#healthygrilling

With these tasty Hawaiian Chicken Kabobs, you can feel like you're in the tropics. Grilled to perfection, this dish has sweet pineapple, juicy chicken, and bright vegetables. You should make this dish for your summer BBQs!

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup pineapple chunks. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1/2 cup soy sauce. 1/4 cup honey. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Wooden skewers, soaked in water for 30 minutes.

Instructions: For the marinade, mix soy sauce, honey, vegetable oil, garlic powder, and ginger powder in a bowl. Pour half of the marinade over the chicken cubes in a plastic bag that can be closed again. Put the bag in the fridge for at least an hour, but preferably overnight. Warm up the grill over medium-high heat. On the soaked wooden skewers, alternately thread chunks of chicken marinated in a sauce, bell peppers, red onion, and pineapple chunks. Use the rest of the marinade to brush on the skewers. Turn the kabobs over every so often for 10 to 15 minutes, or until the chicken is cooked through and has a nice char. Serve the Hawaiian Chicken Kabobs hot and enjoy the tastes of the tropics!

Prep Time: 75 minutes

Cook Time: 15 minutes

This gluten-free recipe is a light and flavorful dish that combines perfectly grilled salmon with the freshness of lemon and thyme. Served on a bed of cauliflower rice and accompanied by grilled zucchini, it's a healthy and satisfying meal for any occasion.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 2 teaspoons fresh thyme leaves. Salt and pepper to taste. 1 medium head of cauliflower, grated into rice-like texture. 2 zucchinis, sliced into thin rounds. 1 tablespoon olive oil for zucchini. 1/2 teaspoon garlic powder for zucchini. Lemon wedges for serving.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine olive oil, lemon juice, fresh thyme leaves, salt, and pepper. Mix well. Place salmon fillets on a plate and brush the lemony thyme mixture evenly over both sides of the salmon fillets. Let them marinate for 10 minutes. While the salmon is marinating, heat a large skillet over medium heat and add the grated cauliflower. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden. Set aside. In a separate bowl, toss the zucchini rounds with olive oil and garlic powder. Grill the marinated salmon fillets for about 4-5 minutes per side or until they are cooked to your desired level of doneness. During the last 3 minutes of grilling the salmon, place the zucchini rounds on the grill and cook for about 1-2 minutes per side or until they have grill marks and are tender. Serve the grilled salmon on a bed of cauliflower rice and arrange the grilled zucchini alongside. Garnish with lemon wedges and additional fresh thyme leaves, if desired. Enjoy your gluten-free and delicious Lemony Thyme Grilled Salmon with Cauliflower Rice and Grilled Zucchini!

Prep Time: 15 minutes

Cook Time: 15 minutes

This grilled lemon herb chicken is bursting with flavor and low in calories, making it a perfect choice for weight loss. The combination of lemon and herbs adds freshness and zing to the chicken without adding extra calories.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. Zest and juice of 1 lemon. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Lemon zest, lemon juice, thyme, oregano, salt, and pepper should all be mixed together in a bowl with olive oil. Coat the chicken breasts well with the marinade after adding them. Put the mixture in the fridge for at least 30 minutes to marinate. Warm the grill up to a medium-high level. Chicken breasts should be cooked through and have grill marks after being grilled for 6 to 8 minutes on each side. Once done, take it off the grill and let it rest for a few minutes.

Prep Time: 40 minutes

Cook Time: 16 minutes

These flavor-filled Paleo Lime Chili Chicken Skewers are ideal for a light and nutritious supper. This marinade, made with zesty lime, spicy chili, and fragrant garlic, elevates simple chicken to a whole new level. The chicken gets a wonderful smoky char from grilling, making it a crowd-pleasing meal for any occasion.

Ingredients: 1 lb chicken breast, cut into cubes. 2 limes, juiced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: To make the marinade, combine lime juice, olive oil, minced garlic, cumin, chili powder, paprika, sea salt, and black pepper in a bowl. Toss the chicken cubes in the marinade until they are well coated. Give it a cover and chill for a minimum of half an hour. Grill at a medium-high temperature. Put chicken that has been marinated on skewers. Chicken skewers should be cooked through and have a hint of char on the edges after 8 to 10 minutes of grilling, turning the skewers once. Take off of the grill and serve warm.

Prep Time: 40 minutes

Cook Time: 10 minutes

These grilled chicken skewers are marinated in herbs from your garden and are full of fresh flavors. These gluten-free skewers are easy to make and taste great. They're great for a summer barbecue or a quick dinner during the week.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into chunks. 1/4 cup olive oil. 1/4 cup chopped fresh herbs such as rosemary, thyme, and oregano. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put chopped herbs, garlic, lemon juice, salt, and pepper in a bowl. Add olive oil and mix well. Toss the chicken chunks around in the bowl to coat them all. Put the meat in the fridge with the lid on for at least 30 minutes and up to 4 hours. Warm the grill up to a medium-high level. Put chicken that has been marinated on skewers made of wet wood. Skewers should be cooked for 6 to 8 minutes on each side, or until chicken is fully cooked and has grill marks. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 15 minutes

These veggie kabobs that are grilled and vegan are a great addition to any summer barbecue. They are full of flavorful, colorful vegetables that are good for you. The marinade gives the meat a savory depth that goes well with the char from the grill. You can eat these kabobs as a main dish or with your favorite vegan sides.

Ingredients: 1 large zucchini, sliced. 1 large yellow squash, sliced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 red onion, diced. 8 oz mushrooms, whole. 1/4 cup olive oil. 2 cloves garlic, minced. 2 tbsp balsamic vinegar. 1 tbsp soy sauce. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Mix olive oil, garlic, balsamic vinegar, soy sauce, oregano, salt, and pepper in a small bowl with a whisk. Put different kinds of vegetables on skewers and thread them together. The marinade mixture should be brushed on the skewered vegetables. Put the kabobs on the grill and cook them for 8 to 10 minutes, turning them over every so often, until the vegetables are soft and slightly charred. Take it off the grill and serve it hot.

Prep Time: 15 minutes

Cook Time: 10 minutes