Curry Chicken Salad (aka, Indian-Style Beer Can Chicken Leftover Edition)

Looking for a way to stretch your leftovers after making an Indian-style beer can chicken? This curry chicken salad is light and healthy but packed with delicious flavor. It’s perfect to pack for lunch or enjoy on a hot summer day.

Ingredients:

2 leftover chicken breasts from Indian-style beer can chicken

2 cups grapes, sliced in half

1 tablespoon lemon juice

6 oz plain Greek yogurt

1 teaspoon curry powder

Salt and pepper to taste

Directions:

1.    Shred chicken breasts.
2.    Combine all ingredients and mix well. Add salt and pepper to taste. Serve and enjoy – it’s that easy!

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Chocolate Pecan Bars – On the Grill!

Looking for another awesome dessert you can bake right on the grill? Try these gooey, chewy, delicious chocolate pecan bars!

Crust ingredients:

1 stick butter, softened
1 ½ cups flour
¾ cup sugar
Quarters-worth of salt

Filling ingredients:

3 eggs, beaten
1 ½ cups pecans, halved
3 TPSB butter, melted
¾ cup Karo syrup
½ cup sugar
½ cup brown sugar
1 TBSP bourbon (optional)
12 oz semisweet chocolate chips

Directions:

1.    Beat crust ingredients together.
2.    Press crust into heavily greased cast iron pan.
3.    Stir filling ingredients together.
4.    Pour filling over crust.

5.    Set up grill so that coals form a ring around the outside of the grill, leaving the middle of the grill empty.
6.    Place pan in middle of grill. Grill, covered, for 15-20 minutes, until filling is completely melted.
7.    Let cool for at least 30 minutes, preferably at least an hour. It’s going to very tempting to cut in early, I know, but if you do, it’s going to fall apart. After 30-60 minutes, cut into bars and enjoy!

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Grilled Boneless Chicken Thighs Stuffed with Ham and Cheese

I LOVE grilling boneless chicken thighs. They’re so much moister and more flavorful than their white meat brethren (yes, I know they’re not as lean, but that’s why they taste so good . . . ). 

They’re also much more forgiving for amateur cooks like me. Chicken is so difficult on the grill because you can’t undercook it without making your guests sick, but if you overcook breasts even slightly, the meat gets really dry, really fast. So there’s a pretty tight window to get them off the grill. But since thighs are so much juicier and tenderer to begin with, you can still have a great-tasting meal even if you leave them on the grill a minute or two too long.

I usually just cover thighs with salt and spices and throw them on the grill, and they always taste great. But for this recipe, I decided to step it up a notch and stuff them with some ham and cheese. The ham adds great flavor, and the cheese is gooey and delicious. Give it a try!

Ingredients (serves 4)

4 boneless chicken thighs
4 thick slices of ham
4 slices of cheese (I used provolone, but feel free to mix it up)
Salt and pepper

Directions:

1.    Open up the boneless thighs. Sprinkle with salt and pepper on both sides.
2.    Lay one piece of ham across the middle of each, and then place a slice of cheese over the ham. Fold like so:

 
3.    Grill for about 10 minutes on each side. Watch for flare-ups! Flip them once carefully using a spatula; otherwise, leave them alone. Thighs should reach an internal temperature of 165 degrees.Remove and enjoy.

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Grilled Watermelon Salad

Watermelon? Yeah, you can grill that!

You want to grill it quickly over high heat, just enough to get some good grill marks. It retains the juicy, crispiness that makes watermelon so tasty and refreshing on hot summer days, but the grill adds an extra layer of flavor.

Grilled watermelon tastes great on its own, but it’s perfect for salads. Wow your guests with this recipe for grilled watermelon with spinach salad, topped with an easy, homemade honey balsamic vinaigrette.

 
Ingredients (serves 4):

*Don’t pay too much attention to the amounts here, except for the dressing. This is just to give you an idea. Serve however much spinach, feta and walnuts you want.

Approximately 6 cups loosely packed raw spinach
About 4 ounces crumbled feta cheese
About 4 ounces chopped walnuts (or other nut of your choice)
4 slices watermelon
1 tablespoon olive oil
Salt

Honey balsamic vinaigrette ingredients:

½ cup olive oil
¼ cup balsamic vinegar
Quarters worth of salt
Quarters worth of pepper
About two tablespoons of honey (Tip: measuring honey is a huge pain, and inevitably you waste some because it gets stuck in the measuring spoons. I just squeeze it straight from the bottle, and have figured out that a good, two-second squeeze is about 1 tablespoon.)

Directions:

1.    Whisk all salad dressing ingredients together in a small bowl (or pour into an empty jar and shake).
2.    Brush watermelon slices very lightly with olive oil, and sprinkle lightly with salt.
3.    Place watermelon on grill over high, direct heat. Cook for about two minutes on each side, so that you get some good grill marks.

 
4.    Plate the spinach, topped with crumbled feta and chopped nuts. Drizzle with the balsamic vinaigrette, then top with the grilled watermelon. Enjoy!

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