It's officially summer!!! The children are out
of school and everyone wants to cook out. Here is a recipe any griller would
lo-o-o-o-o-v-v-v-v-v-ve to make. Also, a cool sweet low-cal
drink.
Finger-licking Grilled
Chicken
4lb Chicken
4tsp. Black pepper
2tsp. Season salt
4tsp. Garlic powder
1c Onion
40oz bottle of Sweet Baby Ray's Hickory & Brown
Sugar Barbecue Sauce
1c Yellow mustard
2½c Water
Clean chicken by double washing it and trimming any
excess fat. You may skin the chicken if you would like. Season chicken with
black pepper, season salt, and garlic powder. Be sure to coat the chicken well
with seasoning. Set chicken aside while the grill gets hot. Line the racks of
the grill with non-stick aluminum foil. If you like grill lines, place foil on
the side of the rack facing the charcoal. Don't forget to put holes in the foil.
Wait until you get the grill warming good before placing the racks on the grill.
You may use dry onions or a fresh onion finely chopped. In a separate bowl, mix
Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce, mustard, onions, and
water together. Stir well until a smooth mixture. Once your grill reaches 350°, place chicken on the grill. Don't worry about leaving space
between the chicken. Be sure to place the biggest pieces of chicken in the
center of the grill. Let chicken cook about 10 minutes. After that, turn chicken
every five to seven minutes. Smaller pieces like legs, wings, and skinless
chicken only take about 15 to 20 minutes to cook. Larger pieces take about 20-25
minutes to cook. Stab the center of the chicken to make sure it is done. You can
determine that by the clear juices that come out of your chicken. Brush on a
thin layer of sauce onto both sides of fully cooked chicken. Cook for 5 minutes
on each side. Pour barbecue sauce into the pan that you will be putting the
chicken in. Just enough to cover the bottom of the pan. As you fill the pan with
chicken, pour a layer of barbecue sauce over the chicken. Any excess sauce can
be used on hamburgers, hot dogs, or grilled
vegetables.
2 cans of frozen lemonade
4 cups of lemon juice
5 lemons
2 10oz bags of frozen strawberries
10lb bag of ice
In a big mixing bowl, mix frozen strawberries and
lemon juice. Set the bowl aside. Cut lemons in quarter inch rings. Set them
aside. Make frozen lemonade in a 5 gallon drink cooler (or individual pitchers
that total 5 gallons) according to the directions on the can. Add strawberry and
lemon juice mixture to cooler. Stir well. Finally add the sliced lemons and ice.
Let sit for 30 minutes before serving. To add extra flavor, you can add fresh
strawberries or raspberries and peaches. Lemonade is best served in a punch
bowl, so everyone can get a little fruit with their lemonade.