The Food Corner

by Paul Cormier, Salamanders of Kemptville

I’m pretty sure that all you barbecue fans have cleaned up the auld grill and are itching to make use of it. One of the economical and tasty mainstays of the BBQ season is chicken, with vegetables to match. Along with some fresh bread from Grahame’s, some beer or some cold Chardonnay, you will be welcoming the season in style. 

Grilled Chicken and Veggies

Chicken Ingredients: 

1 large skinless and boneless chicken breast per person (this recipe makes 4)
¼ cup of apple juice
3 good dashes of Worcestershire sauce
3 tablespoons of grainy mustard , e.g., Mrs. McGarrigle’s’ Balsamic and Cracked Pepper
1 teaspoon of ground black pepper
2 good shakes of Tabasco Sauce
3 tablespoons of minced or crushed garlic
1/8 cup of olive oil

Veggie Ingredients:

1 cup of raw potatoes cut into 1 inch cubes
2 cups of broccoli and cauliflower florets
1 cup red and green peppers, seeded and cut into 1 inch slices
5 portobello mushrooms cut into ½ inch slices
You can also add asparagus spears if you wish, or zucchini, or whatever you wish
½ cup of olive oil, salt and pepper and parsley flakes (you can also use garlic powder)

Preparation:

1. 1. Cut the chicken lengthwise and leave a hinge on one side
   2. Place the chicken in a large sealable plastic bag and pour in the seasonings
   3. Turn the bag over and over till the chicken is well coated and refrigerate till cold
   4. When ready, turn your barbecue on to medium-high heat
   5. Place the chicken on a cookie sheet in a 350F oven and pre-cook for 20 minutes
   6. Coat your veggies with oil and spices
   7. Place veggies on the BBQ grill in a grill-pan or in aluminum foil 
   8. Cook for 20 to 30 minutes while your chicken is pre-cooking
   9. Once your chicken is pre-cooked, place your chicken directly on the grill
   10. Baste from the seasonings in your bag until the chicken is done
   11. The chicken and the veggies should be done at about the same time.

As I’ve said in previous years, it’s important to supervise the cooking of anything on your BBQ to avoid over-cooking and charring. You don’t want hard chicken and limp vegetables. To serve, place the “opened” chicken breast on a plate and smother with your grilled vegetables. Remember to discard any leftover chicken basting to avoid salmonella poisoning. Best from pcormier@ranaprocess.com.