Your grill is for more than just hotdogs and hamburgers! Spice up your summer BBQs with the recipes below.
1. Jamaican Jerk Chicken
Recipe / Image Credit: Food&Wine
Ingredients:
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 2 Scotch bonnet chiles, chopped
- 2 garlic cloves, chopped
- 1 tablespoon five-spice powder
- 1 tablespoon allspice berries, coarsely ground
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 cup soy sauce
- 1 tablespoon vegetable oil
- 2 (3 1/2 to 4-pound) chickens, quartered
Instructions:
1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
2. Mediterranean Salmon Skewers
Recipe / Image Credit: Delish
Ingredients:
- 1 lb. salmon fillets, preferably wild, cut into 2″ pieces
- 3 lemons, sliced
- Extra-virgin olive oil, for brushing
- kosher salt
- Freshly ground black pepper
- Torn fresh dill, for garnish
Ingredients:
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 3 medium tomatoes, cut into 1/2-inch slices
- 1 large sweet red pepper, halved, stemmed and seeded
- 1 small zucchini, cut lengthwise into 1/4-inch-thick slices
- 1 small onion, cut crosswise into 1/2-inch slices
- 1 teaspoon coarsely ground pepper
- 1 prebaked 12-inch pizza crust
- 1/3 cup spreadable garden vegetable cream cheese
- 8 slices smoked provolone cheese, divided
- 1/2 cup minced fresh basil, divided
- 1/4 cup shredded carrots
- 1 tablespoon minced fresh oregano
- 1 teaspoon minced fresh thyme
Instructions:
1. Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
2. Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and the tomato slices. Sprinkle with 1/4 cup basil, the carrots, oregano and thyme. Top with grilled vegetables, then remaining 4 slices cheese.
3. Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.