Grilled Chicken with Blueberry BBQ Sauce
One of my favorite summer dinners has to be grilled BBQ chicken, grilled corn and zucchini. I do love all BBQ sauce, but who says BBQ sauce has to red and tomatoey anyway? Let’s change it up with a delightful homemade blueberry BBQ sauce that’s naturally sweet, savory and just a little bit spicy. A healthier (low-sugar!) alternative to bottled sauce. And guaranteed to be the hit at your next dinner party. PS. This easy to make healthier sauce is so scrumptious you’ll want to make extra and serve it over everything!
PS. If you have any grilling tips to share, please leave a comment below, seriously. I need help!
- 1 cup fresh blueberries (I used wild Maine Blueberries)
- 1 cup ketchup
- 2 tablespoon apple cider vinegar
- 2 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 4 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of cayenne pepper
- salt & pepper to taste
- 1 teaspoon ground mustard, or sub. Dijon mustard
For Blueberry BBQ sauce..
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, whisking frequently, for an hour or so..
* Grilled corn and zucchini take about 10 minutes each to cook.
*BBQ: Tips for chicken:
You all know that I LOVE to cook. But I have to admit that grilling is not my favorite. I just don’t like standing there over the hot grill when I could be running around doing something else. So I always try to find someone else to take “the grill guy” job. I’m just too damn busy, and I’ll run-away from the grill. Not a good idea, the un-attended food will burn. I need someone else to blame. Anyway…
1. Here’s the best way to BBQ chicken that I’ve found. First of all, I like a whole chicken, cut-up. This way you get two of everything, 2 breasts, 2 legs, 2 wings, 2 thighs etc. I find that cooking bone-in chicken (and with the protective skin) is so much juicier. Another thing, I find poaching (or boiling) the chicken (for 15-20 minutes) is the answer to the question “is this done yet?” Not only is the chicken moist and perfectly cooked but less apt to dry-out (or burn) on the grill.
*For boneless chicken you absolutely must marinade before cooking, or at the very least cover with lots of canola oil. Try to marinade your chicken (in a nice Italian dressing) a day before cooking, or as soon as you think of it.
A good rule for perfectly cooked BBQ chicken is to grill on low, and cook it slow….
**Yes, that’s right. Lower and slower is the golden rule with grilled chicken.
2. Spray or oil the chicken pieces liberally before tossing it on the grill, and a sprinkle salt & pepper. You’ll want to grill at a medium-low temperature for 5-10 minutes (on each side). Don’t try to move the pieces around before they’re cooked, unless it flares-up. In that case, move the chicken off the flame and turn the temp. down. I’ve even been known to douse the flames with a little beer. Everyone watching will say: “WOW! That was so cool!” Now, you can see why I’m not the go-to grill-girl.
3. Next, brush the sauce (or marinade) on the cooked side of the chicken after you turn it. Or the sugars in the sauce will flame-up and burn. A a few grill-marks are a good thing, a lot of char is bad. You may want to serve some blueberry BBQ sauce on the side for dipping. I’m hungry, let’s eat!
Grilled Zucchini with Spicy Horseradish Sauce
Do you love zucchini? Here’s a simple recipe for grilled zucchini with the most delicious spicy horseradish sauce! Try this super easy, tasty appetizer at your next BBQ and you’ll see for yourself. Let me know if you like it.
If you’re looking for a new favorite way to prepare zucchini this is it….
2-3 zucchini and/or summer squash (sliced on the diagonal)
Olive oil (for coating)
Seasoned salt (your favorite blend)
1/2 cup mayo (lite) or sub. Greek yogurt.
2-3 tsps. horseradish (prepared)
lemon juice (squeeze a wedge)
salt & pepper
Directions: Mix up and chill the sauce ingredients, add more horseradish if you like it extra spicy. Slice the zucchini/squash on the diagonal about 1/2″ thick placing on a large platter. Brush with olive oil, turn and brush again. Sprinkle only one side with seasoned salt. Grill on med-high heat until you see nice dark grill marks on each side.
Serve with garden veggies and the spicy sauce, make NO mention of the horseradish (some people say they hate it). Everyone really loves this delicious spicy sauce (trust me!) and you will want to use it on sandwiches too, YUM!
Grilled Corn with Lime and Basil
Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!
For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!
These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..
PS. If you like this recipe, you can subscribe to receive new free recipes and give-aways via email.
- 6 Ears corn, husked
- 3-4 Tablespoons finely chopped fresh basil leaves.
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons butter
- ½ tsp. finely grated lime zest
- 1 Tb. fresh lime juice
- ¼ tsp. salt
- ⅛ tsp. freshly ground black pepper
Preheat the grill to medium-high. Oil the grill’s surface.
- In a small bowl, combine the basil, olive oil, melted butter, lime juice, lime zest, salt and pepper.
- Grill the corn until it is slightly softened and charred in spots, about 10 minutes, turning several times. Watch it carefully so it doesn’t burn.
- Place the grilled corn on a large platter, drizzle or brush the lime/basil butter all over the corn and roll the corn around to coat evenly.
Watermelon Summer Salad
Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.
We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…
- 1 (5-pound) watermelon
- 1 Vidalia onion
- 1 cucumber, sliced (optional)
- 1/4 cup red wine or balsamic vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..
The Best Dark Chocolate Brownies, Ever.
5 ounces of dark chocolate chips, melted and cooled….. (I used Ghirardelli 60% cacao)
2 sticks of salted butter, softened (or sub. smart balance)
2 cups sugar (or sweetener of choice)
4 large eggs
3 teaspoons of vanilla
1/2 cup whole-wheat pastry flour (buy this at the health-food store)
3/4 cup all-purpose white flour (I use organic)
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
1 cup nuts (optional)
1 cup blueberries (fresh or frozen)
- Pre-heat oven to 350* Grease or spray a 9 X 13 pan.
- Melt 5 ounces of chocolate chips (use your glass measuring cup) in the microwave ( 30 second intervals) and cool the chocolate completely before using!
- Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla.
- Turn the mixer on low, and drizzle in the cooled, melted chocolate. Mix until just combined. Add flour, cocoa, baking powder and mix until just combined, scrape the sides of the bowl and mix 5 seconds more.
- Add the chocolate chips, blueberries, and nuts (if using) mixing a few seconds more, until just combined.
Bake for about 30 min. at 350. You’ll know when they’re done when your house fills with the aroma of fresh baked brownies and you just can’t stand waitin’ any longer!!! People will start roaming around your kitchen asking “are they ready yet?” Just tease them a little at first and say “oh no, they must cool first!” While you carefully cut a crispy “corner brownie” and hide somewhere to eat that first hot, chocolatey, gooey piece of heaven! Trust me, these fabulous brownies won’t last long……