Get Your Grill On – National Barbeque Month Recipes!

May 5, 2015

Dining inside or out, you want your outdoor kitchen to be known for the tantalizing aromas and delicious meals you prepare for your family and friends. Since May is National Barbeque Month, we’ve pulled together three recipes to satisfy the carnivore, the herbivore and those with a sweet tooth!

Grilled Garden Zucchini with Goat Cheese and Herbs
Serve it up as a side, as its satisfying flavors pair well with chicken, fish, and beef; or serve as a main dish as you would salad.


The ingredients:
• 6 medium zucchini 
• ¼ cup fresh min, thinly chopped 
• ¼ cup fresh basil, thinly chopped 
• ¼ cup toasted sunflower kernels 
• ½ cup goat cheese
• Coarse salt and pepper to taste

For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of one lemon
• 1 garlic clove, grated

1. Toast sunflower kernels in a non-stick skillet for just a few minutes over medium heat. Set aside to cool.
2. Chop the fresh herbs.
3. Slice zucchini lengthwise with a vegetable peeler. Discard the very outer slices.
4. Add a bit of olive oil to a shallow bowl and use it to just coat the slices of zucchini.
5. Place a grill pan over very high heat and allow it to get smoking hot.
6. Place zucchini slices on grill pan in batches. Cook for only about 30 seconds on each side. Do not move the strips while cooking. If you do, you will lose those lovely grill marks.
7. After cooking on both sides place the zucchini on some paper towels until you are ready to assemble.
8. Toss cooled zucchini and herbs together. Sprinkle with goat cheese and sunflower kernels.
9. Prepare the dressing by placing all ingredients in a small bowl and whisking until smooth and creamy. Drizzle lightly with dressing. Add salt and pepper to taste.

Grilled Basil-Beer Chicken
• 1 bottle pale ale beer
• 1/2 cup olive oil
• Juice of one lime
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• 2 teaspoon salt
• 1 1/2 teaspoons pepper
• 4 chicken breasts

Combine all ingredients in a Ziploc bag, seal and refrigerate overnight.
Grill over medium heat. Depending on size, grill 4 to 6 minutes, turn once and cook 3 to 4 more minutes before removing from grill. Let rest 5 minutes before serving.

If your chicken looks like this – you did it right!



Grilled Coconut Pineapple
No meal is complete without a little sweet at the end, and this easy and delicious recipe should completely satisfy your sweet tooth! And only three ingredients!


• 1 fresh pineapple – peeled, cored and cut into rings
• ¼ cup canned coconut milk
• ½ cup cinnamon sugar
1. Preheat your grill for medium heat. When grill is hot, lightly oil grate.
2. Place coconut milk and cinnamon sugar in two separate dishes.
3. Dip pineapple rings into coconut milk, then coat with cinnamon sugar.
4. Grill pineapple rings for 6 minutes on each side, plate, and serve.

Bon Appétit!

Click for more grilling recipes.