• By gb0iL-admin
• In Grilling, Recipes
• Tags grilling, Grills, recipes

January Grilling Recipes

Grilled Chicken Cordon Bleu

Ingredients

• 4 chicken breasts
• 8 slices thick cut deli ham
• 4 slices Swiss cheese
• 2 Tbsps. chicken seasoning

Dijon Cream Sauce

• ½ cup mayonnaise
• 4 Tbsp. Dijon mustard
• 1 Tbsp. apple cider vinegar
• 1 tsp brown sugar
• ⅛ tsp cayenne pepper
• pinch salt, to taste
• pinch black pepper, to taste

Instructions

1. Turn on the grill. Preheat your grill to 375°F.
2. Stuff the chicken. Using the tip of a sharp knife, cut a pocket into each chicken breast. Lay out your ham slices and place a cheese slice on top of each ham slice. Roll the ham (about 2 slices for each cheese) and the cheese. Stuff each chicken breast with the rolled ham and cheese. Secure the opening with toothpicks. (4 chicken breasts, 8 slices thick cut deli ham, 4 slices Swiss cheese)
3. Prep the chicken. Season both sides of each chicken breast with chicken
   seasoning.
4. Grill the chicken. Place the chicken cordon bleu directly on the grill grates and grill for 15-18 minutes per side flipping once while cooking. Remove when the internal temperature of the chicken reaches 165°F.
5. Make the Dijon cordon bleu sauce. Combine all ingredients for the cream sauce in a small bowl. Stir well to mix. Keep chilled until ready to serve.
6. Rest and serve. Remove the chicken cordon bleu from the grill. Rest the chicken for 10 minutes then serve with the sauce on the side.

Grilling Note

If you are planning on using a pellet grill, it will take approximately 15-18 minutes per side to fully cook the chicken cordon bleu. On a gas or charcoal grill, your chicken will take approximately 12-15 minutes per side to reach 165°F.

Recipe adapted from Hey Grill Hey

Pineapple Bacon Burgers

Ingredients

• 1 pound lean ground beef
• 1 tsp kosher salt
• 2 Tbsp. bbq sauce, plus ½ cup additional
• 4 brioche hamburger buns
• ½ cup mayo
• 8 slices bacon, cooked
• 4 slices fresh pineapple, about 1/3-1/2 inch thick)

Instructions

1. Preheat grill to medium heat.
2. Combine ground beef, salt and 2 tablespoons of BBQ sauce. Mix very gently with hands, as not to overwork the meat.
3. Shape into 4 patties, and flatten to roughly the same size of your buns (they will shrink some during cooking). Use your finger to place a small divet in the center of each patty.
4. Lightly oil grill grates. Place burgers on the grill and cook for a few minutes on each side.
5. When you flip the burgers, add the pineapple slices to the grill, making sure you get a chance to flip them once as well. They should be tender and have some char marks on them, 1 – 2 minutes on each side.
6. Cook your burgers to an internal temperature of 165°F per the USDA recommendation.
7. If desired, toast your buns. Spread mayo on each side.
8. Place burgers in buns, top with a slice of pineapple, top with 1-2 pieces of bacon, and add an extra drizzle of BBQ sauce.

Recipe adapted from Our Best Bites

Grilled Salmon Fillets

Ingredients

• 4 6oz. skin-on salmon filets, about 1 inch thick
• 2 Tbsps. avocado oil or high smoke point vegetable oil of choice
• kosher salt and ground black pepper, to season
• brown sugar BBQ dry rub
• nonstick cooking spray

Brown Sugar BBQ Dry Rub

• 2 Tbsps. lightly packed brown sugar
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 heaping tsp kosher salt

