Hot Off the Grill

Speaking with my mom the other night she mentioned how hot it has been in Iowa (and everywhere in the Midwest). She said how turning the oven on was the last thing she wanted to do in preparation for dinner. Lucky for her, she found a super easy recipe that required the grill. And, who doesn't love a good meal hot off the grill?!

There was no name attached to the chicken recipe and I have yet to come up with one of my own. But, here's one of the easiest recipes, ever:

No Name Chicken
3-4 chicken breast
2 cups french fried onions (the kind that you put on top of green bean casserole)
1 Tbsp Lawry's seasoning*
1/2 Tbsp Garlic powder*
1/2 tsp black pepper*
2 egg whites

*The original recipe did not contain these, but I felt compelled to use them
The breading concoction 
Crush up the french fried onions, place in a mixing bowl
Add Lawry's, garlic powder, black pepper (optional)
The breading
In a smaller bowl, place the egg whites, whip until frothy
Dip each chicken breast in the egg whites
Coat each breast with the onion mixture
Place chicken on grill - LOW HEAT - flip chicken every few minutes for 10-15 minutes
Note: the breading is very sensitive to the flame, so be sure to watch it carefully.

Taadaa - deliciousness!
(In cooler weather the chicken can be cooked in the oven at 350 degrees for 35-45 minutes, or until fork tender.)
I paired the chicken with grilled onions, grilled red peppers, and grilled corn on the cob. Yummy!

If you've never tired grilled onions, for my sake, PLEASE do! Grilled onions are one of my all time favorites, and they're so easy to make! How to make them:

Grilled onions
1 sweet onion
A dash of black pepper*
A pinch of garlic powder or garlic salt*
Cut the onion in half, roll up in aluminum foil
Place on top rack of grill, on low heat, for 30 minutes
Rotate the onions every 5 minutes or so
The end result in one very tasty caramelized onion

*optional items
The onion, prepped and ready to be placed on the grill
Grilled Red Peppers
1 red pepper, sliced
1 Tbsp vegetable oil
Pinch of garlic powder
Pinch of black pepper
Lightly coat the cut peppers with the oil/seasoning mix
Place on grill rack and grill for 15-20 minutes, or until peppers appear tender, and tips may begin to blacken
The prepped peppers, ready for the grill
Corn on the Cob - my mother-in-law taught me a very quick and easy way to cook up some yummy corn on the cob (being from Iowa I thought I knew all the tricks)
1 ear of corn
Dab of butter
Cling Wrap
Spread the butter over the ear of corn (it's easiest to just get your hands buttery, and skip trying to butter the corn with a knife)
Wrap the corn up in the cling wrap
Place in microwave for 3 minutes
*for each ear of corn, add three minutes in the microwave
After a quick stint in the microwave I placed the corn on the grill for about 5 minutes
The prepped corn, ready for the microwave
Ahh, the sight of the grill with all the goodies on it. The smells that permeated were fantastic and mouth-watering.
The plate appeared so pretty when dinner was placed upon it... And then it disappeared. I'd say dinner was a success!

No comments:

Post a Comment