Meal Type: Lunch

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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Spanish Style Bacon Tortilla

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

55-60

Minutes

Serves
Portions icon

8

slices

Spanish Style Bacon Tortilla

  • Ingredients

  • Preparation

  • 165g pkg Maple Leaf® Ready Crisp® bacon, diced
  • 2cups good quality Spanish olive oil or Olive oil
  • 1large onion, thinly sliced
  • 5medium Yukon gold potatoes, peeled and rinsed
  • 8eggs, whisked into a large bowl
  • Salt
  1. Heat oil in a 10-inch cast iron skillet or a deep nonstick skillet over low heat. Oil should be gently shimmering when ready. 
  2. Slice potatoes lengthwise and then thinly into half-moons. 
  3. Carefully add potatoes and onions into the oil and stir to coat. Pan will look crowded, this is normal. Allow to cook for about 25 minutes stirring occasionally. Potatoes and onions should appear “melty” and with no browning and soft when pierced with a fork. 
  4. Drain over a fine mesh sieve into a heat resistant bowl. Set oil aside and allow to cool completely. 
  5. Wipe skillet with a paper towel and add 3 tbsp of reserved oil back into skillet. 
  6. Sprinkle bacon evenly onto base of skillet over medium heat. Add potato and onion mixture to eggs and generously season with salt. Carefully pour or spoon potato and onion back into skillet. 
  7. Vigorously shake and swirl skillet over medium heat until bottom and sides begin to set, about 3 to 4 minutes. Using a heat proof spatula start to press the edges inward to create a puck shape. Continue to cook adjusting the heat lower to prevent bottom of tortilla from burning. Allow formed edges to set, about 3 to 4 minutes longer. 
  8. Over the sink or countertop place a large platter over skillet and in one quick motion invert tortilla over top. 
  9. Slide tortilla back into pan and cook for about 3 to 4 minutes more and using your spatula continue to push edges in to reinforce the shape. Tortilla should be lightly browned but slightly tender in the center when pressed with you fingers. 
  10. Remove onto serving platter and allow to cool before slicing. Slice into wedges and serve with warmed tomato sauce and fresh bread.
Tips icon

Reserve seasoned oil for future use! This is infused oil! Keep in an airtight bottle or container after fully cooling and use in your favorite recipes. Leftover infused oil has a mild buttery caramelized onion flavor. Great to reuse in salad dressing.

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Mediterranean Sheet Pan Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

65

Minutes

Serves
Portions icon

4

Portions

Mediterranean Sheet Pan Chicken

  • Ingredients

  • Preparation

  1. Preheat oven to 425˚F. 
  2. Line a large baking sheet with parchment paper. 
  3. Place potatoes, green beans and olives in a large bowl. 
  4. In a separate bowl combine lemon juice, olive oil and seasonings. Whisk well. 
  5. Pour all the marinade except for a heaping tbsp over the vegetables and toss well to coat. 
  6. Place vegetables onto prepared baking sheet. Nestle chicken around the vegetable. 
  7. Drizzle remaining marinade over each piece of chicken. Bake for 35 minutes. 
  8. Remove tray from oven and add cherry tomatoes and sprinkle feta over top. Bake for about 10 minutes longer. 
  9. Set oven to broil for an additional 2 minutes to brown the feta until golden. Serve immediately.

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Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breast Slices
  • 2bunches flat leaf parsley, washed and stems removed*
  • ½lemon, juiced
  • ½cup good quality olive oil + more
  • 3cloves garlic, crushed
  • 1tsp capers
  • 6 – 8large basil leaves, washed
  • 2tbsp white wine vinegar
  • Crushed red chili – optional
  • 454g baby potatoes, boiled until softened
  • 255g cherry tomatoes, halved
  • Parmesan cheese, freshly grated
  • Salt
  • Pepper
  • *Makes about 1 1/4 cups of salsa verde
  1. Pre-heat grill to medium high heat. 
  2. Place parsley, lemon juice, olive oil, garlic, capers, basil, vinegar and chili pepper (if using) in the base of a food processor. Pulse on high until just combined. Season to taste. Add a little more olive oil if mixture is too firm. Adjust seasoning to your preference. 
  3. Using a rubber spatula remove salsa into a container and drizzle a little more olive oil over the top. Cover and allow to sit at room temperature before using.
  4. Lightly season chicken with salt and pepper. 
  5. Grill chicken for about 3 minutes per side or until an internal temperature of 165˚F is reached. 
  6. Place tomatoes and warm potatoes in a large bowl. Drizzle with a little olive oil and parmesan cheese. 
  7. Spoon vegetables onto a large platter. Place chicken over top and spoon salsa verde over the chicken. Serve family style. 
Tips icon

Make the salsa verde ahead so the flavors have time to really meld and mellow. Use as a condiment on pork, chicken burgers, kabobs or even on eggs.

Best served at room temperature – keep any leftovers in an airtight container refrigerated for up to 3 days.

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Hawaiian Mochiko Fried Chicken

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

4

Portions

Hawaiian Mochiko Fried Chicken

  • Ingredients

  • Preparation

  1. In a large bowl whisk together flour, corn starch, sugar, soya sauce, eggs, garlic, green onions and cayenne if using. 
  2. Place chicken in a large zip lock bag and pour marinade over top. Massage bag to coat well. Refrigerate for at least 8 hours or overnight.
  3. Using a deep pot, cast iron skillet or nonstick skillet heat enough oil to be able to submerge small pieces of chicken. 
  4. Bring oil to medium high heat or using a candy thermometer heat to 375˚F. 
  5. Using tongs shake chicken free of excess marinade. Working in small batches fry chicken for about 6 minutes or until golden brown and cooked to an internal temperature of 165°F. 
  6. Remove onto a paper towel lined plate and repeat with remaining chicken. 
  7. Serve chicken over top of rice or with a creamy macaroni salad. Garnish with additional green onions.
Tips icon

Try using Maple Leaf Prime® Raised Without Antibiotics boneless skinless chicken thighs! 

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Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30-32

Minutes

Serves
Portions icon

4

burgers

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken
  • 3tbsp chopped shallots
  • 2tsp ginger, minced
  • 1tsp garlic, minced
  • 1tsp soya sauce
  • ½tsp fish sauce
  • 2tbsp thai basil or basil, minced
  • 2tbsp green onion, minced
  • 1tsp sugar
  • 1tbsp jalapeno, seeded and minced
  • Zest of 1 lime
  • 4sesame seed buns, split and grilled


    • Rainbow slaw:

  • ½cup purple cabbage, thinly sliced
  • 1cup carrot ribbons
  • ¼of small red pepper, thinly sliced
  • 1tbsp cilantro, minced
  • 1tbsp olive oil
  • 2tsp honey
  • 1 ½tbsp seasoned rice wine vinegar


    • Spicy Mayo:

  • 8tbsp Mayonnaise
  • 1tbsp sriracha sauce or sambal
  • Garnish: 4 cucumber ribbons
  1. Preheat grill to medium high heat. 
  2. Mix all the ingredients for the burger together. 
  3. Hand form them into 4 equal burger patties. 
  4. Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
  5. Mix mayonnaise and sriracha in a small bowl and set aside.
  6. Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it. 
  7. Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.
Tips icon

Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky. 

*Complete the meal – serve with coconut scented jasmine rice or kettle chips.

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