7 Green BBQ Recipes

Cut your carbon footprint with these eco-friendly barbecue recipes

Charred Chipotle Chicken

For this recipe, look for chicken that is raised locally, grain-fed and free-range. It's high in protein, low in saturated fat and rich in flavor, and doesn’t have as large an eco-footprint as the conventional chicken you find in most supermarkets.


1 tsp (5 mL) olive oil

4 cloves garlic, minced

1/2 onion, grated

1/4 cup (60 mL) cider vinegar

2 cups (500 mL) ketchup

1/4 cup (60 mL) Worcestershire sauce

1 chipotle pepper in adobo sauce, minced

1 tsp (5 mL) adobo sauce from canned chipotle peppers

1/4 cup (60 mL) brown sugar

6 (6 oz.) skinless, boneless chicken breasts

4 thick slices red onion

1 tsp (5 mL) olive oil

4 slices provolone cheese


1. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion is translucent, about 5 minutes.

2. Pour in the cider vinegar, ketchup, Worcestershire sauce, minced chipotle pepper, adobo sauce and brown sugar. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Pour sauce into a bowl, and refrigerate to cool, about 30 minutes.

3. Place chicken breasts into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Preheat an outdoor grill to medium-high heat.

4. Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Grill over indirect heat until soft, about 15 minutes.

5. To serve, top chicken with slices of grilled onion and provolone cheese.

Serves 6.

Photo Credit: flickr.com/virtualern