Tinfoil Cooking now available on Amazon

Tinfoil Cooking; RV Cookbook

Tinfoil Cooking is the ultimate cookbook for the outdoors. Easy cooking for Camping, RV'ing, Boating and at home. Delicious meals with very few or NO DISHES! 

This book is for RV'ers, boaters, campers and at home. Easy to follow recipes that everyone can use.

Wow, it has been a fun journey getting this book up on Amazon. I sure have learned a lot about publishing. Not as easy as one might think.

Front Cover of Tinfoil Cooking

If you are looking to make your camping or boating trips a bit easier then this books is for you. 

Do you dread having a whole bunch of dishes to clean up when you are out camping or boating or even at home? Then this book is for you. Actually, it’s a silly question — of course, you do, no one wants to do dishes and clean up the big mess left behind when you cook up a big meal.

If you are like me and want to simplify the whole cooking process without sacrificing on flavour, then this book is for you.

If you like to cook up the tenderest ribs ever, then this book is for you?

If you like to make the best-tasting vegetables supercharged with flavour, then this book is for you.

If you like to cook up some pasta without a pot and without steaming up your whole camper or boat, then this book is for you. You can even cook the pasta over a campfire.

Back Cover of Tinfoil Cooking

Do you enjoy freshly baked artisan bread with your breakfast, lunch or dinner? No kneading required. Then this book is for you.

I truly hope you enjoy the recipes in this book so you can spend more time with family and friends and less time washing dishes.

Amazon #1 Best Seller in outdoor cooking.

My book is available on Amazon in all countries that Amazon operates in. For ease of ordering, here are some links, Amazon.ca, Amazon.com, Amazon.de and Amazon.co.uk.  You can also search the book Tinfoil Cooking or my name Anders Treiberg on your favourite Amazon site. Please NOTE, you do not need an e-reader for the digital version, you can download a free app here.

Enjoy,

Anders

Rotisserie Chicken

Best Rotisserie Chicken

Serves 6 people
Cooking and preparation time 2 hours

Rotisserie Chicken on the BBQ

Rotisserie chicken is so good and it is fairly easy to make. You do need a Rotisserie on your BBQ.

If you plan to purchase a rotisserie, buy a good one. It pays in the long run.

I have a video on my YouTube Channel that shows this in detail.

Ingredients:

• 2 whole chickens
• 2 apples
• 2 lemons
• # 1 meat rub, or any other rub

Clean and wash the chickens and remove any inners. Quarter the apples and lemons and try to stuff the chickens full with 1 apple and 1 lemon in each chicken. Tie the chicken so the wings and the legs will not come loose.

Rub the chicken with my #1 meat rub. Then insert the rotisserie forks and shaft. Cook the chickens for about 1 hour. 

Check with a meat thermometer after one hour. Inside temperature should be over 72°C or 160°F. For the dark meat go a bit higher.

Let the chicken rest under some foil for about 10 minutes before cutting.

Best Ever Turkey Burgers

Turkey Burgers

Serves 6 people
Cooking and preparation time 30-40 minutes

Turkey Burger With Red Cabbage Salad

Once you have tried these turkey burgers you will agree with me that they can hold their own against beef burgers.

These burgers are really tasty and there is a lot of meat in one burger.

The turkey burger does not shrink as the beef does.

Recipe Ingredients:

• 1 kg or 2 lbs or ground lean turkey
• ⅓ cup or 78 ml onions, chopped fine
• ¼ cup or 60 ml of bread crumbs
• 1 celery speer, peeled and minced
• 1 green onion, minced
• 2 eggs, whipped
• ½ tsp of kosher salt
• ½ tsp of turmeric, powder form
• ⅛ tsp of fresh ground white pepper
• 3-4 tbsp of butter

Basting the Turkey Burger

In a medium sized bowl add the turkey, onions, bread crumbs, celery and green onion. In a small bowl or cereal bowl whip the eggs, add the salt turmeric and pepper. Whip so it is well mixed.

