I collected the following three recipes from a few different sources. My friends Gloria Govan and Marlena Attinasi provided us with two mouth-watering recipes: Ginger Soy Chicken Kabobs and Grandpa John’s Texas BBQ Ribs. More amazing recipes can be found on their website, and in their book A Mixed Girl’s Favorite Recipes. The creative and delicious recipe for BBQ Plantain chips is courtesy of my Twitter friends, twins Lori and Michelle, who have an awesome lifestyle blog called Purely Twins. Enjoy!
Ginger Soy Kabobs
2 lbs Chicken Breast
1 red bell pepper
1 green bell pepper
1 large onion
1/2 fresh pineapple
12 bamboo skewers (presoaked in water)
1/4 cup soy sauce
1 tablespoon olive oil
1/2 tsp black pepper
1 tsp ground ginger
1 tsp fresh garlic minced Directions
1. Cut up chicken breast in 1 inch chunks, combine with marinade ingredients in a shallow bowl.
2. Toss chicken to insure all pieces are coated with the marinade.
3. Cover dish or bowl with plastic wrap, refrigerate for 2 hours or up to overnight.
4. Cut up vegetables and the pineapple in 1 inch pieces or chunks.
5. After chicken has marinated, skewer vegetables and chicken in an alternating pattern. There should be a least 3 to 4 pieces of chicken on every skewer.
The Kabobs can be cooked outside on a charcoal or gas grill, or indoors on electric grill or stove top grill pan.
6. Cook skewers for about 4 mins on each side, until chicken is cooked through.
Grandpa John’s Texas Beef Ribs
1 rack beef back ribs (about 3 pounds total),
cut in half
1 teaspoon seasoning salt
1 teaspoon black peppercorns
1 cup beef broth
1 cup orange juice
2 cups of your favorite store bought BBQ
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon garlic powder
Place ribs in a large, heavy pot. Add seasoning
salt, black peppercorns, beef broth
and orange juice plus enough water to cover
ribs, then bring to a boil. Reduce heat to
medium-low and simmer gently until meat is
tender, about 1 hour. Using tongs, remove
rib racks from pot. Cool slightly. Cut into 3-rib
*This process can be made a day ahead.
You will need to cover and refrigerate until
the next day.
Preheat grill to medium heat.
In a medium sauce pan on medium-low
heat, combine BBQ sauce, vinegar, honey,
brown sugar, soy sauce and garlic powder.
Stir often and cook until all ingredients are
combined, about 5 to 10 mins.
Brush ribs with some of the warm sauce.
Grill ribs until brown and thickly glazed,
occasionally turning for about 10 minutes
total. Remove and brush with additional
sauce if desired.
*Due to the honey and brown sugar in the
sauce, ribs will brown quickly. Keep a
watchful eye during the grilling process
BBQ Plantain Chips
- 1 large plantain
- *1 tablespoon liquid, coconut oil
BBQ spice mix
- 3/4 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon chili powder
- 1/2 teaspoon mesquite (optional but provides nice smoky flavor)
- 1/2 teaspoon coconut sugar
- pinch garlic powder
- pinch sea salt
- pinch black pepper
- Heat oven to 350 degrees.
- Peel plantain.
- Slice into thin slices. Again depending on how thin you cut will determine final crispness. And you may or may not get some burnt ones if sliced little too thin, but Michelle likes burnt things so enjoyed them .
- Once plantain is all sliced toss in a large bowl.
- In a small bowl, combine smoked paprika, chili powder, mesquite, coconut sugar, garlic powder, sea salt and black pepper. Mix together.
- Melt coconut oil.
- Spoon 1 tablespoon coconut oil over cut plantain.
- And sprinkle plantain with bbq mix. Use it all.
- Toss plantain with bbq mix so it all gets coated.
- Place coated plantains on a baking sheet.
- Bake 10 minutes and flip chips.
- Bake another 10-15 minutes or under desired crispness is achieved.
- Enjoy warm.