The summer season is here, and that means it’s time to fire up the grill and enjoy some delicious barbecue meals in the great outdoors. Whether you’re hosting a backyard cookout or just craving some grilled goodness, a gas BBQ is the perfect tool to help you create mouthwatering dishes with ease.
Why are BBQ recipes perfect for hot weather? Here are three reasons:
- Outdoor Cooking: When the temperature spikes, the last thing you want to do is turn on the oven or stove, making your home even hotter. With a barbecue, you can cook outside, keeping your home cool. Plus, nothing beats the unique flavor that comes from grilling.
- Healthy Eating: Grilled food, especially when it involves lean meats, fruits, and vegetables, often ends up being healthier. The high heat of a grill helps to reduce fat content as it drips away from the food, leading to fewer calories consumed.
- Social Experience: BBQs are synonymous with social gatherings. They offer an informal setting where people can relax, enjoy good food, and make lasting memories. Hot weather provides the perfect excuse to host a BBQ party.
Now, let’s get to the main event – the recipes! We’ve curated a list of delectable BBQ recipes from reputable sources to help you create a summer feast that will impress your guests:
- Smoky Lime-Infused Grilled Chicken Thighs
Prepare your taste buds for an original twist on classic grilled chicken. This recipe harmonizes the tantalizing allure of chipotle peppers with the invigorating tang of lime. Dive into succulent, boneless chicken thighs, expertly marinated and grilled to perfection. For a well-rounded feast, accompany your flavorful main course with a medley of grilled vegetables.
Table of Contents
2-2.5 lbs. boneless chicken thighs, with skin intact
Chipotle Lime Marinade
- 1/2 cup freshly squeezed lime juice
- 1 teaspoon freshly grated lime zest
- 1/4 cup olive oil
- 3 tablespoons roughly chopped fresh cilantro leaves
- 1 finely chopped jalapeño
- 2 teaspoons chipotle chilli powder (adjust to taste)
- 5 cloves of garlic, minced
- 1 1/2 tablespoons honey
- 2 teaspoons salt (or to taste)
- Lime wedges (for serving)
Keep the skin on the chicken thighs but remove the bones by creating two slits along the sides of each bone. Rinse the chicken under cold water and gently pat dry using paper towels. Set aside.
In a large bowl, whisk together all the marinade ingredients until thoroughly combined. Reserve a portion of the marinade for basting. Add the chicken to the marinade, ensuring it is well coated. Allow the chicken to marinate for a minimum of 2 hours.
Fire up the grill. Brush a small amount of the marinade onto the chicken thighs, and sprinkle garlic, cilantro, and jalapeño on top. Grill the chicken until it achieves a luscious golden brown hue, with delightful charred marks on both sides.
Serve the grilled chipotle lime chicken immediately, accompanied by fresh lime wedges for an extra burst of citrus flavor.
Note: Feel free to adjust the level of chipotle chilli powder to suit your preferred spice intensity.
- Sizzling Spicy Shrimp Tacos
Elevate your barbecue experience with these tantalizing shrimp tacos. Indulge in the succulent shrimp, marinated in a delightful medley of spices and expertly grilled. Wrap them in warm tortillas alongside creamy avocado, zesty salsa, and a refreshing lime squeeze for an exquisite summer delight.
(for 12 tacos)
- 2 pounds of peeled and deveined shrimp (910 g)
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- ½ teaspoon of dried oregano
- 1 teaspoon of ground cumin
- ½ teaspoon of red pepper flakes
- ½ teaspoon of kosher salt
- 4 tablespoons of olive oil
Creamy Cilantro Sauce
- 1 cup of sour cream (230 g)
- 3 tablespoons of finely minced fresh cilantro
- 1 teaspoon of lime zest
- ¼ teaspoon of kosher salt
- 2 tablespoons of lime juice
- 1 ½ cups of shredded green cabbage (150 g)
- 1 ½ cups of shredded red cabbage (150 g)
- 1 tablespoon of minced jalapeño
- 24 corn tortillas
- Fresh cilantro
- Lime wedges
24 bamboo or metal skewers
In a large bowl, season the shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Gently toss to combine.
Thread the seasoned shrimp onto 2 skewers, piercing through the top and bottom of each shrimp and sliding them down to the bottom of the skewers. Repeat until all skewers are filled, with approximately 4 shrimp per skewer.
Just before grilling, generously brush each skewer with olive oil to prevent sticking.
Grill over high heat for 3 minutes, then brush the top side with more olive oil, flip, and cook for an additional 3 minutes until the shrimp turn opaque. Remove from the grill and carefully slide the shrimp off the skewers.
Prepare the creamy cilantro sauce: In a medium bowl, mix together sour cream, minced cilantro, lime zest, salt, and lime juice.
For the slaw: In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sauce over the cabbage, reserving the remaining half for serving, and toss until well coated.
Assemble the tacos: Add a portion of slaw to each tortilla, followed by the grilled shrimp. Top with creamy cilantro sauce, additional cilantro leaves, and a drizzle of lime juice.
Indulge and savor the delightful flavors of these mouthwatering shrimp tacos.
- Smoky Grilled Corn Salad
Infuse your barbecue feast with a burst of originality by indulging in this lively corn salad creation. Experience the tantalizing smokiness of grilled corn harmoniously blending with crisp vegetables and a zesty dressing. This refreshing and vibrant side dish will flawlessly accompany any grilled meat or fish, elevating your culinary experience.
Farm-fresh corn on the cob: Revel in the unrivaled taste of seasonal, freshly harvested corn. In case you can’t procure fresh corn, frozen and thawed kernels will serve as an equally delightful substitute.
