Throw it on the grill

INGREDIENTS

• 1 lb lean ground beef
• 1 packet dry ranch dressing mix
• 3 teaspoons pureed chipotles in adobo sauce (this can be found in the Mexican section of your grocery store by the canned peppers and green chilies)
• ¼ cup ranch dressing
• 4 slices cheddar cheese
• Bacon
• Lettuce
• Tomato
• 4 Hamburger Buns

INSTRUCTIONS

1. In a mixing bowl, combine ground beef, 2 tsp pureed chipotles, and dry ranch dressing mix.
2. Shape into 4 patties and grill until no longer pink throughout.
3. For the chipotle ranch sauce, mix together ¼ cup ranch dressing and 1 tsp pureed chipotles.
4. Top with desired toppings and chipotle ranch sauce. Enjoy!

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Grilled Lime Coconut Chicken with Coconut Rice

YIELD: SERVES 4

You can really use any type of oil here (extra virgin olive oil, vegetable, grapeseed, etc.). If you don't want to use the marinade for the sauce (it boils for 10 minutes to cook thoroughly), you can always make a second batch of the marinade and cook it for 5-10 minutes. Also, curry powder really varies depending on brand. My two top favorite brands are the sweet curry powder from Penzey's Spices and the curry powder from Spice Islands (the yellow powder not the red). If the chicken breasts are really thick, I like to cut them in half (like a hamburger bun) to form two thinner chicken cutlets before marinating. This helps the flavor permeate the chicken and also helps the chicken go further. Finally, if you don't have a grill/don't feel like grilling, you could absolutely broil these in the oven or cook them in a hot skillet.

INGREDIENTS

Chicken and Marinade/Sauce:
• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
Coconut Rice:
• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

DIRECTIONS

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Hawaiian Grilled Chicken

• 1 cup of soy sauce
• 1 cup water
• 3/4 cup brown sugar
• 5 diced green onion (reserve some for garnish)
• 1/4 cup chopped onion
• 1/4 tsp minced garlic
• 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)
• 1 cup coconut milk
• 5-8 boneless skinless chicken thighs

1. Combine every thing except the chicken into a gallon sized resealable freezer bag. Mix well.
2. Add the chicken to the bag and seal. Place in the fridge to marinate for at least 4 hours but overnight is even better. Rotate the bag half way through the process to get both sides of the meat soaking good.
3. Remove chicken from marinade and grill over medium to low heat. There is a lot of sugar in this marinade so you don’t want it to burn. Grill for around 5-7 minutes per side. (if you use breasts it will take longer)

Chicken Sausage and Lime Kabobs

by Laura on Jul, 13, 2011 in Recipes, chicken, grilling

One of my new favorite items is chicken sausage. I love the flavor of sausage but the benefit you get from the chicken. Chicken sausage is usually 50% less fat than regular sausage. The other benefit is most of the prepared chicken sausage in links are fully cooked. This means less cooking time.
This recipe today takes chicken sausage and places them on a kabob with fresh vegetables. They all get marinated in a sweet honey lime mixture. You get the heat from the sausage, sweetness from the honey, and tang from the lime. I loved these!

Chicken Sausage and Lime Kabobs

• 1/2 red bell peppers, cut into 1-in. pieces
• 1/2 green bell peppers, cut into 1-in. pieces
• 1 medium onion, cut into wedges
• 1 cup grape tomatoes
• 1 pkg. (12 oz.) Johnsonville® Chipotle Monterey Jack Cheese Chicken Sausage, cut into 1-in. pieces
• 1/2 cup honey
• 1/2 cup lime juice
• 1/4 cup soy sauce

1. Place the peppers, onion, tomatoes, and sausage in a gallon sized resealable plastic freezer bag.
2. In a bowl, combine the honey, lime juice and soy sauce until combined. Add 1 cup honey-lime mixture to the bag with the sausage and veggies. Save the remaining honey-lime mixture for grilling. Seal bag and refrigerate for 30 minutes. Rotate halfway through/
3. On metal or soaked wooden skewers, thread on sausage and vegetables alternately. You want a good mix on color.
4. Grill for 10 minutes or until browned, turning frequently and basting with remaining honey-lime marinade.

Adapted from Johnsonville.

Bangin' Grilled Shrimp Skewers

I've had it on my mind to turn my popular Banging Good Shrimp recipe into a summer dish you can make right on the grill. Now that the weather is warmer, we've been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always

These shrimp skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good. I actually double the sauce recipe to see what else I can add it to this week!

These make a fabulous appetizer, 2 skewers would be a perfect starter to any party paired with Asian Cabbage Mango Slaw or you could turn it into a weeknight meal served over Edamame Fried Rice. Enjoy!!


Bangin' Grilled Shrimp Skewers
Skinnytaste.com
Servings: 4 • Serving Size: 2 skewers •  Old Points: 3 pts • Points+: 3 pts
Calories: 140 • Fat: 4.7 g • Protein: 18.5 g • Carb: 4.2 g • Fiber: 0.1 g • Sugar: 2.8 g
Sodium: 266.9 mg
  

Ingredients:

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)

For the Shrimp:

• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• fresh cracked pepper
• oil spray

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl.Set aside.

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through..

Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.