End of the Summer will be here tomorrow, so before you retire the grills give them one more go! I got some great grill recipes for you!
Brick Grilled Chicken w/ Mustard Marmalade Sauce
Ground Cayenne Pepper or Louisiana Hot Sauce
Blue Agave or Honey
Apple Cider Vinegar
2 Foil Wrapped Brick
I first start the sauce so that you can marinate the chicken before grilling and then continue to baste with as you grill. In a saucepan on low heat empty your Peach Preserves & Orange Marmalade whisking together as they melt together. Whisk in your Yellow Mustard and then about a Tbsp of Apple Cider Vinegar. Add your Salt, Pepper, Paprika, Garlic Powder, Cumin, Cinnamon and Cayenne Pepper. I like a hint of heat so I only use a dash of Cayenne. Squeeze one whole lemon in. I like my sauce on the sweeter side, so I don’t put a lot of acid. Also if your preserves are not as sweet as you like, you can add some Honey or Blue Agave to the sauce and whisk in. Take a Whole Chicken and Butterfly and flatten out. Season with Salt, Pepper, Garlic Powder, Olive Oil and the juice of a squeezed Lemon. I don’t brush the sauce on initially because I like my chicken to get a little smokey before it gets sauced, but you can brush the sauce on the outside and the inside before placing on the grill skin side down w/ two bricks on both sides. Place some lemons on the grill to use for your plate as decoration and to get a nice smokey lemon juice to squeeze on after you remove the chicken from the grill. Halfway through the cooking process I will brush on the sauce and continue to baste as I flip.
Grilled Veggie Medley
White Corn on The Cob
Tri Color Bell Peppers
Slice Onions, Eggplant, Zucchini, Squash & Bell Peppers. Quarter your Tomatoes, Trim your Asparagus and clean up your ears of Corn. Whisk Olive Oil & Crush Garlic. I find if you add a little bit of heat, it will melt together better. Brush Oil & Garlic mixture onto your vegetables and then Salt & Pepper them. Then place on grill. Not you can totally not add the garlic, salt & pepper and simply grill your vegetables. You will still get a great smokey flavor that’s fresh and healthy.
Grilled Peaches w/ Vanilla Ice Cream and Caramel Sauce
(a little less than ripe, so they have a little crunch to them)
Vanilla Ice Cream
Combine Butter, Rum, Cinnamon, Nutmeg, Brown Sugar and a pinch of Salt in a saucepan on medium-low heat. Whisk into a warm glaze. Halve the Peaches, brush glaze on Peaches and grill face down. Once removed from grill, quarter them, add to bowl of Vanilla Ice Cream. Drizzle with Caramel sauce. I heat up my Caramel sauce a bit.