Summer Grill Challenge

Grill Challenge contestants grilling

Wednesday June 3, 2020, 11:30am-1pm, Allendale - Parking Lot G
Who will win on opening day this year?  Public Safety and Housing staff team up against Facilities Services guest grillers to earn your vote for best recipe! Taste test both recipes for a $7 donation. All proceeds go to a selected organization in need! 

Register online: 

2019 Recipes

Grilled Chicken Street Tacos Presented by Facilities Services

Ingredients (per 1.5 lbs of chicken):

  • 1.5 lb of chicken – boneless, skinless thighs or breasts
  • 20-22 mini white corn or flour tortillas – warmed on a skillet
  • Pico de gallo
  • ½ cup fresh cilantro, chopped
  • Fresh lime juice
  • Hot sauce, optional
  • Sour cream, optional


  • 4 tablespoons of orange juice
  • 2 tablespoons apple cider vinegar
  • 1 ½ tablespoons of lime juice
  • 3 cloves minced garlic
  • 1 ½ tablespoon chili powder
  • 2 teaspoon dried oregano leaves
  • 2 teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • Freshly ground black pepper to taste

Instructions:  mix marinade and add chicken and let set overnight.  Grill over medium heat.  Use canola oil or cooking spray on the grill grates.  Cook 4-5 minutes on each side flipping just once.  Remove from the grill and let rest for a few minutes prior to chopping into small pieces.  Place 1-2 oz of chicken in a tortilla and then add pico de gallo, cilantro, hot sauce (optional) and sour cream (optional).  Spritz with a little bit of lime juice. Serve.

Broccoli Cheese Soup and Berry Salad With Grilled Chicken Presented by Housing and Residence Life + GVPD

Broccoli Cheese Soup

Ingredients Makes about 1½ gallons

  • 2-3 lbs. Broccoli
  • ¼ lbs. Butter
  • 1C Green Pepper
  • 2C White Onion
  • ¼C Chicken Stock (Base)
  • 1 16oz. Cheese Powder Packet (GFS carries “Trio Cheese Sauce”, I think Sysco has comparable item)
  • 1Q Heavy Cream
  • 3Q Water
  • 2T Kosher Salt
  • 1t Ground Black Pepper


Knife, Cutting Board, Stir Stick, Stockpot, Saucepan, Stovetop/Range, Mixing Bowl, 8 oz. Ladles, Soup Warmers, Bowls, Spoons

Prep steps

  • Dice onion (fine)
  • Dice green pepper (fine)
  • Slice Broccoli (fine), including stem

Cooking Steps

1.    Begin melting butter in stockpot with medium heat, adding onion and green pepper until softened

2.    Once cooked down, add in chicken stock, salt, and ground black pepper

3.    Reduce heat and stir in heavy cream and water

4.    Add powder cheese packet, stirring frequently

5.    Once cheese thickens, mix in the thinly sliced broccoli

6.    Move soup to storage container to cool

*Prep can be done day(s) in advance if need be, then reheated on a stovetop/range the day of and transposed to a soup warmer for service.

7.    Warm soup in saucepan

8.    Transpose soup to soup warmer 

9.    Serve

Berry Salad with Grilled Chicken


  • Spring Mix
  • Blueberries
  • Strawberries
  • Feta
  • Raspberry Vinaigrette
  • Chicken Breast
  • Smokey Grill Seasoning (pre-mixed)


Knife, Cutting Board, Funnel, Tongues, Burr Mixer, Container to mix in, Squeeze Bottle, Grill

Prep Steps

  • Slice Strawberries
  • Make raspberry vinaigrette
  • Fill squeeze bottles w/raspberry vin
  • Season chicken breasts with Smokey Grill seasoning
  • Grill chicken breasts (will heat up on grill later)

Raspberry Vinaigrette


  • Raspberries -      1 lb
  • Cider Vinegar -    2 C
  • Dijon -                 2 TBL
  • Honey -               ½ C
  • Olive Oil -            5 C
  • Kosher Salt -       2 tsp


