Grilled BBQ Chicken Wings, Macaroni Salad, Grilled Zucchini, Watermelon, Light Beer
Print Pin Add to CollectionServings: 2
Calories: 636kcal
Ingredients
Macaroni Salad
- 2 oz Elbow macaroni
- 3 TBSP Mayonnaise or more if needed
- 1/4 cup Celery minced
- 1/4 cup Black olives chopped
- 1/4 cup Carrots shredded
- 2 TBSP Red onion minced
- Salt to taste
- Black pepper to taste
Grilled Barbecue Chicken Wings
- 12 Chicken wings
- 1/4 tsp Garlic powder
- 1 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/3 cup BBQ sauce
Grilled Zucchini
- 2 Zucchini sliced
- Salt to taste
- Black pepper to taste
Watermelon
- 2 slices Watermelon
Beverage
- 24 oz Light beer chilled
Instructions
- Prepare all ingredients as listed above. Preheat a grill to medium heat.
- Bring a pot of salted water to a boil. Cook the elbow macaroni according to package directions. Drain completely and rinse under cold water to cool.
- In a large bowl, combine the cooled macaroni, mayonnaise, celery, black olives, carrots, and red onion. Season with salt and black pepper to taste. Stir well and refrigerate until ready to serve.
- Toss the chicken wings with garlic powder, olive oil, salt, and black pepper until evenly coated.
- Lightly season the zucchini slices with salt and black pepper.
- Place the wings on the grill and cook, turning occasionally, until nicely charred and cooked through to an internal temperature of 160°F (71°C).
- During the last 8–10 minutes of cooking, place the zucchini on the grill. Cook until tender and lightly charred on both sides.
- Transfer the wings to a large bowl and toss with the BBQ sauce until evenly coated.
- Serve the barbecue chicken wings with macaroni salad, grilled zucchini, watermelon slices, and light beer.
Nutrition
Calories: 636kcal | Carbohydrates: 82g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 933mg | Potassium: 721mg | Fiber: 4g | Sugar: 37g | Vitamin A: 4553IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 2mg
Grilled BBQ Chicken Wings, Macaroni Salad, Grilled Zucchini, Watermelon, Light Beer
Ingredients
Macaroni Salad
- 2 oz Elbow macaroni
- 3 TBSP Mayonnaise or more if needed
- 1/4 cup Celery minced
- 1/4 cup Black olives chopped
- 1/4 cup Carrots shredded
- 2 TBSP Red onion minced
- Salt to taste
- Black pepper to taste
Grilled Barbecue Chicken Wings
- 12 Chicken wings
- 1/4 tsp Garlic powder
- 1 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/3 cup BBQ sauce
Grilled Zucchini
- 2 Zucchini sliced
- Salt to taste
- Black pepper to taste
Watermelon
- 2 slices Watermelon
Beverage
- 24 oz Light beer chilled
Instructions
- Prepare all ingredients as listed above. Preheat a grill to medium heat.
- Bring a pot of salted water to a boil. Cook the elbow macaroni according to package directions. Drain completely and rinse under cold water to cool.
- In a large bowl, combine the cooled macaroni, mayonnaise, celery, black olives, carrots, and red onion. Season with salt and black pepper to taste. Stir well and refrigerate until ready to serve.
- Toss the chicken wings with garlic powder, olive oil, salt, and black pepper until evenly coated.
- Lightly season the zucchini slices with salt and black pepper.
- Place the wings on the grill and cook, turning occasionally, until nicely charred and cooked through to an internal temperature of 160°F (71°C).
- During the last 8–10 minutes of cooking, place the zucchini on the grill. Cook until tender and lightly charred on both sides.
- Transfer the wings to a large bowl and toss with the BBQ sauce until evenly coated.
- Serve the barbecue chicken wings with macaroni salad, grilled zucchini, watermelon slices, and light beer.
Nutrition
Calories: 636kcalCarbohydrates: 82gProtein: 10gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 13mgSodium: 933mgPotassium: 721mgFiber: 4gSugar: 37gVitamin A: 4553IUVitamin C: 26mgCalcium: 82mgIron: 2mg
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