You are here: Home >Archive for the ‘Grilling Recipes’ Category

Grilled Chicken and Coleslaw Sandwich Recipe

Grilled Chicken and Coleslaw Sandwich
These BBQ grilled chicken and coleslaw sandwiches are great to prepare during the summer months. These sandwiches are loaded with crispy bacon, cheddar cheese and a Dijon slaw. You can use your favorite brand of BBQ sauce for this recipe or even make your own. For the bacon I used Applewood smoke bacon. The Dijon slaw gets a lot of its flavor from ingredients such as Dijon mustard and vinegar. I recommend toasting the buns on the grill. I like to serve this recipe with French fries. Enjoy.

Grilled Chicken and Coleslaw Sandwich

Grilled Chicken and Slaw Sandwiches

Yield: 4 Servings

Ingredients:

  • 4 boneless skinless chicken breasts (pounded to a thickness of about 1/2 inch)
  • 16 slices Applewood smoked bacon (cooked until crispy)
  • 1 cup BBQ sauce
  • 4 slices cheddar cheese
  • 4 hamburger buns
  • 1 cup mayonnaise

Dijon Slaw-

  • 1 tablespoon Dijon mustard
  • Drizzle extra-virgin olive oil
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar or pinch
  • 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

 

Directions:

  1. In a large bowl combine Dijon mustard, olive oil, lemon juice, salt, pepper, vinegar, and sugar. Mix well. Toss in the shredded slaw mix and mix together. Refrigerate until needed.
  2. Lightly grease the grates of an outdoor grill. Heat to low heat. Split the hamburger buns and lightly toast on the bottom if desired and remove from the grill. Turn the heat to medium-high.
  3. Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees).  During the last few minutes of cooking top each chicken breast with 2 slices of bacon and 1 slice of cheddar cheese.
  4. Place the chicken breasts onto the toasted buns and top with Dijon slaw. 

 

Read User's Comments0

Pork Chop Spice Rub Recipe

Pork Chop Spice Rub
I am always looking for a good spice rub for meat such as pork chops. This spice rub consists of very common ingredients that you probably already have on hand. The rub is just a combination of paprika, black pepper, salt, sugar, chili powder, garlic powder, onion powder and cayenne pepper. This is great to rub on boneless or bone-in pork chops and after the pork is coated with the rub, it can be grilled or fried in the pan. You can also use this dry rub on other meats such as chicken. Enjoy.

Pork Chop Spice Rub

Pork Chop Spice Rub

Ingredients:

  • 3 tablespoons sweet paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • ¾ teaspoon sugar
  • ¾ teaspoon chili powder
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

 

Directions:

  1. In a small bowl combine paprika, black pepper, salt, sugar, chili powder, garlic powder, onion powder and cayenne pepper. Mix well.
  2. The dry rub can be used to rub on pork chops before cooking. 

 

Adapted from Epicurious

Read User's Comments0

Frito Pie Hot Dogs Recipe

Frito Pie Hot Dogs
Frito Pie ingredients on top of hot dogs are great to prepare for the Super Bowl! There are only a few ingredients involved to make this recipe. Hot dogs are topped with chili, cheese and Frito chips. You can use whatever your favorite brand of chili is for this recipe. You can also cook the hot dogs however you like… the ones in the picture were grilled on an outdoor grill. I like to top these delicious hot dogs with green onions. Enjoy.

Frito Pie Hot Dogs

Frito Pie Hot Dogs

Yield: 4-8 Servings

Ingredients:

  • 8 beef hot dogs
  • 1 bag shredded Colby-jack cheese
  • 1 can chili
  • A bag of Frito chips
  • Sliced green onions (optional)

 

 

 

 

 

Directions:

  1. Heat an outdoor grill to medium-high heat. Add the hot dogs and cook until lightly charred and heated through. You can toast the buns if you want by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted.
  2. In a medium sauce pan heat the chili over medium-high heat until hot.
  3. Add the hot dogs to the buns. Top with chili, shredded cheese, and crushed Frito chips. If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees F. on a baking sheet until the cheese has melted. Top with green onions. 

 

 

 

Read User's Comments0

Pineapple Grilled Chicken Recipe

Pineapple Grilled Chicken
Grilled chicken is great when you combine it with the flavor of pineapple. The chicken is first marinated in a pineapple juice mixture and then grilled and brushed with the reserved marinade. The marinade gets a lot of flavor from the pineapple juice, soy sauce, chili sauce, garlic powder and onion powder. This recipe is easy to prepare and if you don’t have an outdoor grill, you can use an indoor grill pan instead. If you want even grill up some pineapple slices to go with this. I topped this dish with grilled diced pineapple chunks and sliced green onion. Enjoy.

Pineapple Grilled Chicken

Pineapple Grilled Chicken

Yield: 4 Servings

Ingredients:

  • 2lbs boneless skinless chicken breasts
  • ¼ cup olive oil
  • 2 teaspoons cornstarch

Marinade/Glaze-

  • 1 cup pineapple juice
  • 1/3 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Asian chili sauce
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ teaspoon onion powder

 

Directions:

  1. Whisk all of the marinade ingredients together in a medium bowl. Add 1/3 cup of the marinade to a sealable plastic bag and whisk in ¼ cup olive oil. Add the chicken, seal and marinate for 2-4 hours in the refrigerator. Refrigerate the remaining marinade separately. You will use this to glaze the chicken while grilling.
  2. Once the chicken is done marinating. Add the reserved glaze to a small saucepan and whisk in 2 teaspoons of cornstarch. Place on the stovetop and bring to a simmer. Whisk until thickened.
  3. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken from the marinade and place onto the grill. Grill the chicken on both sides for about 3-4 minutes per side. During the last few minutes of cooking brush the chicken on each side with the glaze, turning and brushing the chicken a few times until the chicken is fully cooked (the internal temperature has reached 165 degrees F). 

 

Adapted from Carl’s Bad Cravings.

Read User's Comments0