Grilled Recipes

Chicken tikka with spiced rice recipe

2013-05-24T16:10:00.004-07:00

Photo: Chicken tikka with spiced rice recipe

The Grilled Recipes kitchen invites you to try Chicken tikka with spiced rice Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Chicken tikka with spiced rice.

Easy
Serves 4
Prep 10 mins
Cook 20 mins
plus marinating
Freezable
Low-fat

Indian food needn't be a guilty pleasure - this healthy baked chicken with fragrant, fresh rice is nutritious and flavoursome

Ingredients

4 skinless chicken breasts
150g pot low-fat natural yogurt
50g tikka paste
100g/4oz cucumber , diced
1 tbsp roughly chopped mint leaves
1 red onion , cut into thin wedges
140g easy-cook long grain rice
1 tbsp medium curry powder
50g frozen peas
1 small red pepper , diced

Method

Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black pepper, cover and chill.

Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray. Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges. Cook for 20 mins.

Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.

Nutrition per serving

342 kcalories, protein 37g, carbohydrate 38g, fat 5 g, saturated fat 1g, fibre 4g, sugar 7g, salt 0.7 g

Recipe from Good Food magazine, May 2012.

More Grilled Recipes:

Grilled Lemon Chicken Skewers with Satay Dip
Satay chicken
Barbecued chicken
Grilled Stuffed Chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe
Chargrilled chicken with rocket and lemon pearl barley Recipe

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Double-Decker Truffled Grilled Cheese Recipe

2013-04-17T22:38:00.000-07:00

Photo: Double-Decker Truffled Grilled Cheese Recipe

The Grilled Recipes kitchen invites you to try Double-Decker Truffled Grilled Cheese Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Double-Decker Truffled Grilled Cheese.

Total Time: 25 min
Prep 20 min
Cook 5 min

Yield: 2 servings
Level: Easy

Ingredients

6 tablespoons unsalted butter
2 to 3 teaspoons truffle oil
6 thin slices challah bread
7 ounces brie cheese, sliced, rind removed
4 fresh figs, sliced
6 ounces monterey jack cheese, sliced
1/2 cup fig preserves

Directions

Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.

Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.

Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.

Photograph my Andrew Mccaul

Courtesy of Sandra Lee for Food Network Magazine

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Ham-Taleggio Grilled Cheese
Grilled Cheese With Dates and Prosciutto
Mozzarella Grilled Cheese
Chargrilled squid and lentil salad
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce

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Ham-Taleggio Grilled Cheese Recipe

2013-04-17T22:20:00.001-07:00

Photo: Ham-Taleggio Grilled Cheese Recipe

The Grilled Recipes kitchen invites you to try Ham-Taleggio Grilled Cheese Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Ham-Taleggio Grilled Cheese.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
2 onions, thinly sliced
8 thin slices white bread
10 ounces taleggio cheese, rind removed, sliced
8 ounces thinly sliced ham
1 green apple, thinly sliced

Directions

Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)

Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.

Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.

Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.

Photograph by Steve Giralt
Courtesy of Food Network Magazine

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Grilled Cheese With Dates and Prosciutto
Mozzarella Grilled Cheese
Chargrilled squid and lentil salad
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
BBQ chops and cheesy sausages

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Grilled Cheese With Dates and Prosciutto Recipe

2013-04-17T22:14:00.000-07:00

Photo: Grilled Cheese With Dates and Prosciutto Recipe

The Grilled Recipes kitchen invites you to try Grilled Cheese With Dates and ProsciuttoRecipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Cheese With Dates and Prosciutto.

Total Time: 30 min
Prep 15 min
Cook 15 min

Yield: 4 sandiwches
Level: Easy

Ingredients

4 tablespoons unsalted butter, softened
8 slices crusty bread
8 slices prosciutto (about 2 ounces)
8 slices monterey jack cheese (about 4 ounces)
1/2 cup pitted dates, thinly sliced
1/4 cup fresh basil leaves, torn

Directions

Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer 2 slices of prosciutto, 1 slice of cheese, one-quarter each of the dates and basil, and another slice of cheese on each piece of bread. Close each with another piece of bread, buttered-side up.

Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches.