Add the egg mixture to the turkey mixture and using your clean hands, mix. Like with all ground meat, do not mix too much, just enough to combine all the ingredients.

Make 6 burgers and lay on a cutting board or wax paper. Again, do not handle the burger more then you have to.

In a large frying pan melt the butter and get it good and hot. Add the burgers, if you do not have a large frying pan, make two batches.

Fry the burgers just over medium heat for 5 minutes, then flip them over and do 5 more minutes. At this point get a tablespoon or serving spoon out and start basting the burgers with the butter in the pan. Baste them as much as time permits.

When the buzzer rings, flip the burgers again and fry for an additional 3-4 minutes then flip again and fry 3-4 minutes for a total of 8-9 minutes on each side. Again, baste the burgers during the frying time as much as time permits. If you need to add some more butter, just do so.

Basting the burger with butter makes the burger really juicy and taste just scrumptious so please do not miss that step. It’s a bit of work, but worth it.

Serve the burgers on a ciabatta bun and top the burger with lots of red cabbage salad, it goes really well together. You can, of course, use whatever you feel like.

A little tip; when you flip the burgers use a spatula and a tablespoon. Use the tablespoon to slow the burger down when you flip it. This way you don't get butter all over the place.

Enjoy

Creamed Spinach With Turkey Cutlets

Turkey Cutlets With Spinach in Bechamel Sauce

Serves 2 people
Cooking and preparation time 40-50 min

Spinach in Bechamel Sauce and Turkey Cutlets

Yummy! This is such a great tasting dish and I just love cooking this up. Spinach is such a healthy vegetable.

Spinach is loaded with vitamins, minerals and plant compounds. It is good for your eyes, helps control blood pressure and even has cancer-fighting properties. Eat as much as you can.

The cream sauce or Bechamel sauce is easy to make, just have to keep after the bottom of the pan so it does not burn.

Next, the cutlets. Ask your butcher for mechanically tenderized cutlets from turkey breast. Turkey breast, without the skin, is very high in protein and it is really good for people with high cholesterol and it can also play a roll in fighting cancer.

Ingredients for the spinach:

• 220 grams or 7.75 oz of fresh spinach
• 200 ml or 0.85 cups of water
• ½ tsp of Kosher salt
• 10 spears of asparagus, optional

Ingredients for the cream or Bechamel sauce:

• 1.5 tbsp of butter
• 1.5 tbsp of flour. I prefer gravy flour here. It does not lump up like regular flour.
• 200 ml or 0.85 cups of milk, half & half or cream. Either one will work. I like half & half best
• Salt to taste
• White pepper to taste
• Nutmeg to taste. Freshly ground. It takes very little, like a pinch. Using the extra fine grate on a tower shredder works well

The asparagus goes nicely on top

In a large saucepan add the water and salt, bring to boil. Add the spinach and stir and toss for about 1-2 minutes. As soon as it is cooked down and turned dark green, remove from heat and dump into a colander. Rinse with cold water until cool to touch. Set to the side and let it drain.

In a medium saucepan melt the butter over medium heat, sprinkle the flower in while stirring with a whisk. It will thicken up. Let it putter away for a minute then slowly add while stirring the half & half. If the mixture is still too thick add some more half & half. The consistency should be a bit thicker than gravy. Let the sauce simmer over low to medium heat for 5-10 minutes stirring every so often.

While the sauce is simmering, add the spices to taste. Once the sauce is almost ready, add the spinach and give it a good stir.

Ingredients for the cutlets:

• 2 turkey cutlets for turkey breast, mechanically tenderized. About 100 grams or 3.5 oz for each person
• White flour
• 1 egg, whipped in a small bowl, cereal size bowl.
• Bread Crumbs
• ½ tsp of kosher salt
• ¼ tsp of white pepper
• 3 tbsp of butter

From left to right, bread crumbs, whipped egg and flour

In a bowl whip the egg with a fork and set aside. On a salad plate, add a ⅛ inch or 4 mm layer of flour mixed with salt and pepper. On a second plate add the same amount of breadcrumbs.

