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 big grill to cook all the items on this menu at once, but fortune favours 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
  • • 340 ml. bottles of dark beer
  • • 2 onions, sliced
  • • ½ cup dark brown sugar
  • • 900g sauerkraut, drained
  • • 10 ears of corn
  • • Generous pad of butter
  • • 900g 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.

serve it while its hot

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)
heat timing graph
Ready in 20 min.

just follow these steps

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    Transfer your bratwursts from the pot to the grill. Place them over high heat, and start a timer for 20 minutes.

  • 7

    When your timer hits 18 minutes, place your chicken breasts over medium-high heat, spacing them a few inches apart from each other.

  • 8

    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.

  • 9

    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 73º 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 #HungryForDifferent tag!

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