Hawaiian Chicken with Grilled Pineapple

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Wow, I can’t believe it’s already September! I feel like I’m travelling through this year in light-speed. Pretty soon it will be fall, and I can start using my favorite appliance: the oven!

As much as I love my oven, I’m not ready to give up on grilling season just yet. How else could I make amazing recipes like this Hawaiian Chicken with Grilled Pineapple? Feast your eyes . . .

Hawaiian Chicken with Grilled Pineapple

Infused with teriyaki and pineapple flavors, the chicken is the perfect combination of sweet and savory. Grilling the pineapple caramelizes the natural sugars in the fruit which adds amazing flavor to this dish.

A thick teriyaki sauce works best in this recipe. I used a Kona Coast teriyaki sauce that was chock-full of sesame seeds (yum!).

Ingredients
3/4 cup teriyaki sauce with sesame seeds
1/2 cup pineapple juice
1/3 cup low sodium soy sauce
1/4 cup brown sugar
1 clove of garlic, minced
1/4 teaspoon black pepper
2 pounds boneless, skinless chicken thighs
1 can sliced pineapple

Whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, and pepper.

Put the chicken in a large zip-top bag, or a large bowl. Pour the marinade over the chicken and toss to ensure that the chicken is thoroughly coated. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade, and pour the marinade into a small saucepan.

Grill the chicken for 6-8 minutes per side. While the chicken is cooking, bring the marinade to a boil and cook for about 3-5 minutes over high heat, stirring occasionally. (Note: if you want the sauce to be thicker, continue cooking until the sauce is reduced to the desired consistency.)

When the chicken is almost done, add the sliced pineapple to the grill, and cook for about 1-2 minutes per side.

Serve the chicken and grilled pineapple with the sauce drizzled over the top, alongside rice and your favorite veggie. Enjoy!

Adapted from LWSL.

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Moroccan Chicken

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I really love chicken legs. Maybe because they come with their own handle, or maybe because they’re also called “drumsticks”, which reminds me of those yummy ice cream treats. . . but I digress.

This delectable chicken is coated with olive oil, lemon juice, and lots of fragrant spices, and is allowed to marinate for at least 24-48 hours. Be patient; the tender flavorful chicken will be worth the wait.

Moroccan Chicken

I broiled my chicken, but this would also be great on the grill. The cooking time should be about the same.

Ingredients
3 tablespoons olive oil
Juice from 2 large lemons
4 teaspoons sea salt
4 teaspoons paprika
1 tablespoon ground ginger
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon turmeric
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
4 pounds (approx.) chicken legs

For the marinade, mix all of the ingredients, other than the chicken, together in a large zip top bag. Add the chicken to the bag, seal the bag, and then toss to coat the chicken. Place the bag in the refrigerator and let marinate for at least 24-48 hours, turning the bag every 12 hours.

When ready to cook the chicken, move an oven rack to the lowest position in the oven, and move another oven rack near the top of the oven, about 5 inches from the heating element. Preheat the broiler.

Line the bottom of a broiler pan with foil, and place the slotted broiler pan on top. Remove the chicken from the bag and place it on the broiler pan, skin-side down. Discard the marinade.

Broil the chicken on the bottom rack of the oven for about 12-16 minutes, or until the chicken begins to brown. Use tongs to turn the chicken skin-side up and continue broiling on the bottom rack for another 10-15 minutes, or until the meat registers 165 degrees. Move the chicken to the upper rack and broil until the chicken is well-browned, and the skin is crispy, about 1 minute.

Serve immediately and enjoy!

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Grilled Veggie Sandwich with Garlic Basil Chevre

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The end of summer is near, but there are still plenty of summer squash available in the markets. I was feeling kind of meh about a veggie sandwich, but I bought some delicious garlic basil goat cheese from Jollity Farms in Garden Valley and knew that it would be amazing alongside the grilled veggies. 

Yeah, I was right. Doesn’t it look delish? You’ll never miss the meat in this sandwich. The smoky, caramelized flavor of the grilled vegetables goes perfectly with the spicy garlic and mellow basil in the creamy goat cheese. Don’t skimp on the goat cheese; you want a good quality cheese with lots of flavor.

