8 Favorite Summer BBQ Recipes - News Block

It’s officially SUMMER, y’all. Bring on the sunshine, inflatable pools and backyard dining.

It’s no secret that summer is my favorite everyone’s season The warmth, the overflowing gardens, the days by the lake and the beach, the hanging patios, the FOOD. It’s all such a simple feeling, and just GOOD. Like, uplifting to the mind, heart, body. There are also sweet things about the other seasons, but summer is just happiness for my soul.

And when it comes to summer, I don’t mess with meals. We are eating (and cooking) outside as much as possible. We love it as much as my children. There’s something so carefree about sharing a meal on patio chairs or a picnic blanket as the sun begins to sink low in the sky. Less mess, less cleaning and less stress… leaving room for much more enjoyment.

And we about to keep things extra simple around here, especially in the summer when we want to spend more time together. Seasonal ingredients and colorful vegetables, many from our own garden if possible, thrown on the grill are my staple for summer cookouts. Easy, fresh and minimalist is the name of the grilling game.

And you guys, if you’re not a great steakhouse or haven’t given it a chance, DO IT. Try it. It’s so easy, so fast, and creates the best flavor. ever, for ALL foods (yum, lightly charred peaches and zucchini and corn, anyone?).

But if you’re not sure where to start grilling, or looking for some new ideas, let me share some of our own summer barbecue recipes that are super simple, family-friendly, healthy, and delicious. Dive in, buddy!

My Favorite Summer BBQ Recipes:

01. Grilled Chicken with Maple Chutney and Grilled Peaches

Makes about 4 chicken breasts

Notes: This marinade also works great for steaks, shrimp, and fish! If peaches are not in season, use any fruit, such as apples, pears, plums, or berries, or the vegetables of your choice.

4 organic chicken breasts

2 peaches, medium firm, cut in half

For the maple chutney

4 tablespoons maple syrup

4 tablespoons of olive oil

1 tablespoon hot sauce (or more if you like it spicy)

½ teaspoon each of sea salt and pepper

Mix the marinade ingredients first, then place the chicken and peaches in a shallow glass baking dish or plastic bag, and pour the marinade over the top for up to 24 hours before grilling, pan-frying stovetop or bake at 375°F until cooked through. , approximately 10-15 minutes.

02. Grilled Kale or Romaine Caesar Salad
Makes about 4 servings

Notes: You can make this salad as a traditional Caesar salad with romaine lettuce or kale, and even try it grilled for an extra kick and flavor boost. Optional to serve with grilled chicken, steak or wild shrimp for a main course style salad.

2 hearts romaine lettuce, cut in half lengthwise or 2 bunches Italian/Lacinato kale, bottom stems removed

Rub each flat side of the romaine lettuce with a little olive oil (or lightly rub each kale leaf). Preheat grill to medium-high heat and place lettuce center side down for a few minutes, until you get good grill marks. Remove from heat and drizzle dressing over top to serve. Sprinkle with black pepper, grated Parmesan cheese, and red pepper flakes to serve.

03. Molasses Ginger Salmon

Makes about 2 servings

Notes: Fun fact: Blackstrap molasses has great-for-health enzymes and minerals that you can’t get anywhere else. Take advantage of its smoky flavor with this spectacular marinade for grilled or baked fish. Just be sure to remove the fish from the heat 1-2 minutes before it looks done, as it will continue to cook when you remove it. If you don’t like fish, try this same sauce combination with rice, quinoa, or vegetables.

1 12-ounce wild salmon fillet

4 tablespoons fresh ginger, grated or finely chopped

2 garlic cloves, minced

2 tablespoons unrefined sesame oil

2 tablespoons unrefined blackstrap molasses

1 teaspoon chili powder

sea salt and pepper to taste

Preheat oven to 350°F, or preheat a grill to medium heat. In a bowl, mix sesame oil, chili powder, sea salt, pepper, and garlic. Add the molasses and minced ginger, and mix the ingredients, melting the molasses if necessary. Rinse salmon, pat dry with a paper towel, and place on a parchment-lined baking sheet. Pour the molasses-ginger marinade over the fish. Grill over medium heat for 8-10 minutes, or until thickest part of fish is almost opaque. Grill for 1-2 minutes at the end to caramelize the natural sugars. Remove from oven and let stand covered for 2-3 minutes before serving. CarinaSkrobeckiPhoto_SimplyRealHealth_Cookbook2.0_Day18-63

04. Turkey Burgers With Apple And Onion

Makes 4 servings

Notes: For best flavor, get a mix of dark and white ground beef.

