#smokychar

Enjoy juicy grilled chicken breasts coated in tangy Alabama white barbecue sauce. This unique twist on traditional barbecue sauce adds a creamy, zesty flavor to the chicken that pairs perfectly with the smoky char from the grill.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 1 cup mayonnaise. 1/4 cup apple cider vinegar. 2 tablespoons lemon juice. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 1/2 teaspoon cayenne pepper. 1/2 teaspoon paprika.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. In a bowl, mix together mayonnaise, apple cider vinegar, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, cayenne pepper, and paprika to make the Alabama white BBQ sauce. Grill chicken breasts for 6-7 minutes per side, or until cooked through and juices run clear. During the last few minutes of grilling, brush the chicken with the Alabama white BBQ sauce, allowing it to caramelize slightly. Remove chicken from grill and let it rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Grilled Carne Asada Beef is a tasty and versatile meat that goes well in salads, tacos, and burritos. The marinade adds tangy citrus and savory spices to the flank steak. This makes the beef tender and juicy, and the smoky char from the grill is delicious.

Ingredients: 1.5 lbs flank steak. 1/4 cup soy sauce. 1/4 cup fresh lime juice. 4 cloves garlic, minced. 1/4 cup chopped cilantro. 2 tbsp olive oil. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste.

Instructions: Put garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper in a bowl. Add the soy sauce and mix them all together. Lay the flank steak out in a shallow dish. Pour the marinade over it and make sure it covers the whole steak. Put it in the fridge with the lid on for at least two hours, or overnight for the best results. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. Grill the steak for 6 to 8 minutes on each side, or until it's done the way you like it. After 5 minutes, cut it into thin slices across the grain. Cut up carne asada and put it in salads, tacos, or burritos.

Prep Time: 10 minutes

Cook Time: 15 minutes

Raise the level of your BBQ game with these tasty roasted beef ribs that have been marinated in a tasty mix of spices, soy sauce, and Worcestershire sauce. These ribs are great for any outdoor gathering because they are perfectly grilled to get a smoky char.

Ingredients: 3 lbs beef ribs. 1/4 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tbsp brown sugar. 2 tbsp Dijon mustard. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/4 tsp cayenne pepper. 1/4 cup olive oil. 1/4 cup apple cider vinegar.

Instructions: Warm up the grill over medium-high heat. Mix soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, olive oil, and apple cider vinegar in a bowl. Whisk these ingredients together to make the marinade. Put the beef ribs in a big plastic bag that can be closed again and again, and pour the marinade over them. Close the bag and rub the marinade all over the ribs to make sure they are well covered. Put the mixture in the fridge for at least two hours, or better yet, overnight for the best results. Don't grill the ribs until they are at room temperature, so take them out of the fridge. The beef ribs should be cooked for about 15 to 20 minutes on each side, basting them with the rest of the marinade as they cook. Cook the ribs until they are done the way you like them and the outside has a nice char. Take the ribs off the grill and let them rest for a few minutes. Then cut them into pieces. Enjoy! Serve the tasty roasted beef ribs with your favorite BBQ sides.

Prep Time: 15 minutes

Cook Time: 40 minutes

Enjoy the tastes of Mexico with this easy and tasty grilled corn recipe. This is an easy side dish that goes great with BBQs because it has smoky char, creamy dressing, and tangy toppings.

Ingredients: 6 ears of corn, husked. 1/4 cup light mayonnaise. 2 tablespoons Greek yogurt. 1/4 cup fresh cilantro, chopped. 1/2 cup crumbled feta cheese. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1 lime, cut into wedges. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. Grill the corn, turning occasionally, until lightly charred about 8-10 minutes. In a small bowl, mix the mayonnaise, Greek yogurt, chili powder, and smoked paprika. Brush the grilled corn with the mayo-yogurt mixture, ensuring even coverage. Sprinkle cilantro and feta cheese over the corn. Season with salt and pepper to taste. Serve the corn with lime wedges on the side for squeezing over the top. Enjoy your Skinny Mexican Grilled Corn as a delicious BBQ side dish!

Prep Time: 10 minutes

Cook Time: 10 minutes

For a healthy summer meal, this Grilled Lemon Herb Chicken is great. The lemon juice and herbs give the chicken a great flavor, and grilling it gives it a smoky char. It doesn't have gluten and tastes great!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh parsley, for garnish. Lemon wedges, for serving.

Instructions: In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over chicken, turning to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from grill and let rest for a few minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

Prep Time: 10 minutes

Cook Time: 15 minutes

Get more out of your barbecue with these Sweet Heat Asian Grilled Shrimp. The soy sauce, honey, and Sriracha make for a delicious mix of flavors. Sesame oil, garlic, and ginger give the dish depth, and the grill gives it a smoky char. It's quick and easy to make and tastes great with both sweet and spicy foods.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup soy sauce. 2 tbsp honey. 1 tbsp Sriracha sauce. 1 tbsp sesame oil. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp red pepper flakes adjust to taste. Fresh cilantro for garnish. Sesame seeds for garnish.

Instructions: In a bowl, whisk together soy sauce, honey, Sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes. Place the shrimp in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes, allowing the flavors to meld. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers, reserving the marinade for basting. Grill the shrimp for 2-3 minutes per side, basting with the reserved marinade, until they are opaque and slightly charred. Remove the shrimp from the grill and garnish with fresh cilantro and sesame seeds. Serve hot and enjoy your Sweet Heat Asian Grilled Shrimp!

Prep Time: 40 minutes

Cook Time: 6 minutes

These Chickpea and Grilled Zucchini Tacos with Mole Spice are a tasty and filling vegetarian option for taco night. The chickpeas are cooked in a rich mole sauce, and the grilled zucchini gives them a smoky char. With fresh vegetables and a squeeze of lime on top, they're a tasty treat!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 medium zucchinis, sliced lengthwise. 1 tablespoon olive oil. 1/4 cup mole sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small taco tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup crumbled queso fresco optional. Lime wedges for serving.

Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Salt and pepper the zucchini slices and put them in a bowl. Toss them with the olive oil. Place the zucchini slices on the grill. Cook for two to three minutes on each side, or until they are soft and have grill marks. Take it out and set it aside. Put the chickpeas, mole sauce, chili powder, cumin, paprika, and a pinch of salt in a pan set over medium-low heat. Stir the chickpeas every once in a while for 5 to 7 minutes, or until they are heated through and covered in the mole sauce. For about 30 seconds on each side, warm the taco shells on the grill. Place a small amount of mole-seasoned chickpeas on top of each tortilla. Then, add grilled zucchini slices. Add crushed red onion, chopped tomatoes, chopped red onion, and chopped cilantro on top. Crumbled queso fresco can be added on top if you want to. You can squeeze lime wedges over the tacos when you serve them. Have fun with your tasty Mole-Spiced Chickpea and Grilled Zucchini Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes