Archive of ‘For The BBQ Grill’ category

Lemon Rosemary Chicken Breasts

If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!
I found this recipe on the Weight Watchers website, and decided to give it a try.  The recipe is incredibly easy to make, and the chicken (when prepared as written) counts as 4 WW Smart Points per serving!  My husband and I loved this dish!  Low in calories, yet full of flavor, thanks to the incredible marinade and glaze!

This recipe calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not), you can easily substitute a thick boneless, skinless chicken breast cut it in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap (see photo below).

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients. Add chicken breasts to marinade. Turn them over to coat all sides.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (Importantsave remaining marinade sauce). Cook chicken 3-5 minutes per side, or until chicken is done and reaches internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

While chicken is cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

I hope you will consider trying this delicious recipe!  I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Have a fantastic day.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Recipe:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a646a6d5b396107020a6

Lemon Rosemary Chicken Breasts
 
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Enjoy these flavorful, (yet light in calories) lemon and rosemary marinated, grilled chicken breasts! Weight Watcher member? Only 4 Smart Points per serving!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary, minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme, minced
  • 1 Tablespoon dry white wine
  • ¼ cup low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • ½ cup chicken broth (for glaze)
Directions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with ½ cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Notes
Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!

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Pineapple Coconut Shrimp Kabobs

I recently made Pineapple Coconut Shrimp Kabobs to serve alongside some grilled tri-tip we had for dinner!  Hooray for homemade surf and turf! The shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are cooked on skewers on the BBQ grill and taste fantastic!Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
The “recipe” is very easy to prepare. The shrimp will need to marinate in a coconut milk citrus sauce for at least 1-2 hours. I made the citrus sauce (marinade) up early in the day, and let the shrimp marinate in the refrigerator until I was ready to thread the skewers and cook the dish.   Once that is done, the shrimp kabobs only take about 10 minutes to prepare the kabob skewers and 5 minutes to cook on the grill.

Here’s how to make these delicious kabobs: Place the canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir to combine. Reserve a little bit of the citrus sauce in a separate cup to brush on the kabobs while grilling, if desired).  Add peeled and deveined shrimp; turn to completely coat shrimp with sauce. Cover and refrigerate for 1-2 hours (or more), turning shrimp occasionally. (Note: I cut the recipe in half since it was only for my husband and I, so my photos reflect that).

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
**Tip – I pan-seared the bell pepper pieces in a medium-high heat “dry” skillet (no oil) before threading them onto the skewers, but this an optional step (only took 3-4 minutes). Because the shrimp cook so very quickly once added to the grill, I like to have the peppers cooked just a bit BEFORE they go on to the grill.  You don’t have to do this step, but it helps to really make sure the bell peppers get cooked through so they are not totally crispy when served.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won’t catch fire on the grill.

Remove the shrimp from the marinade , and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks.  Heat BBQ grill up to a medium-high heat. Brush the grill with oil, then put the kabobs onto the hot grill.  Cook the kabobs for 3 minutes, brushing with the reserved sauce, if desired.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

When the shrimp are done, remove skewers from grill and place onto serving plate. If desired, garnish the serving plate with chopped fresh cilantro leaves and sliced green onions.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Serve with the shrimp, etc. still on the skewers, or remove food from skewer (your choice) and serve while hot.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

This dish is extremely easy to prepare, light in calories, looks great on the plate, and tastes really, really good! I hope you will consider trying this recipe, and trust you will enjoy it, as we did!

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Recipe Source: http://www.wellplated.com/coconut-pineapple-shrimp-skewers/

Pineapple Coconut Shrimp Kabobs
 
Prep time
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As Prepared By:
Recipe type: Entree
Serves: 4 Servings
Ingredients
For Citrus Marinade:
  • ½ cup coconut milk
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • ¼ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lime juice (approx. 2 limes)
For Kabobs:
  • 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
  • ¾ pound 1 inch pineapple chunks (fresh or canned)
  • Red and green bell peppers (seeded, cut into 1-2 inch chunks)
  • Oil, for grilling
  • Fresh chopped green onion, for garnish
  • Fresh chopped cilantro, for garnish
Directions
  1. Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
  2. Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
  3. If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
  4. Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!
Notes
I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!

Here’s one more to pin on your Pinterest boards!Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

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Grilled Chili & Lime Chicken Fajita Salad

Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today.Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream, and drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorite salads… will DEFINITELY make this again and again.

