Grilling season is upon us (yay!) but if you’re intimidated by the grill, I’m here to give you some tips to perfecting every burger, chicken breast and veggies skewer you throw on the flame. My favorite thing to do is marinate and grill enough food, then reinvent the leftovers throughout the week. A few cans of beans and broth and you’ve got a delicious chili one night, or make a Mediterranean flatbread with your grilled veggies, some feta and remade hummus.
Grilled Chicken
- Method: Grill
Ingredients
- 1 whole chicken cut up (have your butcher cut up a chicken, but make sure to keep the bones in and skin on, this is what keeps your meat moist and flavorful)
- Plus 2 boneless chicken breasts
- 1/2 jar of your favorite BBQ sauce
- 1/4 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp fresh cracked pepper
Instructions
- Combine all the marinade ingredients and stir until sugar dissolves. Add the chicken and marinate for 30 minutes to 2 hours.
- Heat your grill to high for 10 minutes, covered with the lid. Scrape off any residual bits on your grill.
- Place your chicken skin side down, then reduce your heat to low.
- Cover grill with the lid, cook for 15 minutes. Flip and cook for another 15 minutes.
- Check chicken to make sure it’s cooked through to the bone. Remove and let rest for a few minutes before serving.
Keywords: Grilled Chicken, Grill
Perfected Grilled Vegetables
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Method: Grill
Ingredients
- 2 red bell peppers
- 1 package baby bella mushrooms
- 3 medium zucchinis
- 1 large red onion
- 1/2 cup aged balsamic vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1 tbsp dried oregano
Instructions
- Mix all the marinade ingredients in a large bowl.
- Cut the vegetables into large chunks.
- Toss vegetables into the marinade and let them rest for 20 minutes.
- Skewer vegetables and cook on a grill on medium to medium-low heat, turning every 3 minutes until barely blackened on each side (about 10 minutes).
Keywords: Grilled Vegetables
Grilled Chicken White Bean Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Soup
Ingredients
- 2 bone-in grilled chicken breasts, meat removed and chopped into large bite sized pieces
- 2 cans low sodium chicken broth
- 1 can white beans, drained and rinsed
- 1 can hominey, drained and rinsed
- 1 small can mild green chili, drained
- 1 yellow onion, diced
- 4 celery stalks, chopped
- 1 tbsp cumin
- 1 tbsp chili powder (substitute taco seasoning)
- 1 tbsp olive oil
- For garnish: Sour cream, shredded cheddar, tortilla chips
Instructions
In a large sauce pan, saute onions and celery in olive oil until softened. Add chicken and cumin and chili powder and stir. Then add in all the cans of beans, chili and chicken broth. Bring to a simmer, reduce heat to low and cover. Cook for 30 minutes and serve with garnishes.
Keywords: Grilled Chicken White Bean Chili, chili
Mediterranean Vegetable and Hummus Flatbreads
Ingredients
- 4 frozen Naan breads, thawed
- 2 cups roasted vegetables
- 1 container premade hummus like this one by Sabra
- 1 cup Sheep’s milk Feta
- 1/4 cup pine nuts
- 1 tsp dried oregano
Instructions
Scoop out a couple tablespoons of hummus and spread evenly on the flatbreads (Like you would pizza sauce on pizza dough). Cover with roasted vegetables, then feta, pine nuts and sprinkling of dried oregano. Serve as is or place until broiler until feta melts
Keywords: Flatbreads, Mediterranean,
