For the die-hard griller, Wisconsin grilling season never ends. But for many, the grill stays covered until warm weather sticks around. We've had a great couple of days, and our family has been grilling out a LOT. Here are a few easy recipes to get your grilling started — these also make great freezer meals, so make one for dinner, and freeze another one for later or to share!
Honey Lime Chicken
4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a Ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook: thaw chicken in refrigerator overnight. Remove chicken from marinade and barbecue on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Key West Grilled Chicken (Kebabs)
1/4 c. soy sauce
1/4 c. honey
1 tbsp. EVOO
Juice of 1 lime (if they they're small)
2-3 cloves garlic, minced
1-2 tbsp. fresh cilantro, chopped
4-6 boneless, skinless chicken breasts
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic. Either marinate the breasts whole, or cut into 1-1/2 - 2" chunks, skewer onto bamboo skewers (soak skewers in water for 5 minutes first), and marinate for at least 30 minutes. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.
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If you're doing a freezer meal, just stick the kebabs or breasts into a freezer bag with the marinade, and freeze. Thaw in the fridge and grill — don't leave it too long, since the acid in the marinade will make the chicken mushy after a bit.
Honey Garlic Pork Chops
1/3 cup lemon juice
1/3 cup honey
2 T. soy sauce
4 tsp. cooking sherry
2 gloves garlic, minced
6 boneless pork chops
In a shallow dish, combine lemon juice, honey, soy sauce, sherry and garlic. Add chops, thoroughly coating. Marinate in the fridge for at least 30 minutes.
To freeze, combine ingredients in a Ziploc bag, "knead" to coat and freeze. To prepare, allow to thaw overnight in fridge. Remove chops from marinade and grill for 12-15 minutes, turning once and using marinade to baste. Chops should be barely pink in middle when done.
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Glazed Pork Tenderloin
2 lb pork tenderloin
freshly ground black pepper
¼ cup honey
1 T Dijon mustard
2 T Worcestershire sauce
¼ cup reduced-sodium soy sauce
1 t minced garlic
Combine all ingredients except pepper in a shallow dish. Add pork, turn to coat. Marinate at least 30 minutes. Season with pepper, then grill until temp reaches 160 degrees — should be just pink inside. (To freeze, season meat, combine ingredients in a Ziploc bag, and add meat — thaw in fridge to prepare.)
Need a side? Try this!
Asparagus with Blue Cheese Sauce
1 lb. asparagus
2 tsp. red wine vinegar
1-1/2 tsp. olive oil
2 tbsp. fresh chives, minced
4 tbsp. blue cheese, crumbled
white pepper to taste
To make the sauce, stir together vinegar and oil in a small bowl. Add blue cheese and chives and mix well. Set aside. Snap ends off asparagus spears. Mist with olive oil, and grill until tender. (Can also roast in the oven.) Arrange asparagus on a serving plate. Spoon blue cheese sauce over the grilled asparagus, and serve.
Check out these and more recipes on my blog, A Cooking Baker.