In my part of the United States, it’s been hot (very hot!). But when the afternoon sun falls, I look forward to skipping the stove and complicated dinner for the shade where my grill sits. It has been getting a workout at dinnertime – and not for steaks and burgers. The key to all these recipes is the marinade. It adds big flavor to the meal. Here are some grilled dinners for summer.
“Friends served this grilled trout at a dinner party we attended in 1963 and then shared the recipe with me,” reveals Joan. “It continues to be my husband’s favorite trout recipe after all these years.”
If you’re not familiar with trout, it’s part of the same family as salmon. Both are slightly oily fish but trout’s flavor is lighter and milder than salmon. In this recipe, the mix of soy and sherry that the trout soaks in makes for some seriously great flavor.
Gina’s Marinated Grilled Pork Tenderloin is juicy and full of flavor. The acidity from tequila, orange juice, and lime help to tenderize the pork. This makes two pork tenderloins which is great if you have a larger family. If only cooking for two, the recipe can easily be cut in half.
These are scrumptious fish tacos. When you eat them, you’ll think they came from an awesome food truck. The grilled shrimp have just the right amount of spice and smokiness. They are fantastic in a taco paired with cool, fresh ingredients. These shrimp tacos will disappear in no time.
“This is a fantastic summer grilled dish combining teriyaki chicken with sweet and sour onions and peppers,” is how Allison Hazell (Jacksonville, FL) describes her Sweet and Sour Grilled Teriyaki Chicken (fajitas).
I never thought to mix teriyaki chicken with sweet and sour vegetables, but sure thankful Allison did. The saltiness from the chicken and the slight sweetness from the peppers and onions is an excellent fusion of flavors. This dish would go great served with tortillas or over a bed of Jasmine rice.
“These wonderfully grilled chicken legs get their flavor from the sweetness of brown sugar and spice from the jalapeno and cilantro,” says Sheila. “If you do not like cilantro you can substitute the cilantro with coriander.”
Cooking the chicken legs low and slow keeps them moist and juicy. The sweetness of the sugar and the bold, spicy flavor of the mustard is a great combination. You do taste the jalapeno but doesn’t add any heat. So good!
I wanted to share some of the grilling recipes I’ve been making this summer. Have you been using your grill more lately? Share a link to the recipe and Happy Pinching!