Burr Mixer, Container to mix in


1.    Add all (6) ingredients to container

2.    Use Burr Mixer to mix and thin vinaigrette



Knife, Cutting Board, Tongues, Grill

 Plating Steps

1.    Begin by warming pre-cooked Chicken Breasts on the grill

2.    Slice Chicken Breasts

3.    Spring Mix (1 C/TT)

4.    Top with Blueberries (5-10) and Strawberries (5-10)

5.    Add half of a Chicken Breast (size depending)

6.    Add Feta (1/4 C)

7.    Drizzle Raspberry Vin

8.    Serve with a smile

2018 Recipes

Persian Chicken Kabab with Pita Bread & Mast o Khiar-Presented by GVSU Public Safety

  •  3 pounds of boneless chicken cut into 1 ½ inch pieces or chunks (breast or thigh, etc)

Marinade (at least 6 hours, or overnight, turned over at least once):

  •          1 cup lime juice
  •          2 tablespoons olive oil
  •          2 onions, peeled and sliced thin
  •          2 tablespoons plain yogurt
  •          2 teaspoons salt
  •          2 teaspoons peeper
  •          1 teaspoon saffron or saffron powder *** now I know saffron can be expensive, so we can skip this if needed.  Or just add a pinch of Turmeric for color.  I’ve done both and it has been fine, but it’s a part of the recipe so I left it in

For Basting:

  •          Juice of 1 or 2 limes
  •          2 tablespoons butter
  •          ½ teaspoon each of salt and pepper

 Serve with white rice or pita bread. 

 Side yogurt dish (mast o khiar in Persian):

  •          One container plain Greek yogurt
  •          2 cucumbers, peeled and diced, unless type with thin skin, then skin can be left on
  •          1-2 tablespoons dried mint
  •          1-2 teaspoons salt and pepper

All mixed together and chilled in the fridge.

**the mint, salt and pepper are to taste and should have a balance

PB & J Wings-Presented by Housing and Residence Life


  • Bake Pre-Cooked Roasted Wings
  • Crunchy Peanut Butter
  • Strawberry Jam
  • Water


  • Sauté pans
  • Tongues (2 minimum)
  • Funnel
  • Squeeze Bottles
  • Oven
  • Stove


  1. Bake wings in oven at 450 degrees – 10-15 minutes (depending on if frozen) w/one rotation (can use grill if no oven is readily available)
  2. Fill squeeze bottles w/strawberry jam
  3. Heat and thin PB down in sauté pan w/water
  4. Toss wings in PB
  5. Serve 3-4 wings
  6. Top w/strawberry jam

Asparagus Salad


  • Asparagus
  • Carrots
  • Green Onion
  • Strawberry Vinaigrette
  • Crushed Peanuts


  • Knife
  • Cutting Board
  • Vegetable Peeler
  • Funnel
  • Spatula
  • Squeeze Bottle


  1. Slice/peel asparagus stalks and carrots
  2. Cut green onions on slight bias
  3. Fill squeeze bottles w/strawberry vin
  4. Assemble salad vegetables – TT
  5. Drizzle strawberry vin over vegetables
  6. Top w/crushed peanuts

Strawberry Vinaigrette


  • Strawberries -    1 lb
  • Cider Vinegar -  2 C
  • Dijon -                  2 TBL
  • Honey -                ½ C
  • Olive Oil -            5 C
  • Kosher Salt -       2 tsp


  • Burr Mixer
  • Container to mix in


  1. Add all (6) ingredients to container
  2. Use Burr Mixer to mix and thin vinaigrette

BBQ Pulled Pork Sliders-Presented by Facilities Services

Pulled pork-from Scott Meats-caramelize pork on the grill

Homemade Coleslaw        


  • Mayonnaise bulk     1 lb
  • Vinegar white    7 ½ tbsp     
  • Sugar granulated extra fine     1 tbsp, ¾ tsp  
  • Salt kosher     1 ¾ tsp      
  • Spice celery salt   ¼  tsp              
  • Spice pepper black ground   2/3   tsp
  • Vegetable fresh cabbage coleslaw mix shredded     2 lb 



  1. Combine dressing ingredients. Whisk until well blended.
  2. Add dressing to coleslaw mix. Toss to coat.
  3. Cover. Keep chilled for service or use as directed in recipe.