Grilling for 10: Chicken Breast, Bratwurst, Corn & Asparagus
Holiday Weekend Timing Menu
Let’s Kick Off Summer with a Bang!
So, you’re the lucky party host this holiday weekend. Feeding a group of 10 is a tall order, but you can do this! Just follow this easy timing menu, and you can pull everything off the grill at once, and serve it all hot.
Fair warning: you’re going to need a pretty big grill to cook all the items on this menu at once, but fortune favors the bold. So fire up your 5-burner or 6-burner grill, and let’s have a little fun!
- • 10 chicken breasts
- • 10 tbsp. of olive oil
- • Salt and pepper to taste
- • 10 Bratwursts
- • 2 (12 oz.) bottles of dark beer
- • 2 onions, sliced
- • ½ cup dark brown sugar
- • 2 lbs. sauerkraut, drained
- • 10 ears of corn
- • Generous pad of butter
- • 2 lb. asparagus
- • 2 tbsp. lemon juice
- • ½ tsp. garlic powder
- • 6 tbsp. balsamic vinegar
Serve It While It’s Hot
Here’s what you’ll need to do.
It’s All About Timing
- 20 Min. for Bratwurst, one side. (High Heat)
- 18 Min for Chicken Breasts, 9 Minutes per Side. (Medium High Heat)
- 10 Min. for Corn, about 3 Minutes per Quarter. (Medium High Heat)
- 10 Min. for Asparagus, 5 Minutes per Side. (High Heat)
Ready in 20 min.
just follow these steps
To prep the chicken, defrost your chicken breast, and allow to sit out for about 30 minutes at room temperature. Coat with olive oil and a pinch of salt and pepper to taste.
To prep the bratwurst, fill a large pot with water and stir in sliced onion, dark beer and brown sugar. Bring mixture to a boil, then add bratwurst and dial back the heat to a simmer. Cook for 20 minutes.
While the bratwursts are heating up, grab your asparagus and snap off the ends. Then, place them in a re-sealable bag with vinegar, garlic, lemon juice, salt, pepper and 4 tbsp. of olive oil. Shake it up, and store in the fridge until you’re ready to grill.
De-husk the corn, pulling off as much silk as you can, butter them lightly (you can always add more butter after grilling), and set aside.
Split your grill into two heat zones: turning half your burners on medium-high and half on high heat. Give the grates a little brush of olive oil.
Transfer your bratwursts from the pot to the grill. Place them over high heat, and start a timer for 20 minutes.
When your timer hits 18 minutes, place your chicken breasts over medium-high heat, spacing them a few inches apart from each other.
When your timer hits 10 minutes, it’s time to flip your brats and add the corn and asparagus. Place your corn alongside the chicken breasts over medium-high heat, and your asparagus over high heat. Once you turn your brats, being careful not to puncture their casings, top each with sauerkraut. Pro tip: set your asparagus on the grill horizontally so it doesn’t fall through the grate, and remember to give your corn a quarter turn about every 3 minutes.
When you hear that timer buzz at the end of 20 minutes, pull everything off the grill at once, and serve it up hot!
* Make sure the internal temperature of your chicken breasts is at least 165º before serving.
Whew! Feeding groups is quite an undertaking, but worth it for a memorable holiday weekend. Here’s wishing you a whole lotta food, family and friends.
Keep an eye out for more timing menu posts, and remember to show off your grill creations using #EveryonesInvited tag!
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