To prevent the veggies from falling through the grate during grilling, use the top rack of a broiler pan or a grilling basket, if you have one. You could also use a large piece of aluminum foil, although the veggies may not get as brown or crisp.

This will make about 4 sandwiches.

Ingredients
1 red bell pepper
1 red onion
1 zucchini
1 yellow squash
1/4 cup olive oil
Salt and pepper to taste
1/4 cup mayonnaise
1 tablespoon lemon juice
1-2 loaves Italian bread (ciabatta, focaccia, etc)
1/2 cup Jollity Farms Garlic Basil Chevre

Slice the bell pepper lengthwise into several wide strips. Thinly slice the onion into rounds. Trim the ends off of the zucchini and yellow squash, cut the zucchini and yellow squash in half, and then slice each half lengthwise into strips.

Preheat the grill to medium-high heat.

Lightly coat the top rack of a broiler pan with olive oil, and then place the bell pepper strips and onion rounds on top, in a single layer. Place the rack on the grill and cook for about 5 minutes, or until the veggies begin to soften and brown on the bottom. Brush olive oil on top of the veggies and sprinkle with salt and pepper. Use tongs to flip the veggies over. Sprinkle with salt and pepper and cook for around 5 minutes, or until the veggies are cooked. Remove the bell pepper and onion to a plate and set aside.

While the bell pepper and onion are cooking, combine the mayonnaise and lemon juice in a small bowl and set aside. Cut the bread into sandwich-sized pieces and then split each piece horizontally into a top and bottom slice.

Brush the broiler rack with more olive oil, if needed, then lay the zucchini and squash in a single layer on the rack. Cook for about 3 minutes, and then brush them with olive oil and sprinkle with salt and pepper. Use tongs to flip them over and then sprinkle the other sides with salt and pepper. Cook for another 3 minutes, or until the veggies are cooked. Remove the veggies and the broiler rack from the grill.

While the zucchini and yellow squash are cooking, spread the mayonnaise mixture on the top slices of bread, and spread the Garlic Basil Chevre on the bottom slices of bread. After the veggies are done, place the bread slices, mayo and cheese sides up, on the grill (you may want to lower the heat of the grill first). Close the lid and let the bread get warm and toasty for about 2 minutes.

Remove the bread from the grill. Pile a bunch of veggies on the bottom slices of bread and then cover with the top slices of bread. Serve warm and prepare to say “mmmmm”!

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Simply Delicious Burgers

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Sometimes the simplest recipes are the best. I spent many years in pursuit of the perfect homemade burger. I’ve tried countless burger recipes, containing a variety of ingredients, but none of those burgers were as delicious, or as easy to prepare as this one. The only ingredients you need are barbeque sauce, salt, and pepper to get juicy and flavorful burgers at home. Give Kinder’s BBQ Sauce at try; it’s our favorite! 

These burgers are great to make ahead and store in your freezer for an easy week-night dinner. Simply prepare the burger patties (uncooked), place each patty on a piece of waxed paper, then stack them and freeze in a freezer bag.

Ingredients
Ground beef (approx. 1.5 pounds)
Barbeque sauce (approx. 1/2 cup)
Salt and pepper to taste
Sliced cheese (optional)
Hamburger buns
Burger toppings

Add the ground beef, barbeque sauce, and salt and pepper to a large bowl and stir until combined (be careful not to over-mix).

Use your hands to form patties about 3/4-inch thick. After you form each patty, use your fingers to make a depression in the center of the patty (the center of the patty should be thinner than the outside), so you don’t get a bulge in the burger while it cooks.

If you have time, cover and refrigerate the patties for several hours before cooking to enhance the flavor of the burgers. You could also freeze them at this point.

Preheat the grill to medium-high heat.

Allow the patties to sit on the counter for 15-20 minutes before cooking. This will bring the meat to room temperature, which will ensure the burgers cook evenly.

Place the burgers on the grill and cook for about 5-6 minute a side, or until cooked through, being careful not to over-cook them. If desired, place a slice of cheese on each burger about 1 minute before they are done.