The chicken will need to marinate for a couple hours (at least), so plan ahead (the marinating time is not included in the prep time on printable recipe). I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.  When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill, or the EASY way… in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Here’s how to make this delicious salad:  In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results!   When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding the pieces of chicken.  When cooked fully, remove chicken. Let rest for a few minutes, then cut into thin slices.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add sliced red and yellow bell peppers and onions. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat and set aside.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
To assemble the salad, fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips (I made my own tortilla strips – to see how to make them, check notes section of printable recipe).  Sprinkle salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Drizzle reserved marinade over the top.  Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

I’m not kidding… this really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it and saying “wow”, was “this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of that juicy chicken!  YUM!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Have a wonderful day! Thanks for stopping by this website… I hope you find some delicious recipes to fix for those you love and cherish! There are a lot of wonderful recipes available in my Categorized Recipe Index at the top of this page! Hope you’ll check it out!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

Grilled Chili & Lime Chicken Fajita Salad
 
Prep time
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Delicious main dish salad featuring grilled marinated chicken, bell peppers, onions, black beans, avocado and Romaine lettuce, and served with a delicious chili & lime dressing!
As Prepared By:
Recipe type: Main Course Salad
Cuisine: Southwestern
Serves: 2 Main Course Servings
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • ⅓ cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chili flakes
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless, skinless chicken thighs (can substitute chicken breasts)
  • ½ yellow bell pepper, sliced thin (seeds removed)
  • ½ red bell pepper, sliced thin (seeds removed)
  • ½ medium onion, thinly sliced
  • 5 cups Romaine lettuce, roughly chopped
  • 1 avocado, sliced (divided)
  • ½ cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Directions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. ¼ cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
Notes
Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Here’s one more to pin on your Pinterest boards!Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

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Southwest Steak Salad w/ Avocado & Cilantro Dressing

As I write this post, I am still savoring the memory of the delicious Southwest Steak Salad with Avocado & Cilantro Dressing my husband and I enjoyed for dinner last evening! It was absolutely delicious… no, really… it was seriously GOOD!Southwest Steak Salad w/ Avocado & Cilantro Dressing - The Grateful Girl Cooks!
We had some leftover steak we had grilled and I decided to see what I could do with it. I found a recipe on Pinterest that sounded great, so gave it a try, and let me tell you… it was a fantastic main course salad.Romaine lettuce, thin slices of grilled steak, black beans, corn, sweet cherry tomatoes, and an absolutely amazing Avocado & Cilantro Salad Dressing that makes the salad PERFECT in Southwestern flavor!  THANK YOU to Krista, at Joyful Healthy Eats for this delicious recipe! I encourage you to check out her blog!

I used grilled steak this time… next time I’m going to try using some grilled chicken breasts. Either would be fantastic in this salad! Whatever you use, steak or chicken, JUST MAKE SURE TO MAKE THE SALAD DRESSING… it is amazing (and healthy, too, since it uses avocado as the main creamy ingredient… get those “healthy” fats in).

So… here’s how you make the salad. Grill your steak or chicken. Thinly slice it when finished. Set aside. Make the salad dressing by combining the dressing ingredients (avocado, cilantro, lime juice, red wine vinegar, olive oil, cumin and red pepper flakes). Blend it until smooth and creamy (if necessary, add just a touch more oil and red wine vinegar if too thick).

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

This is what it looked like right after removing it from my blender. Thick and creamy, and yummy! (I could eat it by the spoonful, but that’s an entirely different story!  Let’s NOT go there).

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Assemble the salad ingredients (romaine lettuce, orange bell peppers, corn, and black beans) in a serving bowl or on a plate.

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Add warm, thin slices of steak (or chicken), cherry tomatoes (halved), and garnish with some slices of avocado and cilantro leaves.

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Spoon a big dollop of the salad dressing on top. Give it a big stir to combine, and dig in! You’re gonna LOVE this salad’s amazing Southwest flavors!

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Really hope you will give this salad a try… we really enjoyed it, and were quite full afterwards!  Have a great day… and remember… Be Kind. Everyone is facing a battle of some kind and YOU might be the one person to brighten their entire day!

Southwest Steak Salad w/ Avocado & Cilantro Dressing / The Grateful Girl Cooks!