Photograph by Andrew Mccaul
Recipe courtesy Shaelyn Clements for Food Network Magazine

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Mozzarella Grilled Cheese
Chargrilled squid and lentil salad
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
BBQ chops and cheesy sausages
Grilled chicken with caramelised peaches

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Grilled Lemon Chicken Skewers with Satay Dip Recipe

2013-04-07T22:55:00.000-07:00

Photo: Grilled Lemon Chicken Skewers with Satay Dip Recipe

The Grilled Recipes kitchen invites you to try Grilled Lemon Chicken Skewers with Satay Dip Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Lemon Chicken Skewers with Satay Dip.

Total Time: 7 hr 0 min
Prep 25 min
Inactive 6 hr 0 min
Cook 35 min

Yield: 8 to 10 servings
Level: Easy

Ingredients

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Show: Barefoot ContessaEpisode: Canapes and Canvases

More Grilled Recipes:

Satay chicken
Barbecued chicken
Grilled Stuffed Chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe
Chargrilled chicken with rocket and lemon pearl barley Recipe
Chargrilled chicken with corn and avocado salsa Recipe

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Satay chicken recipe

2013-03-28T17:32:00.002-07:00

Photo: Satay chicken recipe

The Grilled Recipes kitchen invites you to try Satay chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Satay chicken.

Ingredients

Equipment
You'll need 12 skewers.

Ingredients

1 1/2 tablespoons soy sauce
1 1/2 teaspoons honey
1 teaspoon turmeric
2 garlic cloves, crushed
1 tablespoon peanut oil
700g chicken tenderloins, halved lengthways
1 1/3 cups jasmine rice
6 green onions, sliced diagonally
1 cup satay (barbecue) sauce
1/4 cup coconut milk
olive oil cooking spray
steamed Asian greens, to serve

Method

Step 1 Soak skewers in water for 30 minutes.

Step 2 Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.

Step 3 Cook rice, following packet directions. Use a fork to separate grains. Add onions.

Step 4 Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.

Step 5 Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.

Super Food Ideas - April 2005 , Page 57
Recipe by Kerrie Sun

More Grilled Recipes:

Barbecued chicken
Grilled Stuffed Chicken
Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe
Chargrilled chicken with rocket and lemon pearl barley Recipe
Chargrilled chicken with corn and avocado salsa Recipe
Grilled Chicken Salad with Seasonal Fruit recipe

Save and share Satay chicken recipe

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Barbecued chicken recipe

2013-03-28T17:12:00.000-07:00

Photo: Barbecued chicken recipe

The Grilled Recipes kitchen invites you to try Barbecued chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Barbecued chicken.

A whole chicken cooked on the barbie is a delicious family meal that's great value, too. Best of all, it only takes three easy steps.

Ingredients

80ml (1/3 cup) olive oil
60ml (1/4 cup) white wine
2 tbs fresh lemon juice
1 tbs chopped fresh continental parsley
1 tbs dried oregano
2 tsp chopped fresh rosemary
1/2 tsp dried chilli
Size 16 (about 1.65kg) chicken
Continental parsley sprigs and serve with lemon wedges, to serve

Method

Step 1 Make the marinade: Combine olive oil, wine, lemon juice, parsley, oregano, rosemary and chilli in a large bowl.

Step 2 Prepare the chicken: Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side up, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut the breast in half along the breastbone. Open the chicken to lie flat. Cut along either side of backbone. Discard backbone. Add chicken to the marinade and turn to coat. Place in the fridge for 4 hours or overnight to marinate. Drain the chicken, reserving the marinade. Season chicken with salt and pepper.

Step 3 Fire up the barbie: Preheat a barbecue grill or chargrill on high. Reduce heat to medium. Cook the chicken, skin-side down, turning and basting with the marinade occasionally, for 40 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Cut the chicken into pieces. Arrange on a serving platter. Top with fresh continental parsley sprigs and serve with lemon wedges.

Australian Good Taste - January 2010 , Page 27
Recipe by Alison Adams

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Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe
Chargrilled chicken with rocket and lemon pearl barley Recipe Chargrilled chicken with corn and avocado salsa Recipe
Grilled Chicken Salad with Seasonal Fruit recipe
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes Recipe

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Grilled bass with sauce vierge recipe

2013-03-06T22:47:00.000-08:00

Photo: Grilled bass with sauce vierge recipe

The Grilled Recipes kitchen invites you to try Grilled bass with sauce vierge Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled bass with sauce vierge.

Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Easy
Serves 4
Prep 20 mins
Cook 10 mins

Ingredients

50g butter , melted
4 sea bass fillets

FOR THE SAUCE

100g cherry tomatoes , finely chopped
2 tsp small capers
juice of ½ lemon
1 shallot , finely chopped
100ml extra-virgin olive oil
handful torn basil leaves and chopped chives, to garnish

Method

Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.

Nutrition Per Serving

479 kcalories, protein 34g, carbohydrate 1g, fat 38 g, saturated fat 11g, fibre 0g, sugar 1g, salt 0.58 g

Recipe from Good Food magazine, February 2011.

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Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad
Grilled fish with chunky avocado salsa
Grilled Swordfish
Grilled Salmon with Mustard & Herbs
Grilled Rosemary-Salmon Skewers
Broccoli chilli noodles with grilled salmon

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Mozzarella Grilled Cheese Recipe

2013-01-23T14:26:00.000-08:00

Photo: Mozzarella Grilled Cheese Recipe

The Grilled Recipes kitchen invites you to try Mozzarella Grilled Cheese Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Mozzarella Grilled Cheese.

Ingredients

4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Basil pesto:

1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

To make pesto:
Directions

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Yield: 2 sandwiches

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Rainy Day

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Chargrilled squid and lentil salad
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
BBQ chops and cheesy sausages
Grilled chicken with caramelised peaches
Boned chicken grilled with mustard

Save and share Mozzarella Grilled Cheese Recipe

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Grilled Stuffed Chicken Recipe

2013-01-17T16:01:00.001-08:00

Photo: Grilled Stuffed Chicken Recipe

The Grilled Recipes kitchen invites you to try Grilled Stuffed Chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Stuffed Chicken.

Claudia Dawn's Note:

This is something that you'd find a in 5 star restaurant. Takes a little work to put together, but, OMG, IT IS WORTH IT!

Total Time: 50 mins
Prep Time: 20 mins
Cook Time: 30 mins

Ingredients:

Servings: 4

4 chicken breasts
1 red pepper, chopped
8 -10 green onions, white part only,chopped
4 cloves garlic, minced
1 (4 ounce) can mushrooms, chopped
4 slices mozzarella cheese

Marinade

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon basil
1 tablespoon oregano

Directions:

1 Cut a deep pocket into the side of each breast, set aside.
2 Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
3 Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
4 Secure with toothpicks.
5 Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
6 Cook on grill (about 10 minutes).

from food.com
By Claudia Dawn

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Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe
Chargrilled chicken with rocket and lemon pearl barley Recipe
Chargrilled chicken with corn and avocado salsa Recipe
Grilled Chicken Salad with Seasonal Fruit recipe
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes Recipe
Coriander Lime Grilled Chicken Legs Recipe

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Grilled Pizza with Tomatoes, Basil, and Artichokes Recipe

2013-01-16T06:41:00.000-08:00

Photo: Grilled Pizza with Tomatoes, Basil, and Artichokes Recipe

The Grilled Recipes kitchen invites you to try Grilled Pizza with Tomatoes, Basil, and Artichokes Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pizza with Tomatoes, Basil, and Artichokes.

Total Time: 3 hr 0 min
Prep 25 min
Inactive 2 hr 30 min
Cook 5 min

Yield: 6 to 8 slices

Level: Intermediate

Ingredients

Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
Extra-virgin olive oil, for brushing on dough
1 cup grape tomatoes, halved lengthwise
1 (6-ounce) jar marinated artichoke hearts
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper

Directions

Heat a grill pan over medium-high heat until very hot, about 4 minutes. On a lightly floured surface, roll dough into a 7 by 14-inch oval.

Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside.

In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan, and season with salt and pepper, to taste. Serve immediately.

Cook's Note: If grilling outdoors, roll pizza into a circle or oval about 1/3-inch thick.

Basic Pizza Dough

1 package active dry yeast

3/4 cup warm water, about 110 degrees F

1 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 3/4 cups all-purpose flour, plus extra for kneading

1 teaspoon salt

In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

In a large mixing bowl, whisk together flour and salt.

With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.

Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

Yield: 2 dough balls

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Pantry Pizza Party

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Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives
Grilled flatbread pizzas
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole

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Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives Recipe

2013-01-16T06:31:00.001-08:00

Photo: Grilled Pizza with Spicy Hummus, Vegetables,
Goat Cheese and Black Olives Recipe

The Grilled Recipes kitchen invites you to try Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives.

