It’s finally here.
It’s golf tournament weekend.
This weekend my fine city hosts the FedEx St. Jude Classic played at TPC Southwind, and I could not be more excited. Back in the day (pre-employment), I got to sit outside and enjoy 5 solid days of golf. Now, I’m a little more limited to the weekend, but man do I love every single second.
Now, some of you silly people think that Summer begins on June 21st. But in Memphis, it’s like reverse groundhog day – Summer starts 2 weeks early. Seriously, I can walk outside and stand there for 5 minutes and break into a sweat. I know, I’m amazed I’m married too.
So for me, this weekend brings seersucker and linen, a Pronto Pup date (or two) with my Biffer, the infamous “Hush Y’all” signs, cold beer, exciting golf…and, of course, the urge to break out the grill.
I know some people are intimidated by the grill, but I assure you, it’s so easy once you learn! Grilling is a great way to add a little extra flavor to anything, including this delicious recipe I came across via one of my favorite magazines, Cooking Light.
This weekend I urge you to get outdoors, fire up your grill, and throw together a delicious meal featuring this simple, smoky and sweet recipe!
Cola Glazed Grilled Chicken (Serves 2 / 5 WW pts. per serving)
Adapted from original recipe here.
3/4 tsp. canola oil
8 oz. chicken breasts (2 – 4oz. pieces)
1 Tbsp. minced onion
1/4 cup Coca-Cola
1 1/2 Tbsp. ketchup
1 tsp. cider vinegar
2 tsp. Worcestershire sauce
1/2 tsp. Chili powder
1 tsp. smoked Paprika
1/8 tsp. salt
1/8 tsp. ground cumin
Preheat grill to medium-high heat and spray with non-stick spray.
Heat a small saucepan to medium-high. Saute onion in oil for 2 minutes, then add garlic and cook an additional minute. Pour in Coke, ketchup, vinegar, Worcestershire and chili powder. Stir and bring to a boil, then reduce to medium heat and simmer 10-12 minutes. Stir occasionally until sauce thickens. Set aside 2 Tbsp. and use the rest on the grill.
For the chicken, mix together sugar, salt, paprika and cumin and sprinkle over both sides. I sprinkled a little more paprika and cumin over the chicken to make sure it was thoroughly seasoned.
Add chicken to grill and baste with sauce. Turn after 3-4 minutes and base again. Repeat until sauce is gone and chicken is cooked through. (I use the thin chicken breasts – so they cook in under 10 minutes).
Plate the chicken and brush with remaining sauce. I grilled some corn on the cob with the chicken and made my delicious Parmesan and green bean casserole, and it all came together perfectly.
Hope y’all have a great weekend…I know I will!