Finger-Licken Tasty Labor Day!

End of the Summer will be here tomorrow, so before you retire the grills give them one more go! I got some great grill recipes for you!

Brick Grilled Chicken w/ Mustard Marmalade Sauce

Whole Chicken



Black Pepper

Garlic Powder

Smoked Paprika


Ground Cinnamon

Ground Cayenne Pepper or Louisiana Hot Sauce

Blue Agave or Honey

Yellow Mustard

Peach Preserves

Orange Marmalade

Apple Cider Vinegar

Olive Oil

2 Foil Wrapped Brick

I first start the sauce so that you can marinate the chicken before grilling and then continue to baste with as you grill. In a saucepan on low heat empty your Peach Preserves & Orange Marmalade whisking together as they melt together. Whisk in your Yellow Mustard and then about a Tbsp of  Apple Cider Vinegar. Add your Salt, Pepper, Paprika, Garlic Powder, Cumin, Cinnamon and Cayenne Pepper. I like a hint of heat so I only use a dash of Cayenne. Squeeze one whole lemon in. I like my sauce on the sweeter side, so I don’t put a  lot of acid. Also if your preserves are not as sweet as you like, you can add some Honey or Blue Agave to the sauce and whisk in. Take a Whole Chicken and Butterfly and flatten out. Season with Salt, Pepper, Garlic Powder, Olive Oil and the juice of a squeezed Lemon. I don’t brush the sauce on initially because I like my chicken to get a little smokey before it gets sauced, but you can brush the sauce on the outside and the inside before placing on the grill skin side down w/ two bricks on both sides. Place some lemons on the grill to use for your plate as decoration and to get a nice smokey lemon juice to squeeze on after you remove the chicken from the grill. Halfway through the cooking process I will brush on the sauce and continue to baste as I flip.

Grilled Veggie Medley

White Corn on The Cob


Yellow Squash


White Onion

Heirloom Tomatoes

Tri Color Bell Peppers

Skinny Asparagus

Olive Oil

Crushed Garlic



Slice Onions, Eggplant, Zucchini, Squash & Bell Peppers. Quarter your Tomatoes, Trim your Asparagus and clean up your ears of Corn. Whisk Olive Oil & Crush Garlic. I find if you add a little bit of heat, it will melt together better. Brush Oil & Garlic mixture onto your vegetables and then Salt & Pepper them. Then place on grill. Not you can totally not add the garlic, salt & pepper and simply grill your vegetables. You will still get a great smokey flavor that’s fresh and healthy.

Grilled Peaches w/ Vanilla Ice Cream and Caramel Sauce

White Peaches

(a little less than ripe, so they have a little crunch to them)



Brown Sugar




Vanilla Ice Cream

Caramel Sauce

Combine Butter, Rum, Cinnamon, Nutmeg, Brown Sugar and a pinch of Salt in a saucepan on medium-low heat. Whisk into a warm glaze. Halve the Peaches, brush glaze on Peaches and grill face down. Once removed from grill, quarter them, add to bowl of Vanilla Ice Cream. Drizzle with Caramel sauce. I heat up my Caramel sauce a bit.