- Crimson onion
- Juicy cherry tomatoes
- Fragrant basil
- Creamy feta cheese
- A drizzle of olive oil
- Zesty lemon juice
- Salt and pepper
Grilling the corn: Begin by gently brushing the corn on the cob with a touch of olive oil. Grill the corn over medium heat until it transforms into a luscious caramelized golden hue, typically taking around 10-15 minutes. Once grilled to perfection, remove the corn from the heat and allow it to cool.
Salad assembly: Take the grilled corn and hold it upright. With a sharp knife, gracefully slice off the kernels from the cob. To simplify this process, place a glass or cup inside a generously sized bowl and position the corn on top of the glass. This ingenious technique allows the kernels to fall effortlessly into the bowl.
Combine the corn kernels with the tomatoes, onion, basil, and feta cheese, ensuring a harmonious fusion of flavors. Gently toss the ingredients together, allowing them to mingle and form a delightful medley.
Drizzle a modest amount of olive oil and lemon juice over the salad, coating it with a tangy sheen. Finally, season to taste with a sprinkle of salt and a hint of freshly ground pepper.
Serving and savoring: Once prepared, this tantalizing creation is ready to be savored. Present it proudly as a vibrant and refreshing side dish, complementing your grilled meat or fish with its colorful allure. Allow yourself to be transported by the captivating flavors and textures of this sizzling grilled corn delight.
- Grilled Honey Mustard Pork Chops
Indulge in the delectable experience of tender pork chops coated in a harmonious blend of sweet honey and tangy mustard, perfectly caramelized on the grill. This mouthwatering dish is bound to leave your taste buds craving more.
- 1 cup of apple cider vinegar
- 2 tablespoons of cornstarch
- 1/2 cup of pure honey
- 1/4 cup of whole grain mustard (with seeds for added texture)
- 1 teaspoon of onion powder
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of brown sugar
- 4 bone-in pork chops, approximately 1 inch thick and weighing 8-10 ounces each (Alternatively, boneless chops can be used; adjust cooking time accordingly)
In a saucepan, whisk together the apple cider vinegar and cornstarch until the cornstarch is completely dissolved, ensuring no white specks remain. Add the honey, mustard, onion powder, cayenne pepper, and brown sugar to the mixture. Whisk thoroughly to combine all the ingredients. Simmer the glaze over medium heat, continuing to whisk until it reduces slightly, for about 5 minutes. Divide the glaze in half, reserving one portion for serving and the other half for basting the pork chops.
Pat the pork chops dry with paper towels. In a small bowl, mix together 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Sprinkle the salt and pepper mixture evenly over both sides of the chops.
Preheat the grill to medium-high heat and lightly grease the grates. Place the seasoned pork chops on the grill and cook for approximately 3-4 minutes per side, or until the center reaches the desired level of doneness. Avoid overcooking to ensure the chops remain juicy.
Using the reserved glaze for basting, brush the chops on both sides and grill for an additional minute per side, allowing the glaze to caramelize and enhance the flavors.
Serve the grilled pork chops with the remaining reserved glaze, drizzling it over the cooked chops for an extra burst of flavor.
Enjoy these succulent grilled honey mustard pork chops, guaranteed to have your guests clamoring for seconds.
- Grilled Veggie Delights: A Burst of Summer Flavors
Experience the essence of summer with our delectable creation: Grilled Veggie Delights. These succulent skewers feature a medley of zucchini, red onion, and vibrant bell peppers, tantalizingly grilled to perfection. Each bite is enhanced by a drizzle of tangy balsamic vinegar and a delicate brush of a fresh garlic herb sauce. Get ready to savor the taste of summer!
- Red onion
- Bell peppers (red, yellow, orange, green)
- Fresh herbs
- Olive oil
- Balsamic vinegar
For the basting sauce, gather these ingredients
- Fresh herbs
- Olive oil
- Balsamic vinegar
- Salt and pepper
Begin by ensuring that your vegetable pieces are as uniform as possible in size and shape. Although achieving absolute precision might be challenging, strive to chop them evenly for consistent cooking.
Soak the wooden skewers in water for at least 15 minutes. This step prevents them from burning during grilling.
To assemble the skewers, place a piece of red onion at each end. Then, alternate between the different vegetables, leaving a small gap between each piece. The natural curves of the onion and bell pepper will help create space, ensuring the vegetables don’t lay flat on top of one another. In the case of skewers containing only zucchini, remember to provide some breathing room between each zucchini round to allow for proper air and heat circulation.
Consider the cooking times of the vegetables and group together those with similar requirements on the same skewer. For instance, avoid combining cherry tomatoes with red onion on a single skewer, as they have different cooking times. Otherwise, you might end up with either undercooked onions and succulent tomatoes or overly cooked tomatoes and perfectly tender onions.
Embrace the slight browning and char that occurs around the edges of the vegetables during grilling. These charred bits add a delightful smoky flavor to the skewers.
However, exercise caution not to let the charring overpower the overall dish. Maintain a careful watch to achieve the ideal balance between char and tenderness.
Prepare to indulge in a symphony of flavors as the smoky aroma of the grilled vegetables mingles with the tang of balsamic vinegar and the herb-infused garlic sauce. Grilled Veggie Delights are perfect for summer gatherings or as a refreshing side dish. Enjoy the vibrant colors and tastes of the season with this simple yet exquisite recipe.
With these mouthwatering BBQ recipes, your summer cookouts are sure to be a hit. Remember to fire up your gas BBQ and enjoy the convenience and precision it offers. So gather your friends and family, embrace the sizzling heat, and indulge in the delicious flavors of summer. Happy grilling!