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.


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


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.


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

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.