Instructions

1. Prepare the grill for medium-high direct heat grilling, about 450-500°F. Once preheated, clean the grates well with a wire brush.
2. Salmon Prep: As the grill preheats, prepare the salmon fillets. If present, remove any scales from the skin and pin bones from the flesh. Use a paper towel to pat the entire surface of the salmon fillets as dry as possible. Brush the skin with oil, then season with a good pinch of kosher salt and ground black pepper as desired. Flip the salmon fillets over, flesh side facing up, and generously brush oil over the entire surface of the salmon, taking extra care to ensure the edges of the fillets nearest the skin are well oiled.
3. Season The Salmon: Add all listed dry rub ingredients to a small bowl and mix to combine well. Generously sprinkle the dry rub the salmon fillets, using your hands to gently press the rub into the surface of the flesh. To help prevent the salmon from sticking to the grill grates, do your best to avoid seasoning the sides of the salmon fillets, especially the edges nearest the skin.
4. Grill the salmon skin-side down: Just before placing the salmon on the grill, generously spritz a wad of paper towel with nonstick cooking spray. Use grill tongs to run the paper towel over the grill grates to prevent sticking. Place the salmon fillets on the grill, skin side facing down, arranging them perpendicular to the grill grates. Close the lid and grill 8 minutes.
5. Optional: Flip to sear the flesh: The salmon should be nearly ready at this point, but for pretty grill marks, carefully flip the fillets. I find its easiest to use grill tongs to very carefully peel the edges of the skin from the grill grates, then slide a thin grill spatula underneath the fish. Gently flip, then close the lid and grill 1-2 minutes longer or until the salmon is cooked to your liking.
6. Serve: Remove the grilled salmon fillets from the grill and serve immediately with your favorite sides of choice. Enjoy!

Notes

1. For the best results, opt for salmon fillets that are uniform in size and thickness. (1 inch thick fillets are ideal for grilling.)
2. If scales are present on the skin, you need to remove them before prepping the salmon.
3. Store leftover grill salmon in an airtight container in the refrigerator for up to 2 days. Leftovers are great served cold, or reheated in the microwave or stovetop.

Recipe adapted from Plays Well With Butter

Ginger-Miso Grilled Chicken Slaw

Ingredients for Ginger-Miso Spice Paste

• 1 Tbsp. finely grated fresh ginger
• 1 Tbsp. miso paste
• 2 garlic cloves, smashed
• 1 tsp Chinese chile-garlic sauce
• 1 tsp light brown sugar
• 1 tsp sesame oil
• 1 ½ tsp fresh lime juice

Salad

• 1 lb. skinless, boneless chicken thighs
• ¼ cup Ginger-Miso Spice Paste, divided
• ¼ cup vegetable oil, divided
• ¼ lb. snow peas
• 1 ½ Tbsp. fresh lime juice
• Kosher salt
• 2 scallions, cut into thin 1 inch julienne strips
• 10 oz. (4 cups) shredded coleslaw mix

Instructions

1. Make the paste – Combine all of the ingredients in a bowl and mash to a paste.
2. Make the salad – Light a grill. Make ¼ inch deep slashes in the chicken thighs. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken. Grill the chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into strips.
3. Meanwhile, bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise.
4. In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil. Season with salt to taste. Add the snow peas, scallions, coleslaw mic, and chicken; toss well and serve.

Notes

The Ginger-Miso Spice Paste goes well with skirt steak, shrimp, spareribs, chicken and pork. Just rub on before grilling, or stir into a broth or noodle soup.

Recipe adapted from Food and Wine

Dessert Quesadillas

Ingredients

• 4 – 8 inch flour tortillas
• 2 Tbsp. melted butter
• granulated sugar
• ½ cup prepared dulce de leche
• 2 ripe bananas, peeled and thinly sliced
• ½ cup coarsely grated or crumbled queso fresco
• ground cinnamon (preferably fresh ground) in a shaker for sprinkling

Instructions

1. Set up your grill for direct grilling and build a medium fire.
2. Brush one of the tortillas with melted butter and place it butter side down on an inverted sheet pan or pizza peel dusted with granulated sugar. Spread the tortilla with a quarter of the dulce de leche. Arrange half the banana slices on top and sprinkle with half the cheese. Spread a second tortilla with dulce de leche and place it, spread side down, on top. Brush the top of the tortilla with
   melted butter. Prepare the second quesadilla the same way.
3. Brush and oil the grill grate. Pulling from one end, gently slide the quesadilla onto the grill grate. Grill until the bottom is browned and the cheese at the edge starts to melt, about 2 minutes. Keep the grill lid lowered to hold in the heat.
4. Slide a large spatula (or the pizza peel) under the quesadilla and flip it over. Continue grilling until the bottom is browned and the cheese is melted, another 2 minutes. If the tortilla starts to burn, slide it to the unlit part of the grill with a spatula. Grilling should take 4-5 minutes in total.
5. Transfer the quesadillas to a platter or plates. Sprinkle with cinnamon, cut into wedges and serve.

Recipe adapted from Barbecue Bible