In a large frying pan melt the butter over medium heat. Line up the flour, egg and bread crumbs in that order from right to left. Using a fork take one cutlet and lay it in the flour, tossing it so it is covered all over. Then, dunk it in the egg. Again make sure it is covered all over. Next, chuck it into the breadcrumbs and roll it around so it is nicely breaded.

Next step, you guessed it, into the hot butter it goes. Fry approximately 5-7 minutes on each side. The cutlet should be medium-firm when you press down on it. Do not cut into the cutlet, rather use an instant-read thermometer. Cooked turkey is 165°F or 74°C. If time permits, baste the cutlets with melted butter from the pan as they fry.

Please make sure not to overcook the cutlet. They go from delicate meat to shoe leather very quickly.

While the cutlets are cooking, Peel and steam the asparagus. They will steam fast, 2-3 minutes, again don't overcook, a bit crunchy is good.

Enjoy.

Preventing BBQ Flare Up On The RV BBQ

Tip for preventing flare up on your RV BBQ

RV BBQ Ready to go. In Organ Pipe National Monument, Arizona.

Most BBQ's that come with RV's are pretty small and most come with only one burner.


This makes it hard to cook meat that has more fat in it, like a pork roast or even half a chicken with bone in and skin on. The flare-up can be a real pain.


The little BBQ we have on our 5th wheel is a good little BBQ but again it has only one burner and cooking one of my favourite "half chicken with bone in and skin on" can be a challenge, to say the least.


What I do to prevent flare up is use tin foil to make a little "pan". I use the heavy duty tin foil you can buy at Costco. It is really good and strong.


Take about 18 inches and fold into a size that fits the meat you are going to BBQ.


If you cook two large chicken breast, bone in and skin on, make two pans to fit each chicken breast.


When you fold the tin foil make sure the shiny side is up to reflect more heat. Make little edges so the grease will not run off and cause more flare-ups.

Whole Breast of Chicken, Bone-in, Skin on. A Small Tray For Each Chicken Breast.

Asparagus cooking in trays with the leftover fat from the Chicken. Just cook until crisp.

A glass of rosé wine goes just great with chicken.

Once your chicken is cooked wrap it in some more tin foil and let sit 10 min or so. It will continue to cook.


Now if you have some asparagus ready, throw them on the BBQ in the grease that's left on the pans or trays.


Cook till crisp, don't overcook.


Match this wonderful chicken with a nice glass of Rosé. Serve chilled.


Well, I hope that works for you.

Cheers,

Anders

Whole Roast Chicken on The BBQ

Whole Roast Chicken Recipe

Roast Chicken on The BBQ

Roasting a chicken on the BBQ is one of the most satisfying things to cook.


Besides that, it tastes so good and it is easy.


While it cooks you can sit and sip on some wine while taking in the wonderful aromas from the BBQ.


I know you just can't wait to get started so I will not hold you back...


Here are the ingredients:

• One Whole Chicken. Free range, organic or what ever you prefer.
• 4-5 tbs of my Meat Rub #1

That's it. So here is what you do. Take the chicken out of the fridge and if it is not tied up with butcher twine, wrap a few loops around it. Just so it keeps together better once cooked.

Rub the chicken with my favourite Meat Rub #1 and make sure to completely cover it. Then return to the fridge for 1-2 hours.

Heat up your BBQ, pour yourself a glass of wine and make a nice tray from tinfoil. The chicken will cook on the tray and the tray will prevent a flare-up. You can, of course, buy a ready made tray if you wish.