Recipe Source:  http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

Southwest Steak Salad w/ Avocado & Cilantro Dressing
 
Prep time
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Delicious and filling, this main course steak salad and salad dressing features great Southwestern flavor!
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 large servings
Ingredients
For Salad Dressing:
  • 1 avocado
  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh lime juice
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon cumin
  • Salt and Pepper, to taste
For Salad:
  • Ribeye steak (or grilled chicken breast), grilled (with salt/pepper or Montreal seasoning), thinly sliced
  • 1 head Romaine lettuce, chopped
  • ½ cup corn (canned, drained)
  • ½ cup black beans (canned, drained)
  • ½ cup orange bell pepper, diced
  • ½ avocado, peeled and thinly sliced (for garnish)
  • cilantro leaves (chopped, for garnish)
Directions
Prepare Salad Dressing:
  1. Prepare salad dressing by placing all ingredients except salt and pepper into a blender. Blend very well, until it is very smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar). Set aside.
Prepare Salad:
  1. Place chopped lettuce onto serving plate. Top lettuce with corn and black beans; top this with orange bell peppers, thin slices of steak or chicken breast (quantity is your choice), cherry tomato halves. Garnish with chopped cilantro. Top with a large dollop of the salad dressing.
  2. Serve, and enjoy this great salad!
Notes
Note: Didn't add a cooking time, as it varies between steak or chicken. I used leftover grilled steak, so the prep time was minimal.

 

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Marinated Grilled Pork Chops

I recently tried a new recipe for Marinated Grilled Pork Chops that I found online. Talk about EASY and tasty!!! Boneless pork chops are marinaded in a simple sauce of lemon juice, olive oil and a few basic herbs, then are grilled and served to the “hungering mob”.  Easy!Marinated Grilled Pork Chops / The Grateful Girl Cooks!

The process couldn’t have been simpler! Here’s the ingredients for the simple marinade: Lemon juice, olive oil, garlic powder, basil, oregano, salt and pepper. (I was happy to be able to use dried basil and oregano from our garden as part of this marinade – note my “classy” labels on the jars! Ha Ha).

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

In a small bowl, add the ingredients for the marinade. (*Note: This recipe makes 4-6 servings. I only made 3 pork chops, since I was cooking only for my husband and myself, but still used the original amount of marinade as called for in the recipe).

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Use a fork or whisk to completely blend these ingredients together. It will look like this.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a container (with a lid) or a large sealable freezer bag. I used a bag, then placed it in a bowl (to stabilize bag and to catch any leakage). Pour the marinade over the pork chops, squishing the bag around to coat all pieces with marinade.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Let the chops marinade for several hours in the refrigerator. (I made mine up early in the morning and let them soak in the marinade all day). The olive oil will congeal after several hours refrigeration, but take the chops out of fridge about 30 minutes before grilling, and it will return to a liquid stage, as it warms up.

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat your BBQ grill (or indoor grill) on medium-high heat.  Discard the extra marinade from the bag. Grill the pork chops for 5-7 minutes per side. Don’t overcook the chops (or they will be DRY). When done, they should have reached an internal temperature of 145 degrees (you can check with a meat thermometer if you have one). My husband grilled these outside on our Weber BBQ, and they were full of smoky flavor!

When done, let them sit for about 5 minutes to let the juices redistribute, then serve them to the ones you love, and enjoy this simple to prepare main dish. It’s a perfect recipe for summertime, when you don’t want to heat up the kitchen!

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Have a wonderful day! Think of someone you might encourage with a kind word or deed today… they may need that boost of encouragement more than you thought!

Marinated Grilled Pork Chops / The Grateful Girl Cooks!

Recipe Source: http://www.spendwithpennies.com/lemon-herb-grilled-pork-chops/

Marinated Grilled Pork Chops
 
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Boneless pork chops marinated in a lemon and herb sauce, then grilled... what could be easier?!
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • ½ lemon, juiced
  • 4 Tablespoons olive oil
  • 2 Tablespoons water
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper, to taste
  • 4-6 boneless pork chops (about 1 " thick)
Directions
  1. Mix marinade ingredients in a small bowl until fully blended.
  2. Place pork chops in a large sealable freezer bag (or a large container with lid). Pour marinade over the chops. Squish bag around to fully cover the chops, then marinade in refrigerator for at least 2-3 hours.
  3. Remove bag with pork chops from fridge about 30 minutes prior to grilling.
  4. Preheat grill on medium-high heat.
  5. Remove chops from bag (discard marinade) and place on pre-heated grill. Grill pork chops for 5-7 minutes per side, or until the pork reaches an internal temperature of 145 degrees. Do not overcook the chops or they will be DRY.
  6. When chops are done, remove them from heat, and let them sit for 5-6 minutes, to allow the juices time to redistribute inside the meat.
  7. Serve, and enjoy!
Notes
Please note that prep time does not include the minimum of 2-3 hours marinating time.

