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Grilling on the Roof, Yankees Style

May 13, 2011

A grillout with a view.

With one of these…

Being watched by one of these…

And wearing one of these…

In honor of the Frigidaire Stain Games and Save the Children, I created a baseball-themed cookout, and Chris came by to take photos.

This baseball season marks the 15th season I’ve been a Yankees fan (go ahead, talk your game!!), so all my recipes were named after a few of my favorite players on the current roster:

  • Curtis Grillderson Battered-Up Chicken
  • Veggies Skewered on A-Rod
  • Robinson Cano-la Grilled Potatoes

My Tio Michael gave me the idea for the chicken. At Easter, we were talking about food (if I got my love of cooking from anyone in my family, it was definitely from him), and he mentioned a recipe he’d once found on a message board and modified to make his own. Fried chicken… but not fried. GRILLED. Genius, right? So over a few e-mail exchanges, he guided me through the process of making chicken that tasted like it was fried, yet healthfully (AND TASTILY) cooked up on a grill.

The chicken was battered at home and refrigerated for a couple of hours.

We were all kind of novices when it came to cooking the chicken on the grill, so through some trial and error (Read: BATTER ON FIRE! And I don’t mean that in the baseball sense…), we figured out that covered, indirect heat was the trick to cooking the chicken to perfection. Greasing the grill helps keep the batter on, too.

Poor little charred chicken in the back. 😦

You still tasted DELICIOUS!

Next on the grill went the marinated vegetables.

There were carrots, zucchini, squash, and red onions… and some pineapple chunks for a little sweetness.

I steamed the potatoes beforehand, so they only needed to be grilled long enough to get those gorgeous grill marks.

Seasoned and ready to go…

The final product…

The chicken came out SO JUICY. Cooked just perfectly, initially-burned-batter aside. 😀

And now for the recipes!

Curtis Grillderson Battered-Up Chicken


Named after Curtis Granderson, center fielder.

makes one whole chicken

  • one whole chicken, carved into 8 pieces (spare yourself the headache and buy it already carved, the price difference is negligible if there’s one at all)
  • 3 c panko bread crumbs
  • 1 1/2 c cornmeal
  • 3 c skim milk
  • 3 eggs, whisked until combined
  • 1 T seasoning mix (I used Trader Joe’s 21 Seasoning Salute), plus more for initial seasoning
  1. Rinse chicken and season with seasoning mix.
  2. In a large plate, combine the panko and cornmeal. In a large bowl, mix the milk, eggs, and 1 tablespoon of seasoning mix.
  3. Dip the chicken in the liquid mixture and coat in the breading mixture. Repeat once more. Place chicken on a wax paper-lined baking sheet and refrigerate for at least one hour.
  4. Lightly grease grill with olive oil. Heat charcoal on grill only on one side of grill. Place the chicken on indirect heat (the side without coal) and cover with the lid. The different sizes will vary in cooking times, so the best way to tell if the chicken is done is to push on it. Too squishy? It’s still raw. Still not sure? No one will blame you if you open it up a bit to check. 🙂

Veggies Skewered on A-Rod


Named after Alex Rodriguez, third baseman.

makes 8 skewers

  • bamboo skewers
  • veggies, chopped:
    • 5 carrots (cut diagonally)
    • 5 small zucchini, or 3 large
    • 3 summer squash
    • 1/2 red onion
    • 1 c canned pineapple chunks (reserve the juice for the marinade!)
  • marinade:
    • 1/4 c low sodium soy sauce
    • 3/4 c olive oil
    • 1/4 c pineapple juice
    • 1/8 c Worcestershire sauce (by the way, it’s pronounced “wuh-steh-SHEER” or “wuh-steh-SHUR”)
    • 1 T spicy mustard
    • 2 tsp sea salt
    • 1 tsp parsley
    • 1 tsp rosemary
    • 1 tsp oregano
    • 1 1/2 tsp pepper
    • 2 cloves garlic, minced
    • 1 tsp ginger
  1. Combine all the marinade ingredients and chopped vegetables into 2 large Ziplocs and allow to marinade for an hour. Soak bamboo skewers for same amount of time.
  2. Place vegetables onto skewers and place on grill. Turn at least once. Vegetables are done when the onions have softened (and if the tips of them are a little charred… all the better!).

Robinson Cano-la Grilled Potatoes


Named after Robinson Cano, second baseman.

makes 4+ servings

  • 8 small potatoes (or 4 medium), steamed al dente (if they’re too soft, they’ll break apart on the grill)
  • canola oil
  • salt
  • seasoning mix (I used Trader Joe’s 21 Seasoning Salute)
  1. Slice the potatoes longways into 1/2″ thick slices. Brush each side with canola oil and season with salt and seasoning mix.
  2. Grill. Flip. Grill. DONE.

About Frigidaire’s Stain Games and Save the Children:

For every hit you make in Frigidaire’s Stain Games, Frigidaire will donate to Save the Children’s projects in the U.S. In addition, you can enter to win an Affinity washer and dryer from Frigidaire. Free appliances. Helping kids around the country. It’s a win-win… something that can be achieved in life… but NOT in baseball. 🙂

For more information, or to take a swing, visit Make Time for Change.

4 Comments leave one →
  1. May 17, 2011 9:04 pm

    Yuuum – that looks incredible!

    • May 18, 2011 12:08 pm

      Thank you! We had a lot of fun (attempting at) grilling, so I’m glad it looked good, too. 🙂

  2. Tio Michael permalink
    May 18, 2011 2:06 pm

    Looks good to me! Grilling on charcoal or over wood can be a little tricky until you get the hang of it.
    Glad you had fun putting it all together and the chicken came out juicy.

    • May 19, 2011 9:57 pm

      Thanks so much for the help, Tio! I definitely want to grill again soon. The food had so much more flavor than if I’d cooked it in the oven or on the stove!

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