Tray Made From Tin Foil

Chicken With Rub on it, Resting on The Tin Foil Tray

Spray the inside of the tray with some Canola Oil and set the chicken on the tray. Watch the chicken closely till you get the right temperature. Around 300°F is just right. On a small RV or Boat BBQ that will be the low setting more than likely.

Keep Temperature Around 300°F

If you do not have a manual valve on your gas line I would suggest installing one. This is very handy to cut down the flow of gas to your BBQ if the low setting is still too high.

Gas Line Valve

If you have a personal size aluminum pizza plate. Put that under the tin foil to help with heat distribution. Not needed to go and buy one, only if you have one.

Probably The Best Chicken Ever

It will take about 1¾ - 2 hours to cook the chicken.


Turn he chicken about every 20 minutes using a large set of tongs.


Once cooked, remove the chicken from the BBQ and wrap in tin foil for about 10 -15 minutes.


Then serve with some coleslaw, rice or whatever you prefer.

Bon Appétit,

Anders

Breakfast Patties

The Best Breakfast Patties

Breakfast Patties

The idea for this recipe we got from our close family member Amy.


Breakfast Patties are super easy to make and just awesome to have in the freezer for a quick breakfast.


Just microwave one of these patties, stick it a bun and you are set to go.


Amy has three little boys in her house and breakfast can be a bit of a rush at times. A breakfast pattie comes in really handy at times.  I will post Amy's recipe in due course.

My wife Liz decided to make her own version and they turned out really good.

Here are the ingredients:

• 2 lbs or 454 grams of ground turkey
• 1 minced garlic clove
• ¼ cup of bread crumbs
• 1 tbs of sage (dried is fine)
• 1½ tsp of Kosher Salt
• 1 tsp of thyme (dried)
• 1/2 tsp of fennel (dried)
• ½ tsp of ground pepper
• 1 egg white
• Olive or Canola oil

Use a Hamburger Press for Breakfast Patties

Mix all the dry ingredients together then add everything to the meat. Mix till everything is well mixed. 

Set to the side in the fridge for at least 1 hr or more.  

It is easier to form the patties if the meat is well chilled.

Remove from fridge and make patties. We used a hamburger press. I weigh out 90 grams for each pattie. If you weight them out they cook very evenly.

Use Olive or Canola oil and fry the patties for 3 minutes on each side. Set to the side on a cooling rack lined with paper towel to absorb any extra grease.

That's it. We shrink wrap two in a package.

You can use these patties to any breakfast from scrambled eggs to eggs benny or just stick them in a bun, with an egg of some kind on top.

Kiss the cook,

Anders

Coq au Vin à la Mode du Chef

Coq au Vin recipe

This is a great one-pot meal that does take some time to make, but is worth the extra time and effort. This recipe is from my nephew Sven in Switzerland. Sven made this for us one evening many years ago.

Take it away Sven.

The following recipe feeds about 4 people.

Ingredients:

• 1 big red onion (sliced to 1/2" strips)
• 2 large carrots (sliced to big pieces 3/4 inch)
• 1 whole chicken (cut into good portions)
• 1-1.5 liter of good red wine (preferably Burgundy, but any red wine will really do)
• 3 cup of fresh mushrooms (sliced into big pieces)
• 1 cup of pearl onions
• 1 cup bacon (chopped into “bite-sized” pieces)
• 5 cloves of garlic (chopped)
• thyme
• rosemary
• bay leaf

Soak the chicken, onion and carrot pieces 24 hours in the red wine. Take the pieces out. Dry the chicken pieces with a paper towel and season them with salt and pepper. Run the wine through a sieve and set aside.

Brown the chicken in a frying pan. Then saute the bacon, onion, carrots, mushrooms and garlic. Add the wine with the rest of the ingredients and let it braise at least an hour.

Before you serve it you may want to sieve the sauce and reduce it somewhat more. You can also thicken the sauce by adding a tbs. of flour dissolved in cold water. Salt and pepper to taste.

Serve the Coq au vin with french bread

Wine recommendation for this would be a nice Burgundy.

