Nothing says summer more than the sound of food sizzling on the grill. Everything just tastes better when cooked outdoors. Whether it’s a juicy steak, fall-off-the-bone ribs smothered in sauce, freshly caught fish or crunchy vegetables from the garden — the grill enhances the zing and the flavor.
Best of all, backyard barbecues make a fast and festive way to serve the whole family while soaking up some sunshine or a sunset. But don’t be surprised if the neighbors show up when they smell the aroma wafting their way! For a true taste of summer — without heating up your kitchen — here are five of my favorite grill recipes to get your party started:
Chicken or shrimp satay
Serves 4 to 6
Marinate:
1/4 cup rice vinegar
1/4 cup lime juice
1/3 cup soy sauce
1/2 cup brown sugar
1 Tbsp. sriracha sauce
2 Tbsp. fresh minced ginger
1 Tbsp. fresh minced garlic
1 1/2 lbs. boneless skinless chicken breasts, cut into 2-inch strips
Directions:
Mix all ingredients together (except chicken or shrimp) in bowl. Add meat, coating thoroughly. Marinate in refrigerator for one hour or more (overnight is best).
Sauce:
2 to 3 Tbsp. sesame oil
5 scallions, finely chopped
1 clove garlic, minced
2 Tbsp. brown sugar
1 cup chunky peanut butter
5 Tbsp. lime juice
3 Tbsp. soy or hoisin sauce
1 Tbsp. sriracha sauce
4 Tbsp. water
*If you are using wood skewers, soak them in warm water for 30 minutes before using.
Heat oil in skillet. Sauté scallions until soft. Add all other ingredients and whisk until creamy. Add more water if sauce is too thick. Set aside. Thread 2 pieces of chicken or several pieces of shrimp on each skewer. Heat grill on high for 10 to 20 minutes, then coat rack with nonstick cooking spray. Cook chicken for 3 to 5 minutes per side, shrimp for 2 to 3 minutes on each side until no longer opaque. Serve with rice, sliced cucumbers and dipping sauce on the side.
Apricot-glazed pork chops
Serves 4
2/3 cup apricot preserves
2 Tbsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. cayenne pepper
1/4 tsp. paprika
2 lbs. boneless pork loin chops (4 chops)
Directions:
In a bowl, combine all ingredients except chops. Pour 3/4 cup of marinade into a large resealable bag (reserving the rest in the refrigerator) and add the pork. Marinate for at least 8 hours in the fridge. Heat grill on medium for 10 minutes, and spray rack with nonstick cooking spray. Drain liquid from the marinade bag and cook chops on a covered grill for 4 to 5 minutes each side. Use 1/4 cup of the reserved marinade to baste meat as it cooks.
Mixed veggies
3 lbs. fresh vegetables of your choice
Marinade:
1/2 cup extra virgin olive oil
1/4 cup white vinegar
3 Tbsp. lemon juice
1 envelope Good Seasons Italian Dressing Mix, or make your own mix with:
1 tsp. each parsley
Fresh basil
Oregano
2 cloves garlic minced
Salt and pepper to taste
Directions:
Mix marinade and add veggies — marinate for 1 to 2 hours. Preheat grill for 10 minutes on medium, spread veggies across rack and baste with marinade. Cover, cook for the allotted time (see below), flipping halfway through and basting again. Serve with a side of pasta or rice.
Cook Time for Raw Vegetables:
Corn (1 ear, husked, no marinade): 10 minutes, turning every few minutes (butter and season after removing it from grill)
Asparagus: 6 to 8 minutes
Bell peppers: 8 to 10 minutes
Eggplant slices (medium-thick): 5 to 7 minutes
Portobello mushrooms: 4 to 8 minutes
Onion slices: 8 to 10 minutes
Tomato wedges: 6 minutes
Zucchini or yellow squash (cut 1/3- to 1/2-inch thick): 5 to 7 minutes
Mahi-mahi with mango salsa
Serves 6
6 (4 oz.) fillets of mahi-mahi
6 Tbsp. extra-virgin olive oil
2 tsp. paprika
2 tsp. cumin
2 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper to taste
4 Tbsp. lemon juice
Directions:
Warm fish to room temperature. Pat dry with a paper towel. While grill heats on medium for 10 minutes, mix seasonings together in a bowl. Brush filets with oil on both sides, then sprinkle seasoning overall. Cook for 5 minutes per side, remove from grill, drizzle lemon juice on fish, then let it rest for 5 minutes. Serve with mango salsa.
*This recipe can also be made with flounder, tilapia or halibut grilled for 3 to 4 minutes per side or until no longer translucent in the center.
Salsa:
3 cups fresh peeled mango, diced
1 small red onion, chopped fine
1 to 2 jalapeños, seeded and chopped fine
1/2 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
Mix all ingredients together, let sit for 1 to 2 hours before serving on top of the fish.
Beef shish kebabs
Serves 4 to 6
Marinade: (makes 3 1/2 cups)
1 1/2 cups olive oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. dry mustard
2 cloves fresh garlic, minced
1/2 cup red wine vinegar
1/3 cup lemon juice
1 1/2 tsp. parsley
Salt and pepper to taste
3 lbs. sirloin, cut into 1-inch cubes
Directions:
Mix first 8 ingredients together, pour into a resealable bag and add meat. Refrigerate for 4 to 6 hours. Vegetables to alternate with beef on kebab sticks:
16 mushrooms caps
2 to 3 bell peppers, sliced (any color)
2 large onions, cut into wedges
2 large tomatoes, cut into thick wedges
After marinating the meat, add mushrooms to the bag and chill for another 4 hours. Preheat grill on high for 10 minutes, and coat with nonstick cooking spray. Pour marinade from bag into a saucepan and bring to a boil, then simmer for 10 minutes. Set aside. Thread meat and veggies onto 6 to 8 metal skewers and add to grill. Turn and baste frequently with marinade, grilling for about 10 minutes — or more, depending on how you like your meat.
