HEB BACKYARD KITCHEN


Here's a little bit of Italian inspiration

This week's Backyard Kitchen Recipe:

Watch a video on how easy it is to make this grilling recipe.

 

Grilled Chicken Paillard with Charred Broccolini

Prep time:  15 minutes    Cook time: 15 minutes

INGREDIENTS

  • 2-4 ea. thinly sliced Chicken Breasts
  • 1 tbsp fresh Garlic, minced
  • 1 tbsp fresh Parsley
  • 1 tbsp lemon Zest
  • 1 lbs broccolini
  • 2 Tbsp ottavio Extra Virgin Olive Oil
  • Red Chili Flakes as needed 
  • Salt and pepper to taste

INSTRUCTIONS

1. Preheat Grill to 350F or med/high heat.  In a large Ziploc bag combine the chicken breasts, lemon zest, olive oil, and garlic together. Allow to marinate for about 1hr.

2. Season chicken breasts liberally with salt and pepper and discard the marinating liquid.

3. Grill chicken for 2-4 min per side (for thin sliced chicken breasts) or until internal temp reaches 165F

4. Trim the ends of your broccolini and toss them into a bowl with salt and pepper, chili flakes and olive oil. 

5. Grill for 2-3 min per side until just a little charred, remove and season to taste.  

6. Squeeze a little lemon over the dish for added flavor.

 

Click here to see more grilling recipes and ideas from HEB.

 

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GRILLED COCONUT with MELTED CHOCOLATE

Prep time:  20 minutes    Cook time: 15 minutes

INGREDIENTS

  • 1 fresh, whole coconut
  • 2 cups chocolate chips
  • Salt as needed - A sprinkle over each piece brings out the flavors of the chocolate and coconut

INSTRUCTIONS

1. Preheat Grill to 350F. 

2. Using the back of a large knife or a rolling pin, break open the coconut and save or pour off the water.  If possible break the coconut into smaller chunks (it's easier to scoop out the meat that way). 

3. Once the coconut is in smaller chunks, use your knife to score the flesh of the coconut (as if cutting a slice of pie) and use a spoon to scoop out the meat. Set meat aside.

4. Grill your coconut chunks until they begin to turn brown and get a toasted marshmallow color. Set aside to cool and cover with foil.

5. In a microwave glass bowl (or over a double broiler) melt your chocolate chips for about 2 min. Microwave in 30 sec bursts to keep chocolate from burning if using the microwave. Once melted set aside to cool briefly.

6. Dip each piece of coconut into the chocolate, allow to coat and dry in fridge or dip and eat warm as a yummy snack.

 

NUTRITIONAL INFORMATION:

Four (4) - 78g servings

Calories: 300
Total Fat: 25g
Saturated Fat: 21g
Sodium: 135mg
Carbohydrates: 22g
Dietary Fiber: 6
Protein: 3g

Click here to see more grilling recipes and ideas from HEB.

GRILLED COCONUT with MELTED CHOCOLATE

Prep time:  20 minutes    Cook time: 15 minutes

INGREDIENTS

  • 1 fresh, whole coconut
  • 2 cups chocolate chips
  • Salt as needed - A sprinkle over each piece brings out the flavors of the chocolate and coconut

INSTRUCTIONS

1. Preheat Grill to 350F. 

2. Using the back of a large knife or a rolling pin, break open the coconut and save or pour off the water.  If possible break the coconut into smaller chunks (it's easier to scoop out the meat that way). 

3. Once the coconut is in smaller chunks, use your knife to score the flesh of the coconut (as if cutting a slice of pie) and use a spoon to scoop out the meat. Set meat aside.

4. Grill your coconut chunks until they begin to turn brown and get a toasted marshmallow color. Set aside to cool and cover with foil.

5. In a microwave glass bowl (or over a double broiler) melt your chocolate chips for about 2 min. Microwave in 30 sec bursts to keep chocolate from burning if using the microwave. Once melted set aside to cool briefly.

6. Dip each piece of coconut into the chocolate, allow to coat and dry in fridge or dip and eat warm as a yummy snack.

 

NUTRITIONAL INFORMATION:

Four (4) - 78g servings

Calories: 300
Total Fat: 25g
Saturated Fat: 21g
Sodium: 135mg
Carbohydrates: 22g
Dietary Fiber: 6
Protein: 3g

Click here to see more grilling recipes and ideas from HEB.