Training Ground

Healthy Summer Grilling Ideas

Healthy Summer Grilling Ideas

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.

Grilled Thai Chicken

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.

THE INGREDIENTS

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)

THE METHOD

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!

Grilled Sweet Corn with Roasted Red Pepper Salsa Dressing

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!

THE INGREDIENTS

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

THE METHOD

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

GRILLED SWEET POTATOES

THE INGREDIENTS

2 pounds sweet potatoes

3 to 4 tbsp extra virgin avocado oil

Kosher salt

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

THE METHOD

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.

Grass Fed Whey Protein

Jerry Teixeira
Jerry Teixeira - Author

Jerry Teixeira founded PNP Supplements as a sports performance brand based on the concept of maximizing the body’s natural functioning systems for peak performance and recovery. From training and competing for several years to studying the body, nutrition and researching supplementation, Jerry has taken a hands-on approach to all PNP Supplements formulas. A Northern California native, Jerry graduated from San Francisco State University in 2004.


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