HIGH POINT, N.C. -- Culinary instructors from Guilford Technical Community College stopped by FOX8 on Friday afternoon to do some Memorial Day weekend grilling and share some recipes.
Easy Texas Pete Grilled Chicken
1- whole chicken cut in 8 pieces
1/2 cup Texas Pete or your favorite hot sauce
Method: Take Chicken part place in freezer bag with hot sauce.
Let marinate over night in fridge or 12 hours.
Take out of bag and drain well.
Place chicken on hot grill and cook until 165 degrees internal temperature.
Note: legs and thighs will take longer to cook than breasts!
Polenta w/ with Parmesan and Basil
1 cup polenta or corn meal
4 cups water
8 oz Parmesan cheese
1 oz fresh Basil
Salt & Pepper to taste
Method: Bring water to boil and then stir in polenta.
It should thicken in a minute or two.
Once thick add Parmesan cheese and butter.
Finish with Basil, Salt and Pepper.
Grilled Balsamic Vegetables
4 oz olive oil
1 oz Balsamic Vinagar
1-tsp Italian seasonings
You can choose whatever veggies you like, this what I chose:
1- clove of Garlic optional
Method:Cut Veggies in bite size pieces. Place on aluminum foil and fold ends making a tray.
Pour dressing over veggies. Place on grill on low heat. Cook to desired doneness.