 

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Lemon & Garlic Chicken Kabobs

YUM! That was the reaction my husband and I had when we first tasted these Lemon & Garlic Chicken Kabobs! Light in calories, but heavy on flavor AND easy to prepare, these chicken kabobs and the accompanying veggies combine for a delicious meal!Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

The afternoon I was going to grill them outside on our BBQ, it started raining… hard. So, Plan B was put into effect, and I ended up broiling the kabobs in my oven. They still had a wonderful taste due to the marinating of the meat, but I still think the smoky flavor from an outside BBQ grill would add even more flavor to the chicken. Next time I will try grilling them, if our Pacific Northwest weather will cooperate! Anyways, here’s what you do to make these:

Cut chicken breast (skinless, boneless) into 3/4 inch chunks. Set aside.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

Mix up the marinade by combining lemon zest, garlic, flat leaf parsley, salt and pepper.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

Add olive oil. Mix sauce together. Pour over chicken chunks and stir, to fully coat chicken pieces.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

This can be put in a large resealable plastic bag, or into a covered container. Let chicken marinate in refrigerator for 2-8 hours… the longer the better for full flavor!  I mixed up the chicken and refrigerated it in the morning; by dinner time it was fully seasoned and ready to go, which made the prep time very quick!

Lemon & Garlic Chicken Kabobs/ The Grateful Girl Cooks!

When ready to grill (or oven broil), place chicken pieces onto metal or wooden skewers (Important note: If using wooden skewers, make sure to soak them in water for 30 minutes prior to cooking – you don’t want the skewers to burn). Because the pouring rain destroyed my plans to grill outside, I broiled them in my oven. To do this, put the skewers on a rack, with a baking sheet underneath to catch the drips and put it on the middle rack in the oven. Halfway through the cooking time, turn the kabobs to the other side, and continue broiling until chicken is fully cooked.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

I also made skewers of some simple veggies to broil, to serve on the side with the chicken. I mixed up a simple sauce with lemon juice, olive oil, and chopped red onion, and threaded large mushroom quarters with yellow and green bell peppers. I then used a pastry bush to brush on the sauce on all sides, and broiled the veggie skewers in the same way as the chicken.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

This is what they looked like once they were cooked and out of the broiler. Had it not been raining and we went with “Plan A” (outdoor grilling), the meat would have been a bit browner, but let me tell you, “Plan B” (in the broiler) turned out to be a great backup solution.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

My husband and I really enjoyed this easy to prepare, delicious meal!  I served the chicken and veggies with rice. The chicken was light in calories and incredibly flavor-filled; the glazed mushrooms and peppers were a great little side dish, and complimented the chicken well.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

I hope you will consider trying this easy meal! I am looking forward to trying it on our Weber BBQ grill, once our weather warms up and dries out a bit! Until then, my good old oven broiler is a good option! Hope you have a wonderful day, and may God bless you!

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks! Recipe (slightly adapted) from: http://oneperfectbite.blogspot.co.uk/2011/05/lemon-garlic-chicken-kabobs.html

