicken and Foil cooked potatoes

I had some beautiful large Chicken breasts and decided to marinate and stuff them for the grill. My choice for the marinade was a commercially produced Hawaiian Teriyaki sauce. A wonderful blend of Hawaiian pineapple juice, soy sauce, fresh ginger, fresh garlic, onions, sesame seeds and sesame oil. Stuffing was comprised of sliced Red and Yellow Bell Peppers and sliced Green Onions. Side dish was a delicious blend of sliced Red Torpedo onion, Russet Potatoes and Garlic, sprinkled with Olive oil, Garlic salt and Pepper all wrapped up in a foil packet.

Ingredients:

4 large Chicken Breast butterflied

1 large Red and Yellow Bell Pepper each

4 stalks of Green Onion

Butcher string

1 ½ cups Hawaiian style Teriyaki sauce

2 large Russet/Red or Gold Potatoes quartered and sliced

4 cloves Garlic sliced

1 Red Torpedo onion sliced

Garlic Salt, Pepper to taste

Olive Oil

Two large sheets of heavy duty foil about 18” x 18”

Preparation:

Wash, dry and butterfly your Chicken Breasts. Place in a ZipLock bag with 1 cup of Hawaiian Teriyaki sauce and marinade for at least one hour. When done marinating place the Chicken breast with the butterfly cut open on top of two strands of Butcher string. Slice and clean Bell peppers, Green onion and lay several pieces on top of your opened Chicken. Then very carefully close and tie your Chicken breast in two places to hold it all together.

For the Vegetable dish cooked in foil, you will need to place all of the ingredients on top of the two sheets of foil and seal it all up. I like to fold mine like you would close a book then seal the ends by simply folding over a ¼” at least three times.

Grill at 350 degrees using direct heat, turning only once, till the internal temperature of the Chicken reaches 180 degrees (about 20 -25 minutes). Foil packet will take a little longer to cook maybe 45 minutes turning only once.

This meal goes great with a fresh salad and bread!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Grilled Pesto Chicken Tenders

As you all know I am all about basic, fast and easy cooking. I want my food to taste good and look good, all cooked on a grill or in a Dutch oven. But sometimes I am even more lazy than ever so my mindgoes a searching for fast and this dish is fast if you don’t count the marinating time. You only need three items – Pesto, Bamboo skewers and Chicken tenders, well a ZipLoc bag will help also.

Anything skewered is going to be fast and easy, it’s a complete cooking style and requires very little experience to cook this way. It’s also known a Kabab which is Arabic and is usualy a meat dish and is spelled several different ways: kebap, kabab, kebob, kabob, kibob, kebhav, kephav, but anything cooked on a skewer (shish in Turkish) may also be called a kebab. The most common kebabs include lamb and beef, although others use goat, squid, chicken, fish, or shellfish.

The simplicity of this dish will make you want to try many different versions of this, for sure!

Lets start with the Chicken tenders, buy them fresh or frozen – no matter, wash and pat them dry. Place Chicken tenders in a ZipLoc bag with 1 cup of pesto sauce and marinate for at least 1 hour.

Thread onto your Bamboo skewers, about two per skewer. Don’t forget to soak those Bamboo skewers first! I place mine in a tall glass of water and soak them for about twenty minutes. This will prevent them from burning, of course you could wrap the ends will foil also. This will give you a nice handle to hold on to when you flip them. Here is a previous article showing this technique: Skewered Shrimp .

Now you’ll want to grill these over direct med-high heat, fast cooking helps seal in those juices. Watch out for flare ups, and cook till the thickest part of the Chicken reaches 180° F. Trying to only turn once or twice.

I served mine over noodles but rice would be awesome or even some flat bread with your favorite sauce! Give it a try and let me know how it worked for you.

Your comments are always welcome!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Monster MeatLovers Meatloaf on a Grill!

I have never and I mean never seen a Meatloaf this huge! It has everything you can imagine (and some I never thought of) in or on it all cooked on a grill, in the snow, in Canada. The list of ingredients is massive and the procedure is so simple that you will be making this for sure. But you better plan on having an army to feed first.

It’s amazing the friends you can make in this world, through Twitter, YouTube and email and I, at this time have the pleasure of introducing my newest friend and the creator of the Monster MeatLovers Meatloaf -- Wilfred Reinke of Oshawa Ontario Canada!

Wilfred who goes by the name of “OshawaOgre” {Oshawa Ogre name started from his user name in the online soccer management game hattrick.org) on Twitter and Youtube is a family man (father of 3 and 2 grandkids)who loves grilling! My kinda guy! Here is what he has to say about himself:

“I just last year got interested in doing more cooking since my wife was working a lot of hours driving charter bus and since I work out of the home, it made sense that I would have the time to do more of the cooking. A friend of mine that also does most of his families cooking showed me some BBQ Pit Boys videos (YouTube) and I was hooked! Who new that you could do so much with a BBQ? I really am a novice at this stuff but it is a lot of fun. Lol, I am a member of the BBQ Pit Boys Hall of flame”

Here is Wilfred and his Ribs!: