BBQ Grilled Chicken

This is a super-quick way to spice up regular grilled chicken, which I found in Cooking Light’s Sept 2008 issue.  Mixing the oil with the spices makes a  rub.  Remove your rings before you tackle this recipe, it gets a little messy!  The secret is to keep the chicken from sticking on the grill by coating it with a spray of Pam before grilling.  Enjoy!

BBQ Grilled Chicken

chicken with the rub before grilling

chicken with the rub before grilling

  • 2-3 bone-in chicken breasts
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon freshly ground black pepper

Heat grill.  Whil the grill heats, prepare the rub by combining all ingredients in a mixing bowl and stirring together.  Take the chicken breasts and lightly loosen the skin on the breasts by slipping your fingers between the skin and the meat and gently push the skin away from the meat, but don’t remove it all the way.

Take the spice mixture and rub it directly on the meat of the breast, covering completely.  Spray the breasts with cooking spray before grilling.  Grill until the thickest part is 165 degrees or until desired doneness, about 20 minutes, turning several times.

the full meal.  see Veggies section to get the southern green beans and spicy coleslaw recipe

the full meal. see Veggies section to get the southern green beans and spicy coleslaw recipe

Cast-Iron Skillet Burgers

OK, this is totally not my recipe, it’s Cooking Light’s (last page, August 2009 issue).  But these burgers are simply incredible.  Even my sister who doesn’t eat red meat wolfed these down and LOVED THEM.  They take a little time to prep, not going to lie, but they are great for staying in, turning on some music and opening a bottle of red.  As Fannie Flagg would say, ‘the secret’s in the sauce.’  ENJOY these. 

Cast-Iron Skillet Burgers



For the burgers:

  • 1 lb. ground sirloin
  • Kaiser Rolls
  • crisp lettuce leaf (used green leaf here)
  • tomato slices

For the relish:

  • 4 strips applewood smoked bacon
  • 1 tbsp.  chives (finely chopped green onions)
  • yellow onion (sliced in thin ribbons)
  • worchestershire (a good few shakes, maybe 1 1/2 teaspoon)

For the sauce:

  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp mayo (go for real mayo here, it’s worth it)
  • 2 teaspoons of prepared horseradish (NOT horseradish sauce, you want the raw stuff)

To start, get a pyrex dish out and prepare your hamburger patties (1 lb should make about 4).  The trick to keeping them juicy is to LIGHTLY form them into patties, barely working the meat.  Don’t pack them together too tightly.  Treat them with salt and a dash of worchestershire and put the dish in the fridge for at least 30 minutes.

While the burgers sit, start making the relish.  Fry up the bacon slices, setting aside and crumbling them.  Save the bacon drippings in a mason jar in the fridge for future cooking purposes.  It’s the magic ingredient, as my mom calls it, to southern cooking.  In the same pan drippings, cook down the yellow onion ribbons until they are transparent and wilted, but careful not to burn them.  Cook them on lower heat, since the drippings will still be so hot.

Transfer the onions and bacon to a small mixing bowl, add the chopped up chives and the Worchestershire sauce and mix that up.  There’s your relish. 

By this point, it’s time to cook the burgers.  Be sure to use a cast-iron skillet and heat up a bit of your bacon drippings to wet the pan over medium heat.  When the oil is hot, but your burgers in and cook until the desired degree of doneness, about 5-7 minutes on each side, depending on thickness.

While the burgers cook, start making your sauce.  In a small mixing bowl, combine your ketchup, mustard, mayo and horseradish and stir well.  Once burgers are done, drain them by placing them on a plate topped with a paper towel

Then, serve them up.  Spread the sauce on both sides of the Kaiser roll and then layer the patty, relish, tomato and lettuce.

Serve with roasted new potatoes and slaw.  These are hearty burgers and can stand up to a big red, but try a Pinot Noir.  It’s still summertime, after all!