Backyard BBQ Get-Together Menu

After the longest time apart, finally, we can gather, tuck in and enjoy a meal, TOGETHER. Are you as excited as we are?

Summer is the best time to COOK, EAT and CONNECT outside, so with the perfect backyard BBQ in mind, we created an Alberta-inspired menu that’s easy to prepare, and sure to please.

To bring this menu to life we partnered up with three awesome community organizations, Alberta Chicken Producers, Alberta Motor Association (AMA ) and Alberta Small Brewers Association, for a purpose beyond delicious BBQ. All proceeds from our recent virtual “BBQ & Beer Box Social,” which celebrated this menu and Alberta craft beer, went directly to support food banks throughout the Province via the Fill Our Fleet Campaign. 

It’s a menu we’re all super proud of and plan to make over and over! So, go check it out, too!

Beer-Marinated Chicken Thighs are the centrepiece of this delicious menu. Grilled to perfection and served alongside a selection of simple, seasonal sides, this spread is truly a celebration of Alberta producers and ingredients.

Enjoy, friends. Summer is on!


Beer-Marinated Chicken Thighs 

Backyard BBQ Box & Social Menu - Beer-Marinated Chicken Thighs

Prep time: 10 mins + 3 hrs (marinating time)
Cook time:  20 mins
Serves: 6 people 


  • 1, 12 oz can (355 mL) Alberta beer 
  • 1/4 cup (60 mL) yellow mustard
  • 2 tbsp (30 mL) Alberta honey
  • 3 sprigs of fresh thyme
  • 1 tbsp (15 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1 tsp (5 mL) red chilli flakes
  • 2 tbsp (30 mL) pickle juice 
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) black pepper
  • 8-10 (908 g) boneless, skinless Alberta chicken thighs


  1. Combine all marinade ingredients into a large bowl or freezer bag. Add chicken, cover or zip and refrigerate. Allow chicken to marinate for 3 hours, up to 24 hours.
  2. When ready to grill, preheat the indoor or outdoor grill to 375°F.
  3. Remove chicken from marinade and add to grill. Discard remaining marinade. Grill chicken, 6-8 minutes per side, or until cooked thoroughly to 165°F (74°C.)
  4. When cooked, remove chicken from the grill and rest on a cutting board for 10 minutes. While the chicken is resting, get started on grilling your “Backyard Beer Bread!” 
  5. Chop chicken into ½ inch slices and serve alongside warm “Backyard Beer Bread,” and a selection of summer-inspired sides. 

Recipe Tips:

  • Tip #1: Use a grill liner for even cooking and easy clean-up. (shot this separately with Em/record audio)
  • Tip #2: Invest in a meat thermometer and be sure to cook your chicken thighs about 6-8 minutes per side and the perfect internal temp of 165F. 
  • Tip #3:  Allow your chicken thighs to rest for 10 minutes before slicing. This will allow all the juices to redistribute and ensure a juicy, tender result.

“You can score Alberta Chicken in grocery stores when it’s fresh, or showing the “Raised by a Canadian Farmer” label. I chose boneless skinless chicken thighs for this recipe, but any chicken cut will work well, even a whole or spatchcocked chicken. Chicken thighs are a favourite in the GetJoyfull household because they’re flavourful, loaded with iron and “no fail” when it comes to grilling. Simply follow a few simple tips, and they always turn out amazing!” – Emily

Seasonal Sides:

Backyard Beer Bread 

Prep time: 15 mins + 3 hours (resting time)
Cook time:  8 mins
Serves: 6


  • 1 tbsp (15 mL) quick rise yeast
  • ¼ cup (60 mL) lukewarm water
  • 2 tsp (10 mL) sugar
  • 3 cup (750 mL) all-purpose flour + ¼ cup (60 mL) for rolling
  • 1 tsp (5 mL) salt
  • 1/8 tsp (0.5 mL) baking powder
  • 1 tsp (5 mL) coriander seed
  • 1 tsp (5 mL) fennel seed
  • 2 tbsp (30 mL) sour cream
  • ½ cup (125 mL) lager/beer
  • 2 tbsp (30 mL) Alberta honey
  • 2 tbsp (30 mL) cold-pressed canola oil


