Summer is the time for gathering in the backyard for great food with great friends and family. And to do that, you’ll of course be needing great recipes. Here are a few to kick start your summer grilling and barbecuing plans.
Asian Barbecued Chicken
Five-spiced rubbed chicken barbecued and glazed with a hoisin-ginger sauce, served with cucumbers in a rice vinaigrette.
Serves: 4 Prep Time: 9 min Total Time: 40 min
- 4 tsp vegetable oil, plus more for brushing
- 2 tsp light brown sugar, packed
- 1 ½ tsp five-spice powder
- Kosher salt and freshly ground black pepper
- 2 chicken halves (3 ½ to 4-pounds total)
- 3 ¼ tsp ginger, grated
- ¼ cup hoisin sauce
- 2 tbsp rice vinegar (not seasoned)
- 3 ½ tsp honey
- 1 ¼ tsp sesame oil
- 3 small cucumbers, cut into 2-inch spears
- Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
- Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and ¼ teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165ºF in the thigh, 30 to 40 minutes.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining ½ teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
- Toss the cucumbers with the remaining 1 tablespoon vinegar, ½ teaspoon honey, ¼ teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.
Recipe from Food Network Canada
Portobello Burgers with Pimento Cheese
Juicy and overflowing with flavor, these burgers rock! For bigger appetites, be sure to grill up a few extras for a double stack of mushrooms. The mushrooms will shrink during grilling, so the best buns are slightly smaller than your portobellos.
Servings: 6 Prep Time: 5 min.
- 2 tbsp olive oil
- 1 tspDijon mustard
- 1 tspminced garlic
- 1 tspmaple syrup
- 1 tspsoy sauce
- 1 tbsp balsamic vinegar
- 4 ounces extra-sharp Cheddar, coarsely grated (⅔ cups)
- ⅛ tspcayenne pepper
- 1 tspsmoked paprika
- ¼ cup mayonnaise
- 2 tbsp finely diced bottled pimentos or roasted red pepper (pat dry first)
- 6 4-inch portobello mushrooms, stems trimmed and gills spooned out
- 6 3-inch whole wheat buns
- sliced tomatoes
- Preheat a grill pan over high heat. Preheat broiler.
- Whisk together oil, mustard, garlic, maple syrup, soy and vinegar in a small bowl. Season to taste with salt and pepper.
- Combine cheese, cayenne, paprika, mayo and pimentos together until it forms a paste.
- Brush mushroom caps with vinaigrette and set in grill pan. Grill mushrooms, cap-side down, for 3 minutes, then make a 1/4 turn. Grill another three minutes. Flip and grill another 6 minutes on the underside. Turn over and fill with 2 spoonfuls of cheese mixture and transfer to oven broiler. Broil for 2 minutes or until cheese is bubbly and browning. Meanwhile, toast split buns. Top buns with sliced tomato, sprouts and desired condiments. Add pimento cheese mushroom and serve immediately.
Recipe from Canadian Family
Add a few sides like roasted corn, potato salad, or cabbage slaw, plus the following tasty cocktail recipe (sorry kids, this is for adults only), and your backyard barbecue is sure to be a success.
The Canadian Maple Leaf
- 2 oz. Canadian Club Premium whisky
- 1 oz. maple syrup
- Juice of 1/2 lemon