BETTER ON THE BARBECUE
Easy grilled recipes that’re sure to impress
MAPLE & BEER
GLAZED SPICY CHICKEN DRUMSTICKS
MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 40 MINUTES 12 chicken drumsticks
(about 1.5 kg total) 1 tbsp salt 1 tbsp pepper 1 tsp hot pepper flakes 2 tbsp olive oil 3 tbsp unsalted butter ¼ cup maple syrup 2 tbsp grainy mustard 2 tbsp beer 2 tbsp finely chopped fresh chives Preheat one side of barbecue to mediumhigh heat. Cut 3 deep slits in each drumstick. Transfer to large bowl; sprinkle with salt, pepper and hot pepper flakes. Drizzle with oil, mixing well to coat.
Place drumsticks on grill over direct heat, meaty side up; close lid and cook, turning occasionally, for 15 minutes.
Meanwhile, in small saucepan, melt butter over medium heat; stir in maple syrup, mustard and beer. Cook until glaze is bubbling, about 5 minutes.
Keep warm.
Remove drumsticks from grill and brush them with some of the glaze. Return chicken to grill, meaty side down; close lid and cook over indirect heat for 5 minutes. Brush drumsticks with glaze; cook until juices run clear when pierced with fork near the bone, about 5 minutes. Transfer to serving dish. Sprinkle with chives.
PER SERVING about 515 cal, 66 g pro, 24 g total fat (8 g sat. fat), 9 g carb (1 g dietary fibre, 8 g sugar), 365 mg chol, 450 mg sodium, 5 mg iron.
GRILLED CHICKEN WITH HERB SALAD
MAKES 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES 6 tbsp olive oil, divided
2 tbsp za’atar
1 tbsp garlic powder zest and juice of 2 lemons, divided 8 bone-in, skin-on chicken thighs
(about 750 g) salt and pepper
4 boneless skinless chicken breasts
(about 500 g)
Herb Salad
½ cup small fresh basil leaves
½ cup fresh parsley leaves
¼ cup chopped chives
¼ cup shredded Parmesan cheese
2 tbsp olive oil salt and pepper In shallow dish, combine half of the oil, za’atar, garlic powder and half of the lemon zest and juice. Add chicken thighs, turning to coat well. Season with salt and pepper. Sprinkle remaining oil mixture over chicken breasts and season with salt and pepper.
Preheat one side of barbecue to medium-high heat. Place chicken on grill; close lid and cook over indirect heat, turning halfway through, for 10 minutes.
Reduce heat to medium; cook thighs until juices run clear when pierced with fork near the bone and breasts until no longer pink inside, 16 to 20 minutes.
Herb Salad Meanwhile, in bowl, combine basil, parsley, chives, Parmesan and oil; season with salt and pepper. Drizzle chicken with remaining lemon juice and sprinkle with remaining lemon zest. Serve with Herb Salad.
PER SERVING about 315 cal, 37 g pro, 18 g total fat (4 g sat. fat), 1 g carb (trace dietary fibre, trace sugar), 150 mg chol, 250 mg sodium, 2 mg iron.
GRILLED CUBAN-STYLE PORK CHOPS WITH ASPARAGUS SALAD
MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1½ HOURS
Pork Chops
¾ cup fresh cilantro leaves
3 tbsp fresh oregano leaves
4 cloves garlic
1 jalapeño pepper, seeded
1 tbsp each grated lemon, lime and orange zest ½ cup each lemon, lime and orange juice
⅓ cup olive oil
2 tsp cumin salt and pepper
4 bone-in pork chops (about
1.25 kg), each 1 inch thick Asparagus Salad
500 g asparagus
2 tsp olive oil
1 cup small tomatoes, cut
into pieces
1 avocado, peeled, cored and sliced coarsely chopped fresh cilantro
Pork Chops In blender, purée cilantro, oregano, garlic, jalapeño, lemon, lime and orange zests and juices, olive oil and cumin. Season with salt and pepper. Pour half the marinade into resealable plastic bag; reserve other half. Add pork to bag, pressing out air; seal and refrigerate, turning occasionally, for 1 hour.
Preheat barbecue to medium heat; grease grill. Remove pork from marinade, shaking off excess; discard used marinade. Place pork on grill; close lid and cook, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes. Transfer to serving plate; tent with foil. Let stand for 5 minutes.
Asparagus Salad Meanwhile, brush asparagus with olive oil. Place on greased grill; close lid and cook, turning often, until well-marked, about 4 minutes. Cut grilled asparagus into pieces.
Divide pork among plates; arrange asparagus, tomatoes and avocado alongside. Drizzle with reserved marinade; sprinkle with chopped cilantro.
PER SERVING about 680 cal, 69 g pro, 39 g total fat (8 g sat. fat), 14 g carb (7 g dietary fibre), 200 mg chol, 350 mg sodium.