Mais, ça c'est bon!

Sven

Thanks Sven, it's just so good.

Friday Night Chicken à la Karin and Allen

Karin and Allen's Roast Chicken

Friday Night Chicken

A few weeks back, we were invited over to our good friends Karin and Allen.

These wonderful people really know how to entertain. We had a fantastic evening with food and wine.

Friday Night Roast Chicken serves two to three really hungry people, or four with side dishes.

This is our standby Friday night dinner.  Simple, nutritious, and there's always something deliciously satisfying about a whole roast chicken.  You can fancy it up for company with side dishes and presentation.

Here is the recipe for their famous "Friday Night Roast Chicken"

• 1 roasting chicken
• 1 lemon
• 1/2 cup pesto, make your own or use stuff from the deli.
• 1/4 cup sun dried tomatoes, in oil, thinly sliced
• 1/2 tsp dried red pepper
• 1/2 cup fresh herbs like rosemary, oregano, tarragon, parsley, cilantro are all good.  Or use 4 tbs of dried herbs, if you don't have fresh.
• 1 red or yellow onion
• 4 cloves of garlic, peeled and roughly crushed
• 3 tbs chopped fresh ginger
• Any combination of red or yellow peppers, zucchini, pumpkin or squash, carrots, fresh mushrooms.  Enough to cover the bottom of a roasting pan.
• Paprika
• Fresh ground black pepper

Lemon and herbs inside of chicken.

Pesto and herb under the skin of the chicken.

Preheat the oven to 425 F. Wash and pat the chicken dry.

Slice the lemon in quarters. Squeeze two of the quarters inside the chicken and put the wrung-out lemon in side, along with half of your fresh herbs (any kind you like), 2 crushed cloves of garlic, and some ground black pepper.

Place the chicken, breast side up with the top facing you into the roasting pan.

Gently with your fingers, separate the skin from the meat on each side, creating a deep, open pocket above each breast.

The pocket should go most of the way down the breast, without ripping the skin.

Mix the pesto, sun dried tomatoes, and red pepper flakes in a small bowl.

Using your fingers, divide the pesto mix and spread it inside each pocket.Chop the onion, garlic, and vegetables into large pieces.

For example, the onion can be quartered, zucchini can be cut lengthwise into quarters and then in half. Mushrooms should only be halved, or left whole if they're not too big. Spread the vegetables and the remaining garlic and lemon pieces to cover the bottom of a roasting pan.

Vegetables in the roasting pan.

Friday Night Chicken 

Place the chicken on top of the vegetables in the middle of the pan.  Rub the chicken with the olive oil and coat it generously with paprika.

Roast at 425 for 10 minutes, then reduce the heat to 400 and roast for about an hour or more.

You can use a meat thermometer at a dark meat joint to test doneness, or just smell and look for the juices to run clear.

When done, let the chicken rest and cool for 10-15 minutes before carving.

Use a slotted spoon to serve the vegetables and serve the chicken beside it.

Note: You can exchange the pesto/tomato combination for any other good stuffing flavour.

I like for example a Tandoori paste, lemon slices and tarragon, prosciutto, or Indian spices mixed into a paste with a little bit of olive oil.

Tastes fantastic, thanks Karin and Allen for sharing.

Wine Pairing and Recommendations:

Pinot Noir from the Justin Boxler Winery

With Chicken you have options, you can go with a nice crisp Sauvignon Blanc like Oyster Bay Suvignon Blanc from New Zeland.


If you prefer a red, then go with a nice Pinot Noir from any of the BC wineries, there are many to choose between.


Or if you can get your hands on a Pinot Noir from Justin Boxler Winery in Niedermorschwihr in the Alsace region of France. It is an exceptional Pinot Noir.


We had the pleasure of visiting this winery a few years back and got a chance to meet the owner Justin Boxler. Fantastic experience.... Add the Alsace region of France to your bucket list.

