When summer rolls around, the first thing on most of our minds is grilling. Who doesn’t love a succulent steak or plump hamburger straight off the grill?
If your grilling plans are a little tired, it’s time to ditch the hot dogs and get thinking outside the homemade hamburger bun.
Read on for some tasty new summer bbq ideas for things to serve at your next summer BBQ party.
Summer Bbq Ideas: Teriyaki Dish With a Japanese Countrywide Flair
You can make this dish with grilled chicken breasts or thighs, portobellos, shiitake mushrooms, avocado, sweet brown rice, and an excellent cucumber ribbon salad. You can make it with chicken and portobellos if you live in a mixed household—vegan-friendly.
Charred Radicchio Fattoush
Put the grill on high heat. Cut each Radicchio lengthwise and coat cut surfaces with olive oil. After heating the grill, place the radicchio cut-side down. Over an open flame, grill them for no more than four minutes.
Radicchio shouldn’t be flipped or turned; check it often. When the Radicchio seems charred, remove it and chill it with the sliced side up. Burn only the Radicchio’s sliced side.
It would be best to put Radicchio, tomatoes, cucumbers, red bell pepper, mint, green onions, and parsley into a big salad dish. After another whisk, pour dressing over salad and serve.
Toss the ingredients to cover everything. Add pita chips last, stir, and serve immediately.
Grilled Corn and Zucchini Salad
Corn cobs typically have husks and silk attached, both of which should be removed before the stems are severed. Apply oil to the surface of the corn using a brush.
At least five minutes are needed to generate enough heat in a cast-iron skillet or grill pan. After the temperature rises, add the corn. Let the corn cook, turning it over until some kernels have deep char marks. Complete this in 15 minutes.
While the corn is being cooked, slice the red onion into thick rings and cut the zucchini in half lengthwise—oil all of the surfaces of the onion and zucchini before grilling.
After the cooking time for the corn has expired, place it on a cutting board to allow it to cool slightly, then put the zucchini in its place in the pot. After roughly ten minutes total, cook the zucchini on each side until it is well browned, and then transfer it to a chopping board. Lastly, sauté the onion slices on each side until they have a charred appearance (about 5 minutes total).
Cut the zucchini into half-rounds or quarter-rounds using a knife or a cutting board. Prepare the onion by chopping it into small pieces. To prepare the cilantro, roughly chop about a quarter cup. Use all ingredients to make a bow with zucchini, onion, and cilantro.
Remove the kernels off the corn cobs and put them in the bowl, along with the zucchini, onion, and cilantro, and mix everything.
After seasoning the vegetables with a few liberal pinches of salt and pepper, mix them so that everything is evenly distributed. After that, crumble the feta cheese over the top and gently toss everything together one more time.
You may either serve it right away or store it in the refrigerator for later. You can choose to make this salad either slightly warm or cold.
Grilled Chicken With Lemon Grass
You can make a paste by pounding or grinding the ingredients, but it is highly recommended to use a food processor. Shallots, lemon grass, and garlic form the foundation of the paste. The next step is incorporating oil, salt, sugar, and five-spice powder. Try stirring in some chili garlic sauce for more spice—Toss chicken thighs in the coating.
Boneless, skinless thighs are ideal since they retain their moisture while grilling. Grill until nicely browned on both sides, then transfer to a covered skillet and reduce heat to finish cooking.
If you’re interested in learning more about how a good griller may improve your summer bbq recipes, click for more information here.
Grilled Chipotle Chicken Breast
Put the chicken in a plastic bag with the marinade and rub it all over. Marinate for at least 20 minutes and as long as three days. The best taste will be achieved if you let this marinade for at least a few hours or overnight, but if you’re in a hurry, you can always throw it on the grill without waiting.
Sear the Mexican grilled Chipotle Chicken on both sides over medium-high heat, then reduce the heat or transfer the chicken to a more excellent portion of the grill and continue cooking until the chicken is thoroughly done (165F). It’s best to char it lightly rather than completely.
You can grill other vegetables alongside the potatoes. Before slicing the chicken and serving it with lime, let it a few minutes to rest. Leave room for the lime!
Portobello Mushrooms Charred on the Grill
Prepare a grill for medium-high heat by preheating it (375 to 450 degrees Fahrenheit). Remove the stems from the portobello mushrooms and then clean them. Olive oil should be drizzled over the edges of the grills and rubbed in with your hands all over the mushrooms, including the bottoms.
After that, spread balsamic vinegar around the edges of the gills, then sprinkle kosher salt on them and finish with several grinds of black pepper. Place the mushroom caps with the gill side facing up on the grill grates and cook for 10 to 14 minutes until the mushrooms are soft and juicy.
There will be a pool of liquid in the cap. To achieve a nice browning on the mushrooms, cook them for an extra two to three minutes after you flip them (this drains the liquid into the grates).
Are You Ready for the Next Summer?
The best thing about summer bbq is that there are no rules. Serve up whatever sounds good to you and your guests. ribs, corn, and more. These delicious and easy summer bbq ideas will make your summer bbq a hit!
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