• By gb0iL-admin
• In Uncategorized

May Grilling Recipes

May is National Barbecue Month and a time when we start firing up our grills for family gatherings or quick dinners. In this blog post, we have five recipes perfect for dinners on the grill!

Quickest Weeknight Grilled Chicken

Prep Time: 15 Min
Cook Time: 6-8 Mins
Total Time: 30 Mins

This recipe solves the problem of drying out lean chicken breast on the grill by slicing them into cutlets, which lets them cook in mere minutes!

Ingredients

• 2 lbs boneless skinless chicken breast
• 1/3 cup neutral oil, such as vegetable oil
• 3 tablespoons red wine vinegar
• 1 teaspoon granulated garlic
• 1 teaspoon dried Italian herbs
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Preheat the grill on high heat.
2. Meanwhile, create thin chicken cutlets by cutting chicken breast in half. Place them flat on a cutting board, hold the top of the chicken breast in place with a flat palm, and slice carefully slicing through the middle, cutting parallel to the counter.
3. Stir the remaining ingredients in a large bowl or resealable plastic bag, and add the chicken cutlets, stirring to coat well. Let the chicken marinate while the grill heats – about 15 minutes.
4. Cook the chicken cutlets just until 160 degrees in the center, about 3-4 minutes per side, depending on thickness. Do not overcook – these cook quickly!

TIME SAVING TIP: Use bottled Italian Dressing instead of homemade vinaigrette.

Recipe adapted from Why I Grill

Grilled Buffalo Shrimp

Serves: 2-4
Prep Time: 30 Min
Cook Time: 3-4 Mins

These grilled Buffalo shrimp work as a perfect little weeknight meal or as a great party appetizer. They cook up quickly, and it’s easy to scale up or down a lot of the time. Plus, the flavor with the tangy heat is a perfect pairing.

Ingredients

• 1 lb. or 16/20 or bigger, raw, peeled and deveined shrimp
• 1 cup Buffalo sauce
• 2 tablespoons melted butter
• Celery sticks and lime wedges for garnish

Instructions

1. Add shrimp and Buffalo sauce to a large mixing bowl and toss to completely coat.
2. Let marinate for at least 30 minutes or up to 4 hours.
3. Cook shrimp on grill over high heat for approximately 1-1/2 minutes and baste with melted butter.
4. Flip and cook for an additional 1-1/2 – 2 minutes continuing to baste with butter. Cook until shrimp are just cooked through and at an internal temp of 145 degrees.
5. Serve with celery sticks, lime wedges, blue cheese dressing, or Buffalo tartar sauce.

Recipe adapted from Why I Grill

Grilled Asparagus and Corn Salad with Charred Lemon Vinaigrette

Serves: 4
Prep Time: 10 Mins
Cook Time: 16 Mins
Total Time: 30 Mins

Ingredients

• 1 pound asparagus, fibrous ends snapped off
• 2 ears sweet corn, husked
• Asian (dark) sesame oil for basting, plus 3 tablespoons for the dressing
• Coarse salt (sea or kosher) and freshly ground black pepper
• Vegetable oil for oiling the grill grate
• 1 lemon, zest finely grated (you’ll need 1/2 teaspoon) and fruit cut in half crosswise
• ¼ cup sugar, in a shallow dish
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 3 tablespoons chopped fresh cilantro or chives
• 1 tablespoon black or toasted white sesame seeds

Instructions

1. Set up your grill for direct grilling and heat to high.
2. Pin the asparagus stalks together with bamboo skewers or toothpicks to form rafts, 4 to 5 stalks per raft. (Alternatively, arrange them in a single layer in a grill basket. Or on a preheated vegetable grilling grate on the grill.)
3. Lightly brush the asparagus and corn with sesame oil and season with salt and pepper.
4. Brush or scrape the grill grate clean and oil it well. Grill the asparagus and corn until well browned, 3 to 4 minutes per side, 6 to 8 minutes in all for the asparagus and 9 to 12 minutes in all for the corn. Transfer to a wire rack to cool. Cut the kernels off the corn cobs using long lengthwise strokes of a chef’s knife.
5. Meanwhile, make the vinaigrette: Dip the cut sides of the lemon halves in the sugar and place them, sugared side down, on the grill grate. Grill until darkly browned, 3 to 4 minutes.
6. Squeeze the juice from the caramelized lemon halves into a mixing bowl, discarding any seeds. Add the lemon zest, vinegar, 2 teaspoons of sugar (left over from dipping the lemon), and salt and pepper and whisk until the salt and sugar crystals are dissolved. Whisk in the 3 tablespoons of sesame oil and 1 tablespoon of water. Stir in the grilled corn, chopped cilantro, and salt and pepper to taste; the mixture should be highly seasoned.
7. Remove the skewers or toothpicks, if used, and arrange the grilled asparagus spears on a platter or plates. Spoon the grilled corn mixture over them, leaving the ends of the asparagus exposed. Dust with black sesame seeds and you’re in business.

Recipe adapted from Why I Grill

Pulled Pork Scramble

Who knew pulled pork and eggs made such a great breakfast? Eggs, pulled pork, veggies and cheese make this breakfast scramble a delicious way to start your day.

Ingredients

• 6 ounces cooked pull pork
• 6 large eggs
• Salt and pepper
• 1 tablespoon olive oil
• 1/2 small red bell pepper, cored and cut into 1/4-inch dice
• 1/2 small green bell pepper, cored and cut into 1/4-inch dice
• 1/2 small onion, cut into 1/4-inch dice
• 1/4 cup cheddar cheese, or Monterey Jack, or mozzarella, shredded, divided

Instructions

1. In a large bowl, lightly beat the eggs. Season with salt and pepper and set aside.
2. In a large skillet over medium heat, warm the oil. Add the pork and stir occasionally until hot, about 1 minute. Transfer to a plate or bowl, cover loosely to keep warm, and set aside.
3. Return the skillet to medium heat; add the bell peppers, and cook, stirring occasionally, for 1 minute. Add the onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the eggs and cook, stirring occasionally, until the eggs are softly set, about 2 minutes. Stir in about half of the pork. Cook, stirring occasionally, until the eggs are set, about 1 minute.
4. Scatter the cheese and the remaining pork on top and serve.

Recipe adapted from Why I Grill

Grilled Spicy Watermelon

Cooking watermelon on the grill adds a little bit of smoke and brings out the fruit’s natural sweetness for a delicious summer treat. In addition to honey, lime and cilantro, this spicy recipe adds extra zip with garlic chili sauce.

Ingredients

• 1 tablespoon lime zest
• 1/4 cup lime juice
• 1/4 cup honey
• 2 teaspoons garlic chili sauce
• Pinch of salt
• 1 watermelon, medium sized
• 1 tablespoon fresh chopped cilantro

Instructions

1. Preheat grill to high. In a bowl, whisk together lime zest, juice, 3 tablespoons of the honey, garlic chili sauce and salt.
2. Cut watermelon into 1-inch thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side.
3. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro.

Recipe adapted from Why I Grill