This past weekend we brought out the grill for our Father’s Day dinner. It’s the first time this year we brought it out but it won’t be the last time. Especially when everything just tastes so good and it’s so easy to use.
I marinated these chicken quarters and let my dad do the cooking. We also grilled up some steaks using the steak rub I used previously. Delicious!
Don’t miss out on grilling up dessert too. This Grilled Fruit with a Honey Balsamic Glaze was out of this world.
Maple Honey BBQ Chicken
1 c Pure Maple Syrup
1 tsp Honey
2 Tbsp Worcestershire sauce
1 tsp Red wine vinegar
2 Tbsp Dijon mustard
1 tsp Smoked paprika
1/2 tsp Ground coriander seeds
1 tsp Salt
1 tsp Freshly ground pepper
4 Chicken leg quarters, skin on
Heat outside grill or electric grill to desired temperature.
In a medium bowl, add all ingredients (except chicken) and whisk until combined. Marinate for 30 minutes. Place chicken pieces on the grill on indirect heat (not directly over the coals) and cook until it reaches 165 internal temperature. Start with the skin side down and turn once during grilling time. My dad cooked his chicken for about 25 minutes on each side and it was done just the way we like it.
I also utilized my indoor grill to cook up some side dishes – grilled zucchini, squash and Brussels Sprouts. Here’s how I made these:
Grilled Zucchini, Squash and Brussels Sprouts
1 Zucchini, sliced
1 Yellow Squash, sliced
1 quart Brussels Sprouts, ends cut off then sliced in half
Salt and pepper
Heat an electric grill to high temperature.
In a medium bowl, add vegetables. Drizzle olive oil and mix together to coat vegetables. Season with salt and pepper, tossing to coat. Place vegetables on the grill and cook until done. The sprouts will take longer to cook. The zucchini and squash will take about 5-7 minutes on each side, depending on your grill.
Note: I go old school and cover my electric grill with a roasting pan to let the heat do its job. This makes them cook much faster.