Lemon & Garlic Chicken Kabobs
 
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Light on calories, heavy on flavor, these tasty Lemon & Garlic Chicken Kabobs (with accompanying veggies), are an easy meal!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For Chicken and Marinade:
  • zest of 1 lemon
  • 2 Tablespoons minced garlic
  • 2 Tablespoons chopped flat leaf parsley
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ⅓ cup olive oil
  • 2 pounds chicken breast (boneless, skinless-approx. 3-4 breasts)
For Veggies And Marinade:
  • Juice of 1 lemon
  • ½ cup olive oil
  • ½ large red onion, minced (* see Notes section)
  • 4-5 large button mushrooms, quartered
  • red, yellow & green bell peppers (I used yellow and green, but a combo is great for color!)
Directions
  1. Cut the chicken breast into ¾ inch chunks. Place in large bowl,.
  2. In small bowl, combine lemon zest, garlic, flat leaf parsley salt and pepper. Add olive oil and stir well, to combine. Pour the marinade over the chicken chunks; mix well to fully coat chicken. Place chicken and marinade in a covered container or a large resealable plastic bag. Refrigerate for 2-8 hours (the longer the meat marinates, the better, for flavor!). When chicken is done marinating, thread chicken pieces onto metal or wood skewers (remember to soak wood skewers for 30 minutes prior to using so they don't burn). Discard remaining marinade.
  3. Mix up the sauce for the veggies. Combine juice of 1 lemon, olive oil, and minced red onion in small bowl. Cut veggies into 1 inch slices. Thread veggie slices onto metal or wood skewers. Brush all sides of veggies with sauce.
  4. If grilling, cook chicken over hot grill, rotating to other side halfway through grilling time. Grill for 5-6 minutes per side or until chicken is fully cooked through.
  5. If broiling in oven, place skewers on a wire rack, which is on top of a baking sheet (to catch juices which drip). Place on middle rack in oven. Broil for 10-12 minutes, r until chicken is fully cooked through and golden brown, turning skewers over to other side halfway through cooking time. Keep an eye on the chicken to make sure it doesn't burn. Remove it from broiler, when fully cooked through.
  6. Remove chicken and veggie from skewers, and serve with a side of rice, for a great meal. Enjoy!
Notes
Note: I minced red onion and added it to veggie sauce. However, if you wish, you may leave the onion out of the sauce, and instead slice it into large pieces and thread it onto the skewers with the other veggies. Both ways work well.

 

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Grilled Summer Veggies

The HOT summer continues here in the great Pacific Northwest! We are still using our BBQ grill a lot, as we try to keep our kitchen (and home) cool! Soooo… here’s a recipe I make quite frequently in the summertime… Grilled Summer Veggies!Grilled Summer Veggies / The Grateful Girl Cooks!This recipe is really, really easy.  All that is involved in the prep work for this delicious side dish is slicing and cutting up the veggies. I even was able to use some homegrown veggies from our garden as part of this dish (yee haw!)

Grilled Summer Veggies / The Grateful Girl Cooks!Once the veggies are sliced and chopped, put them into a large bowl. I used zucchini, yellow squash, red onion, green and red pepper, green beans (even threw in a couple yellow fillet beans from the garden), and baby carrots, but you can certainly add in additional veggies to make this dish “your own”.

Grilled Summer Veggies / The Grateful Girl Cooks!I seasoned the veggies with olive oil, salt, pepper, Parmesan cheese (the kind in the green can – the name brand “shaker” cheese), garlic powder, and Italian seasoning.

Grilled Summer Veggies / The Grateful Girl Cooks!I stirred the veggies and seasonings together, then put them into our BBQ-safe grill pan (we got one for about $8 at a home improvement warehouse; if you don’t have access to one, just use a cast iron skillet on your BBQ to cook these, but watch out… it will get REALLY hot!). This one has a handle to carry it that detaches once you get it on the BBQ grill.

Grilled Summer Veggies / The Grateful Girl Cooks!Cook the veggies on a medium-hot grill for about 15 minutes or so, stirring often. My husband was the “Grill-Meister and Stirrer-Extraordinaire” for this dish!

Grilled Summer Veggies / The Grateful Girl Cooks!Some of the veggies will get a nice char on them or get golden brown… that’s great! Just remember to stir them occasionally so they don’t burn!  We love cooking veggies on our Weber grill, cause the smoky smell permeates the vegetables, and gives them such a wonderful flavor!

Grilled Summer Veggies / The Grateful Girl Cooks!Once the veggies were done (fork-tender), we brought them inside and topped them with grated Parmesan cheese, and served them up, straight out of the grill pan! YUM!

Grilled Summer Veggies / The Grateful Girl Cooks!Sure hope you will give this EASY recipe a try. These grilled summer veggies are a wonderful accompaniment to most meat dishes. I think you and your family will love them!

Have a great day!  May you find beauty all around you today. Hope you’re looking for it!

Grilled Summer Veggies / The Grateful Girl Cooks!

