My Favorite Backyard BBQ Recipes for Summer
In the spirit of gathering and my favorite season (Backyard BBQ season), I wanted to share with you my go-to’s for hosting an easy backyard dinner.
My Backyard BBQ Menu:
Grilled Balsamic Peaches & Brie (@diningwithskyler)
Sauteed Corn (I add diced jalapeno and finish with herbs from my garden)
Grilled Chicken (See my recipe below)
Strawberry Rhubarb Crisp with Vanilla Ice Cream
Plus lots of lemonade and sparkling water!
As you can see, most of my recipes come from Ina Garten. I have every single cookbook Ina has ever written. All of her recipes are well-tested and use ingredients that I already have in my pantry, or are easy to find at the market. I just made the Strawberry Rhubarb Crisp out of her cookbook "Barefoot Contessa - How easy is that?” Also, the watermelon salad is the best. I’ve been making it every summer since my kids were little and they still request it whenever they come over to hang out.
Ok, I also tried something new for you. I never make my chicken with a recipe but I wanted to be able to share it, so here goes my attempt at writing it down! I swear it’s so good — and so easy. You must let me know if you make it!
SHERYL'S GRILLED CHICKEN
Serves 4
INGREDIENTS
4 large lemons, each cut in half
8 cloves garlic, peeled and crushed
2 handfuls of fresh oregano, stripped from the stem and chopped
2 cups EVO
Sea salt & pepper, to taste
8 boneless, skinless chicken thighs
12 boneless, skinless chicken tenders
INSTRUCTIONS
The night before you plan to grill, divide the chicken between 2 gallon-sized zip lock bags: 4 chicken thighs and 6 chicken tenders in each. Add 2 lemons, 4 cloves of garlic, a handful of oregano, 1 cup EVO, and salt and pepper to taste to each bag and seal well. Be sure to press any captured air out before sealing. Once sealed, squeeze the juice out of the lemon halves, pressing down on them on a counter top, and massage each bag well to mix all the ingredients and make sure that the marinade covers the chicken evenly. Place the bags of marinated chicken in the fridge overnight. Turn the bags in the morning, and a few more times during the day. Remove the bags of chicken and bring to room temperature 1 hour before grilling.
Light your grill and pre-heat to 450^. Be sure to clean the grill grate. I like to clean my grate with half a peeled onion, when the grill is hot, using tongs.
Once the grill is clean and hot, remove the marinated chicken from bag, being sure to place the thighs smooth side down on the grill so you get some good sear marks on them from the grate. The tenders can go down on any side. Grill for 6 minutes, or until the meat lifts easily from the grate, and then turn to the other side and cook for another 4-6 minutes or so. Close the lid of the grill while the chicken is cooking. The chicken is done when the internal temperature reaches 165^F. Use a digital meat thermometer to check the temp by inserting it into the thickest section of the thigh.
Enjoy with your favorite sides, or add to a fresh salad. This chicken makes great leftovers!
