Spicy Recipes for Summer Grilling
Summertime is here! Have a get-together and grill up some of these spicy delights for your friends and family! LInks for more recipes at end of article. Enjoy!!
LIME-JALAPEÑO GRILLED CHICKEN
Southern Living Online
- 4 skinned and boned chicken breast halves
- 1/4 cup vegetable oil
- 1/2 cup lime or lemon juice
- 2 garlic cloves, pressed
- 1 jalapeño pepper, seeded and minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
PLACE chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
COMBINE oil and next 3 ingredients in a heavy-duty zip-top plastic bag. Add chicken; seal and chill 1 hour.
REMOVE chicken from marinade, reserving marinade for basting.
BRING reserved marinade to a rolling boil in a small saucepan, and boil at least 1 minute.
SPRINKLE chicken with salt and pepper.
GRILL, covered with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side, basting twice with marinade.
Yield: 4 servings.
TEXAS GRILLED SIRLOIN WITH SALSA
Southern Living Online
- Hickory chips
- 1 pound lean boneless top sirloin steak, trimmed
- 1/4 cup lime juice
- 2 tablespoons chopped fresh or 2 tablespoons dried oregano
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 1 to 2 teaspoons pepper
- 1 garlic clove, pressed
- Chunky salsa
- Garnishes: fresh rosemary sprigs, lime slices
SOAK hickory chips in water at least 30 minutes.
COMBINE steak and next 5 ingredients in a large heavy-duty zip-top plastic bag; seal and shake well. Chill at least 8 hours, turning occasionally.
REMOVE steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or to desired degree of doneness. Cut diagonally across the grain into thin slices. Serve salsa. Garnish, if desired. Makes 4 servings.
BARBECUE PORK SHOULDER
Southern Living Online
Add your favorite baked beans to this menu for a complete meal.
- 1 (2-pound) package hickory chunks, divided
- 2 quarts white vinegar
- 1/2 cup ground red pepper, divided
- 5 oranges, quartered and divided
- 5 lemons, quartered and divided
- 1/2 cup firmly packed brown sugar
- 1/4 cup ground black pepper
- 2 tablespoons lemon juice
- 1/4 cup liquid smoke
- 1 (7- to 8-pound) pork shoulder roast
SOAK 1 pound of wood chunks in water 30 minutes to 1 hour.
BRING vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.
COMBINE remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.
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