Grilled Summer Veggies
 
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These grilled mixed vegetables are the perfect EASY Summer side dish!
As Prepared By:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 3 slices red onion (then quartered
  • ½ green bell pepper, cut into chunks
  • ½ red bell pepper, cut into chunks
  • green beans (I used about 10), ends trimmed and beans cut in half
  • 6-8 baby carrots, cut in half lengthwise
  • ¼ cup Parmesan cheese (the kind in the shaker can)
  • Salt and Pepper to taste
  • 3 Tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Grated Parmesan cheese (for garnish once veggies are cooked)
Directions
  1. Prepare all veggies. Place into a large bowl.
  2. Add seasoning ingredients: Parmesan cheese (shaker can kind), salt, pepper, olive oil, garlic powder, and Italian seasoning, Mix well to combine.
  3. Place veggies into a sprayed BBQ grill saute pan or into a cast iron skillet. Place pan onto a medium high BBQ grill. Cook for 15-18 minutes, stirring occasionally so the veggies don't burn.
  4. When done, remove from heat (if using cast iron skillet it will be HOT... be careful!).
  5. Sprinkle grated Parmesan cheese over the top of the hot vegetables, and serve.
  6. Enjoy!

 

 

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Grilled Lime-Cilantro Shrimp Kabobs

We’ve been grilling a lot of our evening meals outside this summer, because of the “above average” heat we’ve had, here in the Pacific Northwest. Who wants to bake meals in the oven and heat up the entire house at the end of a long day when it’s this hot? NOT THIS GIRL! That’s why I made these Grilled Lime-Cilantro Shrimp Kabobs for dinner this week.Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!I found the recipe for the marinade on Pinterest, then decided to add onions, plus red and green pepper slices, threaded them all onto skewers and threw ’em onto our trusty Weber BBQ grill. In practically no time at all we were enjoying these tasty bites of shrimp and veggies! Who doesn’t like a good kabob? All in all, a QUICK, EASY, HEALTHY and DELICIOUS dinner on a very HOT evening!

Here’s how easy they are to make… honestly, the most time these took was the 30 minute marinating time. Other than that, they were a cinch!

Clean, shell and de-vein shrimp, and place them in a bowl.

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!

Use a microplane or fine grater to add the zest of one lime.

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!

Add the juice from the entire lime (the equivalent of about 1/4 cup).

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!

Add oil, chopped cilantro, finely chopped jalapeno, minced garlic, salt, and pepper to the shrimp. Stir, to cover the shrimp with the marinade ingredients, then cover the bowl with plastic wrap and let the shrimp marinate in refrigerator for 30 minutes.

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!

While the shrimp is marinating, cut up the red and green bell peppers and onion. When shrimp is done marinating, add sliced veggies to the bowl, and give them a quick stir, to coat with the marinade. Thread the veggies and shrimp onto skewers for grilling. (Note: I used metal skewers; if you are using wood skewers, be sure to soak them in water for about 30 minutes prior to using, so they won’t burn on the grill).

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!

Cook the shrimp kabobs on a hot BBQ grill (medium-high heat). We grilled them about 3 minutes per side (maybe just a tad more, to ensure the veggies got some heat, too).

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!

When done, remove from grill, and serve them up right away while they are still hot!

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!I served the kabobs with my Fresh Corn Sauté with Red Pepper and Onions, some rice, and a couple slices of fresh tomatoes from our garden on the side. YUM!

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!These grilled shrimp kabobs sure were good! Hope you’ll give these a try, too! I’m sure they would be just as good grilled on your indoor stovetop grill OR under a broiler (if you don’t have a BBQ grill). This would also be a great recipe to take on a family camping trip. Just make everything up ahead of time (chopping veggies, marinating shrimp), then skewer them and cook over a campfire grill!

The recipe I made (and am posting) serves two people, but can EASILY be doubled!!! Have a great day!

Grilled Lime-Cilantro Shrimp Kabobs / The Grateful Girl Cooks!Shrimp Marinade Adapted From: http://www.closetcooking.com/2014/07/cilantro-lime-grilled-shrimp.html

