In the summer, a BBQ is a girl’s best friend (or anyone for the matter). Using a grill makes the house stay cool, dinner be done quicker, and clean up much easier.
My husband and I recently started BBQing and have been loving it so much we BBQ almost every night.
We have tried BBQing everything from different meats (including Salmon) to fruit (such as my Grilled Peaches Dessert). We plan on trying a BBQ Pizza (I will share it once we master it).
For now we will stick with the chicken and asparagus. Here is what you need:
- 1.5 pounds of Organic Free-Range Chicken Breasts
- 1 TB Dark Brown Sugar
- 1/2 TB Smoked Paprika
- 1/4 ts Cayenne Pepper
- 1/2 TB Garlic Powder
- 1 ts Fresh Ground Pepper (or eight turns on your grinder) + 1 ts for Asparagus
- 1/2 TB Fresh Ground Himalayan Pink Salt (or 12 turns on your grinder) + 1 ts for Asparagus
- Organic Asparagus
- 1-2 TB Organic Grass-fed Butter
- Preheat grill to medium heat.
- Rinse off chicken in kitchen sink.
- Using a sharp knife and cutting board, cut the chicken breasts in half. Do this by placing the chicken flat on the cutting board, put your non-dominant hand flat on top of the chicken, use the knife to cut the chicken on the half way mark of the breast creating “2” chicken breasts (hope that made sense).
- Set chicken aside leaving it on the cutting board.
- Wash your hands.
- Next, put all spices in a small bowl minus the salt and mix together.
- Sprinkle spice mixture on chicken on one side.
- Next, flip the spice side down onto a dish (transferring it from the cutting board) and sprinkle the spice mixture on the other side.
- It’s ready for the grill. Since the breasts (approximately 2 breasts that have been turned into 4) have been cut in half, they will BBQ quicker. Last time I grilled on medium (about 450 to 500 degrees), it took 4 minutes a side. So, depending on the thickness of the cut and how hot your BBQ grills, it will be 4-6 minutes. Use a thermometer to make certain the internal temperature is between 160-165 degrees if you can’t eyeball when it’s done. Don’t consume raw chicken.
- While the chicken is grilling on one side, prep the asparagus for the grill. You will need foil or a BBQ safe pan.
- Place the asparagus on foil or pan. For 2 people I grill approximately 12 spears of asparagus.
- Cube 1-2 TB of the butter and distribute evenly on top of asparagus.
- Salt and pepper to your liking.
- If you used foil, close up the foil.
- When it’s time to flip the chicken. Put the asparagus on the grill.
- When it’s time to remove the chicken the asparagus will be done too.
- Let the chicken set for 2-3 minutes before serving. It will continue to cook.
- As the chicken is setting, sprinkle with the salt (I salt any meat I BBQ after it’s off the grill. Salt tends to draw out the moisture of the meat, if you salt right before cooking. If you salt the meat ahead of time, make certain it’s the night before. This can tenderize the meat. Initially the salt will take out the moisture, but in the 24-hour period the moisture will be reabsorbed tenderizing the meat – but I never think of doing this, so I salt after it’s cooked).
- Then serve the chicken and asparagus and enjoy!
**Note: I will add a lovely picture of the dinner, once I make it during the week.