Easy Summer BBQ Menu
Summer is officially underway and with the long holiday weekend coming up, be sure to plan ahead with delicious ways to feed family and guests who will be celebrating with you. As hosts, one of our greatest pleasures is hosting a party right in our own backyards. Staying true to our mission, we want to make celebrating summer as easy and joyful as possible. And that’s why we are excited to share this easy backyard BBQ menu. It’s a perfectly delicious way to feed a crowd and we have kept the work and cleanup to a minimum.
We gave this menu two test runs (Dawn’s home for a Father’s Day BBQ | Elizabeth’s house for a family pool party pictured here with our boys – the best taste testers ever!) Both were a huge success and we enjoyed them too.
EASY BACKYARD BBQ MENU featuring juicy BBQ chicken with grilled onions and peppers (a salute to our Italian heritage) and Grilled Corn on the Cob. This meal is delicious and our style of finger licking good – just ask the Mascali and Sandomeno families!
Barbecued Chicken with Grilled Onions & Peppers
- 4 large chicken breasts, bone-in
- 5 drumsticks
- 5 chicken wings
- 5 chicken thighs
- 1 bottle barbecue sauce
- olive oil
- sea salt
- wood chips
- 3 large sweet peppers (red, orange and green)
- 1 large or 2 medium sweet onions
- Soak wood chips in water for at least one hour. Drain and place in center of large piece of aluminum foil. Roll foil to create a packet, leaving one end semi-open to allow for wood smoke to escape.
- Place chicken in large sealable plastic bag, add 2 tbsp. oil and a generous sprinkling of sea salt. Seal bag and massage chicken until coated with oil.
- Wash, core, seed and slice peppers and onions, place in large sealable plastic bag, add 2 tbsp. oil and a generous sprinkling of sea salt. Seal bag and gently massage bag until oil is distributed.
- Preheat grill on medium. Spray with grill non-stick spray.
- Place chicken skin side down and cook for 5 minutes until sear marks appear.
- Turn burners under chicken off and lower others to low (we had 4 burners, so we turned the 2 under the chicken off and turned the remaining 2 to low.) Place wood chips packets on heated side and point open end toward chicken.
- Close lid and cook for 25 minutes.
- Turn chicken, close lid and cook for another 30 minutes.
- Brush with barbeque sauce and close lid continuing to cook until meat thermometer reaches 165 degrees in the thickest part of each piece.
- Place grill topper on heated side of grill and distribute onions and peppers evenly onto grill topper. Cook for 15 minutes, until softened.
- Remove from grill to platter. Cover loosely with aluminum foil and allow to rest for 5-10 minutes before serving.
- Top chicken with peppers and onions.
Grilled Corn on the Cob
- Place ears of corn in a large pot (or even a cooler), fill container with water until corn is completely covered with water and soak for at least 2 hours – you want to thoroughly saturate the husks to avoid them burning on the grill.
- Grill the corn on medium heat for about 20 minutes, turning and rotating the ears as needed to keep them from burning.
- If the corn husks start burning, move them to indirect heat, like the top shelf of your grill or an unlit side of the grill and close the cover.
- Grilling your corn on the cob will produce a different (we think superior) end result. It actually “steams” the corn in the husks, resulting in sugar from the kernels to caramelize producing one of the sweetest ears of corn you’ll ever enjoy – you don’t even need butter and salt (although some will insist it’s part of the ritual.)
- Remove ears from grill and allow them to cool. The husks will contain the heat, keeping the corn warm until they’re not “too hot to handle.” (FYI – if you’re unsure if corn is completely cooked, pierce a kernel, if it shoots out liquid it’s done.)
- For safety and sanitary purposes, use a clean kitchen towel to hold the ear while you peel back the husk. You’ll be surprised at how easy it is to remove the silk and husk.
- Season as you like and enjoy!