Grilled vegetables and chicken on the grill is a snap with these two simple recipes, followed by open fire roasted dessert.
Set up your grill for a fairly large fire. Dependent upon your choice of charcoal and weather, the fire can take from 20-40 minutes to be ready. If you are using hardwood to add flavor, remember to soak your woodchips in advance for the best and longest smoking time.
Make sure you have clean utensils and a couple of clean, ovenproof dishes to recieve your items off the grill handy to receive the cooked foods, to avoid contamination.
It is also a good idea to keep a water source such as a garden hose, or large jug of water near your grill to deal with errant sparks or flare ups that cannot be managed by applying your grill lid.
Makes enough Veg for about 3-4 people:
Thickly wedged : washed and seeded red bell pepper 1 or 2
Thickly wedged yellow onion, Vidalia if you can get it 1
Thickly wedged (sliced lengthwise) Zucchini 2
Rub this collection with olive oil mixed with a little onion salt, perhaps freshly cracked ground black pepper
Place the veg on the grill and cook until decoratively browned. I like my veg a bit al dente: firm veg are tastiest.
Remove the cooked veg to the covered dish and place in a 150 degree oven or in a designated warming spot on your grill.
This is going to sit in the oven while the chicken cooks, so if you leave it slightly underdone your veg won't be mush.
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Allyson's Oregano Grilled Chicken
4 Skinned and boned chicken breasts.... wash, dry and trim
4 to 8 pieces of hardwood smoked bacon of your choice ( I start with this slightly frozen to improve handling)
Fist full of freshly picked Oregano roughly chopped ( this should be about 1/2 to 1 cup.)
1/2 cup Shredded Parmesan Cheeze
1/4 c butter and 1/4 c dry white wine mixed for glaze as chicken cooks. (optional)
Take trimmed chicken and spread a mxture of oregano and parmesean cheeze across the top, wrap in bacon, secure with skewers or toothpicks.
Place on the grill, cheeze side up.
Turn after about 5 minutes, watch fire and check chicken for done-ness. I used the smoker feature on my grill which took about a total of 20 minutes to cook all together. Baste periodically with the butter/wine mixture in order to keep moist.
Remove from the grill, let it rest covered with foil or wax paper, and remove the toothpicks and consider slicing on a cutting board before plating as below. Serve with lemon wedges, mayonaise, yogurt or prepared chilled Remoulade for a kick.
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Plate with fresh corn on the cob ( sushi ! or boiled with butter) and multigrain pita bread, sliced fresh mango and tomato lightly mixed and the beverage of your choice.
Use layers of all leftovers ( if there are any!) to create sandwich for the next day's lunch your office mates will envy.
Dessert anyone? Roast the new Kraft Giant Marshmallows make a fun flavorful way to wrap up the meal and use your remaining coals. These are bigger than the palm of most adults and if you crammed 3 regular marshmallows together, you'd have these babies. You can roast these and eat a bit, roast some more. Great for single shot S'Mores, no more juggling multiple 'Mallows for the kit!
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