Everybody Loves chicken, here are some great recipes we found that you should totally check out!

Delicious, Perfectly Grilled Chicken Recipes

Classic Summertime Grilled Chicken

Prep time - 10 mins

Cook time -10 mins

Total time -20 mins


  • 24 boneless, skinless chicken breasts

  • 1 Tbsp. salt

  • 2 cups olive oil

  • Juice of 12 lemons

  • 6 Tbsp. honey

  • 2 tsp. each ground thyme and ground oregano

  • 4 Tbsp. Dijon mustard


  1. Pound or roll chicken breasts to uniform thickness.

  2. Place chicken in a single layer in a large, medium deep pan or baking dish.

  3. Combine salt, olive oil, lemon juice, honey, thyme and oregano, and Dijon mustard.

  4. Set aside ⅓ cup of mixture. Pour the remaining mixture over the chicken breasts.

  5. Cover and allow to marinade for 8-12 hours.

  6. Prepare the grill and place marinaded chicken breasts over very hot coals.

  7. Brush each chicken breast with the reserved marinade.

  8. Cook for 5 minutes, turn, brush with marinade and cook for 5 minutes more.

  9. Serve immediately. Refrigerate any leftovers.

This coffee and brown sugar-crusted skirt steak recipe will help you kick start your work week after the long weekend. It's quick, easy and absolutely delicious.

Coffee and Brown Sugar-Crusted Skirt Steak

This spice mix is a great go to rub for the grill - it tastes equally great on pork chops, rack of lamb, and a filet of salmon.


PREP: 0:15




  • 1/4 c. finely ground espresso coffee (not instant)

  • 1/4 c. dark brown sugar, firmly packed

  • 1 1/2 tsp. Kosher salt

  • 1/8 tsp. ground cinnamon

  • 1/8 tsp. ground ginger

  • 1/8 tsp. ground white pepper

  • 1/8 tsp. five-spice powder

  • Pinch cayenne pepper

  • 2 1/2 lb. skirt steak, cut into 4 pieces

  • 1 tbsp. olive oil


  • Heat grill to high.

  • Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.

  • Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.

  • Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.

COURTESY OF countryliving.com

Here's an easy grilled stuffed pepper recipe we encourage you to try. If you're in the mood to spice it up a bit just substitute the sweet peppers with jalapenos.

BBQ Mexican peppers stuffed with mozzarella


About 6 skewers


  • 2 tbsp olive oil, plus extra for drizzling

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 tsp cumin seeds

  • A pinch of dried chilli flakes

  • 1 x 400g tin pinto beans, drained and rinsed

  • 1 x 125g ball mozzarella, drained and finely diced

  • 400g mini sweet peppers

  • Sea salt and freshly ground black pepper


Heat the oil in a frying pan and gently fry the onion until it is softening, about 10-15 minutes.

Add the garlic, cumin seeds and chilli flakes and fry for a couple more minutes.

Add the pinto beans and fry for a few more minutes, mashing up the beans with a wooden spoon.

Season with salt and black pepper, remove from the heat and leave to cool.

Stir the mozzarella through the cold bean mixture.

Cut the tops off the mini sweet peppers and use the handle of a teaspoon to scrape out the seeds. Fill each one with the bean mixture, popping the lids back on firmly. Carefully (they can be a bit tough) slide 2 or 3 filled peppers on to skewers, pushing them snugly up against each other.

Drizzle a little oil over the skewers and then cook over a medium-hot barbecue for around 10-15 minutes, turning regularly, until evenly charred.

Serve hot.

COURTESY OF telegraph.co.uk

Another burger recipe to add to your arsenal. Try this turkey burger with roasted eggplant the next time you've guilted yourself into a healthy meal.

Turkey Burgers with Roasted Eggplant

Leftover eggplant puree from this recipe is perfect as a dip for toasted pita wedges. Marmite is a concentrated yeast paste that helps give this burger meaty flavor—find it in supermarket baking aisles and health-food stores. Use sesame-poppy seed buns.


  • 1 (8-ounce) eggplant

  • Cooking spray

  • 2 tablespoons finely chopped fresh parsley, divided

  • 4 teaspoons olive oil, divided

  • 1 teaspoon fresh lemon juice

  • 1 garlic clove, minced

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1 pound turkey tenderloins, cut into 1-inch pieces

  • 1 teaspoon less-sodium soy sauce

  • 1/4 teaspoon Marmite

  • 4 (1 1/2-ounce) hamburger buns, toasted

  • 4 Bibb lettuce leaves

  • 8 (1/4-inch-thick) tomato slices


1. Preheat oven to 400°.

2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

3. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.

4. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, and Marmite in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

5. Preheat grill to medium-high heat.

6. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.)

