Independence Day Menu

For Independence Day, I am going to grill chicken breasts, chicken thighs, hamburgers, baked potatoes, and corn on the cob.

For the chicken thighs, I will use this…

http://www.mccormick.com/~/media/Images/Products/Product%20Details/GrillMates/Marinades/brownsugarbourbon.ashx?w=225

For the chicken breats, I will use this…

http://ecx.images-amazon.com/images/I/41PFVT70JNL._SCLZZZZZZZ_AA250_TryMe-Original-Tiger-Sauce-5-oz.jpg

For the hamburgers, I will use this…

http://www.mccormick.com/~/media/Images/Products/Product%20Details/GrillMates/Marinades/grill%20mates%20montreal%20steak%20marinade.ashx?w=225

I will mix vegetable oil, water, and red wine vinegar with the Grill Mates to make a marinade, which I will brush onto the chicken thighs and hamburgers as they cook on the grill. I will mix the Try Me Tiger Sauce with brown sugar to create a sweet and spicy marinade to brush on the chicken breasts as they cook.

I will “kiss” each side of the meat meaning cook it over the open flame for about two minutes in order to get the grilled texture on each side. I continue to turn the meat over every minute or so over an open flame until the outside on each side has a cooked texture with the black stripes and the juices can be sealed in. I move the meat to the other side of the grill so it isn’t over the flame and close the lid. The burgers take a few minutes and the chicken will take about a half hour to an hour depending on how hot the fire is. Every so often, I will baste the meat as it cooks.

I will wrap the potatoes and corn in foil and place them away from the flame. They will be seasoned with salt, pepper, and margarine.