Classic Barbecued Chicken

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Course Entrées
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare outdoor grill for direct grilling over high heat. In small bowl, mix, paprika, Cajun seasoning, sugar, salt, pepper and garlic powder. Trim excess fat from chicken. Rub all sides of chicken with seasoning mixture.
  2. Place chicken, skin side down, on hot grill rack. Cover and cook 4 to 5 minutes or until outside of chicken is seared, watching carefully for flare-ups. If flare-ups occur, open grill and move chicken to outside, or cooler, part of grill.
  3. Reduce heat to medium. Turn chicken skin side up. Cover and cook 30 to 35 minutes longer, turning occasionally and watching carefully for flare-ups. Brush skin side of chicken liberally with some of the barbecue sauce during last 10 minutes of cooking.
  4. Turn off grill, cover and let stand 5 to 10 minutes. Chicken should reach an internal temperature of 165° and juices should run clear when chicken is pierced with a knife. Serve with any remaining barbecue sauce for dipping.

Grilled Romaine Salad with Creamy Blue Cheese Dressing

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Your backyard BBQ doesn't have to be all about hamburgers and hot dogs. Try adding this grilled salad to your cookout menu!
Instructions
  1. Prepare Creamy Blue Dressing: In medium bowl, combine all ingredients. Cover and refrigerate until ready to serve.
  2. Prepare Grilled Romaine Salad: Soak skewers in water 15 minutes. Preheat oven to 300°. Line rimmed baking pan with nonstick foil or parchment paper. Spread cheese in single layer on prepared baking pan and bake 5 to 6 minutes or until golden brown. L
  3. In large nonstick skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. Let cool and crumble.
  4. Prepare outdoor grill for direct grilling over medium-low heat. Place 5 shrimp on each skewer; sprinkle both sides with Cajun seasoning. Trim core from romaine and cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkl
  5. Oil grill rack. Place shrimp skewers and lettuce, cut side down, on hot grill rack. Cook shrimp 4 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking; cook lettuce 3 to 5 min
  6. Place lettuce halves, cut side up, on each of 4 plates and insert 1 shrimp skewer into lettuce. Top with dressing, sprinkle with crumbled bacon, tomatoes, and onion, and garnish with cheese crisp to serve.