With Maple Leaf Prime® bringing the naturally succulent chicken, Hellmann’s® bringing the simple dressings and dips, and Knorr® rounding it all out with savoury bouillons, we’re bringing you & your family one tasty summer BBQ!
Meet your Summer Go-To’s
Great things happen when this trio comes together. And these easy to make, deliciously grill-worthy recipes prove it.
Classic Summer BBQ
Chicken Tray Bake
with Rainbow Slaw
Classic Summer BBQ Chicken Tray Bake with Rainbow Slaw
Nothing says summer like BBQ chicken and coleslaw. Sink your teeth into savoury grilled rosemary chicken and our zesty rainbow slaw in a lemony vinagrette. Yum!
Preparation
Total Time
Serves
Ingredients
4 Maple Leaf® Prime RWA Bone-in Skin-on
Chicken Thighs
5 Maple Leaf® Prime RWA Chicken Drumsticks
Marinade:
2 ½ Tbsp Knorr® Concentrated Chicken Bouillon
6 Tbsp water
1 Tbsp white wine vinegar
2 cloves garlic, crushed
2 sprigs fresh rosemary + extra
5 or 6 small to medium potatoes, quartered or sliced into ¼ inch rounds
1 ½ Tbsp olive oil
1 Tbsp butter, melted
Salt Pepper
Rainbow slaw:
2 Cups red cabbage, thinly sliced
2 Cups green cabbage, thinly sliced
½ Cup carrot, shredded
1 Cup multicolored peppers, thinly sliced
¼ Cup green onion, thinly sliced
½ Cup Hellmann’s® Lemon Zaatar Dressing
Parmesan Dip:
1 Cup Hellmann’s® Real Mayonnaise
3 Tbsp parmesan cheese, grated
½ tsp pepper
1 tsp lemon juice + zest if desired
Directions
- In a small bowl combine bouillon, water, vinegar and garlic. Whisk well.
- Place chicken in a large glass container and pour mixture over top, including the rosemary. Massage marinade into chicken, cover, and refrigerate for 2 hrs or overnight.
- Preheat grill to medium high heat. Shake excess marinade off chicken and grill each piece 3-4 mins per side.
- Toss potatoes in a large bowl with olive oil and butter, season with salt and pepper. Arrange evenly over prepared baking sheet.
- Nestle chicken between potatoes on tray.
Add sprigs of rosemary. - Reduce heat to low and close lid. Grill 20-25 mins.
Halfway through, rotate baking sheet and turn potatoes. - Grill until potatoes are golden and chicken reaches an internal temperature of 165°F (74°C).
- In a large bowl combine rainbow slaw ingredients and toss well to coat. Season to taste.
- Stir all dip ingredients in a small bowl.
Refrigerate until ready to use. - Serve chicken and potatoes with coleslaw
and dip on the side.
For even more BBQ flavor try using your favourite BBQ sauce to brush over chicken in the last 5 minutes of cooking!
The Ultimate Summer Peach Chicken Salad
The Ultimate Summer Peach
Chicken Salad
Feast your eyes on the perfect summer salad. This simple recipe is filled with juicy peaches, toasted walnuts and succulent BBQ chicken drizzled with a honey Dijon vinaigrette. Perfection!
Preparation
Total Time
Serves
Ingredients
8 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs
2 tsp Knorr® Concentrated Chicken Bouillon
Juice of 1 orange, squeezed
1 Tbsp vegetable oil
1½ tsp brown sugar
1 Tbsp honey
2 Tbsp water
4 Cups head lettuce, chopped
4 Cups spring mix lettuce
½ Cup whole walnuts, toasted
½ Cup old white cheddar, crumbled
4 peaches or nectarines, cut into wedges
¼ Cup Hellmann’s® Honey Dijon Dressing
Directions
- In a small bowl combine bouillon, orange juice, oil, brown sugar, honey and water. Whisk well.
- Place chicken in a large glass container and pour mixture over top. Massage marinade into chicken, cover, and refrigerate for 2 hrs or overnight.
- Preheat one side of grill over medium high heat.
Grill peaches 1-2 mins per side. Remove and set aside. - Shake excess marinade off chicken and grill each piece 3-4 minutes per side.
- Transfer chicken to the unheated side of grill and close the lid. Grill on indirect heat for 18-20 mins or until it reaches an internal temperature of 165°F (74°C).
Remove and keep warm. - Place lettuce, peaches, cheddar, and walnuts into a large bowl. Pour in salad dressing and toss well to coat.
- Arrange salad on a large platter and lay chicken over top.
Need to replace nuts with an alternative?
Try using prepared crispy tortilla strips as
your salad toppers.
Herb-Marinated BBQ Chicken
with Veggie Pasta Salad
Herb-Marinated BBQ Chicken
with Veggie Pasta Salad
Get ready to grill up a whole lot of goodness. This instant favourite features savoury garlic and herb grilled chicken alongside a deliciously colourful roasted veggie pasta salad in a dreamy creamy dressing.
Preparation
Total Time
Serves
Ingredients
4 Maple Leaf® Prime RWA Chicken Leg Quarters
Marinade:
1½ Tbsp Knorr® Concentrated Chicken Bouillon
2 cloves garlic, crushed
1 Tbsp vegetable oil
1½ Tbsp lemon juice
2 Tbsp water
2 sprigs fresh rosemary
1 sprig fresh oregano
2-3 sprigs fresh thyme
Pepper
Pasta Salad:
1 500 g package dry short pasta, cooked, drained, and cooled
1 small red pepper, grilled, cooled, and chopped
1 small orange pepper, grilled, cooled, and chopped
½ small red onion, cut into rounds, grilled, cooled, and chopped
1 zucchini, sliced into rounds, grilled and cooled
1 Cup baby spinach, packed
Cherry tomatoes, optional
3 Tbsp grana Padano cheese, finely grated
½ Cup Hellmann’s® Real Mayonnaise
Directions
- Whisk together marinade ingredients in a small bowl.