1 pound organic ground turkey

2 green onions finely chopped

1 green apple finely chopped

1 handful of minced mint

2 tablespoons of olive oil

generous pinch of sea salt and pepper

In a medium bowl, combine all ingredients and stir well to combine. Shape the mixture into patties, small or large, depending on your preference and grill or fry in a skillet over medium-high heat until done to your liking, about 4-5 minutes per side. Serve on lettuce, over salads, or on baked buns/sprouts/gluten-free bread with all the garnishes. Grilled fish in packages

05. Grilled Fish, Chorizo and Shrimp in Packages

Makes about 2 servings

Notes: You’ll love this easy cleaning method! Perfect for the oven or grill, and packs can be made ahead of time for a picnic, camping, or barbecue. Feel free to use a jarred olive tapenade or pesto as well.

2 small pieces of wild white fish of your choice

2 small handfuls of wild shrimp shells removed

2 organic sausages sliced

2 portions of olive tapenade

2 large sheets of aluminum or parchment paper

sea salt and pepper to taste

Preheat oven to 425. Place 2 sheets of aluminum foil (about 12 inches long) on the counter, and place the fish fillets on the other side of each sheet. Drizzle each piece of fish with olive oil and spread the tapenade on top. Add shrimp and sausage bits around and drizzle with olive oil. Fold the foil over and curl on all sides. Bake for 14-16 minutes, or grill for 8-10 minutes. Cut an “X” at the top of each packet to serve (or store for tomorrow).

06. Greek Grilled Lemon Chicken

Notes: This is such an easy and quick marinade for chicken, but the same sauce would also work great as a dip or salad dressing. I love to marinate chicken for a few hours in this if possible. Add a little extra olive oil if you plan on grilling it, otherwise it may stick. Ideal to accompany a green salad, roasted or grilled vegetables and rice or potatoes.

1 cup greek yogurt or unsweetened coconut milk yogurt to be dairy free

1 tablespoon olive oil plus and extra 1-2 TB if you are grilling this chicken

1 tablespoon grated lemon or 1 large lemon, grated

1/2lemon juice

2 tablespoon fresh dill, mint or oregano very finely chopped

2 teaspoonful cumin

1 teaspoon each sea salt and pepper

6-8fine cut chicken breasts

Add all the marinade ingredients to a bowl and mix well. Add the chicken to a covered container or plastic ziploc bag and pour the marinade on top. If desired, reserve 1 to 2 tablespoons of the marinade on the side to use as a garnish on top. Let sit for at least 30 minutes (and up to 2 days in the fridge). When ready to cook, preheat grill to medium high and cook 5 to 6 minutes per side, or until cooked through (depending on thickness). Slice chicken, top with extra sauce or chopped herbs to serve.

07. Golden BBQ Chicken and Cole Slaw

Makes 4 servings

Notes: such a quick and easy dinner for a busy summer night! This takes me about 7-8 minutes to make the dressing, marinate the chicken, and prepare the cole slaw. You can do it

For the Golden BBQ Sauce

3/4 cup olive oil

1/2 cup Maple syrup

3. 4 cup whole milk yogurt (or coconut milk yogurt)

3 tablespoon hot sauce

1/2 lemon, juice

2 teaspoonful pepper

2 teaspoonful sea salt

For the salad

3 cups shredded cabbage(or 1 bag of pre-shredded cabbage, like Trader Joe’s)

2 half radishes, thinly sliced

2 little seedless cucumbers, thinly sliced

1 little avocado, cubed (add just before serving)

For the Grilled Golden Chicken

1–2pounds organic chicken breasts(I prefer thin cut to speed up cooking time)

Prepare the sauce by mixing all the ingredients. Pour into a glass storage jar or container with a lid. Marinate chicken breasts in a freezer bag or glass baking dish, covering to coat. Let marinate for 15 min, or up to 2 days if sealed in the fridge. Grill as usual over medium-high heat, turning chicken when it no longer sticks to the grill. Assemble cole slaw just before eating and pour dressing on top.

08. Prawn and Grilled Artichoke Salad

Makes about 4 servings

Notes: If you don’t like seafood, try adding shredded or grilled chicken or steak instead, or skip it altogether; you’ll still get great flavor. This salad is great on its own or served with chopped romaine lettuce, and it will keep well in the fridge for a few days.

½ pound wild shrimp

1 can artichoke hearts, drained, rinsed and chopped

1 bell pepper or 1 box baby tomatoes, diced or halved

1 cucumber, peeled, seeded and diced

3 green onion stalks, finely chopped

1 handful of parsley leaves, thinly sliced

1 lemon, juiced

sea salt and pepper to taste

Preheat a skillet or grill over medium-high heat. Add the shrimp and cook, about 5 minutes, flipping halfway in the middle. Add the rest of the ingredients into a large mixing bowl. Add the prawns on top of the salad. Drizzle everything with lemon juice and sprinkle with sea salt, pepper and extra parsley to serve. Photo by Jasmine Pulley.

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