Backyard BBQ Get-Together Menu

Prep time: 10 mins + 3 hrs (marinating time)
Cook time:  20 mins
Serves: 6 people 

Ingredients:

• 1, 12 oz can (355 mL) Alberta beer 
• 1/4 cup (60 mL) yellow mustard
• 2 tbsp (30 mL) Alberta honey
• 3 sprigs of fresh thyme
• 1 tbsp (15 mL) garlic powder
• 1 tsp (5 mL) onion powder
• 1 tsp (5 mL) red chilli flakes
• 2 tbsp (30 mL) pickle juice 
• 2 tsp (10 mL) salt
• 1 tsp (5 mL) black pepper
• 8-10 (908 g) boneless, skinless Alberta chicken thighs

Directions:

1. Combine all marinade ingredients into a large bowl or freezer bag. Add chicken, cover or zip and refrigerate. Allow chicken to marinate for 3 hours, up to 24 hours.
2. When ready to grill, preheat the indoor or outdoor grill to 375°F.
3. Remove chicken from marinade and add to grill. Discard remaining marinade. Grill chicken, 6-8 minutes per side, or until cooked thoroughly to 165°F (74°C.)
4. When cooked, remove chicken from the grill and rest on a cutting board for 10 minutes. While the chicken is resting, get started on grilling your “Backyard Beer Bread!” 
5. Chop chicken into ½ inch slices and serve alongside warm “Backyard Beer Bread,” and a selection of summer-inspired sides. 

Prep time: 15 mins + 3 hours (resting time)
Cook time:  8 mins
Serves: 6

Ingredients:

• 1 tbsp (15 mL) quick rise yeast
• ¼ cup (60 mL) lukewarm water
• 2 tsp (10 mL) sugar
• 3 cup (750 mL) all-purpose flour + ¼ cup (60 mL) for rolling
• 1 tsp (5 mL) salt
• 1/8 tsp (0.5 mL) baking powder
• 1 tsp (5 mL) coriander seed
• 1 tsp (5 mL) fennel seed
• 2 tbsp (30 mL) sour cream
• ½ cup (125 mL) lager/beer
• 2 tbsp (30 mL) Alberta honey
• 2 tbsp (30 mL) cold-pressed canola oil

Directions:

1. In a medium bowl, combine 1 tsp sugar with yeast and water. Gently mix and rest for 10 minutes. 
2. In a small bowl, whisk together remaining sugar, flour, salt and baking powder and seeds. Set aside
3. Combine sour cream, beer, honey, and oil with the yeast mixture. 
4. Add dry ingredients to wet ingredients, stir together with a wooden spoon. Turn out dough onto a clean surface and knead to combine for 2 minutes.
5. Roll dough into a ball, add back to bowl, cover and rest for 3 hours.
6. Remove dough from bowl, divide into 8 equal portions, and gently roll each portion of dough into a ball. Using a rolling pin and a sprinkle of extra flour, roll each ball into a flat oval shape, about ½ cm thick. Set aside on parchment paper and repeat. Ensure each piece of flattened dough is separated by parchment paper so they do not stick together before grilling.
7. Preheat the grill to 375°F and lightly and safely oil the grill. A paper towel or BBQ brush will work great. 
8. Add bread to grill and cook with cover down for 2-3 mins per side. Watch carefully and reduce heat to 350°F, if needed. The beer bread will be puffy and lightly charred. The perfect vessel to hold your grilled chicken, “Creamy Jalapeno-Dill Sauce,” “Fresh Tomato-Basil Salsa,” and sides! 

Ingredients:

• 1 cup (250 mL) low-fat mayonnaise 
• 2 tbsp (30 mL) fresh dill, chopped 
• 1 tbsp (15 mL) fresh chives, chopped
• 1 tsp (5 mL) onion powder
• 1/2 jalapeño, seeded and chopped
• 1/2 tbsp (7.5 mL) rice wine vinegar
• 1 fresh lime, juiced 
• Salt and pepper to taste

Prep time: 10 mins
Cook time:  0 mins
Serves: 250 mL 

Directions:

1. Combine all ingredients into a 500 mL mason jar, cover, shake and set aside.
2. Refrigerate and enjoy within 5 days.
3. Enjoy with grilled chicken or fresh mixed greens.

Ingredients:

• 2 cup (500 mL) cherry tomato, halved
• 1 shallot, peeled and thinly sliced
• 4 garlic cloves, peeled and thinly sliced 
• 2 tbsp (30 mL) cold-pressed canola oil
• 1 tbsp (15 mL) white wine vinegar 
• 4 oz (handful) fresh basil, chopped 

Prep time: 10 mins
Cook time:  10 mins
Serves: 6 

Directions:

1. Add all ingredients to a medium serving bowl and gently stir to combine. Allow to “marinate” for 10 minutes before serving. Enjoy!

Prep time: 5 mins
Cook time:  30 mins
Serves: 6 

Ingredients:

• 4 cups (1 L) mini potatoes, quartered 
• 4 garlic cloves, peeled and thinly sliced
• 1/2 shallot, peeled and thinly sliced
• 1/4 cup (60 mL) Alberta beer 
• 1 tbsp (15 mL) butter
• 1/2 jalapeno pepper, seeded and sliced
• Salt and pepper to taste

Directions:

1. Preheat the grill, or oven to 375 F. 
2. Wrap all ingredients in a double layer of aluminium foil to create an insulated pouch. 
3. “Bake” on an elevated rack in a BBQ for 30 minutes until potatoes are tender and infused with beer and spices.
4. Remove from heat. Carefully open the package just before serving. Enjoy!

Ingredients:

• 2 cups (500 mL) strawberries, quartered 
• 1 cup blueberries 
• 2 limes, zested and juiced
• 8 leaves fresh mint leaves, chopped
• 1 shallot, peeled and thinly sliced

Prep time: 10 mins
Cook time:  5 mins
Serves: 6 

Directions:

1. Combine all ingredients in a small bowl. Toss gently, let rest for 10 minutes before serving. Enjoy!