Total Time: 3 hr 55 min
Prep 55 min
Inactive 2 hr 20 min
Cook 40 min
Yield: 4 servings

Level: Intermediate

Ingredients

Spicy Hummus:

3 cups cooked chickpeas, from dried, or canned, drained and rinsed
6 cloves roasted garlic
2 teaspoons cayenne pepper
2 tablespoons lemon juice
1 tablespoon honey
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground black pepper

Pizza:

1/2 Pizza Dough, rolled into 2 (10-inch) rounds, recipe follows
Canola oil
2 grilled red peppers, cut into strips
6 grilled scallions, thinly sliced
1 Japanese eggplant, cut in 1/2 and grilled
1 zucchini, cut in half and grilled
Salt and freshly ground black pepper
1 tablespoon ancho powder
1/2 cup crumbled goat cheese
1/4 cup chopped black kalamata olives
1/4 cup freshly chopped basil leaves

Directions

For the hummus:

Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.

For the pizza:

Heat the grill to high. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side.

Top each pizza with the spicy hummus. Arrange any or all of the veggies on top of the hummus and top with the goat cheese. Season with salt, pepper and ancho powder. Place the bread back on the grill, close the cover and grill for 5 minutes to heat through. Remove and add black olives and fresh basil.

Pizza Dough:

2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.

Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

Recipe courtesy Bobby Flay
Show: Grill It! with Bobby Flay Episode: Pizzas on the Grill

More Grilled Recipes:

Grilled flatbread pizzas
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus

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Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe

2013-01-14T13:53:00.002-08:00

Photo: Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe

The Grilled Recipes kitchen invites you to try Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Adobo Grilled Chicken Salad in a Tortilla Bowl Recipe.

Total Time: 45 min
Prep 20 min
Cook 25 min

Yield: 4 servings

Level: Easy

Ingredients

4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving

Directions

Preheat the oven to 400 degrees F.

Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.

Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.

Delicioso Adobo Grilled Chicken

Adobo:

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.

Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Yield: about 1/2 cup adobo, 6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Ease of preparation: Easy

Recipe courtesy Ingrid Hoffmann, 2008
Show: Simply Delicioso with Ingrid Hoffmann Episode: Backyard Pool Party

More Grilled Recipes:

Chargrilled chicken with rocket and lemon pearl barley
Chargrilled chicken with corn and avocado salsa
Grilled Chicken Salad with Seasonal Fruit Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
Coriander Lime Grilled Chicken Legs
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

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Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad Recipe

2012-12-23T22:40:00.000-08:00

Photo: Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle
Fries with Spicy Bloody Ketchup and a Slaw Salad Recipe

The Grilled Recipes kitchen invites you to try Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad.

Total Time: 25 min
Prep 5 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

1 pound store-bought waffle fries
4 (6-ounce) fillets white fish, such as halibut, skinless
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 crusty rolls, split
3/4 cup mayonnaise
1 clove garlic, grated
3 tablespoons capers
1/4 cup pitted chopped green olives
Handful flat-leaf parsley, finely chopped
1 cup ketchup
2 teaspoons Worcestershire sauce, eyeball it
1 teaspoon hot sauce
1 or 2 tablespoons prepared horseradish, your preference
1 lemon
Celery salt, to season fries
1/2 red onion, very thinly sliced
8 green or red leaf lettuce leaves
Slaw Salad, recipe follows

Directions

Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.

Heat skillet or grill or grill pan over medium-high heat.

Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.

Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.

Combine mayonnaise with grated garlic, capers, olives, parsley.

Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.

Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.

Remove fries from oven and season with celery salt and pepper.

Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.

Slaw Salad:

1 bulb fennel with tops, thinly sliced plus 1/4 cup fennel tops

1/2 head red cabbage, shredded

1/4 cup honey

1/4 cup cider vinegar

2 tablespoons grill seasoning (recommended: McCormick's)

1 tablespoon poppy seeds

1 1/2 tablespoons toasted sesame seeds

1/4 cup extra-virgin olive oil

In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

Yield: 4 servings

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: Fish and Chips: The Next Generation

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Grilled fish with chunky avocado salsa
Grilled Swordfish
Grilled Salmon with Mustard & Herbs
Grilled Rosemary-Salmon Skewers
Broccoli chilli noodles with grilled salmon
Chargrilled swordfish with braised cannellini beans

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Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes Recipe

2012-12-21T12:38:00.000-08:00

Photo: Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes

The Grilled Recipes kitchen invites you to try Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes.

