Grilling Recipes

While living the swimming pool lifestyle, you might often find yourself outdoors when it’s time for your next meal. Here are some easy grilling recipes and other dishes you can enjoy as you spend time by your swimming pool.



Honey Mustard Grilled Chicken



1/3 cup Dijon mustard

¼ cup honey

2 tablespoons mayonnaise

1 tablespoon steak sauce

4 skinless, boneless chicken breast halves



Preheat the grill for medium heat.

In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!



Teriyaki Beef and Chicken Kabobs



½ cup teriyaki sauce

½ cup honey

½ teaspoon garlic powder

½ pinch ground ginger

2 red bell peppers, cut into 2 inch pieces

1 large sweet onion, peeled and cut into wedges

1 ½ cups whole fresh mushrooms

1 pound beef sirloin, cut into 1 inch cubes

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes




In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

Preheat grill for medium-high heat.

Discard marinate, and thread the meat and vegetables onto skewers, leaving a small space between each item.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.



Crispy Grilled Pizza Margherita



1 (16 ounce) package pizza dough, at room temperature

¼ cup olive oil

4 ounces shredded Asiago cheese

3 large tomatoes, thinly sliced

1 cup packed whole basil leaves

1 (8 ounce) package fresh mozzarella cheese, shredded

Salt and ground black pepper to taste



Preheat and outdoor grill for high heat, and lightly oil the grate.

Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.

Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.

Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.

Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.



Tangy Dill Potato Salad



3 pounds new potatoes, scrubbed and quartered

½ cup Italian-style salad dressing

¾ cup mayonnaise

¼ cup chopped green onions

2 teaspoons chopped fresh dill

1 teaspoon Dijon mustard (optional)

1 teaspoon lemon juice

1/8 teaspoon pepper



Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.

Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.


Gazpacho Shots

1 seedless cucumber, peeled and cut in small pieces
4 tomatoes, cored and cut into quarters
32 ounces tomato juice
12 ounces tomato-based vegetable juice
2 ounces sherry vinegar
6 ounces extra-virgin olive oil
Sea salt to taste
Freshly-ground pepper to taste
Tabasco sauce to taste

Place cucumber, tomatoes, tomato juice and vegetable juice in a food processor. Purée on high speed for 2 minutes. Strain juice into a bowl. Discard pulp. Add sherry vinegar to strained juice. Whisk in olive oil. Season to taste with salt, pepper and Tabasco. Chill thoroughly, then pour into small shot glasses. Makes approximately 70 shots.



Mexican Corn on the Cob



4 ears corn, shucked

¼ cup melted butter

¼ cup mayonnaise

½ cup grated cotija cheese

4 wedges lime (optional)



Preheat an outdoor grill for medium-high heat.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.



Grilled Onion Blossom



1 large sweet onion

1 ½ tablespoons butter

Garlic salt to taste

Ground black pepper to taste



Preheat and outdoor grill for high heat.

Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt, and ground black pepper inside onion.

Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.



Savory Grilled Peaches



2 tablespoons olive oil

½ teaspoon chopped fresh basil

¼ teaspoon chopped fresh thyme

Salt and ground black pepper to taste

6 fresh peaches, halved and pitted



Preheat grill for medium heat and lightly oil the grate.

Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves.

Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.



Grilled Fruit Kabobs with Tropical Yogurt Sauce

Servings: 6

6 bamboo skewers, 8 to 10 inches long
6 ounces key lime pie yogurt
3 ounces cream cheese, softened
2 teaspoons sugar
1/8 teaspoons imitation coconut extract (optional)
1 tablespoons lime juice
1 tablespoons butter, melted
1 small pineapple, peeled and cored
1 pound large, firm, fresh strawberries
2 large firm nectarines or peaches, fresh, pitted and cut into wedges


Preheat gas or charcoal grill to medium heat.
Soak skewers in warm water for several minutes; drain and set aside.
In a food processor or blender, process yogurt, Cream cheese, sugar and coconut extract. Cover and chill.

In a small bowl, combine lime juice and melted butter. Set aside. Cut pineapple into 1-inch wide slices; quarter slices. Remove hulls (leaves) from strawberries. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.

Grill kabobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook.

Remove grilled fruit from skewers; serve with yogurt dipping sauce.