BBQ night! Tangy Chipotle Chicken, Seasoned Veggie Packs and Homemade Coleslaw

BBQ night! Tangy Chipotle Chicken, Seasoned Veggie Packs and Homemade Coleslawfeatured

BBQ season is upon us! I mean, it has been for a couple months now, but I seemed to have forgotten to take advantage of this wonderful cooking method over the course of the summer. It started when my boyfriend and I realized we had not taken advantage of the rooftop terrace of his apartment building nor did we take advantage of the BBQ’s provided. Needless to say, we spent quite a few nights over the pass week on the rooftop grilling some food. The view from the rooftop is absolutely phenomenal, so before moving on to hastily, let’s just take a quick second to admire the view of downtown Montreal.Downtown Montreal
On the first night of our grilling expeditions, my boyfriend was taking care of the chicken, his brother was cutting up some veggies and I was making rice. Although I under cooked my rice and managed to turn it a slight shade of brown, my boyfriend made the most amazing chicken ever. It requires very few ingredients and tastes like a sweet and spicy heaven. I of course had to post the recipe on my blog.

In the following nights, we made the chicken again and invited our friend, Alex Pace, to take pictures of our food. We said we would make him a free supper in exchange for some nice looking pictures, and he agreed :). We made a nicely seasoned and super simple vegetable pack, our amazing sweet chipotle chicken and my grandmother’s very own coleslaw recipe. The recipes in this post have minimal ingredients and are super simple to make, however they are out of this world delicious.

Sweet and Tangy Chipotle ChickenBBQ chipotle chicken

3-4 chicken breasts, cut in half
olive oil
garlic powder
chipotle powder
BBQ sauce (our favorite is the original Diana Sauce, but any sauce is fine)
salt and pepper, to taste

1. On a baking sheet or cutting board, brush the chicken breasts with oil to coat.
2. Lightly coat the chicken with the garlic powder and chipotle powder in a uniform manner on the chicken. Measurements are not precise, you really just need to sprinkle it on!
3. On a grill over a medium flame, place the chicken breasts. You should be turning them over after about 5-10 minutes, or until they look nice and grilled. After flipping them over, cook the chicken for another 5-10 minutes.
4. Baste one side of the chicken with the BBQ sauce. Flip them and repeat. To test if the chicken is ready, simply cut into it and make sure the inside is no longer pink.
5. After removing the chicken, baste it one last time in the BBQ sauce! This recipe can serve up to 4 people.

The chicken was definitely the star of the supper, but we had some delicious side dishes too. These are also super simple and don’t really require much measuring, just like the chipotle chicken recipe! The next recipe is one of my favorite BBQ side dishes for the summer, it is simple but so fresh and light tasting. If you have never had a vegetable pack on the BBQ, please do!!

BBQ Herb Infused Veggie Packveg pack

The vegetables in this recipe can easily be switched up and changed, my favorite combinations almost always include sweet potatoes, broccoli, onions and carrots. Other additions that are super tasty include mushrooms and cabbage.

1 medium broccoli head, cut into small florets
2-3 potatoes, cut in cubes
1 onion, roughly chopped in large pieces
green beans
olive oil
2 tbsp marjoram
2 tbsp thym
salt and pepper, to taste

1. In an aluminum pan, add all the cut up vegetables.
2. cover the vegetables in olive oil so that they are evenly coated.
3. Sprinkle the dried herbs over the veggies and mix to incorporate. Any other spice or herb can be added at this point, it is all up to your taste buds!
4. Cover the veggies with aluminum foil and place over a high flame on the BBQ. About 15 minutes into cooking, lift the foil and mix gently to avoid burning.
5. After a full 30 minutes, test the veggies with a fork for tenderness. The fork should easily go through the veggies that take longer to cook, which in this case would be the potatoes.

Last but not least, I am featuring my grandmother’s super easy, make the dressing in a glass, coleslaw recipe! I have loved this recipe for as long as I can remember, and although it was hard to get an actual recipe with measurements, I managed to recreate this recipe and come quite close to the real deal, which is quite exciting.

Grandma’s Coleslawprepping coleslaw

1 head cabbage
4 carrots, shredded
1/3 cup canola oil or vegetable oil
1/3 cup white vinegar
2 tbsp sugar
1/2 tsp onion power
salt and pepper, to taste
celery seeds, optional

1. Chop the head of cabbage in half and then cut these in half as well. With a knife, thinly chop the cabbage in order to create the characteristic shredded cabbage for coleslaw. Place in a large bowl.
2. In a small glass, mix the remaining ingredients vigorously and pour over the cabbage. Mix the coleslaw to evenly incorporate the dressing

Done! This coleslaw can stay fresh for up to 6 weeks, so don’t worry if you feel like you have alot!

There you have it, a complete and insanely delicious supper! I hope you get to try one of these recipes!
I’m curious to know, what are your favorite BBQ meals? Have a great day 🙂

About the author

Stephanie Leduc

Stephanie - 22 years old - lover of food - Dietetics intern - Believes in a balanced lifestyle of health, fitness and a whole lot of sugar - dreamer and wanna be traveler

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