Fire Up the Flavor on the Grill
As the temperatures rise, no one wants to be stuck inside, cooking in a hot kitchen! So, get the grills ready to go and try out some new recipes—like the ones below. Make it an even more fun and festive occasion by inviting over some friends or family to sample this fabulous fare together.
Honey Soy Pineapple Chicken
INGREDIENTS:
1/2 c. pineapple juice
1/4 c. soy sauce
3 Tbsp. honey
3 garlic cloves, minced
2 tsp. fresh ginger, grated
2 lbs. boneless, skinless chicken breasts
1 fresh pineapple, peeled, cored, and cut into thick slices
DIRECTIONS:
Whisk together pineapple juice, soy sauce, honey, garlic, and
ginger until blended. Add chicken to a bag or bowl and pour in
half the marinade mixture. (Reserve remaining half of marinade
to use during grilling.) Marinate the chicken in the refrigerator for
30 minutes to 4 hours. Preheat a grill or grill pan to medium-high
heat, and lightly oil the surface. Remove chicken from marinade,
letting excess drip off. Grill for 5-6 minutes per side, while
occasionally brushing with reserved marinade, until charred and
cooked through. Lightly oil pineapple slices and grill 2-3 minutes
per side until caramelized with grill marks. Rest chicken for 5
minutes, then slice and serve with grilled pineapple.
Smoky Lime Corn
INGREDIENTS:
4 ears fresh sweet corn, un-husked
2 Tbsp. coconut oil
1 tsp. smoked paprika
1 lime, cut into wedges
2 Tbsp. chopped fresh cilantro
1/4 c. crumbled Cotija cheese
Salt and pepper, to taste
DIRECTIONS:
Preheat the grill to high heat. Place the corn, still in the husks,
on the grill and cook for 15-20 minutes, turning occasionally,
until lightly charred and tender on the inside. Allow to cool
slightly before removing the husks and silk. Leave a portion of
the husk attached, if desired, for easier handling. Brush each
ear with coconut oil and arrange on a serving platter. Sprinkle
with smoked paprika, cilantro, and crumbled Cotija cheese,
followed by fresh-squeezed lime juice. Season with salt and
pepper before serving.
Grilled Steak Skewers
INGREDIENTS:
4 Tbsp. olive oil
3 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
2 tsp. honey
1 Tbsp. Dijon mustard
1 tsp. garlic powder
3 cloves fresh minced garlic
Sirloin steak, cut into 1-1.5-in. cubes
Chunked bell peppers, red onion, & zucchini
Wooden skewers
DIRECTIONS:
In a medium bowl, whisk together the olive oil, soy sauce, lemon
juice, red wine vinegar, Worcestershire sauce, honey, Dijon
mustard, garlic powder, and minced garlic until well blended.
Place the cubed sirloin steak in a large bowl or zip-top bag, and
pour the marinade over the steak, making sure all pieces are
coated. Cover and refrigerate for at least 30 minutes or up to 4
hours for deeper flavor. While the steak marinates, chop the bell
peppers, red onion, and zucchini into large, even-sized chunks for
consistent cooking. Preheat grill to medium-high heat. Remove
steak from marinade and thread onto skewers, alternating
with the vegetables. Grill skewers for 8-12 minutes, turning
occasionally, until the steak is browned and cooked to your
preferred doneness and vegetables are tender with a light char.
Remove from grill, and let them rest for 5 minutes before serving.
