Recipes & Dieting Tips: BBQ & Grilling Recipes

Chile Rub Grilled Chicken

(Adapted from EatingWell.com)

Ingredients

• Chicken breasts - 2 pieces or Chicken Quarters (skinless)

• 3 tablespoons chile powder

• 1 tablespoons extra-virgin olive oil

• 2 teaspoons grated lime zest

• 3 tablespoons lime juice

• 1 tablespoon minced garlic

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoons kosher salt

• 1 teaspoon freshly ground pepper

• Pinch of ground cinnamon

Directions

1. Combine chile powder and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.

2. Remove skin, rub all sides of chicken with above paste. Place in a zip-lock plastic bag and refrigerate overnight.

3. Preheat half the grill to medium-high; leave the other half unheated.

4. Place the chicken over the heat and grill until char marks form, about 5 minutes. Flip over and grill 5 minutes more.

5. For boneless chicken breast - Transfer to a platter and let rest for 5 to 10 minutes.

6. For chicken quarters - Move the chicken to the unheated side. Close the lid and cook for ~ 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes.

Grilled Vegetables

Ingredients

• Choice of:

• Asparagus

• Onions (sliced)

• Portobello mushrooms

• Eggplant (sliced or halved)

• Zucchini

• Broccolini

• Carrots

• Green beans

• Tomatoes

• Balsamic vinegar

Directions

1. Marinate above choice of vegetables with balsamic vinegar overnight in a zip-lock bag .

2. Grill on medium-high, turning once, until soft and partially charred, about 5 minutes per side.

Grilled Pepper Salad

(Adapted from EatingWell.com)

Ingredients

• 4 bell peppers, (mixed colors), halved, seeded and stemmed

• 1/4 cup halved and pitted oil-cured black olives

• 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1/8 teaspoon salt

Directions

1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.