Serve the burgers on hamburger buns with your favorite toppings. I served our burgers with sweet potato fries (I’m still perfecting that recipe) and awesome baked zucchini fries (I’ll post that recipe soon). Enjoy!

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Mediterranean Garlic Herb Cod

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I love cod, but the same old lemon and butter routine can get old after a while. In this recipe, cod is coated with a garlic-herb paste and then grilled to perfection. One taste of this moist and flavorful fish and you may never want your fish any other way. I have fresh thyme and basil growing in my garden, so that is what I used, but you can use any combination of fresh herbs that you like.

Ingredients
3/4 cup fresh basil
1/4 cup fresh thyme
1/4 cup olive oil
5 cloves garlic
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 pound cod filets

Using a blender, stick blender, or food processor, blend together the basil, thyme, olive oil, garlic, salt, pepper, and crushed red pepper until slightly chunky.

Coat both sides of the fish with the herb mixture and let stand while preheating the grill. For a stronger flavor, let the fish marinate in the refrigerator for 1-2 hours before cooking (be sure to take the fish out of the refrigerator about 30 minutes prior to cooking – this will ensure the fish cooks evenly).

Preheat the grill to medium. Tear off a large sheet of aluminum foil and coat with non-stick cooking spray. Place the foil on the grill and place the fish on top of the foil (the heat from the grill may blow the foil away, so hold it down with a spatula until you can place the fish on top).

Grill the fish until cooked through, turning once. The cooking time will depend on the thickness of your fish, but it’s usually around 3-5 minutes per side.

Serve hot with your favorite sides.

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Grilled Chicken Tandoori

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This grilled chicken is flavored with lovely aromatic spices and is super-tender, thanks to a yogurt-lime marinade. The combination of spices may seem a bit strange, but it gives the chicken a mild Indian flavor, without being spicy. The chicken is excellent served right off the grill, but would also be great served with your favorite Indian sauce and some naan bread for dipping. The cooking time is quick, but the chicken does need to marinate for several hours, so be sure to start this recipe in advance.

Ingredients
1/4 cup plain yogurt
1 teaspoon garam masala
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 lime, juiced
2 pounds boneless, skinless chicken thighs

Stir together the yogurt, spices, and lime juice in a small bowl. Add the mixture to a large zip-top bag or shallow baking dish. Add the chicken and coat thoroughly with the yogurt mixture. Marinate in the refrigerator for at least 2 hours.

Preheat the grill over medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pat dry with paper towels to remove most of the marinade.

When the grill is hot, put the chicken on the grill and cook for 2 minutes with the lid open. Close the lid and continue to grill for about 5 minutes. Turn the chicken, close the lid and grill for another 6 minutes, or until the chicken is cooked through.

Serve with basmati rice and your favorite green veggie. Enjoy!

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Grilled Lemon Chicken

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I love all things made with lemon. Something about lemon is so refreshing on a hot day. This lemon chicken is not only light and tangy, but it also has the smoky goodness that you can only get from the grill. It’s a great alternative to grilling with barbeque sauce.

Ingredients
6 to 10 pieces of bone-in chicken (I used legs and thighs)
1 cup fresh lemon juice
1/2 cup olive oil
1 teaspoon apple cider vinegar
2 cloves garlic, pressed
1/2 teaspoon dried oregano
Salt and pepper to taste

Preheat the grill.

If desired, remove the skin from the chicken (it’s good either way). When the grill is hot, place the chicken pieces on the grill and begin to cook.

Meanwhile, whisk together the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper. Reserve about a third of the sauce in a small bowl and set aside for later. Take the remaining sauce to the grill and use it to liberally baste the chicken. Fully cook the chicken, basting frequently with the lemon sauce.

Place the cooked chicken on a platter. Whisk together the reserved lemon sauce and pour it over the cooked chicken. Serve hot with your favorite side dishes.

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Grill-Roasted Red Snapper

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This delicious recipe produces fish that is light, tender, and full of flavor. It’s easy to prepare and lovely to look at too!

