Thursday, August 19, 2010

Let's Get {Grilling}!

This is a simple menu but one that is Savvilicious! So grab your ingredients, grab your enthusiasm and let's start grilling!

On the menu today is:

Savvilicious Chicken Kabobs


  • 1 pack of boneless/skinless chicken breasts, cut into strips about 3/4" wide. You will probably get about 4 strips from each breast.
  • Skewers- you can use either the wooden ones or metal BBQ skewers. If you use the wood ones, soak them for a few minutes in water to slow down any burning. 
  • Your favorite milk-free barbecue sauce (yes, you have to check the label- some do have milk listed)

  • Take your chicken strips and put them in a ziplock and pour 1/2 of the sauce in with them- shake to coat all the strips, then put the bag in the refrigerator for atleast 1 hour (it is even better to have them marinate overnight).   Take the strips, and thread them onto the skewers in a "S" shape.  Put the chicken skewers on the hit grill and baste with remaining sauce. Turn them over in 5 mins, and cook for another 5 mins, basting with the extra sauce. Depending on how thick your strips are, and just how hot your grill is, yours may take a few more minutes.

  • Grilled Pineapples

  • 1 Pineapple is all you need

  • Cut most of the top leaves off the pineapple (if you don't get them off the leaves will just start to burn on the grill), and then cut the pineapple into quarters. Put one of the cut sides directly on the grill, and turn after about 8 minutes onto the other side. You are looking for some grill marks and browning, not charring. To serve, use a sharp knife to slice away the middle tough part, and serve.

    Grilled Potatoes
    • Potatoes (We have used the whole range of potatoes, and they all work, so use whatever is your favorite ... for us that means whatever potatoe was on sale). Russet potatoes will be the most firm, Reds will be softer and will fall apart easier, and Yukon Golds have a great flavor and are midway in firmness between the Russets and the Reds.
    • Olive oil
    • Salt
    • Pepper
    • Basil
    • Oregano
    • Dill weed
    • onions
    • Heavy duty aluminum foil

  • Lay out a piece of the foil, and spray/wipe with the olive oil. Wash the potatoes, and slice into rounds about 1/4" thick. Peel your onions, and cut into wedges. Combine the potatoes and onions on the foil, and sprinkle with the seasonings and about 1 tablespoon of oil. Fold over the foil to make a sealed pouch and place it directly on the grill over medium heat. The potatoes will take about 20-30 minutes to cook. To check to see if they are done, just try poking one of the top potatoes through the foil. If the top slices are tender and soft, you can be assured the ones on the bottom closer to the heat are done.

  •  This recipe has been linked to the Thursday Recipe Spree on Stockpilingmoms.

    1 comment:

    KatieBug said...

    Awww. Very cute video!! Thanks for sharing ;)