Total Time: 2 hr 20 min
Prep 2 hr 5 min
Cook 15 min

Yield: 4 to 6 servings

Ingredients

3/4 cup olive oil
3 tablespoons red wine vinegar
1/2 chopped onions
2 tablespoons chopped garlic
1/2 cup finely chopped fresh parsley leaves
Crushed red pepper
Salt
2 pounds Argentinean Beef Flank or Skirt steak
Sea salt
Finely ground black pepper
2 pound peeled white potatoes, cut into 1/4-inch by 4-inch fries, blanched
4 cups assorted baby greens, cleaned and patted dry
Drizzle extra-virgin olive oil
Drizzle balsamic vinegar

Directions

In a mixing bowl, whisk the olive oil and vinegar together. Add the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hours at room temperature. Preheat the grill. Preheat the fryer. Season both sides of the meat with sea salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side for medium rare. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain on paper towels. In a mixing bowl, toss the potatoes with some of the Chimichurri sauce. In another mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss well. To serve, slice the steak into individual slices. Serve each guest the steak with some of the fries and salad. Spoon the remaining sauce over the steak. Garnish with parsley.

Recipe courtesy Emeril Lagasse, 2000

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Grilled beef ribs with corn cobs
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Beef with grilled pumpkin, corn, basil & chilli
Peppered fillet of beef with grilled artichoke salad
Grilled beef, carrot & rice noodle salad
Korean barbecue beef

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Smoked haddock rarebit with grilled tomatoes recipe

2012-12-11T13:52:00.000-08:00

Photo: Smoked haddock rarebit with grilled tomatoes

The Grilled Recipes kitchen invites you to try Smoked haddock rarebit with grilled tomatoes recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Smoked haddock rarebit with grilled tomatoes.

Takes: 10mins to prepare and 20mins to cook
Serves: 4

Ingredients

350g (12oz) smoked haddock
100ml (31⁄2fl oz) milk
1 bay leaf, torn in half
75g (3oz) Everyday value mature cheese, grated
2 egg yolks
1tbsp grainy mustard
4 beef tomatoes, halved
4 thick slices multigrain bread
flat-leaf parsley, finely chopped, to serve

Preparation

Preheat the grill to its highest setting.

Put the fish in a large saucepan with the milk and bay leaf. Season with black pepper, then cover. Bring the milk to a gentle simmer, over a low heat. Cook for 5-8 minutes until the fish is just cooked through (it should be opaque and flake easily). Drain the fish and flake into a bowl. Add half the cheese, the egg yolks and the mustard and gently fold together.

Season the tomatoes and cook under the grill for 5-10 minutes. After 3 minutes, add the bread and cook on both sides, until lightly toasted. Remove the toasts from under the grill. Top with the haddock mixture and the remaining cheese. Return to the grill and cook for a further 2-3 minutes or until golden. Serve the rarebits with the tomatoes scattered with the parsley.

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Mexican Corn on the Cob (Elote)
Corn on the Grill
Tuna with peppery tomatoes & potatoes
Chunky barbecue potato slices
Grilled Eggplant and Goat Cheese Salad
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

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Greek pork patties with radish tzatziki & tomato salad recipe

2012-12-10T10:46:00.001-08:00

Photo: Greek pork patties with radish tzatziki & tomato salad recipe

The Grilled Recipes kitchen invites you to try Greek pork patties with radish tzatziki & tomato salad recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Greek pork patties with radish tzatziki & tomato salad.

Fast food that's healthy, fresh and summery - ditch the takeaway leaflet this instant

Easy
Serves 2
Prep 20 mins
Cook 10 mins
Low-fat

Ingredients

1 small red onion
400g extra-lean minced pork
70g soft breadcrumbs
1 tbsp dried oregano
1 egg , beaten
1 garlic clove , finely chopped
10 radishes , sliced
200ml 0% fat Greek yogurt
2 beefsteak tomatoes , cut into wedges
2 wholemeal pitta breads , to serve

Method

Cut a ¼ of the onion into thin slices and then finely chop the rest. Mix the pork with the breadcrumbs, chopped onion, oregano, egg, half the garlic and some seasoning. Mix well and form into 12 small patties. Mix the remaining garlic with the radishes and yogurt in a small bowl. Chill until needed.
Rub the patties with a tiny bit of oil and chargrill in a pan or on the barbecue for 4-5 minutes a side until cooked through. Mix the sliced onions and tomatoes and serve with the patties, tzatziki and some warm pitta breads.

