03/05/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview: The Local Craft Food and Drink, Chef Phil Bryant and Tony Albelo, creator of Grilling in the Grove event. They’ll talk about best grilling/barbecue techniques and the different barbecue styles (Memphis, Texas, Kansas City Carolina). Grilling in the Grove event is on Sunday March 8.
~~Dinner in Minutes~~ Mike Golic’s Barbecue Blitz Chicken Wraps
Former Football Star’s Barbecued chicken and onion fill these wraps.
Barbecued chicken thighs and onion fill these wraps for a tasty dinner. It’s a surprise to find former football greats enjoying cooking for the family. In an interview with Mike Golic, Host of ESPN Radio’s “Mike & Mike in the Morning” show, he told me, “I’m a simple cook, I just throw everything on the grill.” And that’s just what he does.
Juicy boneless, skinless chicken thighs, sliced onion and corn on the cob all cook together in 10 minutes on the grill.
For the corn on the cob, he peels the corn and wraps it in foil with butter and Parmesan cheese.
Mike uses a charcoal grill with quick-lighting briquettes. I’ve adapted his recipe for this quick barbecue dinner with a guide to using a gas or stove-top grill.
Recipes
MIKE GOLIC’S BARBECUE BLITZ CHICKEN WRAPS
3/4 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 1/4-inch onion slices
1/4 cup barbecue sauce
1/2 cup diced tomatoes
1/2 cup shredded lettuce
6 6-inch corn tortillas
Heat a gas grill. Remove visible fat from chicken and season with salt and pepper to taste. Place over direct heat with the onion slices. Close grill.
Grill onion slices and chicken 5 minutes, turn and grill 3 minutes. Spoon barbecue sauce over onions and chicken. Grill, covered 2 more minutes. A meat thermometer should reach 170 degrees. Remove to a plate. Using 2 forks, shred the chicken. Separate the onions into rings.
Wrap the tortillas in foil and add to the grill for 3 minutes to warm through. Fill each tortilla with chicken and onions. Top with diced tomato and lettuce. Roll into a wrap. Makes 2 servings.
BARBECUED PARMESAN CORN
2 medium ears corn, shucked
2 teaspoons butter
2 tablespoons Parmesan cheese
Salt and freshly ground black pepper
Spread butter over corn. Place each ear on a piece of foil. Sprinkle Parmesan cheese and salt and pepper to taste over corn. Wrap foil around corn. Place on grill for 10 minutes. Turn and grill 5 minutes. Makes 2 servings.
Nutrition Information
Mike Golic\'s Barbecue Blitz Chicken Wraps: Per serving: 455 calories (17 percent from fat), 8.7 g fat (2.0 g saturated, 2.6 g monounsaturated), 138 mg cholesterol, 39.7 g protein, 54.7 g carbohydrates, 5.9 g fiber, 204 mg sodium. Barbecued Parmesan Corn: Per serving: 130 calories (44 percent from fat), 6.4 g fat, (3.5 g saturated, 1.9 g monounsaturated), 14 mg cholesterol, 4.8 g protein, 16.3 g carbohydrates, 1.7 g fiber, 128 mg sodium.
Shopping List
To buy: 3/4 pound boneless, skinless chicken thighs, 1 medium onion, 1 small bottle barbecue sauce, 1 small tomato, 1 bag shredded lettuce, 1 package 6-inch corn tortillas, 2 medium ears corn and 1 small piece Parmesan cheese.
Staples: Butter, salt and black peppercorns.
Helpful Hints
- Any type of barbecue sauce can be used.
- The timing in the recipe is for a covered grill. If using one without a cover, extend the grilling time by 10 minutes. A stove-top grill does not need to be covered. The original timing is correct.
Countdown:
- Preheat the grill.
- Place chicken, onion and corn on the grill.
- Prepare tomatoes and lettuce.
- When chicken and onion are ready, make wraps.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
