Other Type: BBQ

Creamy BBQ Chicken Bow Tie Summer Pasta Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

6 to 8

Portions

Creamy BBQ Chicken Bow Tie Summer Pasta Salad

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime® Raised without Antibiotics Boneless Skinless Chicken Thighs
  • 1cup HEINZ SERIOUSLY GOOD® Mayonnaise
  • ½cup DIANA® Gourmet Original BBQ Sauce
  • ½cup red pepper, diced
  • ½cup green pepper, diced
  • 1cup cherry tomato, halved
  • 1cup corn
  • 1cup KRAFT® Shredded Mozzarella Cheddar Cheese Blend
  • ¼cup green onion, sliced
  • 1145g bag bow tie pasta, cooked, drained and cooled
  • Salt &pepper
  • 2tbsp jalapeño, seeded and minced (optional)
  • Crispy tortilla strips, prepared – garnish
  1. Preheat grill to medium high heat. Season Maple Leaf Prime®chicken thighs with salt and pepper.
  2. Grill chicken for 4 to 5 minutes per side or until an internal temperature of 165°F is reached. Allow to cool. Roughly chop chicken and set aside.
  3. In a large bowl add pasta, HEINZ SERIOUSLY GOOD® Mayonnaise, DIANA® Gourmet Original BBQ Sauce, vegetables, KRAFT® Shredded Mozzarella Cheddar Cheese Blend and Maple Leaf Prime®chicken thighs. Stir well to coat. Season with salt and pepper to taste and add jalapeños if preferred. Garnish with crispy tortilla strips.
Tips icon

Great make ahead! Refrigerate in an airtight container for up to 3 days.

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Classic BBQ Grilled Chicken Drumsticks

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

3 to 4

Portions

Classic BBQ Grilled Chicken Drumsticks

  • Ingredients

  • Preparation

  1. Place Maple Leaf Prime®drumsticks, DIANA® Gourmet Rib & Chicken BBQ Sauce and Cajun spice in a large zip lock bag. Massage chicken in bag well to coat. Refrigerate for 2 hours or up to 24 hours to marinate.
  2. Preheat one side of the grill to medium high heat. Prepare a baking sheet lined with tin foil.
  3. Using tongs place chicken drumsticks onto the grill shaking away any residual marinade.
  4. Grill each side for 3 to 4 minutes. Place chicken onto baking sheet and place on side of the grill that has not been heated. Keep heat on opposite side of grill on.
  5. Close lid and cook on residual heat for about 15 to 18 minutes or until an internal temperature of 165°F is reached.
  6. Brush chicken with remaining DIANA® Gourmet Rib & Chicken BBQ Sauce and sprinkle with chopped onion. Serve with ranch dressing as a dipping sauce.
Tips icon

Make it a meal by serving with potato salad and wheels of butter grilled corn.

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Parmesan Lemon Pepper Grilled Drumsticks

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30 to 33

Minutes

Serves
Portions icon

4

Portions

Parmesan Lemon Pepper Grilled Drumsticks

  • Ingredients

  • Preparation

  1. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
  2. Place Maple Leaf Prime® chicken in a large bowl and add KRAFT® Zesty Italian dressing, lemon juice and garlic. Toss well to coat.
  3. Using tongs place chicken onto the grill shaking away any residual marinade. Grill for 3 to 4 minutes per side. Meanwhile, heat butter in microwave until just melted. Stir in cheese and spices.
  4. Transfer to baking sheet and place on side of grill that has not been heated. Keep heat on opposite side of grill on.
  5. Brush chicken with parmesan butter mixture. Close lid and cook on residual heat for 15 to 18 minutes or until an internal temperature of 165°F is reached. Squeeze additional lemon juice over top.
Tips icon

Make it a meal! Serve with a green salad and grilled garlic bread.

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Marinated Italian Grilled Chicken Thighs with Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

Portions

Marinated Italian Grilled Chicken Thighs with Caesar Salad

  • Ingredients

  • Preparation

  1. Place Maple Leaf Prime® chicken in a large zip lock bag with KRAFT® Zesty Italian dressing, herbs and season with salt and pepper. Massage chicken in bag to coat well. Refrigerate for 2 hrs up to 24 hrs.
  2. Preheat one side of grill to medium high heat. Prepare a baking sheet lined with tin foil.
  3. Using tongs place chicken on grill shaking away any residual marinade. Grill chicken for 3 to 4 minutes per side and transfer to baking sheet. Place baking sheet on side of grill that has not been heated. Keep heat on opposite side of grill on.
  4. Close lid and cook on residual heat for 18 to 20 mins or until an internal temperature of 165°F is reached.
  5. Brush chicken with remaining dressing. In a large bowl add lettuce, bacon bits, croutons, RENEE’S GOURMET® Caesar Salad dressing. Toss well to coat. Garnish salad with parmesan cheese and lemon wedges. Serve with chicken.
Tips icon

Like dressing as much as we do? Use extra RENEE’S GOURMET® Caesar Salad dressing as a side dip for the chicken.