Bon Appetit,

Anders

Anders' Chicken Cordon Bleu

Chicken Cordon Blue or Chicken Cordon Bleu

The French name Cordon Bleu meaning blue ribbon and goes back a long time in history. It has been synonymous with excellence since the 16th century when King Henry III of France created the l'Ordre des Chevaliers du Saint Esprit or Order of the Knights of the Holy Spirit in 1578.

It was the most exclusive order to be given out in France until 1789. This was due to the fact that it's members (including royalty) were awarded with the Cross of the Holy Spirit, which hung from a blue ribbon known as a Cordon Bleu. The sumptuous banquets accompanying their award ceremonies became legendary.

Now there are some different opinion where Chicken Cordon Blue comes from. Some say France and some say the USA. Even though the name is French some people think it was created by chefs from the USA and given a French name.

Either way it is really good. My own version is a bit different then what most people do.

Here are the ingredients for two people:

• 2 large Chicken Breast
• 2 large slices of Cotto Ham
• 2 slices of Gruyère Cheese
• 5 tbs of white flour mixed with a pinch of salt and pepper
• 1 egg
• 2 tbs of milk or cream
• Corn Flakes or bread crumbs
•  Canola Oil or Sunflower Oil for deep frying

Carefully pound the chicken breast so they are about 1/8 of an inch thick. I use wax paper on both sides of the breasts when pounding them out.

Lay one piece of ham and one piece of cheese on top of each breast.

Roll/fold up the breast tucking ham and cheese inside, using meat pins to secure the sides or tucks.

Whip up the the egg and cream and pour on to a flat plate

Likewise, add bread crumbs to a flat plate and flour on a flat plate.

Now you should have three plates in front of you.  One with flour, one with the egg mixture and one with the crumbs, in that order from left to right.

Add your oil, enough to go up 3/4 to 1 inch in the frying pan. Get it good and hot, no less then 325° F or 165° C. I prefer to start out at 375° F or 190° C. The temperature drops as soon as you add the chicken.

Once the oil is up to heat, take your ready made chicken breasts and roll it in flour, then in the egg mixture, and last in to the bread crumbs.

Immediately add the coated chicken with a slotted spoon to the hot oil making sure not to puncture the chicken breast. It will bubble and fizz. Cook till inside temp is 165° F or 75° C with an instant read thermometer.  After some practice you will be able to tell by the firmness of the meat when it is cooked.

Once cooked, using a large slotted spoon remove the Cordon Bleu and set on paper towels to absorb some of the oil.

You can serve it with what ever you like, pasta, mashed potatoes, rice, or just a salad.

Wine Recommendations:

As far as wine goes you have lots of choices here. A nice Pinot Noir like Falernia Pinot Noir Reserva from Chile, or if you prefer a white wine like we picked up a bottle of Oyster Bay Sauvignon Blanc from New Zealand.

If you are undecided what to pick, you can never go wrong with an ice cold bottle of Rosé from Quails Gate.

Bon Appetit,

Anders

BBQ Chicken Thighs, Bone in.

BBQ Chicken Thighs, Skin on and Bone in.

This is a really easy recipe to make. This great dish just came about because I was out of BBQ sauce, so I had to improvise.  I will BBQ my chicken thighs like this from now on. It is so easy, anyone can do it. This recipe is for two people.

Ingredients:

• 5-6 pieces of Chicken Thighs, skin on, and bones in.
• Club House, la Grille, Montreal Chicken Spice or a similar spice containing; salt, onion, roasted garlic other spices and herbs.
• 2-3 tbs of Soya sauce. I use China Lily Soya Sauce
• 3-4 tbs of Port, sherry or any other fortified wine.

In a bowl or Ziplock bag sprinkle the chicken with the Chicken Spice so it is coated all around. In a cup mix together the Soya Sauce and Port, then add to the bowl. Toss the chicken so it is nicely coated. 