Nutrition Per Serving

279 kcalories, protein 33.9g, carbohydrate 20.4g, fat 7.5 g, saturated fat 2.4g, fibre 1.7g, salt 0.68 g

Recipe from olive magazine, August 2010.

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Grilled chicken with grapefruit salsa
Grilled chicken, zucchini and mushroom risotto
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled beef, carrot & rice noodle salad

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Chargrilled chicken with rocket and lemon pearl barley recipe

2012-12-04T06:33:00.000-08:00

Photo: Chargrilled chicken with rocket and lemon pearl barley recipe

The Grilled Recipes kitchen invites you to try Chargrilled chicken with rocket and lemon pearl barley recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Chargrilled chicken with rocket and lemon pearl barley.

Succulent chicken looks and tastes fantastic on a lush lemon, rocket & barley risotto. High in soluble fibre, barley makes a creamy, filling base for this low-fat grilled chicken.

To Cook 0:35
INGREDIENTS 14
DIFFICULTY EASY
SERVINGS 4

Ingredients

220g (1 cup) pearl barley
500ml (2 cups) salt-reduced chicken stock
250ml (1 cup) water
2 tsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
1 tbs finely grated lemon rind
160ml (2/3 cup) white wine
2 tbs fresh lemon juice
1 bunch rocket, ends trimmed, washed, dried, leaves shredded
20g (1/4 cup) finely grated parmesan
2 single chicken breast fillets
Olive oil, extra, to brush
Lemon wedges, to serve

Method

Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.

Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.

Stir in the barley and lemon rind. Add the wine and stir until reduced by half.

Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.

Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.

Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.

Notes

With a twist: Chargrilled lamb with rocket & lemon pearl barley: Replace chicken with 2 (about 220g each) lamb eye of loin (backstraps). In step 5, cook on medium-high for 4-5 mins each side for medium or until cooked to your liking.

Nutrition

Energy 1525kJ
Fat saturated 2.50g
Fat Total 8.50g
Carbohydrate sugars -
Carbohydrate Total 39.00g
Dietary Fibre 7.00g
Protein 33.00g
Cholesterol -
Sodium -

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Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
Indian-Spiced Grilled Chicken

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Chargrilled chicken with corn and avocado salsa recipe

2012-12-03T11:36:00.000-08:00

Photo: Chargrilled chicken with corn and avocado salsa recipe

The Grilled Recipes kitchen invites you to try Chargrilled chicken with corn and avocado salsa recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Chargrilled chicken with corn and avocado salsa.

Succulent grilled chicken is a great choice with tangy corn and avocado salsa.

To Prep 0:30
To Cook 0:25
INGREDIENTS 13
SERVINGS 4

Ingredients

2 tsp olive oil
1 tbs fresh lime juice
1 garlic clove, crushed
1 tsp ground cumin
1/4 tsp cayenne pepper
12 (about 480g) chicken tenderloins, fat trimmed
2 corn cobs, husks and silk removed
1 small ripe avocado, halved, stone removed, peeled, finely chopped
2 green shallots, ends trimmed, thinly sliced
2 tsp fresh lemon juice
2 tsp fresh lime juice, extra
1/3 cup coarsely chopped fresh coriander
Mixed green salad leaves, to serve

Method

Combine oil, lime juice, garlic, cumin and cayenne pepper in a glass or ceramic dish. Add the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat a barbecue grill or chargrill pan to medium. Cook corn on preheated grill, turning occasionally, for 15 minutes or until tender and charred. Transfer to a plate and set aside for 30 minutes to cool. Cut down the length of corn cobs, close to the core, to remove the kernels.

Place corn, avocado, shallot, lemon juice, extra lime juice and coriander in a bowl and gently toss to combine.

Heat the barbecue grill or chargrill pan to medium-high. Cook chicken on grill for 3 minutes each side or until cooked through. Place salad on serving plates. Top with chicken and salsa to serve.

