Grilling rain, snow or sun

I have been a little obsessed with grilling this week. Everything has been on the grill. Even though we are in April and it has been 70 out then the next day there is snow then Sunny, then rain! Got to love Utah weather. Here are a few of my favorites:

This recipe is so finger licking good. My children were fighting over them! I changed it a little from A Farm Girl Dabbles. 

Honey Chipotle Chicken

ingredients:

2 lbs Chicken tenders or breast cut into strips

Honey Chipotle Vinaigrette

1/3 c. honey

1/4 c. red wine vinegar

1 T. tomato sauce

1 T. Dijon mustard

1 tsp. freshly squeezed lime juice

1 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried Mexican oregano

1/2 tsp. ground chipotle

1/2 tsp. smoked paprika

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 c. extra virgin olive oil

preparation: place all ingredients for vinaigrette in a jar, secure lid then shake.

Place Chicken in a Gallon sized bag add marinade and coat chicken 1 -24 hours.

Heat grill to 300 then cook chicken 3-5 mins on each side.

The Moroccan Chicken is full of spice! I love it! Thank you Closet Cooking

Moroccan Grilled Chicken

Ingredients:

     1 pound boneless-skinless chicken tenders or breast cut into strips

     2 tablespoons lemon juice (~1/2 lemon)

     2 tablespoons olive oil

     1 teaspoon paprika

     1/2 teaspoon ground cumin

     1/8 teaspoon cinnamon

     1/8 teaspoon ginger

     1/4 teaspoon turmeric

     1/4 teaspoon cayenne

     1/4 teaspoon salt

     1/4 teaspoon pepper

     2 cloves garlic, chopped

Directions:

1      Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

2      Grill over medium-high heat until cooked, about 4-5 minutes per side.

 Spicy Sausage with Apricot Balsamic glaze

Ingredients:

1 ½ lbs. Spicy Italian sausage

5 oz Apricot jelly (use half a jar of the Simply fruit apricot jelly)

¼ cup Balsamic vinegar

2 zucchinis sliced 1 in thick

Directions: slice sausage into 1 inch pieces or if you have bulk sausage roll into balls. Alternate sausage and zucchini on soaked skewers, season Zucchini with salt and pepper. Place skewers on pre heated grill at 300 for 5 mins on each side. I like to let my get crispy, so I leave them on a little longer.

Glaze: combine apricot preserve and balsamic in a sauce pan and let simmer for 5 mins. When glaze has thickened, poor over sausage kebabs.

 The next 2 recipes I use my Teriyaki sauce recipe. And if you have never grille pineapple it is a must!

Teriyaki Sauce

¼ cup soy sauce, coconut aminos or Liquid aminos

1/3 cup pineapple juice

1 tbs. rice vinegar

1 tbs. sesame oil

2 cloves garlic minced

1 tsp garlic minced

Teriyaki Chicken

1 ½ lbs. chicken tenders

Teriyaki sauce recipe

Directions: Marinate chicken in Teriyaki sauce for 1-24 hours

Grill on preheated grill at 300 for 3-5 mins on each side. Grill pineapple, zucchini and peppers with it

 

Teriyaki Burgers

Marinate 1 lb of Hamburger in Teriyaki sauce for at least 30 mins.

Mix in 1 egg to hold patties together. Pat them into 6 patties and grill to desire.

 I hope you enjoy some grilling this week! Let me know how you liked the recipes!