Summer Grilling Recipes To Add To Your Rotation
With summer in full swing, it’s time to dust off your grill and get ready to enjoy the outdoors with some delicious grilled meals. Whether you’re hosting a backyard barbecue or simply looking for new recipe ideas, we’ve got you covered with these five mouthwatering summer grilling recipes that will tantalize your taste buds and impress your guests at your Orange County beach house rental.
Grilled Lemon and Herb Chicken Skewers
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts, cut into chunks
- 4 lemons, juiced and zested
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs (such as thyme, rosemary, and parsley), chopped
- Salt and pepper to taste
Instructions
- In a bowl, combine the lemon juice, lemon zest, olive oil, garlic, fresh herbs, salt, and pepper.
- Add the chicken chunks to the marinade and toss until well coated. Allow it to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
- Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- Serve hot with a side of grilled vegetables or a fresh salad.
Grilled Vegetable Kabobs with Balsamic Glaze
Ingredients
- Assorted vegetables (such as bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms), cut into chunks
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the grill to medium heat.
- In a bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper to make the glaze.
- Thread the vegetables onto skewers, alternating the different types for an appealing presentation.
- Brush the vegetable skewers with the balsamic glaze, reserving some for basting while grilling.
- Grill the skewers for 10-15 minutes, turning occasionally and basting with the remaining glaze, until the vegetables are tender and lightly charred.
- Remove from the grill and serve as a side dish or alongside grilled meats.
Grilled Pineapple and Shrimp Skewers
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 pineapple, peeled, cored, and cut into chunks
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, whisk together the soy sauce, honey, lime juice, grated ginger, minced garlic, salt, and pepper to create the marinade.
- Thread the shrimp and pineapple alternately onto skewers.
- Brush the skewers with the marinade, reserving some for basting while grilling.
- Grill the skewers for 3-4 minutes per side, basting with the marinade, until the shrimp is cooked through and the pineapple is caramelized.
- Remove from the grill and serve as a refreshing appetizer or main course.
Grilled Honey Lime Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, whisk together the lime juice, honey, soy sauce, minced garlic, cumin, paprika, salt, and pepper to make the marinade.
- Place the chicken breasts in a ziplock bag or a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or ideally overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the excess marinade.
- Place the chicken breasts on the preheated grill and cook for approximately 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro before serving.
- Pair the grilled honey lime chicken with a side of grilled vegetables or a refreshing summer salad for a complete meal.
Grilled Pineapple Teriyaki Burgers
Ingredients
- 1 1/2 lbs (680g) ground beef
- 1/4 cup teriyaki sauce
- 4 pineapple slices
- 4 burger buns
- 4 lettuce leaves
- 4 slices of cheese (optional)
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the ground beef, teriyaki sauce, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Divide the mixture into four equal portions and shape them into burger patties.
- Preheat the grill to medium heat.
- Grill the pineapple slices for 2-3 minutes per side, until they develop grill marks. Set them aside.
- Place the burger patties on the preheated grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness.
- Optional: During the last minute of grilling, place a slice of cheese on each burger patty and allow it to melt.
- Toast the burger buns on the grill for a minute or two until lightly browned.
- Assemble the burgers by placing a cooked patty on the bottom half of each bun. Top with a grilled pineapple slice, a lettuce leaf, and any other desired toppings.
- Serve these delightful pineapple teriyaki burgers with a side of sweet potato fries or coleslaw for a truly satisfying summer meal.
Summer grilling is not only about the food; it’s about the experience. It’s about gathering with friends and family, enjoying the warm weather, and creating lasting memories. So, fire up the grill at your Orange County beach house, let the tantalizing aromas fill the air, and let your taste buds be captivated by these sensational recipes.
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