More Grilled Recipes:

Grilled Chicken Salad with Seasonal Fruit
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
Coriander Lime Grilled Chicken Legs
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
Indian-Spiced Grilled Chicken
Sweet & Savory Grilled Chicken

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Grilled Chicken Salad with Seasonal Fruit Recipe

2012-12-03T11:19:00.000-08:00

Photo: Grilled Chicken Salad with Seasonal Fruit Recipe

The Grilled Recipes kitchen invites you to try Grilled Chicken Salad with Seasonal Fruit Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Chicken Salad with Seasonal Fruit.

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Ingredients

1 pound skinless, boneless chicken breast halves

1/2 cup pecans

1/3 cup red wine vinegar

1/2 cup white sugar

1 cup vegetable oil

1/2 onion, minced

1 teaspoon ground mustard

1 teaspoon salt

1/4 teaspoon ground white pepper

2 heads Bibb lettuce - rinsed, dried and torn

1 cup sliced fresh strawberries

Directions

Preheat the grill for high heat.

Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.

Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

From allrecipes.com

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Coriander Lime Grilled Chicken Legs
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
Indian-Spiced Grilled Chicken
Sweet & Savory Grilled Chicken
Portuguese-style chicken with rice & green bean salad

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Lamb Chops with Tamarind Recipe

2012-11-28T21:51:00.000-08:00

Photo: Lamb Chops with Tamarind Recipe

The Grilled Recipes kitchen invites you to try Lamb Chops with Tamarind Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Lamb Chops with Tamarind.

Serves 4

Ingredients

12 lamb chops, Frenched (ask your butcher to do this for you)
2 tablespoons of peanut oil
3 medium brown onions, thinly sliced
1 tablespoon of yellow mustard seeds
1 tablespoon of black mustard seeds
1 tablespoon of ground coriander
½ tablespoon cumin seeds
½ teaspoon of chilli powder
1 tablespoon of ginger puree
3 medium potatoes, peeled and sliced 1 centimetre thick
100g tamarind paste
200ml of warm water
1 tablespoon of chopped mint
1 chopped green chilli
salt

Method

1 Heat the oil in a large frypan and add the onions and a good pinch of salt and fry until soft and golden about 15 minutes.

2 Then add the mustard seeds and spices and fry for 2 minutes.

3 Add the sliced potatoes and combine well with the onion and spice mixture. Continue to cook the potatoes and onions over a low heat for 5 minutes turning frequently or until cooked and the onions are a deep golden brown.

4 Move the potato and onions to one side of the pan or remove completely and add the lamb chops and cook until they reach the desired doneness and are coloured.

5 Make a paste by combining the tamarind paste and water then squeeze until the paste has been dissolved into the water. Discard the seeds and pulp.

6 Add the tamarind water/paste to the lamb and potato mixture and mix well to heat through.

7 Transfer to a serving platter and sprinkle with the chopped mint and green chilli.

Recipe by Ben O'Donoghue from The Best In Australia

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Grilled Lamb Chops with Mustard Barbecue Sauce
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Grilled lamb with olive tapenade & apple coleslaw
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Marinated lamb chops with potato and corn salad
Pat's Garlic Grilled Lamb Chops

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Grilled Lamb Chops with Mustard Barbecue Sauce Recipe

2012-11-28T21:40:00.000-08:00

Photo: Grilled Lamb Chops with Mustard Barbecue Sauce Recipe

The Grilled Recipes kitchen invites you to try Grilled Lamb Chops with Mustard Barbecue Sauce recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Lamb Chops with Mustard Barbecue Sauce.

Total Time: 55 min
Prep 10 min
Inactive 35 min
Cook 10 min

Yield: 4 servings

Level: Easy

Ingredients

1/2 cup Dijon mustard
1/4 cup sherry vinegar
1/4 cup ketchup
1/4 cup molasses
1/4 cup honey
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
8 (4 to 5-ounce) porterhouse lamb chops
2 tablespoons canola oil
Hawaiian sea salt, for garnish
Chopped chives, for garnish

Directions

Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator.

Preheat the grill to high or a grill pan over high heat. Season the lamb on both sides with salt and pepper, to taste and brush with canola oil. Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes. Garnish with sea salt and chives. Serve 2 chops per person.