- Place chicken in a large glass container and pour marinade over top. Massage marinade into chicken, cover, and refrigerate for 2 hrs or overnight.
- Preheat one side of grill over medium high heat. Shake excess marinade off chicken and grill each piece 3-4 mins per side.
- Transfer chicken to unheated side of the grill and close lid. Grill on indirect heat for 20-25 mins or until it reaches an internal temperature of 165°F (74°C).
Remove from grill and keep warm. - Clean whole grill with a BBQ brush.
- Place cooled pasta into a large bowl. Spoon vegetables over top and pour in salad dressing. Toss salad well to coat. Garnish with shredded cheese and cherry tomatoes (if using).
- Serve chicken with pasta salad. Refrigerate leftovers
for up to 2-3 days.
Try using Hellmann’s® Classic Caesar dressing with a squeeze of lemon in place of Mayonnaise for a twist!
Indian-Spiced Grilled Chicken
& Cucumber Raita Salad
Indian-Spiced Grilled Chicken
& Cucumber Raita Salad
Get ready for a burst of flavour. This irresistible
Indian-inspired dish features grilled chicken with a creamy Tandoori-spiced dipping sauce and fresh cucumber Raita salad on the side. Talk about a taste explosion!
Preparation
Total Time
Serves
Ingredients
10 Maple Leaf® Prime RWA Chicken Drumsticks
½ Cup full fat plain yogurt
2½ Tbsp Knorr® Taste of India Concentrated Bouillon
1 lime, quartered
Dip:
1 Cup Hellmann’s® Real Mayonnaise
1 tsp dry Tandoori spice, prepared
Salad:
1 540ml can chickpeas, drained and rinsed
1 255g cherry tomatoes, quartered
1 cucumber, diced
2 Cups baby spinach
2 Tbsp red onion, minced
½ tsp cumin
Salt
Pepper
2 Tbsp fresh mint, minced
1/3 cup full fat plain Greek yogurt
¼ Cup Hellmann’s® Real Mayonnaise
1½ tsp lemon juice
Directions
- Combine yogurt and bouillon and whisk well.
- Place chicken in a large glass container and pour mixture over top. Massage marinade into chicken, cover, and refrigerate for up to 2 hrs or overnight.
- Preheat one side of grill over medium high heat. Shake excess marinade off chicken and grill each piece 2-3 mins per side.
- Transfer chicken to the unheated side of the grill and close lid. Grill on indirect heat for 18-20 mins or until it reaches an internal temperature of 165°F (74°C).
- Whisk mayonnaise and spice in a small bowl until well combined.
- Mix mayonnaise, yogurt, cumin, lemon juice,
and mint in a small bowl. Season with salt and pepper. - Place chickpeas, cucumber, tomato, spinach, and onion
in a large bowl. Pour dressing over top and toss well to combine. Refrigerate until ready to serve. - Serve chicken with dip.
Up the flavour factor by serving with a shareable plate of hot-off-the-bbq, grilled Naan. More please!
Thai Grilled Chicken
with Island Wild Rice Salad
Thai Grilled Chicken
with Island Wild Rice Salad
It’s summertime and the grilling is easy. Get ready for the irresistible flavour combination of garlic ginger grilled chicken alongside sweet and savoury Island rice salad in a sesame Thai dressing. Mouth watering yet?
Preparation
Total Time
Serves
Ingredients
4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs
5 Maple Leaf® Prime RWA Chicken Drumsticks
Marinade
2½ Tbsp Knorr® Taste of Thailand Concentrated Bouillon
1½ Tbsp fresh ginger, minced
1 Tbsp garlic, minced
4 leaves Thai or regular basil
½ Cup full fat coconut milk
Juice of 1 lime
Salad
2 Cups wild rice, cooked and cooled
6 Cups romaine lettuce, washed and chopped
2 Tbsp chives, chopped
1 ½ Cup mango, diced
1 ½ Cup pineapple, grilled, cooled, and diced
1 small red pepper, small dice
¼ Cup Hellmann’s® Sesame Thai Dressing – divided
2 Tbsp sweetened coconut, toasted – optional
Lime wedges, garnish
Directions
- Combine marinade ingredients in a large bowl.
Whisk well. - Place chicken in a large glass container and pour mixture over top. Massage marinade into chicken, cover, and refrigerate for up to 2hrs or overnight.
- Preheat one side of grill over medium high heat. Shake excess marinade off chicken and grill each piece
3-4 mins per side. - Transfer chicken to the unheated side of the grill and close lid. Grill on indirect heat for 18-20 mins or until it reaches an internal temperature of 165°F (74°C).
- Mix wild rice, mango, pineapple, peppers, and chives with half of the salad dressing.
- Toss romaine with remaining salad dressing in a
large bowl. - Assemble salad by placing romaine onto a large serving platter. Spoon rice salad over romaine.
Garnish with toasted coconut over top (if using). - Place chicken over top and serve immediately.
Time Saver! Make your wild rice the day ahead and keep refrigerated in an airtight container until ready to use!
Feeling inspired?
With Maple Leaf Prime®, Knorr®, and Hellmann’s® you can’t go wrong. Enjoy grilling up our recipe favourites the whole family will love. Prepare for your tastiest summer yet!