Marinated Chicken Breast Sandwiches (Serves 4)

4 Chicken breasts
1 One gallon ziploc bag
4 onion rolls, toasted
Famous Dave’s Chicken Marinade (approximately ½ cup per chicken breast)
Limes, fresh (desired amount)
Famous Dave’s Texas Pit Sauce (desired amount)
Orange marmalade (desired amount)
Monterey Jack cheese (desired amount)
Grilled pineapple (desired amount)
Bacon (desired amount)
1. Six to eight hours before eating, trim the fat from the chicken breasts and place breasts in a gallon ziploc bag. Pour Famous Dave’s Chicken Marinade (about ½ cup per chicken breast) into the bag. Squeeze limes into the bag. Seal and refrigerate.

2. After refrigerating, remove chicken breasts from bag and season both sides with Famous Dave’s Country Roast Chicken Seasoning.

3. Grill to 165º internal temperature.

4. Just before the chicken breasts are finished grilling, brush them with Famous Dave’s Texas Pit Sauce, combined with Orange Marmalade Sauce.

5. Add Monterey Jack cheese, grilled pineapple and bacon.

6. Serve on a toasted onion roll.

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Grilled Summer Veggies (Serves 4)

2 Yellow squash
4 Medium carrots
2 Zucchini
½ tsp Kosher salt
½ tsp Course black pepper
½ tsp Garlic, fresh and chopped
Butter flavored oil (desired amount)
1 large ziploc bag
1. Cut cleaned zucchini, carrots and yellow squash into five-to-six-inch long sticks. Sticks should be about ½ an inch thick for grilling.

2. Place the veggie sticks in a large ziploc bag. Add kosher salt, course black pepper, fresh chopped garlic, and butter flavored oil. Garlic, salt and pepper should be added according to your taste. Use just enough oil to coat the veggie sticks (too much oil will create smoke that will turn the veggies gray).

3. Seal and shake the bag to coat the veggies evenly.

4. Begin grilling the carrots as they will take longer than the zucchini and yellow squash. Grill carrots for about 4-5 minutes.

5. Grill zucchini and yellow squash about 3-4 minutes or until al dente.

6. Serve with dinner or enjoy as a snack.

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