Jayni Carey

June 30, 2009 at 3:35 p.m.

Potato salad, baked beans, cole slaw and fruit salads are classics--and easy to prepare. Also these dishes can be made ahead to save time. If you want to try something different, check out this week's show for a recipe for Grilled Green Chile Corn Cakes. They'll go great with BBQ ribs, steaks or chicken. Thanks for your question!

Jayni Carey

June 30, 2009 at 3:43 p.m.

Deck, I'm sending you one of my favorite grilled chicken recipes. Also, check out the chicken recipes on our website for a show called Grilling Madness. Scroll down through the "past recipes" until you find that title. Here's a recipe from that show that you might like. Thanks!
Grilled Chicken with Mustard, Black Pepper and Shallot Marinade
1 whole chicken, 3 ½ to 4 pounds

Mustard, Black Pepper and Shallot Marinade:
1 tablespoon sherry vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard
1 teaspoon salt
1 tablespoon coarsely crushed black pepper
3 tablespoons olive oil

Place the chicken on a cutting board, breast-side down. Using kitchen shears, butterfly the chicken by cutting down one side of the backbone from the thigh to the wing. Turn the chicken around and cut down the other side of the backbone, wing to thigh. (Or, remove the backbone in the same fashion using a sharp knife.) Turn the chicken breast-side up and press firmly on the breast to crack the breastbone. Rinse the chicken in cold running water. Drain briefly; pat completely dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large plastic storage bag and prepare the marinade.

Mustard, Black Pepper and Shallot Marinade: In a small bowl, combine the vinegar, lemon juice, shallot, mustard, salt and pepper. Whisk in the olive oil. Pour the marinade over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well coated with the marinade. Marinate the chicken in the refrigerator for at least 8 hours, or overnight.

Light the charcoals. To prepare a charcoal grill for indirect heat cooking, place a drip pan in the center of the charcoal grate and carefully pour the prepared hot charcoals around the drip pan. Replace the grilling grate. Place the chicken directly over the drip pan, cover and grill for 1 to 1 ¼ hours. If using a gas grill, grill the chicken, covered, over medium indirect heat for 1 to 1 ¼ hours. The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees. Transfer the chicken to a cutting board and let rest for 10 minutes. To serve, cut the chicken into breast-wing and leg-thigh combinations. Serves 4.

Jayni Carey

June 30, 2009 at 3:54 p.m.

Sure, see the ones I mentioned above for starters. I like to grill chicken by butterflying a whole chicken, then slipping it in a plastic storage bag with a favorite marinade--your choice. Then grill it over indirect heat on the grill, covered, for about 1 hour. Thanks for chatting!