Wine note

Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more. --Jeffery Lindenmuth

COURTESY OF myrecipes.com

Anyone up for some Louisiana - styled blackened scallops? Take a minute to check out this quick recipe, from fridge to plate in 15min.


it’s always best to cook Louisiana-style blackened fish outdoors to avoid filling the house with smoke.





  • 1 tbsp paprika

  • 2 tsp garlic powder

  • 1 tsp sugar

  • 1/2 tsp celery salt

  • 1/2 tsp dried oregano

  • 1/8 tsp cayenne pepper

  • 1 1/2 lb (675 g) medium or large scallops

  • 2 tbsp (30 ml) melted butter


  1. Place a cast iron skillet on the grill. Preheat the grill, setting the burners to high.

  2. On a large plate, combine the paprika, garlic powder, sugar, celery salt, oregano and cayenne pepper.

  3. In a bowl, toss the scallops with the melted butter. Coat the scallops with the spice mixture.

  4. In the hot skillet, blacken the scallops for about 1 minute on each side, or until the desired doneness.

COURTESY OF ricardocuisine.com

What happens when you mix smokey, sweet, sour and spicy flavours with barbequed pork... THIS! Barbeque Pro fully endorses this Jamie Oliver recipe.

Royal barbecued pork loin

“Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic. ”


  • 1 heaped teaspoon fennel seeds

  • 1 heaped teaspoon allspice berries

  • 1 heaped teaspoon coriander seeds

  • 1 heaped teaspoon ground nutmeg

  • 1 heaped teaspoon smoked paprika

  • 1 heaped teaspoon mustard powder

  • olive oil

  • 2 kg higher-welfare skinless boneless pork loiN


  • 240 ml ketchup

  • 40 ml brown sauce

  • 1 tesapoon Tabasco sauce

  • 6 tablespoons apple cider

  • 6 tablespoons fresh apple juice

  • 2 tesapoons English mustard

  • 3 tablespoons runny honey


  • 2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill

  • a few sprigs of green or purple basil

  • 200 g beetroot

  • 200 g red cabbage

  • 2 fresh red chillies , optional

  • 4 Granny Smith apples

  • 75 ml extra virgin olive oil

  • 1 juice lemon


To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil. 

Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour. 

Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control. 

Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames. 

Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it. 

Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along. 

For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).

Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job). 

Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice. 

Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together with your hands and have a taste. Add a pinch of salt if it needs it and toss again.

Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles. Put it back on the hot side if it needs help to get sticky, but don’t let it burn. 

Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.


COURTESY OF jamieoliver.COM

Barbeques and brie cheese... what could go wrong? After all its spring, beach bodies are for the summer! Thanks Half Baked Harvest, this looks delicious.


COURTESY OF halfbakedharvest.com

Grilled Brie and Chard Bread with Blackberry Basil Smash Salsa.

  • prep time: 10 MINUTES

  • cook time: 10 MINUTES

  • total time: 20 MINUTES



Get Ingredients

  • 1 (8 ounce) brie round

  • 1/4 cup honey

  • 1 loaf crusty sourdough or ciabatta bread, sliced (use a gluten free loaf if needed)

  • olive oil (enough to drizzle over bread slices and avocados)

  • 1 clove garlic

  • Basil Smash Salsa

  • 1 1/2 cups fresh blackberries

  • 1/3 cup fresh basil, sliced or chopped

  • 1 jalapeño, finely chopped

  • 1/2 a lemon or lime, juice

  • pinch of salt


To make the salsa add the blackberries to a bowl and using a fork, lightly smash the blackberries until they are a little saucy. Stir in the basil, jalapeño, lemon or lime juice and pinch of salt. Store in the fridge until ready to use.

Preheat your grill to high heat or preheat your oven to 450° degrees F.

Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.

Place both the brie and bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill. Be careful when flipping the brie, you do not want to break the brie open.

To serve place the brie on a cutting board and drizzle the warm brie with honey. Add the salsa. Serve with the grilled bread.

*The brie and bread can also be baked if needed.


Do you know what goes well with barbeque? Everything! Do you know what goes well with everything? Wine. Check out this great article from www.seriouseats.com on barbeque and wine pairing.

The Ultimate Backyard BBQ Wine Pairing Cheat Sheet

courtesy of seriouseats.com

The best wines to bring to a barbecue. [Photograph: IStock by Getty Images]

Wine at a barbecue seems a little out of place, kind of like the guest who shows up in knee-high leather boots when everyone lazing around the pool is in flip-flops. When we think of those brawny meats charring away on the grill, our immediate thought is to quench our thirst with a PBR from the ice chest. Sometimes, we might be handed a disposable cup filled with a friend's latest sangria experiment, or their too-boozy whiskey lemonade.

