5 July 4th Grill Recipes
July 4th is just around the corner and like most people traditionally do, there’s a good chance you’re going to be grilling this holiday. But before you bring out the hot dogs this year, up your grilling game and impress your family and friends with a few easy to prepare recipes we’ve got lined up for you. . . You’re welcome.
With minimal prep time and flavors with will leave a lasting impression, your 4th of July is sure to be an epic one. Check out our top 5 grilling recipes for this July 4th.
Grilled Balsamic Rosemary Chicken and Veggies
1/3 cup Balsamic Vinegar
¼ cup Olive Oil
4 Garlic Cloves, Finley Grated
1TBSP Finely Chopped Fresh Rosemary
½ TSP Pink Himalayan Salt
¼ TSP Freshly Ground Black Pepper
2 LBS Boneless, Skinless Chicken Breast or Thighs (if using breasts but them in half crosswise)
4 Cups Bite-Size Broccoli Florets
3 Medium Carrots, Peeled and Cut Diagonal into ½ inch Thick Slices.
1 ½ Cups Button Mushrooms (halved if large)
1 Medium Red Onion, Chopped into Quarters
1 Medium Zucchini, Chopped into ½ inch Thick Slices.
½ Cup Cherry Tomatoes
¼ Cup Fresh Parsley
In a small bowl whisk together the vinegar, olive oil, garlic, rosemary, salt and pepper. Place the chicken in a plastic food-storage back or sealable container and add the marinade. Seal and let sit from 1 to 4 hours. If preferred or if room temperature is hot, place in refrigerator.
Once the grill is ready, line enough of the grill with tinfoil for vegetables. Your grill is small, then line all of the grill and place both chicken and vegetables on the tinfoil. Once the grill is lined, take the chicken from the marinade and place on the grill. Next take the broccoli, carrots, mushrooms, onions and zucchini and place them the marinade. Mix the vegetables around and toss to coat them in the marinade. Remove the vegetables from the marinade and place them on the grill. Cook for 15 minutes.
Add the cherry Tomatoes to the grill with the other vegetables, then return to grilling for another 10-15 minutes or until chicken is cooked through and a meat thermometer registers 156°F when inserted into the meat. Top with parsley and serve.
3 tablespoons packed brown sugar
2 tablespoons paprika
2 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
6 pounds pork baby back ribs
1 cup reduced-sodium soy sauce
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup lemon juice
1-1/2 teaspoons minced fresh gingerroot
Mix the first six ingredients; rub over ribs. Refrigerate, covered, 30 minutes.
Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1-1/2 hours or until tender.
In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes or until heated through and sugar is dissolved, stirring occasionally.
Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat 25-30 minutes or until browned, turning and brushing ribs occasionally with remaining glaze.
Steak with Chipotle-Lime Chimichurri
2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
For chimichurri, place the first five ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before slicing. Serve with chimichurri.
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks.
Grilled Vegetable Platter
1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade. Yield: 6 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.