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Summer BBQ Grilling Tips

Summer BBQ Grilling Tips

# 1 Perfect grill marks every time – 

Get your grill searing hot! Line up your meat in the same direction. Wait about 2 minutes and using your tongs rotate your meat to a 45˚ angle and allow to cook for about another 2 minutes. This will create a diagonal crosshatch. Repeat the same on the other side. Reduce heat once flipped to cook through to desired temperature or until internal safe doneness. (165°)

# 2 Start with a clean grill –

To reduce sticking and burning, it’s always a great idea to start with a clean grill. Clean your grill grates daily to rid the BBQ of loose debris and stuck on food. Using tongs and some balled up paper towel, pour some vegetable oil in a bowl, dab your balled-up paper towel into the oil and using tongs give your grill grates a little scrub with oil. Set your grill to high and let the BBQ do its magic.

# 3 Preheating and residual cooking – 

Setting your grill to high heat to start out your cooking is the only way to guarantee a perfect sear to caramelize your protein and lock in the juices. Once you have a good sear, turning off the heat on one side of your grill (the side the meat is on) and allowing the other side to continue to heat at medium to high heat and close lid. This will allow your protein to cook through without burning or over cooking – especially if you are grilling anything that is sauced! This works great for bone in chicken, chicken breast, pork, burgers and meats that are on the thicker side.

# 4 Let your meat rest – 

Resting is KEY once you have removed your protein from the grill. Place cooked items such as chicken, pork, burgers and steaks onto a platter and loosely cover with tin foil. Allow to rest for about 3 to 5 minutes. This allows all the proteins’ natural juices to redistribute in the meat resulting in juicy, flavorful meat!

Now you are set to get grilling! 😊

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Saucy Family Style BBQ Chicken with Bacon Wrapped Asparagus Bundles

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

Portions

Saucy Family Style BBQ Chicken with Bacon Wrapped Asparagus Bundles

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with BBQ sauce. Set aside.
  3. On a clean surface, lay 2 slices of bacon slightly over-lapping and roll 4 asparagus spears tightly into bundles.
  4. Brush a scant amount of BBQ sauce onto the bacon only of each asparagus roll. Repeat with remaining ingredients.
  5. Grill chicken 7 to 9 minutes per side or until a temperature of 165°F is reached.
  6. Place asparagus bundles onto grill seam side down.
  7. Grill 1 to 2 minutes per side until bacon is crisped and asparagus is warmed through. 8. Garnish bundles with a sprinkle of parmesan cheese and a squeeze of lemon juice if using.
Tips icon

Complete the meal by serving with butter roasted baby potatoes and grilled garlic toast.

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Confetti Top Dogs

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

Portions

Confetti Top Dogs

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. In a small bowl combine cheese, peppers and bacon bits.
  3. Cook hot dogs to package directions.
  4. Place buns onto a parchment lined baking sheet. Place grilled hot dogs into buns and sprinkle cheese mixture over top.
  5. Place baking sheet onto grill, turn off heat and close lid for about 1 to 2 minutes or until cheese has melted.
Tips icon

Use heat on only one-half side of your grill to cook the hot dogs. Use the indirect heat on the other side of your grill when melting the cheese!

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Southwest Grilled Chicken and Corn Caesar Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Southwest Grilled Chicken and Corn Caesar Salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA boneless skinless chicken breasts
  • 10cups romaine lettuce, chopped
  • 2ears fresh corn, grilled and removed from cob
  • 1tbsp vegetable oi
  • 1small avocado, sliced
  • ⅓cup Caesar salad dressing, prepared
  • 1lime
  • 2tbsp dry chipotle or southwest seasoning + extra
  • Crunchy tortilla strips – optional
  1. Preheat grill to medium high heat.
  2. In a medium bowl drizzle chicken with oil and sprinkle with seasoning. Massage into chicken to coat.
  3. Grill chicken 7 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and allow to cool.
  4. In a large bowl toss lettuce with dressing, corn and the juice from half of the lime. Arrange onto a large serving platter.
  5. Slice chicken and arrange over salad along with the avocado. Sprinkle with additional seasoning.
  6. Garnish with tortilla strips if using and serve with remaining lime cut into small wedges
Tips icon

Serve with grilled focaccia garlic bread

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Mediterranean Grilled Chicken and Haloumi Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

Portions

Mediterranean Grilled Chicken and Haloumi Sandwich

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA boneless skinless chicken breasts, cut in half lengthwise
  • 1tbsp olive oil
  • Salt
  • Pepper
  • 1 ½cup mixed peppers, cut into strips
  • ½small red onion, cut into thick rounds
  • 1medium heirloom tomato, sliced
  • ½cup mayonnaise
  • 2tsp pesto, prepared
  • 4slices haloumi cheese
  • 4rosemary focaccia buns, split and toasted
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with oil and season with salt and pepper.
  3. Grill chicken for about 6 to 7 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
  4. Grill vegetables for about 3 to 4 minutes or until tender crisp.
  5. Grill haloumi cheese for 2 to 3 minutes per side. In a small bowl combine mayonnaise with pesto.
  6. Assemble sandwiches by spreading mayonnaise mixture onto base of bun. Add chicken over top followed by cheese and vegetables. Top with remaining bread.
Tips icon

Try this recipe using Maple Leaf Prime RWA boneless skinless thighs!

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