By Daniella Malfitano
Grab your apron and fan the flames of the grill!
Barbequing is a scrumptious technique to get dinner at the desk in a flash, even if it is your annual yard cookout or your weeknight relatives dinner. With 50 mouthwatering recipes for meats, marinades, and rubs, in addition to grilled greens and aspects, this publication might be your fast and straightforward go-to consultant for any summer time accumulating.
You'll are looking to grill each day with those uncomplicated, and easily sturdy, recipes.
Read or Download Best grill recipes ever: fast and easy barbecue plus sauces, rubs, and marinades PDF
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Extra info for Best grill recipes ever: fast and easy barbecue plus sauces, rubs, and marinades
In a medium skillet, melt the butter and add the pressed garlic. Sauté on low heat until the garlic is fragrant; do not burn. Add the parsley to the garlic-butter mixture. Spoon the garlic butter into the scallop shells, dividing equally among the shells. Season lightly with salt and pepper. Place the scallops on the hot grill grate and cook for 3 to 5 minutes. The scallops are done as soon as they turn white and are no longer translucent. Do not overcook or the scallops will lose their flavor and become tough.
Add the ginger and garlic; stir-fry for 1 to 2 minutes, until fragrant. Add the bean sprouts, green onions, and bell pepper; stir-fry for 2 to 3 minutes, stirring constantly. Add the stir-fried mixture to the rice along with the chopped mango, peanuts, and cilantro. Drizzle sweet chili pepper sauce to taste into the rice mixture, reserving the remaining sauce for dipping. Lay a piece of banana leaf on a cutting board or mat, dark side down. Place a scoop of prepared rice mixture in the center of the leaf and fold over the sides.
Lemon Garlic Chicken Kebabs Yield: 4 servings Prep Time: 15 minutes Marinating Time: 1 hour Grilling Time: 12 minutes 1½ pounds boneless skinless chicken breasts 2 lemons, cut into wedges 4 oregano or thyme sprigs, for garnish (optional) FOR THE LEMON–GARLIC MARINADE 3 tablespoons extra-virgin olive oil 2 tablespoons white wine 2 tablespoons freshly squeezed lemon juice 2 tablespoons lemon zest 3 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon coarse salt � teaspoon freshly ground black pepper Rinse the chicken under cold running water and pat dry with paper towels.