LEMON BARBECUE CHICKEN
First place winner Dennis Kaminsky used this dish for a 50th birthday party for his wife and 40 guests.
whole skinless chicken breasts
mayonnaise (light or regular)
salt
pepper
lemon pepper seasoning
garlic powder
Preheat the barbecue. A low to medium heat is best to avoid burning the chicken. Slice whole skinless chicken breasts in half. Pound and flatten breasts with meat tenderizer.
Coat the breasts with mayonnaise. Sprinkle with salt, pepper, lemon pepper seasoning and garlic powder.
Read Also
Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
Place the chicken on the preheated barbecue and turn occasionally, adding more lemon pepper and garlic powder each time.
Kaminsky usually flips each breast two to three times, depending on heat and thickness, seasoning each time.
The mayonnaise keeps the juices in, and the lemon pepper and garlic powder provide a wonderful flavour.
Note: Drizzle fresh lemon juice over the breasts for a more zingy flavour.
TERIYAKI STEAK
This is a basic marinade that can be adapted to a number of steaks. The amount would be good for three to four average steaks.
1 c. brown sugar 250 mL
1/4 c. vinegar 60 mL
1/2 c. soya sauce 125 mL
2 tsp. ground ginger 10 mL
1 tsp. salt 5 mL
1/3 tsp. black pepper 1.5 mL
3 –4 cloves garlic crushed
Mix marinade, then layer finely sliced onions between steaks, coating with the marinade. Repeat layers of steak, onions and marinade as required. Cover and refrigerate for five to eight hours for best flavour, turning if necessary to coat.
Heat barbecue and grill steaks to desired doneness.
BARBECUED DILLY POTATOES
Lay out a large piece of tin foil, shiny side down. Place a layer of parchment paper over the foil.
Peel and slice potatoes thinly and place on paper lined foil. Slice one to two onions and mix with potatoes. Sprinkle with salt, pepper and chopped fresh dill weed.
Place lumps of butter over potatoes. Fold in edges and seal. Place on heated barbecue over medium heat.
Cook about 45 minutes before cooking steaks or other meat.
Note: Using the parchment paper in the tin foil is a great idea. The potatoes were well cooked but didn’t stick to the foil.
BARBECUED CORN ON THE COB
Soak unhusked corn cobs in cold water for 20 minutes. Shake off excess water. Cook for 25 minutes on low, turn once. Let cool five minutes. Pull back husk. Serve with butter or margarine, salt and pepper.
LEMON CHICKEN
4 chicken breast halves, skinned and deboned
1 lemon, juice of
1 clove garlic (use the roasted garlic)
1/2 tsp. dried oregano
pinch cayenne pepper
This marinade is excellent for fish or pork.
Combine all the ingredients in a glass dish or heavy-duty resealable bag. Marinate at room temperature for 20 minutes or in the refrigerator for up to six hours. Preheat barbecue on high. Place chicken on the grill and reduce heat to medium. Cook for 12 minutes, turning once halfway through cooking. Serves four.
HENRY BURANT’S FAVOURITE BARBECUED APPLES
These apples taste better than baked apples and are a real treat.
1 apple per person
margarine
brown sugar
Prepare the apples ahead of time so they are ready to go on the barbecue when the meal is cooked
To prepare the apples, remove the core from the apples. Fill the core hole with margarine and brown sugar. Wrap the apples in tin foil. Place on the barbecue and let apples cook until they feel soft when gently squeezed with an oven mitted hand, or about 30 minutes.
Serve with ice cream or cream.
Note: Cinnamon or nutmeg could be added with the brown sugar.
Father’s Day Barbecue Contest Winners
Thank you to the readers who submitted their favourite barbecue recipes. We received some tasty dishes.
First prize of barbecue sauces and seasonings goes toDennis Kaminskyof Regina, Sask., who sent recipes for lemon barbecued chicken, teriyaki steak and barbecued dilly potatoes.
Mike Sherochukof Rama, Sask., received the second prize for corn on the cob, roasted garlic tips and lemon chicken. The third prize winner wasHenry Burantof Melville Sask., whose recipes included barbecued apples and roast lamb. Both will receive cooler packs.
An honourable mention goes toLeonard Brinof Gravelbourg, Sask., for a marinated round steak recipe.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:
