Six Reimagined Grill Recipes We Know You’ll Love
Everyone has their favorite grilled food – barbecue chicken, hamburgers, hot dogs, kabobs – but this summer, we’re excited to take those favorites to the next level. For this blog, we’ve taken some of our grill (and griddle) favorites and spiced them up a bit to make something you might not have tried before. Enjoy!
Tandoori Chicken Skewers: Chicken skewers are incredibly easy to make on the grill. Just cut the chicken into medium-sized chunks, skewer those chunks, cover them in barbecue sauce and you’re good to go! But have you ever had those same skewers with Tandoori flavors instead? These flavors are dramatically different than the all-American barbecue we’re used to and we love it! Just keep in mind that you do need to marinate the chicken for at least two hours before you grill. Just mix a cup of plain yogurt with minced garlic and ginger to taste and then equal parts paprika, coriander, cumin and turmeric. We also added some cayenne. Mix it all up, marinade the chicken for at least two hours, skewer the chicken and toss them on the grill. These are seriously so good, especially if you have Tzatziki sauce on hand.
Grilled Pimento Cheese and Chicken Sandwiches: If you haven’t actually grilled a grilled cheese, you are missing out! Whether you’re making it on a classic grill or a griddle like a Blackstone, a real grilled cheese is crispy, gooey and delicious. For this recipe, instead of those little American cheese slices, try spreading our Triple Cheddar Pimento Cheese on your buttered bread and adding pre-cooked shredded chicken (we like to get the Rotisserie chickens from the grocery). If you are using a grill with slats, it helps to have a grilling pan, but we’ve made these without too!
Portobella Mushroom Burgers: Portobello mushrooms make for great “burgers” because of their size, texture and ability to take on whatever flavors you season them with before putting them on the grill. That said, if you’ve never grilled a giant mushroom, it takes a little practice. First you’ll want to remove the stems and cover them completely in whatever marinate you choose (we think Olive Oil and a little steak seasoning goes a long way). Let that marinade sit for about 30 minutes in the fridge. When you’re ready, get your grill super hot and them place your mushrooms – stem side down – on the grill to cook. When they start to sweat, turn the heat down and press them just like you would a burger. Cook for two more minutes, flip them, press them again and then serve them up on a bun! Even folks who don’t like mushrooms like these!
Cajun Shrimp and Sausage Skewers: Kabobs are always a summertime hit, whether you pair those veggies with steak, pork or chicken. But if you’re looking for something a little extra special, take a trip to the bayou! Just prep and season shrimp and sausage with your favorite Cajun seasonings, skewer them up and grill away. We do recommend putting shrimp on one set of skewers and sausage on another, since they have fairly different cook times. We also recommend squashes and peppers as your veggies on these - we found broccoli, carrots and mushrooms didn’t complement the flavors as well.
Pineapple and Chicken Quesadillas: While making quesadillas is a little easier on a flat top griddle or a grill pan, having that real grill flavor is absolutely worth the time! Next time you’re feeling a little adventurous, start by grilling a few slices of pineapple and a chicken breast, seasoned with just a smidge of spice. Once those are cooked, cut the pineapple into small pieces, shred the chicken and put them both on one side of a medium-sized tortilla. Top with Mexican cheese, fold in half and grill away! Also, we like to have a dip for our quesadillas, so we tried this with our new Farm Stand Smoky Chipotle Ranch Dip. It really complemented the spice and sweetness of the chicken and pineapple.
Grilled S’Mores Pie: This one is incredible (and incredibly easy) with our Creamy Chocolate Ganache Dip! Just pick up a pre-made pie crust from the freezer section, fill it with the dip and top it with marshmallows. Then, when you’re ready, heat up the grill, put the pie on top, close the lid and give it just a minute to brown the marshmallows and heat up the dip! We’ve also experimented with mixing some mini marshmallows into the dip with a deep dip pie crust too. Both options were fantastic. You can also make this with a charcoal grill, especially as the grill is starting to cool after making dinner!
