Summer is here and in full swing. That means it time to pull out the grill and fire up the barbeque. However, that doesn’t mean you have to grill the same old hotdogs and burgers. This summer impress your friends by adding some zest to your grilling, making it healthy and a summer to remember.
Here are three healthy grilling ideas for your summer barbeque season.
THAI GRILLED CHICKEN
This Thai Grilled Chicken recipe puts a fun twist on BBQ chicken with a tangy Thai marinade. This recipe is easy, healthy and packed with flavor. It’s the perfect recipe for summer grilling.
1/4 cup fish sauce
1 lime, juiced
2 minced cloves garlic
1 tbsp minced ginger
1 tsp organic red pepper flakes
1 tsp organic coconut sugar
1/2 tsp cracked black pepper
6-8 pieces organic chicken with skin-on (can use breast, thigh, legs, wings)
In a small glass bowl, combine fish sauce, lime juice, garlic, ginger, red pepper flakes, coconut sugar, black pepper and stir to combine.
Place chicken in a Ziplock bag and pour marinade over top, reserving 1/4 cup. Toss the chicken in the bag to coat and allow to marinate in the fridge from 30 minutes up to overnight.
Preheat gas grill to medium-high. Once hot, add the chicken pieces, skin side down. Cook for 5 minutes over direct heat. Then flip the chicken and move to indirect heat. Take the reserved marinade and brush over top of the chicken skin with a pastry brush. Cook for 7 minutes, or until an internal thermometer reads 160F.
Serve and enjoy!
BARBECUED SWEET CORN WITH ROASTED PEPPER SALSA DRESSING
Barbequed corn-on-the-cob (Sweet Corn), jazzed up with super easy and flavorful roasted and honey red pepper salsa. A perfect sensational side dish for your BBQ spread with all the flavors!
4 corn on the cob husks and tassels removed
2 pointed red pepper
3 to 4 tbsp finely chopped fresh mint. Plus 3 to 4 fresh leaves for garnishing
3 tbsp extra virgin avocado oil
3 tbsp honey
1 tbsp lime juice
1 tsp sumac
1 tsp paprika powder
¼ tsp Himalayan pink salt
Roast the red peppers on the barbecue. Keep the roasted red pepper in a bowl and cover it with the cling film for 10 minutes.
Remove the charred skin and stalk of the red pepper, then finely chop.
Place the red peppers in a bowl and add the mint, honey, sumac, avocado oil, paprika, lime juice and salt.
Give it a good stir and leave it aside for later use.
Now roast the sweetcorn on the barbecue. Then cut the corn cob husks into discs.
Add the sweetcorn discs in the red pepper salsa and toss it until the sweetcorn is coated with the salsa.
Serve the sweetcorn in a serving dish, garnish it with the few fresh mint leaves and Enjoy!
GRILLED SWEET POTATOES
2 pounds sweet potatoes
3 to 4 tbsp extra virgin avocado oil
THE DRESSING INGREDIENTS
1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon of lime zest
2 tablespoons of fresh lime juice
1/4 cup extra virgin avocado oil
1 pinch kosher salt
Start by making the cilantro lime dressing: Combine all the dressing ingredients into a small bowl and give it a good stir. Then place it aside for later use.
While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces.
Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook between 3-6 minutes for each side, depending on how hot your grill is. Each side should get some grill marks.
Remove the sweet potatoes from the grill when ready and toss the sweet potatoes in a bowl with the dressing. Toss until sweet potatoes are well covered in cilantro lime dressing then serve while still hot.