Summer means grilling, but it's not all about burgers and dogs. Whether you're entertaining a crowd or grilling a meal up for yourself, these three dishes bring sweet and spice, and will give your grill a good old fashioned summer workout.
Grilled Chicken with Pineapple Jalapeno Salsa
There is nothing like barbecue chicken in the summer, but that doesn’t mean you have to spend time waiting for bone-in, skin-on chicken to take forever to grill, while the fat drips into the fire and burns your bird. Me, I will take my chances with a boneless chicken breast, but dressed up for maximum flavor. Here is a simply marinated chicken, along with a bright, flavorful and spicy salsa to top it with.
4 boneless, skinless chicken breast halves
1/4 cup olive oil
2 limes, divided
Kosher salt & black pepper
1 cup fresh pineapple, cut into very small chunks
1/2 cup peeled, seeded cucumber, also cut into small chunks
1/4 cup chopped fresh cilantro
1 jalapeno pepper, stem removed, seeded and chopped very fine
Combine olive oil, juice of one lime, and a pinch of salt and pepper in a large re-sealable plastic bag. Add chicken and marinate in the fridge for at least 30 minutes, or up to 2 hours. In a small bowl, combine pineapple, cucumber, cilantro, jalapeno, juice of one lime and a pinch of salt and pepper. Set aside. Preheat grill or grill pan to medium-high. Remove chicken from bag and grill for about four minutes per side, or until no longer pink and slightly charred on the outside. Serve chicken topped with salsa. Serves 4.
Tequila Lime Pork Tacos
4 boneless pork loin chops
1/4 cup tequila
2 limes, divided
2 Tbsp. packaged taco-seasoning mix
2 Tbsp. olive oil
1/2 cup cilantro, divided
Kosher salt & pepper
12 small corn tortillas
1/2 cup shredded manchego cheese
1/2 cup shredded cabbage or cole slaw mix
Guacamole (store bought, or mash one peeled avocado with some salt, chopped cilantro, and lime juice to taste)
In a large re-sealable plastic bag, combine tequila, juice of one lime, seasoning mix, olive oil, 1/4 cup cilantro and a pinch of salt and pepper. Add pork, and marinate in the fridge for at least 30 minutes, or up to 2 hours. Peel and chop the mango and put the chunks in a small bowl. Put cheese in a small bowl, followed by cabbage in another bowl and guacamole after that. Also have some chopped cilantro and small lime wedges at the table. Preheat a grill or grill pan to medium-high and grill a few corn tortillas for about 30 seconds per side, or until a couple of small char marks appear, and tortillas are warm but still pliable. Set aside and then add pork to grill. Cook for about 3 to 4 minutes per side, and then let rest on a cutting board for about 5 minutes. Cut pork into small chunks and put in a bowl. For serving, place some pork on a corn tortilla, top with mango, cheese, cabbage, guacamole, some cilantro and a squeeze of lime if you like. Makes 12 tacos, which you can divide according to how many hungry people you’re serving. This recipe goes great with a Corona or two (or more).
This is a kickass side dish that will open your sinuses. It goes well with any grilled meat, or on top of burgers, hot dogs or sandwiches.
1/2 head green cabbage, finely shredded (or 1 bag coleslaw mix)
1/2 cup regular or light mayo
1/2 cup wasabi mayo
1 Tbsp. soy sauce
1/2 Tbsp. fresh ginger
1 Tbsp. rice vinegar
1/2 Tbsp. honey
Kosher salt & ground black pepper to taste
Combine all ingredients except cabbage in a large bowl until well blended. Add cabbage and toss to coat. Serve immediately or let flavors blend in fridge for an hour or two. Serves 6 to 8.