If there is a round of enthusiastic wine sipping happening on the patio while the potato salad is being made, typically that rapidly draining bottle will be rosé. There is perhaps no wine more emblematic of summer than this chilled, blush-colored beaut—make mine bone-dry, please. At the first glimmer of a hot day, along with the excitement of slipping into sundresses and shorts, comes the confident purchase of rosé. As soon as the nights grow cold again, it gets unfairly shunned, much like iced coffee, for warmer, toastier counterparts. I'll save the merits of sipping rosé on even the most frigid of January eves for another time. Right now I'd like to point out that while rosé will be welcome at any alfresco fête, at least if you are hanging out with the right people, there are plenty of other bottles, white and red alike, that should be opened with relish as the steak sizzles in the background.


[Photo: Josh Bousel]


Easy-to-sip Grüner Veltliner, Austria's star grape, snaps with grassy and apple notes. All those green overtones make it a good fit for any skewers stacked with vegetables, or a blackened ratatouille salad.

You may not immediately think washing down eggplant or grilled zucchini withChardonnay is a good thing. After all, so many of them are heavy-handed with the oak. Yet many surprise, unfurling lovely flavors of lime, cantaloupe, and pineapple. Extend the farmer's market theme by looking for a Chardonnay that retains fresh fruit flavors by doing time in stainless steel.

Grüner Veltliner to try: Forstreiter 'Grooner' Grüner Veltliner 2012, Austria ($11); Thiery Weber Animo Grüner Veltliner 2012, Austria ($13).
Chardonnay to try: Crew Wine Company Sawbuck Chardonnay 2012, California ($10); Corvidae Mirth Chardonnay, Washington ($12).



[Photo: Vicky Wasik]

Marrying a seafood dish with white wine has long been tradition. For a piece of grilled fish, naked save for a few squirts of lemon and a light brushing of olive oil, seek out something complementary that ratchets up flavor instead of masking it.

A meatier fish, like say, a swordfish steak, does need some backbone, and that's when fresh, fragrant Grillo—Sicily's little known but delicious white grape—gushing mango, should be sought out. Traditionally, Grillo was used for the production of Marsala, Italy's famous fortified wine. On its own, Grillo is full bodied and bright. When it gets paired with, say, a bit of oak-aged, floral Viognier, as in the case of one favorite, Dalila, it pops.

If you're grilling up a side of salmon or other softer-flavored fish, think of Pinot Gris. Unlike its usually flabby, one-dimensional cousin Pinot Grigio, the ones from Oregon's Willamette Valley tend to have more gumption thanks to a lively blend of citrus and mineral flavors.

Grillo to try: Stemmari Grillo/Viognier 'Dalila,' Sicily ($14); Stemmari Grillo "Baci Vivaci," Sicily ($10)
Pinot Gris to try: Montinore Pinot Gris 2012, Oregon ($14); Elk Cove Vineyards 2013, Oregon ($19).



[Photo: J. Kenji Lopez-Alt]

Often deemed a blah substitute for the array of smoky meats favored on the grill, chicken can be its most flavorful when seared over coals. While an everyday roast chicken goes well with, say, a delicate Cabernet Franc or Pinot Noir, a bird's time on the grill provides intriguing contrast to easy-drinking whites. A yeasty Verdelhofrom Portugal, with aromatic peach and pear flavors, will do the trick. Typically a base for the country's impressive fortified wines, Verdelho now spawns some well-balanced whites wherein creaminess is offset by racy acidity. Another Portuguese alternative: lighter and leaner Vinho Verde—unfussy, floral and a killer value.

A Greek Moschofilero is another good bet. Walk into any of those blue-and-white tavernas slinging tzatziki, and hunched over plates of chicken souvlaki you will find many a diner sipping the white wine. Moschofilero, from Greece's Peloponnese, is fruity and floral, crackling with orange and grapefruit flavors. Pleasant acidity makes you happy to have it in your glass all dinner long.

Verdelho and Vinho Verde to try: Herdade do Esporao Verdelho 2013, Portugal ($10); Casa de Vilacethino Brazao Vinho Verde 2013 ($9). 
Moschofilero to try: Semeli 'Mountain Sun White' 2012, Greece ($12); Troupis Fiteri Moschofilero 2012, Greece ($12).



[Photo: Josh Bousel]

At first, a hearty red seems like a boon with grilled sausage. But given the meaty coils' predilection for spice and snap, Riesling—especially a dry Alsatian—provides a rush of acidity that enlivens like no other. Just think of all the sauerkraut-laden choucroute these German-speaking French eat with their Riesling day after day.

Red is not verboten, of course. Just consider one that is soft and lush, devoid of overpowering tannins, like those from Jura. Sommeliers from around the country have an obsession with the wines from this burgeoning region in eastern France for a reason. Sausage of the lamb variety, say, a zesty Moroccan merguez, is an ideal match for Jura's light, bright Poulsard grape.

