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Hoos Tailgating With Mom - Teriyaki Chicken

By Kris and Gail Wright

TheSabre.com

Sep 07, 2006

Finally, football Saturdays at Scott Stadium have returned. Orange and blue covers the parking lots as far as the eye can see. The sounds of kids playing football or lacrosse or Frisbee or just plain playing fill the air. Faint trails of grill smoke spiral into the crisp blue sky.

Wait, you don't have a grill recipe for this week yet? Well, have no fear, The Sabre's Week 2 tailgating recipe is here! That had a bit of an Underdog ring to it, didn't it? And the Hoos are favored this weekend. Oops. Let's just move on.

Last week, my mom and I brought you a salad three-pack so you could put it in the cooler and take it with you to Pittsburgh. This week, the Cavalier faithful are in Charlottesville so we'll provide an on-site recipe. Oh, we've also thrown in a bonus “bring it from home” or “cook it here” cookie recipe for the kiddies.

But first, let's start with the chicken.

Teriyaki Chicken

1 (8 oz.) can crushed pineapple, undrained
1/4 cup teriyaki sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon mesquite liquid smoke
1 can of sliced pineapples (optional for sandwiches)
6 chicken breasts (boneless/skinless)

Grilling With 'Gus
Sabre EDGE subscriber dblgushoo brings some of his grilling knowledge to the table - err, parking lot - to help you with your grilling needs. Check out some of his recipes during home game weeks this season.

Gus' Big
Orange and Blue Burgers

5 pounds ground beef
2 tablespoons kosher salt
1/4 cup Worcestershire sauce
1/2 small yellow onion - diced (about a handful)
1/2 cup Bleu Cheese (I use gargonzola)
8 to 10 buns

Grilling tip of the week - Coat your grates with a little olive oil so your meat won't stick to the grill.

Combine all ingredients including the Bleu Cheese (the Blue) in a bowl thoroughly, then divide the mixture into patties. Make 8 to 10 patties. Grill to each person's liking. Put a slice of Cheddar cheese (the Orange) on the bottom half of the bun. Enjoy!
This recipe is one of mom's favorites because it puts a twist on plain ol' grilled chicken. Plus, it's easy and you can never beat that in a recipe.

You'll want to start the process on Friday night or Saturday morning right before you leave so the chicken will be extra tasty on Saturday afternoon. Combine and stir the first seven ingredients in a bowl (crushed pineapples, teriyaki sauce, lemon juice, red wine vinegar, garlic, olive oil, and liquid smoke). Move your mixture to a shallow container or a heavy duty Ziploc plastic bag. Of course, you can always start with the ingredients in the marinating container, just make sure it gets mixed thoroughly!

Next, wash and prepare your chicken. I recommend poking each side of the chicken several times with a fork. Those tiny holes help the chicken absorb the marinade. Once the chicken breasts are ready, place them in your marinade while making sure that each piece gets coated with the teriyaki base.

Cover or seal your container and chill; it is best to turn the chicken breasts occasionally. Mom recommends marinating the chicken for only an hour or two so preparing it right before your drive and transporting it in your cooler is a good way to go.

Now, you're ready for everybody's favorite part - the grilling! Remove the chicken from the marinade and place it over medium heat of a covered grill for six to eight minutes on each side. Remember, this must be cooked through thoroughly so make sure you check the center of the thickest part of the chicken breast before eating.

Want to turn it into a scrumptious sandwich? That's easy. Take a piece of aluminum foil and place it on your grill. Then, take your slices of pineapple (optional from above, not the crushed pineapple from the marinade) and drain them well. Place each slice of pineapple on your foil and allow them to cook for several minutes; flip them once if you like. Also, if you have large enough pieces or a grilling wok, you can cook them without the foil.

Take one piece of chicken and one grilled pineapple slice and place it on a hamburger bun. This is the perfect, and somewhat tropical, alternative to burgers!

Preacher Cookies

2 cups sugar
1/2 cup cocoa
2 cups oatmeal
1 cups nuts or coconut
1/2 cup peanut butter
1/2 stick butter or margarine
1/2 cup milk
1 teaspoon vanilla

First things, first: I have no idea why these are called Preacher Cookies. Neither does mom. If you know, please let us know. We'll be grateful and we'll give you a plug in next week's article.

Cookies are a smart tailgating solution for dessert. You can make huge batches in very little time a couple of days before your scheduled games so they're ready to go on game day without any hassle. Or, if you like, you can do this recipe on the grill on game day - you'll need a little space somewhere to let the cookies cool on wax paper.

Place sugar, butter, and milk in a sauce pan or small pot and boil for three minutes. Make sure you don't let it stick to the bottom of your pan - you'll probably need to lightly stir the mixture periodically while it is heating.

Remove the pot from heat. Then add cocoa, peanut butter, oatmeal, vanilla, and nuts or coconut. Quickly beat the mixture while it is hot. After you have the ingredients thoroughly mixed, drop by spoonfuls (teaspoon for smaller cookies and tablespoon for larger cookies) on wax paper. Wait at least five minutes for the cookies to cool and settle. This recipe makes approximately 36 cookies so double it or repeat the process for those really large tailgating parties.

Have a similar recipe? Think there's a perfect dish to go with the suggestions?
Tell us tailgating thoughts on the message boards!
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