July is National Grilling month and July 4th is this weekend so you’re bound to be hosting or invited to a cook-out! See below for two of our favorite recipes to try out this summer.
Grilled Breast of Chicken with Peach-Mango Salsa
Wonderful pairing of juicy summer fruits with tender, crispy-skinned chicken – a perfect combination!
4 chicken breasts with the skin on
3Tbs olive oil
4 garlic cloves, minced
¼ tsp salt
¼ tsp fresh ground black pepper
Put all the ingredients in a large bowl, and mix together well. Toss the chicken in the marinade to coat it all over, cover and refrigerate for at least one hour.
1 ripe mango peeled and chopped
2 ripe peaches peeled and chopped
2Tbs red onion finely chopped
1 green jalapeno pepper with the seeds removed, finely chopped
1Tbs fresh basil, chopped
2tsp fresh mint chopped
1Tbs fresh lime juice
¼ tsp salt
Combine all the ingredients in a bowl and let stand for one hour
Preheat the grill to medium high, remove chicken from marinade and grill each side for 10 minutes, or until cooked through. Season with salt and pepper and serve with salsa, baby potatoes and lime wedges.
2. Grilled Spicy Shrimp with Corn, Avocado and Tomato Salad
This recipe serves 4.
You’ll need 32 large uncooked shrimp, peeled and devined (keep the tails on).
Marinade for the shrimp:
2Tbs fresh lime juice
1Tbs olive oil
2tsp chili powder
¼ fresh black pepper
½ tsp red pepper flakes
2 fresh garlic cloves, minced
½ tsp hot pepper sauce
In a medium bowl, mix all the ingredients, add shrimp, toss well. Cover and leave in refrigerator for 30 minutes. Thread eight shrimp onto 4 skewers place on a grill rack coated with oil ready for grilling.
Corn, Avocado and Tomato Salad:
3 ears of fresh corn, shucked
1 Vidalia onion peeled and cut into ¼ inch slices
1cup cherry tomatoes halved
2 ripe Hass avocado peeled and sliced
1Tbs fat free Greek yoghurt
2Tbs fresh parsley, finely chopped
1 shallot peeled and finely chopped
1tps fresh chopped thyme
1 garlic clove peeled and minced
2tsp rice wine vinegar
¼ tsp salt
¼ tsp fresh black pepper
Preheat the grill to high.
In a small bowl combine all the ingredients for the dressing and chill until ready to serve.
Lightly coat the corn and onion slices and grill until lightly charred. Cool and then cut the corn kernels from the cob and cut the onion slices into quarters.
Lower grill to medium high and grill the shrimp turning once. Grill for 2-3 minutes each side.
Arrange the tomatoes, corn, onion and avocado on a plate and top with the dressing. Remove the shrimp from the skewers and add to plate. Any left over dressing use as a dipping sauce for the shrimp.