Riesling to try: Domaines Schlumberger Riesling Les Princes Abbés, 2011, France ($15); Domaine Zind-Humbrecht Riesling 2012, France ($24)
Poulsard to try: Bodines Arbois Poulsard, 2011, France ($24); Domaine Rolet Poulsard 2011 ($19)



[Photo: J. Kenji Lopez-Alt]

No two burgers are made alike. Of course there is the basic version of the all-beef patty—that's going to get slid into a squishy Martin's potato roll and topped with cheese, (fresh-from-the-garden) tomatoes, and hopefully a smattering of raw onions and pickles. But your pals may have more gourmet hankerings, desiring to pile their burgers with a heady blue cheese or the sweet mango chutney they fell for at the Indian grocery. These tweaks set the agenda for what should be in your glass.

In general, though, burgers make a fine pair with Cru Beaujolais. Now, forget everything you think you know about the B word. Real Beaujolais is decidedly not Beaujolais Nouveau, an annual marketing gimmick meant for chugging and forgetting about until the following fall. Cru Beaujolais is a celebration of the thin-skinned Gamay grape that hails from France's south-of-Burgundy region of the same name. It is simultaneously earthy and bursting with red fruit, exactly what you want to wash down a pink-in-the-middle, protein-packed sphere redolent of charcoal. Cru Beaujolais is traditionally served slightly chilled, making it an even more appealing summer sip.

Cru Beaujolais to try: Nicole Chanrion Côte-de-Brouilly 2012, France ($22); Domaine Diochon Moulin-à-Vent 2012, France ($21).



[Photo: J. Kenji Lopez-Alt]

Because not all diners are robust carnivores, you may be grilling up a turkey orveggie burger. The former does not demand a red, nor is a white the only option. This is when the season's ubiquitous rosé should make a cameo, adding much-needed fruity zing. If it's a veggie burger you're throwing on the grill, tangySauvignon Blanc, with its layers of puckering citrus, will invigorate a medley of veggies.

Rosé to try: Bedell Cellars Taste Rosé 2012, Long Island ($25); Bodegas Nekeas Vega Sindoa Rosado, Spain ($9). 
Sauvignon Blanc to try: Mapuche Sauvignon Blanc 2013, Chile ($10); Uppercut Sauvignon Blanc, California ($12).



It's a familiar adage, one oft-repeated because it's true: steak and red wine make the best of buddies. It does not mean, however, that the red in question needs to be a powerful Cabernet Sauvignon. Not only does that varietal instantly conjure a roaring fireplace—which has no place in summertime daydreams—buying a good bottle is often a pricey investment. Remember, you're at a cookout eating off paper plates, not a white tablecloth steakhouse. This is a good opportunity, then, to savor the depth of more offbeat gems. Chilean Carménère, filled with violet and red cherry notes, is a suitable—and much more affordable—alternative to cut through a fatty, glistening steak. Or, reach for a bottle of Tempranillo. Spain's thick-skinned indigenous grape yields a ruby liquid both high on tannins and acid. The combination of earth and spice adds luster to each morsel of that melt-in-your-mouth meat.

Carménère to try: Baron Philippe de Rothschild 'Anderra' Carménère 2012, Chile ($10); Undurraga Sibaris Riserva Especial Carménère, 2012, Chile ($21).
Tempranillo to try: Flaco Tempranillo 2013, Spain ($9); Bodegas Volver 'Volver' Single Vineyard Tempranillo 2011, Spain ($15).


Yes, rosé should be in your kitchen at all times. But so should Lambrusco. This subtly sparkling red from Italy's Emilia-Romagna region has loads of fruit and acidity and magically goes well with almost everything—from summer squash to German brats. Prosecco often overshadows Lambrusco, but the latter's roundness and versatility make it a season mainstay—whether you're just waiting for the steaks to flip or you want to linger on the porch all night.

Lambrusco to try: NV Lini 'Labrusca' Lambrusco Rosso, Italy ($15); NV Barbolini Lambrusco Grasparossa di Castelvetro, Italy ($14).

It's burger time! Check out this great recipe from Food & Wine magazine. Everything about it makes your mouth water.

Bacon Burgers on Brioche Buns

Courtesy of Food & Wine magazine

The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.


  • 2 medium red onions, thinly sliced

  • 6 tablespoons extra-virgin olive oil, plus more for brushing

  • 1/2 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 8 slices of thick-cut bacon (12 ounces)

  • 3 pounds mixed ground chuck and ground sirloin

  • 12 ounces brie, sliced

  • 8 brioche burger buns, split


  • Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.

  • Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.

  • In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.

  • Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.

  • Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.