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The Kelli Chronicles
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Summer 2017 BBQ Recipes

Summer 2017 BBQ Recipes

Summer time means outdoor cooking in CT! After months of snow then rain, nothing is more exciting than firing up the grill and sitting by my pool.

Here are some of our newly discovered BBQ-ing recipes that are on our must-try list for this summer:

“Margaritas and Shrimp All Around”

Ingredients:

Awesome Margarita Mix (use 1/4 cup)

Directions

  1. Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
  2. Preheat broiler or grill.
  3. Put some crushed ice in a glass and sample margarita.
  4. In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
  5. Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
  6. Drain the shrimp and arrange on a baking sheet.
  7. Check glass to see if it is in need of refill.
  8. If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.

“Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish”
INGREDIENTS:

  • 1 cup sherry vinegar
  • 2 Tbsp Dijon mustard
  • ¼ cup honey
  • 1 Tbsp ancho chile powder
  • Salt and freshly ground pepper, to taste
  • 4 salmon fillets (6 oz each)

Spicy Tomato Relish

  • 2 ripe tomatoes, chopped
  • 2 Tbsp finely diced Spanish onion
  • 2 Tbsp chopped parsley
  • 1 tsp red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • Salt and freshly ground pepper, to taste

DIRECTIONS:

1. In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes.

2. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish.

Spicy Tomato Relish

1. Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

 

“Grilled Chicken Breasts with Spicy Peach Glaze”

INGREDIENTS

  • 2 cups peach preserves (or jam)
  • 3 Tbsp olive oil, plus more for brushing
  • 2 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp finely chopped garlic
  • 1 small jalapeno, finely chopped
  • Kosher salt and freshly ground pepper
  • 8 frenched chicken breasts
  • 4 ripe peaches, cut in half and pitted

DIRECTIONS

1. Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.

2. Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.

3. Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Fajita Chicken Kebabs

Recipe from: WellPlated.comIngredients:

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, sour cream (or plain yogurt), and guacamole, optional for serving

Directions:

  1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
  2. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
  3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.

Smokey Grilled Sweet Potato Wedges

Recipe from: GoodlifeEats.com

“On how to make them: All I did was wash and dry the sweet potatoes, cut them into wedges (think large steak fries size), toss with a little oil (something high smoke point is preferable since you’ll be grilling them) and sprinkle with this Homemade Southwestern Pork Rub.

I preheated my grill to medium and then placed the wedges directly on the grill grates. They only needed to cook about 3 – 4 minutes per side to get some nice grill marks and then get tender enough to eat.

If you’re charr too quickly and don’t get tender fast enough, you can then transfer them to the top rack of the grill (avoiding the direct heat) and turn the heat down while they cook till tender. I didn’t find that necessary though. Afterwards, sprinkle the cooked wedges with chopped, fresh cilantro and enjoy!”

 

 

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