Good for lunch or dinner ....
Grilled Boneless Chicken Breasts
Corn on the Cob
Mexican Tortilla Chips with Salsa
Cooking Items and Utensils:
A BBQ Grille.
Pair of Heavy Cooking Gloves (BBQ Mitts).
Sharp Paring or Kitchen Knife.
Large Mixing Bowl.
Large Serving Style Diner Plate.
Diner Plates (paper plates are fine).
Drinking Glasses or Mugs.
Steak Knives and Forks.
Saran Plastic Wrap or Alum Foil.
Set of BBQ Cooking Tools (utensils).
Can of Pam Cooking Spray or Vegetable Oil.
Meat Tenderizer Hammer.
5-quart Pot with lid, I prefer cast iron.
---First clean the Grille. Scrap any food particles off.
Wipe the grille down with a damp cloth or wet paper towels, let dry naturally.
---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid.
---Make sure your BBQ cooking tools are clean.
---You might want to consider wearing an apron to avoid messy accidents.
---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking). Never spray this or any item onto a hot grille or directly into a flame.
Item # 1 – ‘Chicken Patty’ on the Grille:
Fresh Boneless Chicken Breasts (butcher section).
Taste Note: Buy fresh same day, do not use chicken from your freezer.
Do NOT put chicken in freezer, even if you buy it one day in advance. Store in butcher’s paper in rear of refrigerator on shelf.
Purchasing Note: One Chicken breasts refers to a whole breast
(2 halves for eating).
Fresh Ground Black Pepper.
Provolone Cheese Slices.
Fresh Garden Whole Red Tomato (buy red, firm, no brushes
or soft spots).
Step # 1: Chicken Breasts
Remove the Chicken from the butcher’s paper about 15 minutes before use.
Wash with cold water cut away fat.
Wrap in plastic Saran type wrap.
Using the jagged edge of a meat-tenderizing hammer, pound both sides of chicken.
Flatten the chicken.
Step # 2: Chicken Preparation ...
When ready to cook, remove saran plastic wrap, place chicken on large diner plate.
On BOTH sides including edges, rub heartedly with Olive Oil.
Now, on one side only – lightly place Fresh Ground Black Pepper, and Table Salt.
Spray BBQ grille grate with Pam or rub on Vegetable Oil with paper towel.
Get grille hot, turn to medium heat.
Using BBQ Gloves (mitts) and flat turner or tongs, place coated
side of chicken down on grille, close lid for about 5 minutes.
Open lid, cook for another 3 minutes.
Turn Chicken over, cook until done.
Note: Chicken is difficult to cook, Grille cooking times vary with type of grille.
Experiment until you get it right.
Try cooking just one first,
cut and see if done.
Health Warning: Raw or uncooked chicken can make you seriously ill, make sure it is cooked.
When Chicken is done, lay one or two pieces of Provolone Cheese on top, close lid, cook for about 30 seconds.
Remember, different grilles cook differently.
Avoid flipping chicken, cook one side at a time only!
Place Chicken on Kaiser Roll.
Add sliced tomato, romaine lettuce, and mayonnaise.
Serve .. you have a grilled chicken fillet sandwich.
Item # 2 – Spinach Salad:
1 package (bag) of Baby Spinach.
1/2 cup of chopped Red Onion
5 Baby Carrots (they come in a bag)
4 Brown or White whole Mushrooms
1/4 cup of Olive Oil
1/4 cup sugar
1/2 cup Balsamic Vinegar
1 teaspoon of Table Salt
1 teaspoon of Garlic Powder
1 Tablespoons of Dry Oregano
1 Tablespoon of Dry Parsley Flakes
1 Tablespoon of Fresh Ground Black Pepper
1/2 Cup of Parmesan Cheese (buy this already made, like Craft brand)
1/2 Pound Bacon.
1 Box of Croutons.
Step # 1: Vegetables
Chop a Red Onion.
Using about 5 Baby Carrots, cut in half-length ways, now finely cut into pieces.
Slice the Mushrooms.
Step # 2:
Either brown bacon in frying pan on stove or use microwave oven (easier)
Bacon needs to be crisp.
When done. Remove grease.
Let cool, then crumble into pieces.
Step # 3:
In a large Mixing Bowl Place the...
Fresh Ground Black Pepper
Dry Parsley Flakes
Taste, adjust as needed.
Add ingredients slowly in small quantities, it is always easy to add, but impossible to remove.
Cover, place in refrigerator for 15 minutes.
Remove, just before serving, toss again, add Croutons and Bacon.
Item # 3 – Mexican Tortilla Chips:
1 Bag of Corn Tortilla Chips
1 large bottle of mild Salsa.
While the chicken is on the Grille, pour chips into large bowl, divide salsa into two small bowls, have everyone much on these.
Item # 4 - Corn on the Cob:
2 ears of corn per person (white or yellow fresh corn).
Butter or Margin.
Fresh Ground Black Pepper.
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife.
Cut the Ears in half, easier to cook and handle.
Place Iron Pot with lid on top of BBQ Grille Grate or side burner.
Drop the corn into the large cast iron pot filled with boiling, add salt.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
After about 5 minutes, remove enough ears for a first serving.
You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.
Serve with lots of butter and light salt and fresh ground black pepper.
(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.
(3) Either, method, for small children, cut the corn from the cob and place on plate with butter.
Gatorade or Ice Tea for the Children.
Beer in Frosty Mug for the Men (remember to place mugs in freezer at least 24-hours prior to pouring the refrigerated ice cold beer).
If you don’t drink, Ice Tea is a good choice.
Health Tip: Try and avoid soda on hot days when body is exposed to outdoor sun.
Don't forget to have plenty of ice on hand.
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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