Ingredients
1 pound red snapper fillets
Salt
Black pepper
1 medium onion, sliced
2 small tomatoes, sliced
1 lime, sliced
1 lemon, sliced
1 whole fire-roasted green chili, sliced (I used canned)
2 cloves garlic, sliced
3 sprigs fresh cilantro
1 bay leaf
Olive oil

Preheat your grill to about 450 degrees. While the grill is heating, place a pizza stone on top of the grill rack and then place a wire rack, or another grill rack on top of the pizza stone (the pizza stone should be sandwiched between two wire racks).

Line a metal baking pan (I used the bottom of a broiler pan) with aluminum foil. Place the snapper fillets in the baking pan. Sprinkle with salt and pepper to taste. Scatter the remaining ingredients, except for the olive oil, over the fish. Drizzle the olive oil on top.

Place the baking pan on the grill and grill-roast until the fish is fully cooked and flakes easily with a fork (the time will depend on the temperature of your grill and the thickness of the fish).

We served our fish with tabouli (I’ll post that recipe soon) and salad for a wonderful warm-weather dinner!

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Sticky Grilled Coconut Chicken with Chili Glaze

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As soon as the weather warms up, I always get a hankering for this chicken. One bite of the tender coconut chicken topped with a spicy chili glaze, and I’m temporarily transported to an exotic tropical island. Unfortunately, my daydream doesn’t last long with two noisy children at the table, but at least I have a plate of delicious chicken to look forward to. The chicken will need to marinate for several hours, so be sure to start this in advance.

Coconut Chicken Ingredients:
1 cup coconut milk
1 teaspoon ground ginger (or use fresh ginger, if you have it)
1 teaspoon black pepper
1 teaspoon crushed red pepper
6 to 8 boneless, skinless chicken thighs
4 to 5 green onions, sliced

In a large bowl or zip-top plastic bag, mix together the coconut milk, ginger, black pepper, and crushed red pepper. Add the chicken. Cover and refrigerate for at least 1 hour or up to 1 day.

Preheat the grill.

When the grill is hot, place the chicken on the grill, reserving the marinade. Cook, turning the chicken several times until cooked through, 10 to 12 minutes, basting frequently with the reserved marinade (use it all).

While the chicken is cooking, prepare the chili glaze (see recipe below).

Remove the cooked chicken from the grill to a platter and pour the hot chili glaze over the chicken. Garnish with the chopped green onions and serve hot over rice.

Chili Glaze Ingredients:
3/4 cup rice vinegar
1/2 cup sugar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper

Add all of the ingredients to a small saucepan and bring to a boil over medium-high heat. Cook until the mixture is reduced, about 8 to 10 minutes. Be sure to use this while it’s still hot, otherwise you might end up with chewy caramel instead.

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Grilled Garlic Artichokes

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It’s artichoke season and this recipe is an amazing way to prepare these prickly veggies. The artichokes are first steamed, then grilled and basted with a lemon, garlic, olive oil sauce that perfectly complements the artichokes. The flavor is amazing and the preparation is simple. The original recipe can be found here, but I’ve changed the preparation a bit to suit my tastes.

Ingredients
2 large artichokes
1/2 lemon
3/4 cup olive oil
4 cloves of garlic, pressed
1 teaspoon salt
1/2 teaspoon black pepper

First prep your artichokes by pulling off the small leaves at the bottom, then use kitchen shears to snip off the pointy end of the leaves around the sides. Use a serrated knife to cut off the tips of the leaves on the top of the artichoke, cut off the stem, and then cut each artichoke in half. Cut out the fuzzy stuff above the artichoke heart using a sharp paring knife.

Steam the artichokes in a large pot with a steamer basket for about 20-30 minutes, or until just under-done (you could probably also use the microwave in a pinch).

While the artichokes are cooking, squeeze the juice of the lemon into a medium bowl, and then stir in the olive oil, garlic, salt, and pepper.

Preheat the grill.

Brush the artichokes with the olive oil mixture and place them on the grill. Cook the artichokes for about 5 to 10 minutes, turning and basting frequently with the olive oil mixture. Remove the artichokes from the grill when the edges are charred and serve immediately.

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