#summerbarbecue

Experience the bold flavors of Thailand with these Spicy Thai Grilled Shrimp. The perfect combination of sweet, savory, and spicy will make these shrimp skewers a hit at your next barbecue.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp soy sauce. 2 tbsp fish sauce. 1 tbsp Sriracha sauce. 2 cloves garlic, minced. 1 tbsp fresh ginger, grated. 2 tbsp brown sugar. 2 tbsp lime juice. 1 tbsp vegetable oil. Fresh cilantro, chopped for garnish.

Instructions: Get soy sauce, fish sauce, Sriracha, garlic, ginger, brown sugar, lime juice, and vegetable oil in a bowl. Mix these together to make the marinade. Pour half of the marinade over the shrimp in a plastic bag that can be closed again. Place the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Put the shrimp on skewers while saving some of the marinade to baste them. Grill the shrimp for two to three minutes on each side, basting them with the marinade you saved, until they are opaque and lightly charred. Take the shrimp off the grill and add fresh cilantro on top. Enjoy the spicy Thai grilled shrimp while it's still hot!

Prep Time: 40 minutes

Cook Time: 6 minutes

These Mediterranean-inspired tofu kebabs are bursting with flavor from a blend of aromatic herbs and spices. They are perfect for grilling and make a delicious addition to any summer barbecue or weeknight meal.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon ground cumin. Salt and pepper, to taste. Wooden or metal skewers, soaked in water if wooden.

Instructions: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix together olive oil, minced garlic, oregano, thyme, paprika, cumin, salt, and pepper. Thread tofu cubes, bell peppers, and onion onto skewers, alternating between them. Brush the prepared spice mixture over the tofu and vegetables kebabs, ensuring they are evenly coated. Grill the kebabs for 10-12 minutes, turning occasionally, until tofu is lightly charred and vegetables are tender. Serve hot with your favorite dipping sauce or over a bed of quinoa or couscous. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

This Green Chili Cheeseburger is a spicy take on an old favorite. When you put green chilies and cheddar cheese together, they make these burgers taste great. This Southwestern-style burger is great for a summer barbecue or any time you want a tasty burger.

Ingredients: 1 lb ground beef. 1/2 cup diced green chilies. 1/2 cup shredded cheddar cheese. 1/4 cup diced onions. 1 clove garlic, minced. 1 tsp cumin powder. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and condiments for toppings.

Instructions: Ground beef, diced green chilies, shredded cheddar cheese, diced onions, minced garlic, cumin powder, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. Lightly grease it to keep it from sticking. Put the burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them. As the food is almost done, toast the buns on the grill or in a toaster until they are just barely brown. In order to make the green chili cheeseburgers, put lettuce and tomato on the bottom bun, then add the cooked patty and your favorite toppings. After you put the top bun on top, your Green Chili Cheeseburger is ready to eat.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Grilled Vidalia Pickle Chicken recipe offers a tangy and flavorful twist to traditional grilled chicken. The marinade, infused with Vidalia pickle juice and spices, tenderizes the chicken while imparting a unique and delicious flavor. Perfect for a summertime barbecue or a simple weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Vidalia pickle juice. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. Salt and pepper to taste. Sliced Vidalia onions for garnish.

Instructions: In a bowl, mix together the pickle juice, olive oil, minced garlic, paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour, preferably overnight. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and juices run clear. Garnish with sliced Vidalia onions before serving.

Prep Time: 70 minutes

Cook Time: 16 minutes

These Scallop Burger Sliders are a delightful seafood twist on traditional burgers. The scallops are blended with fresh cilantro and served with a zesty cilantro-lime mayo, making for a light and flavorful meal. Perfect for a summer barbecue or a quick weeknight dinner.

Ingredients: 1 lb fresh scallops, cleaned and patted dry. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1 egg. 1 tsp lime zest. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tbsp fresh lime juice. 1 tsp chopped fresh cilantro. Slider buns. Lettuce and tomato slices for garnish.

Instructions: In a food processor, pulse the scallops until finely chopped but not pureed. Transfer the chopped scallops to a mixing bowl and add breadcrumbs, red onion, garlic, cilantro, egg, lime zest, salt, and pepper. Mix well to combine. Form the mixture into small burger patties, about the size of your slider buns. Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the scallop burger sliders for 2-3 minutes on each side or until they are cooked through and have grill marks. While the sliders are cooking, prepare the cilantro-lime mayo by mixing mayonnaise, lime juice, and chopped cilantro in a small bowl. Toast the slider buns on the grill for a minute or until they are lightly browned. Spread a generous dollop of cilantro-lime mayo on the bottom half of each slider bun. Place a scallop burger patty on each bun, top with lettuce and tomato slices, and finish with the top half of the bun. Serve the Scallop Burger Sliders with Cilantro-Lime Mayo hot and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

These BBQ Grilled Burgers are perfect for any cookout or summer barbecue with seasoned patties, melted cheese, crisp lettuce, juicy tomato, tangy red onion, and your favorite condiments.

Grilled Huli Huli Chicken is a delicious Hawaiian dish featuring tender chicken thighs marinated in a sweet and savory sauce, then grilled to perfection. It's bursting with tropical flavors and makes for a perfect summer barbecue dish.

Ingredients: 6 boneless, skinless chicken thighs. 1 cup pineapple juice. 1/2 cup soy sauce. 1/2 cup brown sugar. 1/4 cup ketchup. 1/4 cup rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. Sesame seeds and sliced green onions for garnish.

Instructions: In a bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, and grated ginger. Mix well. Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it's fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken thighs for 6-8 minutes per side, or until fully cooked and juices run clear, basting with extra marinade occasionally. Once cooked, remove chicken from grill and let it rest for a few minutes. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes