Easy, No Mess Grilling Summer Menu for Any Night of the Week
Grilling is an extremely rewarding activity. The food tastes great, and it is a great way to cook food while lounging with family and friends outdoors. Grilling can sometimes be a complicated task, though, especially if you plan to cook some foods indoors and some outside.
Prep work makes all the difference for grilling, and these recipes make a fantastic menu for any occasion:
Boneless chicken breast
Everyone loves chicken, and the best part of this dish is it only takes fifteen minutes to prepare. This dish can also be prepared a day in advance, which is a handy means for eliminating kitchen prep time while guests are over.
Defrost and pound the chicken cuts until they are all the same width so they cook evenly. Mix equal parts olive oil, lemon juice, Dijon, honey, and a pinch of salt into a bowl, then use this mixture to marinate the chicken for a day. Grill until the chicken is browned or cooked all the way through.
2 Medium-sized zucchini
4 Tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Cajun seasoning
Mix all of the ingredients except the zucchini into a bowl. Slice the zucchini lengthwise into pieces between ¼”-½” thick. Coat the zucchini with the mixture, and grill for about 15 minutes or until soft on all sides. You will need to turn the zucchini over halfway through.
Large russet potatoes
2 tablespoons olive oil
Salt and pepper
By far the simplest recipe on this list, the potatoes require some in-kitchen prep. Use a fork to poke holes in each potato, then microwave for 2 ½ minutes on high. Turn them over, then cook for another 2 ½ minutes. Slice the potatoes in half lengthwise, and microwave for a final 2 minutes.
Brush olive oil onto each potato, covering every surface, and lightly salt and pepper each spud. The potatoes will then require about 15-20 minutes on the grill with at least one turn.
1 stick of butter
1 teaspoon cinnamon sugar
2 tablespoons of white sugar
Cut the peaches in half, and remove the pits. In a separate bowl, stir the butter with the rest of the ingredients with a pinch of salt. Brush the peaches with canola oil, and grill until they are browned completely. The peaches should finish cooking in 5 minutes. Add a few teaspoons of the butter mixture. For added flair, garnish with mint leaves or another summer green and serve fresh!
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