Recipe courtesy Bobby Flay
Show: Grill It! with Bobby FlayEpisode: Leg-Oh My Lamb-O

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Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
Marinated lamb chops with potato and corn salad
Pat's Garlic Grilled Lamb Chops
Grilled lamb with olive tapenade & apple coleslaw

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Grilled beef ribs with corn cobs recipe

2012-11-14T02:36:00.000-08:00

Photo: Grilled beef ribs with corn cobs recipe

The Grilled Recipes kitchen invites you to try Grilled beef ribs with corn cobs recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled beef ribs with corn cobs.

Cuisine: Modern Australian
Prep Time: 15 min(s)
Cook Time: 40 min(s)

Ingredients

2 1/2 kg beef ribs, separated
2 red chilli pepper, finely chopped
1 onion, diced
2 garlic cloves, roughly chopped
50g honey
1 tsp salt
4 tbsp tomato puree
2 tbsp white wine vinegar
A dash of Tabasco
Sunflower oil, for brushing
Grilled corn cobs, to serve

Preparation

Place the ribs in a saucepan of boiling water and simmer for approx. 20 minutes. Drain and dry.

Mix together the chilli, onion, garlic, honey, salt, ground black pepper, tomato puree, vinegar and Tabasco in a pot. Add 200ml water and bring to the boil. Cook for 10 minutes until thick. Remove from heat and leave to cool.

Brush the ribs with oil and grill slowly for approx. 20 minutes. Brush occasionally with the sauce, and serve the rest separately. Serve with grilled corn cobs.

From sbs.com.au
Created by Stockfood Australia

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Beef with grilled pumpkin, corn, basil & chilli
Peppered fillet of beef with grilled artichoke salad
Grilled beef, carrot & rice noodle salad
Korean barbecue beef
Grilled Beef Tenderloi

Save and share Grilled beef ribs with corn cobs recipe

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Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes Recipe

2012-11-08T12:56:00.000-08:00

Photo: Grilled Chicken Thighs Cacciatore with
Super Smashed Garlic Potatoes Recipe

The Grilled Recipes kitchen invites you to try Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes.

Total Time: 45 min
Prep 20 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

4 large starchy potatoes, such as Idaho
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons butter
6 cloves garlic, chopped, divided
4 scallions, chopped
2 tablespoons balsamic vinegar, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon crushed red pepper flakes, 1/3 palm full
3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
4 large portobello mushroom caps, wiped clean with damp towel
1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
Coarse black pepper
2 cubanelle (Italian light green peppers), seeded and thinly sliced
1 medium red onion, thinly sliced
1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)
Generous handful flat-leaf parsley, chopped
1 cup ricotta cheese
1/2 cup milk, eyeball it
1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls

Directions

Heat a grill pan or outdoor grill to high heat.

Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.

In a small pot over medium low heat and add vegetable oil, about 1 tablespoon – just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.

Heat a medium nonstick skillet over medium-high heat.

In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.

While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.

Thinly slice rested chicken thigh meat and grilled mushrooms.

Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.

Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: The Thighs Have It

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Coriander Lime Grilled Chicken Legs
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
Indian-Spiced Grilled Chicken
Sweet & Savory Grilled Chicken
Portuguese-style chicken with rice & green bean salad
Japanese-style chargrilled chicken

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Coriander Lime Grilled Chicken Legs Recipe

2012-11-03T16:46:00.003-07:00

Photo: Coriander Lime Grilled Chicken Legs Recipe

The Grilled Recipes kitchen invites you to try Coriander Lime Grilled Chicken Legs puree recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Veal with Coriander Lime Grilled Chicken Legs.

Total Time: 1 hr 40 min
Prep 15 min
Inactive 1 hr 0 min
Cook 25 min

Yield: 6 servings

Level: Easy

Ingredients

1/4 cup fresh lime juice
2 limes, zested
1 tablespoon toasted ground coriander
2 tablespoons chopped cilantro leaves
2 tablespoons chopped scallions
1 tablespoon honey
1 cup olive oil
2 teaspoons salt
1 teaspoon ground white pepper
12 chicken legs
Special equipment: 10-inch cast iron grill pan

Directions

Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.

Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.

Recipe courtesy Dan Smith and Steve McDonagh
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Save and share Coriander Lime Grilled Chicken Legs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.