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Prep
Difficulty
Medium
Time
Estimate
30 mins
Summer berries drizzled on summer-lovin’ Grilled Chicken. The Arugula has a bite that balances nicely with the sweet Berry Barbeque Sauce. You can make the Polenta the night before and chill it or make life simple with the pre-made Polenta sold in tubes.
Make the BBQ sauce ahead- even a day or two before since it will last for about a week. The Polenta needs less grilling time then the Chicken, so when you flip the Chicken add the oil-ready Polenta pieces. Finish up the Salad while the chicken cooks.
Sweet, tangy with a touch of bite from the fresh ginger. Blackberries settle nicely into this sauce, but other berries may work as well… raspberries, cranberries, fresh currants. Just adjust the sweetness to taste. Use it as a marinade or serve drizzled on chicken, steak or bison.
Grilling chicken outside is one of the many treats of the warmer months. Seasoned simply and placed on the grill- not too hot- will slowly cook your chicken to tastiness. Serve with a sauce and alongside a veggie packed side dish.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