  1. In a medium bowl, combine 1 tsp sugar with yeast and water. Gently mix and rest for 10 minutes. 
  2. In a small bowl, whisk together remaining sugar, flour, salt and baking powder and seeds. Set aside
  3. Combine sour cream, beer, honey, and oil with the yeast mixture. 
  4. Add dry ingredients to wet ingredients, stir together with a wooden spoon. Turn out dough onto a clean surface and knead to combine for 2 minutes.
  5. Roll dough into a ball, add back to bowl, cover and rest for 3 hours.
  6. Remove dough from bowl, divide into 8 equal portions, and gently roll each portion of dough into a ball. Using a rolling pin and a sprinkle of extra flour, roll each ball into a flat oval shape, about ½ cm thick. Set aside on parchment paper and repeat. Ensure each piece of flattened dough is separated by parchment paper so they do not stick together before grilling.
  7. Preheat the grill to 375°F and lightly and safely oil the grill. A paper towel or BBQ brush will work great. 
  8. Add bread to grill and cook with cover down for 2-3 mins per side. Watch carefully and reduce heat to 350°F, if needed. The beer bread will be puffy and lightly charred. The perfect vessel to hold your grilled chicken, “Creamy Jalapeno-Dill Sauce,” “Fresh Tomato-Basil Salsa,” and sides! 

Creamy Jalapeño-Dill Sauce 


  • 1 cup (250 mL) low-fat mayonnaise 
  • 2 tbsp (30 mL) fresh dill, chopped 
  • 1 tbsp (15 mL) fresh chives, chopped
  • 1 tsp (5 mL) onion powder
  • 1/2 jalapeño, seeded and chopped
  • 1/2 tbsp (7.5 mL) rice wine vinegar
  • 1 fresh lime, juiced 
  • Salt and pepper to taste

Prep time: 10 mins
Cook time:  0 mins
Serves: 250 mL 


  1. Combine all ingredients into a 500 mL mason jar, cover, shake and set aside.
  2. Refrigerate and enjoy within 5 days.
  3. Enjoy with grilled chicken or fresh mixed greens.

Backyard BBQ Box & Social Menu - Fresh Tomato-Basil Salsa

Fresh Tomato-Basil Salsa


  • 2 cup (500 mL) cherry tomato, halved
  • 1 shallot, peeled and thinly sliced
  • 4 garlic cloves, peeled and thinly sliced 
  • 2 tbsp (30 mL) cold-pressed canola oil
  • 1 tbsp (15 mL) white wine vinegar 
  • 4 oz (handful) fresh basil, chopped 

Prep time: 10 mins
Cook time:  10 mins


  1. Add all ingredients to a medium serving bowl and gently stir to combine. Allow to “marinate” for 10 minutes before serving. Enjoy!

Backyard BBQ Box & Social Menu - Beer Pouring

Backyard BBQ Box & Social Menu - Beer-Braised BBQ Potatoes

Beer-Braised BBQ Mini Potatoes 

Prep time: 5 mins
Cook time:  30 mins


  • 4 cups (1 L) mini potatoes, quartered 
  • 4 garlic cloves, peeled and thinly sliced
  • 1/2 shallot, peeled and thinly sliced
  • 1/4 cup (60 mL) Alberta beer 
  • 1 tbsp (15 mL) butter
  • 1/2 jalapeno pepper, seeded and sliced
  • Salt and pepper to taste


  1. Preheat the grill, or oven to 375 F. 
  2. Wrap all ingredients in a double layer of aluminium foil to create an insulated pouch. 
  3. “Bake” on an elevated rack in a BBQ for 30 minutes until potatoes are tender and infused with beer and spices.
  4. Remove from heat. Carefully open the package just before serving. Enjoy!

Backyard BBQ Box & Social Menu - Emily

Backyard BBQ Box & Social Menu - Summer Berry Salad

Summer Berry-Mint Salad


  • 2 cups (500 mL) strawberries, quartered 
  • 1 cup blueberries 
  • 2 limes, zested and juiced
  • 8 leaves fresh mint leaves, chopped
  • 1 shallot, peeled and thinly sliced

Prep time: 10 mins
Cook time:  5 mins


  1. Combine all ingredients in a small bowl. Toss gently, let rest for 10 minutes before serving. Enjoy! 

Heartfelt thanks to Alberta Chicken Producers for supporting the GetJoyfull movement and community initiatives like the Fill Our Fleet Campaign that fight food insecurity and support families in need.

Take care, everyone.


Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie. Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her on social media @GetJoyfull or for nutrition advice and tips to grow food joy and fill up on family time.

Leave a Comment