Grilled Red White And Blue Packets Food

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN

Steps:

• Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
• Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
• Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
• Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
• Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
• Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

RED, WHITE AND BLUE BURGERS

Steps:

• Preheat grill to medium-high heat.
• Using your hands, lightly shape the ground sirloin into four 1/2-inch thick patties. Try to leave some air in the burger and avoid packing them too densely.
• Season with salt and pepper.
• Lightly drizzle the red pepper quarters with olive oil.
• Cook the burgers on both sides over the hot grill for about 5 to 6 minutes per side for medium burgers.
• At the same time, grill the peppers for 2 to 3 minutes on each side.
• Lightly toast the buns on the grill.
• Serve the burgers on toasted buns with grilled red peppers, slices of sweet white onion and crumbled blue cheese.

RED, WHITE, & BLUE BBQ POTATO SALAD

Steps:

• Cut the large potatoes into thirds (rounds about 1/2-inch thick), then cut the medium potatoes in half. Small potatoes you can leave whole.
• Season the potatoes and scallions with EVOO, salt and freshly ground black pepper.
• Place the potatoes and scallions on the grill and tent with one large piece of tin foil.
• Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool.
• Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender.
• Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl.
• Add the brown sugar, Worcestershire, mustard, hot sauce and vinegar to the bowl and season with a bit more salt and freshly ground black pepper. Stir until the sugar is somewhat dissolved.
• As the potatoes finish cooking, transfer them into bowl with the dressing. Once they are all off the grill, toss them in the dressing to coat.