June Recipes of the Month

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. 

 

                                       Fresh Strawberry-Lemonade

 

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.