Tuesday, July 3, 2012

"Q-ing" up Dinner

Are you tired of thinking about what to have for dinner?  Sick of making a ton of dishes and mess? Having last minute company and don't want to spend your evening cooking and cleaning? 

We love this meal! It is super easy and takes almost no time and has no clean up.

The secret to the success is that you bake the chicken in the oven before your guests arrive. 

Barbecued Chicken Legs With Grilled Corn and Asparagus.
Serves 6
For the chicken:
  • 6 chicken legs - skin on (breasts work as well if you prefer)
  • Salt
  • Pepper
  • Your favorite BBQ sauce (see Product Reviews and Tips for a review of our new favorite)
1. Place chicken in a baking dish, (we prefer using a 9 x 13" pyrex cake pan)
2. Salt and pepper lightly.
3. Bake chicken at 350 degrees for approximately 30 minutes or until just cooked and juices run clear. 
4. Take out of oven, and let rest for 10 minutes. (You can do this step in advance, but cold chicken will take longer to grill)
5. Coat the chicken in your favorite barbeque sauce, and place on the grill.
6. Barbeque until the chicken has grill marks and the sauce is caramelized. ( 5-7 minutes)  

For the corn and asparagus:
  • 6 ears of corn (husked)
  • 2 bunches asparagus (not too thin)
  • Salt
  • Pepper
  • Olive Oil
1. Wash and dry the vegetables, trim asparagus.
2.  Coat lightly with olive oil, sprinkle with salt and pepper.
3. Place on grill, turn occasionally to create grill marks. (3 - 7 minutes depending on grill temperature)

Note: Both corn and asparagus cook quickly, and you don't want to overcook them. Asparagus should still be crisp, and corn just required warming through.

Also try: coloured peppers, tomatoes, zucchini and mushrooms.
For added zip, drizzle veggies with balsamic vinegar.

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