Barbecued Chicken

Chicken (or Beef) Satay

Jerk Chicken

Grilled Greek Chicken and Pitas

Vietnamese Grilled Chicken

Roasted Chicken and Corn Salad

Cornish Game Hen

Grilled Turkey

Cranberry Glazed Turkey Tenderloins

Turkey Roulade with Boudin

Jambalaya with Grilled Chicken and Smoked Sausage

Hot Wings


Roasted Chicken and Corn Salad

This is a great take-anywhere dish with a lot of presence on the table. It shows off beautiful colors and has a wonderful taste that men, especially, love.

It's better when made the day before you plan to serve it, so let it spend the night in the refrigerator, then toss again very well before serving.

It's a great way to use chicken leftovers, but if you don't have any, grill up some boneless, skinless breasts or thighs and make the trimming easy on yourself.

1 lb. boneless, skinless chicken breasts or thighs

Goya Adobo Seasoning

Freshly ground black pepper

4 ears of corn, husks and silks left on

1 small purple onion, chopped fine

1 can black beans, drained and rinsed

3 small Roma tomatoes, chopped fine

1 orange bell pepper, chopped fine

2-3 jalapeno peppers, diced very fine

3 Tbs fresh cilantro, chopped

Balsamic Vinaigrette

Leaving the husks and silks on, put the corn in water to soak for about 30 mins. Clean and dry the chicken, then dust with Adobo and black pepper.

Build a 2-level fire in your pit, with the typical hot side/cooler side configuration. Start the chicken over the hot side - leave it where it sits for 2 mins or until grill marks form - flip it and do the same on the other side. Then move the chicken to the cooler side of the grill. Keep rotating it so that all sides have an equal time closer to the hot side of the grill.

Add the corn to the hot side of the grill and keep rotating it. Eventually, the outside husks will burn and turn black and the silks will burn away. Move the corn to the coolest side of the grill.

Remove the chicken and the corn when the chicken reaches an internal temperature of 155 degrees. Cool the chicken and chop it into 1/2 inch cubes. Remove the husks from the corn and shave the kernels off the cobs.

Combine all ingredients in a medium serving bowl, ending with the dressing. Refrigerate for at least 2 hours - but overnight is best, tossing occasionally. Serve cold.

Balsamic Viniagrette

1/4 c canola oil

2 Tbs sugar

1Tbs balsamic vinegar

1 Tbs cider vinegar

Dash of Crystal Hot Sauce

Pinch of Kosher salt

Combine all ingredients in a jar tht will seal, and shake well. Refrigerate overnight, shaking occasionally, until all ingredients are well mixed (you won't see the sugar settle out of solution.)

We really like Newman's Own Balsamic Dressing - and the Light version as well. Don't be afraid to substitute it for the above dressing.

The wide variety of vegetables in this chicken salad give it a wonderful presence on the table. It travels well and is a great Spring picnit or Fall tailgate party dish.
If you don't have leftover chicken in the fridge, don't worry! Grill up some boneless, skinless breasts or thighs and make the trimming and cutting easy on yourself.
Use this delicious salad as a luncheon main course, a dinner appetizer, or a picnic side dish. It's fast, easy, and beautiful!
Sweet corn, roasted on the grill still inside the husks cooks up brown an smokey, without burning. Don't worry if the husks turn black and charred - the kernels inside will be fine and taste great!
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