Keep it in the fridge for 2-3 hours. Set the timer for 30 min. intervals so you remember to toss it every so often.

When ready to BBQ, clean and heat up your grill on high, turn off center burner (or one of the burners), leaving the others on high and cook indirectly 10 minutes on each side for a total of 20 minutes. Check to make sure it is cooked. The time will be depending on how well your BBQ works.

You can serve this with just a salad or stir-fried vegetables, we had it with Lentils and Sweet Potatoes.

Wine Pairing and Recommendations: 

Try a nice Pinot Noir like Falernia Pinot Noir Reserva. This is a beautiful medium bodied wine and goes well with the chicken and other grilled dishes. 

Tasting notes from the winery: This wine is a great example of Pinot Noir in an Old World Style, but made with New World fruit. The wine has a delicate aroma of black cherry, raspberry and strawberry, with well integrated French oak. Medium bodied wine with elegant and silky tannins on the palate.

Bon Appetit,

Anders

Left over Chicken Salad Recipe

Recipe For Chicken Salad - One Of My Favourites

Chicken Salad on Wasa Rye Bred

One of my long time favourites for left over BBQ Chicken Thighs or BBQ Chicken Thighs Bone In is this easy to make chicken salad recipe.

It is quick and easy and is great as a side dish, on a sandwich or on Wasa Crisp Bread.

You can also use this salad on crackers as an appetizer.


Ingredients are as follows:

• Left over BBQ Chicken Thighs, 10 pieces give or take.
• One fresh red pepper (yellow or green works as well)
• Half a medium sized red onion (any onion will work, even green onions)
• 1/2 cup (120 ml) of mayonnaise, add more or less depending on your liking
• 2-3 ribs of finely sliced celery (optional)
• 1 tsp (5 ml) of curry powder (optional)
• 1tsp (5ml) turmeric powder (optional)
• A little bit of fresh cracked pepper.

Chopped Red Peppers

Cut up the the chicken in small 1/4 (6 mm) inch pieces, chop the red pepper into the same size.

The onions I prefer to have chopped really fine. Mix all the ingredients in a bowl. You should not have to add any other spices if you used Montreal Chicken Spice when you BBQ the chicken. If not you will have to add some salt.

You can also add finely copped celery to this recipe. It goes very well.

If you have time, let the salad sit in the fridge for an hour or so, the flavours will blend nicely. Good luck.

Kiss the cook,

Anders

Chicken Thighs on The BBQ - Anders Easy Recipe

The Easy Recipe For Chicken On The BBQ

Here we got an easy way to do chicken on the BBQ. You can of course do this on in a pan as well, but with a lot more mess.

The ingredients are:

• Boneless chicken thighs (3-5 pce per person, makes great left over chicken salad)
• Club House - Montreal Chicken Spice (also great for pork)

The Montreal Chicken Spice and Montreal Steak Spice (by Club House) are two blended spice I always keep lots off around our place.

OK, back to the recipe, trim off any excess fat that might be on the chicken thighs, then sprinkle one side with Montreal Chicken Spice. Note, both sides will make it to strong in my opinion.

Cook the chicken over medium heat on the BBQ. I close the lid for a little bit but mostly open. The chicken cook fairly fast so try not to over cook.

Once cooked, remove from heat and let sit for five minutes before serving. This is a great recipe that goes well with any type of salad.

Wine Pairing and Recommendations:

Actually a good apple cider goes well with chicken thighs, like Broken Ladder by BC Tree Fruits Cider Company.  You can also try a crisp chilled glass of Pinot Gris like Ganton & Larsen Prospect Winery . Any Pinot Gris is fine. Do not serve to cold, just chilled a bit.

You can also have a good red British Columbia wine like, Gray Monk Pinot Noir or Calona-Vienyards Artist Series Pinot Noir. Further a Grand Pinot from Lang Vineyards will also work.

Kiss the cook,

Anders