Grilled Huli Huli Chicken

 -Taste of Home

1 cup packed brown sugar

3/4 cup ketchup

3/4 cup reduced-sodium soy sauce

1/3 cup chicken broth

2-1/2 teaspoons minced fresh gingerroot

1-1/2 teaspoons minced garlic

24 boneless skinless chicken thighs (about 6 pounds)

 

In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.

 

Drain chicken, discarding marinade.

 

Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Dijon-Rosemary Steak Kabobs

We had these kabobs for dinner at a friend's house and they were amazing! I made them for dinner tonight and although I need to fine-tune the grilling, they were really flavorful and delicious. Yay for an easy summer meal. This recipe was perfect for our young family, but you might need to increase it to accommodate your family.

-Food Network via Jessica Winger

1 Tbsp. Dijon mustard
2 Tbsp fresh rosemary, stemmed
4 cloves garlic, minced
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. balsamic vinegar
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 lb. sirloin steak, cut into 1-inch cubes
cherry tomatoes
onion, cut into 1 inch squares

Whisk together all of the ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for at least 2 hours.

Soak bamboo skewers for at least one hour to prevent burning on the grill.

Assemble kabobs and grill directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.

Fajitas

I've been looking for a good fajita recipe for a long time and finally found one that we all like!

-Your Homebased Mom

1 1/2 lbs flank steak
1/2 C Canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper

Combination of peppers – red, yellow, orange, green and onion, sliced.
Olive oil
Salt

Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.

Preheat grill for medium-high heat.

Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Slice meat thinly going across the grain

While meat is grilling, saute onions and peppers in olive oil and salt until tender.

Serve with meat on a tortilla. Add sour cream, guacamole and or salsa

Grilled Basil-Marinated Chicken

Brandon tested several grilled chicken recipes this summer, and this was one of the favorites. It is also another great way to use the basil from our garden!

-George Stella, Food Network

1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. chopped basil leaves, plus 4 sprigs for garnish
1 Tbsp. finely chopped red onion
2 tsp. kosher salt (1 tsp. sea salt)
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breasts (about 2 lbs)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.

Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Marinated Pork Chops

We thought these were great - tender and flavorful! They grill up quickly and made an easy summer meal with baked potatoes (crock pot or microwaved) and watermelon.

-Taste of Home

1/2 cup canola oil
1/4 cup lime juice
4 tsp. balsamic vinegar
2 tsp. sugar
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 garlic clove, minced
6 boneless pork loin chops (4 oz. each)  * look for ones with more brown meat - they will be more tender and flavorful

In a large resealable plastic bag, combine the first eight ingredients; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160 degrees.

Lucile's BBQ Sauce

This recipe, along with Easy Baked Beans, comes from our friends the Hamptons. This vinegar-based sauce is delicious and we like to use it on our BBQ'd leg quarters. Thanks Anna & George!

1/3 c. vegetable oil (may be reduced)
1 c. pineapple juice
½ c. minced onion
2/3 c. vinegar
1 c. ketchup
½ c. Worcestershire sauce
2 t. Tabasco sauce
2 t. salt
1 T. Frank’s Red Hot Sauce
½ t. oregano
2 t. chili powder

Mix together and simmer to desired thickness. Baste your grilled chicken or pork with this sauce during the last five minutes of cooking.
Simmer for at least 30-45 (1 hr) minutes and serve extra sauce in small bowls for each person.

Sizzling Chicken

-Kari Emerson, Dry Creek Ward; Healthy Meals Enrichment

Whole Foster Farms chicken

Rub with seasons of choice

Stuff with garlic, lemon, rosemary or seasonings of choice.

Double wrap in foil

Place on barbeque for 1-1/2 hours at 375 degrees.

Use leftover chicken for soup, burritos, salads and stir-fry.

Teriyaki Chicken

-Aunt Debbie Horne

½ cup soy sauce
¼ cup red wine vinegar
¼ cup oil
1 tsp. oregano
½ tsp. basil
½ tsp. garlic powder
¼ tsp. pepper

Marinate chicken in Ziploc bag for several hours. Best if grilled.