With the weather warming up we thought we would bring you some fresh ideas for grilling out, while we’re all staying in.
Juicy Grilled Chicken Breasts
What You’ll Need
1-½ lbs Grass Roots Chicken Breasts
1/2 cup olive oil
1/4 cup lemon juice
1 tsp. dried thyme leaves
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
Cut the chicken breast in half widthwise. Cover one portion in plastic wrap - this will help keep the juice in for the next step.
Pound the chicken breast to get an even thickness. A meat tenderizer or rolling pin will work. Focus on where it is thickest and try to get it even with the thinnest part of the breast.
Follow step one and two for all your portions.
Put the chicken breasts into a ziplock bag or a large bowl.
In a medium bowl combine the olive oil, lemon juice, thyme, garlic powder, salt and black pepper.
Pour it over the chicken breasts and refrigerate for an hour at most.
Get the grill ready by oiling your grill grates. Then preheat the grill for direct cooking over medium-high heat (around 400ºF).
Throw the chicken breasts on the grill. Cook for about 4 minutes per side. Test if they’re done using an instant read thermometer. You want it to read 165ºF. Or you can cut into one and see if it’s white all the way through, not pink.
When done, put the chicken breasts on a clean serving plate. Let them rest for 5 minutes before serving.
Pork and Beef Blended Burgers
What You’ll Need
2 lbs of Grass Roots Beef and Pork Ground Blend
1 pack of Grass Roots Bacon (you’ll dice 4 strips for this recipe)
1 large onion, finely chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
1 large egg, lightly beaten
1/2 cup water
2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon pepper
In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl.
Stir in the bread crumbs, egg, water, salt, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties.
Throw on the grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve with or without buns and you preferred toppings.
Grilled Ginger Glazed Chicken Drumsticks
What You’ll Need
1 pack of Grass Roots Chicken Drumsticks
2 cups ginger ale
2 tablespoons dark brown sugar
4 green cardamom pods
1/2 cinnamon stick
2 star anise pods
pinch of kosher salt
The first step is to season the drumsticks—a liberal sprinkle of salt and pepper will work fine.
Place the seasoned drumsticks in a baking dish or a bowl and refrigerate for about 6 hours.
Next, the glaze can be made—similar to a Chinese five spice but using ginger ale reduced to a syrupy consistency with fragrant whole spices to add depth.
Combine all ingredients in a sauce pot and bring to a boil.
Continue cooking until the liquid has reduced to about 1/4 cup and is visibly thick.
Once the glaze has reached the proper consistency, remove from the heat and let cool to room temperature. Tip: the glaze can be held under refrigeration for at least a week.
Prepare your grill to cook at medium high heat, either charcoal or gas.
Once the grill is ready, oil the slats a bit to discourage sticking. Add the drumsticks to the grill and let them cook for a couple of minutes before applying the first round of glaze.
Use a silicone brush to glaze the drumsticks. Keep turning and glazing every couple of minutes until they take on a deep amber color and nice char to the outside. Once the temperature reaches 165 internally, they are ready to pull from the grill.