Grilled Lime-Cilantro Shrimp Kabobs
 
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Quick and Easy, these delicious marinated, grilled shrimp and veggie kabobs are a healthy meal to prepare on hot, summer nights!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ½ pound shrimp, cleaned, shelled, and deveined
  • 1 lime (zest AND juice)
  • ½ Tablespoon vegetable oil
  • 1 Tablespoon cilantro, chopped
  • ¼ jalapeno, finely chopped
  • ½ clove minced garlic
  • salt and pepper (to taste)
  • ½ red bell pepper, cut into wedges (about the same size as the shrimp)
  • ½ green pepper, cut into wedges (about the same size as the shrimp)
  • ¼ brown onion, cut into wedge slices (about the same size as the shrimp)
Directions
  1. In a medium sized bowl, marinate the cleaned, shelled and deveined shrimp in the lime zest, lime juice, vegetable oil, cilantro, garlic, jalapeno, salt and pepper. Stir well, to combine and cover the shrimp with the marinade. Cover bowl with plastic wrap; refrigerate shrimp and marinade for 30 minutes
  2. While shrimp is marinating, cut up the red and green bell peppers, and the brown onion. Cut them into wedges about the same size as the shrimp.
  3. When shrimp has marinated for 30 minutes, add the peppers and onions to the bowl. Toss to coat. Thread the shrimp, peppers and onions onto skewers, alternating items on the skewers.
  4. Grill on a medium-high heated BBQ grill (or under broiler, or on a stovetop grill). Cook shrimp about 3 minutes on each side, or until done.
  5. Serve while hot, and enjoy this simple dish!
Notes
This recipe is EASILY doubled to serve 4!

 

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Easy Grilled Chicken with Jerk Seasoning

I found a new recipe for seasoning grilled chicken. It’s called EASY Grilled Chicken With Jerk Seasoning, and the jerk seasoning is made from scratch!  The recipe is really, really simple… and there are layers of flavors to the jerk spiced chicken that completely surprised me. EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
Wanna know a little secret? Until I made this easy recipe, I had NEVER used Jerk seasoning before on anything. ANYTHING. I’d heard of it a lot, but never had made or ordered any meals that included it. Hmmm. What about you? Have you ever tried Jerk Seasoning? Well, here’s a simple recipe to give it a try!

All I had heard before trying this spice was that it is filled with layers of amazing flavors, was a dry rub for pork or chicken, and that it is thought to be native to Jamaica. So I decided to give it a try with this super easy recipe for mixing up the Jerk seasoning, and then grilling chicken with the spices on it. How hard can THAT be, right? NOT. This is ridiculously EASY.

To make the Jerk spice rub, here’s what ya do… First you mix the spices  in a small bowl. (Easy, right?)

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
Add a tablespoon of oil to the spices.

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
Give it a good stir to fully blend it all together. It will look like this (and it only took a second to make!)

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
Now use your hands and rub the spices onto both sides of the chicken. Coat it as thin or as thick as you like. I did a fairly thin layer, and the flavors were wonderful!

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
Put the chicken onto your hot BBQ grill (or you can also make this in a hot skillet in the kitchen). Note: Recipe makes enough spice for 4 chicken breasts; I only cooked 3 (FYI).

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
Cook the chicken (time will vary depending on size of pieces) until done, turning to cook both sides. (We cooked ours for about 10 minutes per side). When the chicken is done, the outside will be a very deep brown color, and the insides will not be pink.

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
I served the chicken with a side of white rice (nice and bland went well with the flavorful and full of taste chicken, and a green salad. That’s it!  See how easy that was?

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!
The chicken was delicious. It’s hard to describe, but each bite had many levels of flavor… at times a tiny bit spicy, other bites I got the sweet flavor of the brown sugar, and various spices that complimented the chicken well. I would definitely make this recipe again!

Hope you will give this recipe a try. Next time I’ll try this seasoning rub on pork, and see how that tastes, as well! Have a great day!

EASY Grilled Chicken With Jerk Seasoning / The Grateful Girl Cooks!Recipe Source: http://pinchofyum.com/super-simple-jerk-chicken

Easy Grilled Chicken with Jerk Seasoning
 
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Enjoy the many levels of flavor of Jamaican Jerk Seasoning in this easy grilled chicken dish.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For Jerk Seasoning:
  • 2 teaspoons allspice
  • 2 Tablespoons brown sugar
  • ½ teaspoon cumin
  • ¼ teaspoon cloves
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 Tablespoon canola oil (or vegetable oil)
  • 4 boneless, skinless chicken breasts
Directions
  1. Mix all the spices and oil in a small bowl.
  2. Using your hands, rub the spice mixture over both sides of each chicken breast to fully coat (spread spices thin or thick-your choice!).
  3. Preheat your BBQ grill or a skillet. You want both of them to be really hot when you add the chicken.
  4. Cook chicken on both sides until done (dark brown on outside, not pink on inside). Our chicken breasts which were fairly large, cooked for about 8-10 minutes on each side. Yours may take less time or more time, depending on how large or small the pieces of chicken are.
  5. Once chicken is done, remove it from heat, cover with foil and let it "rest" for about 5 minutes before serving. This will help the juices to stay in and soak in to the meat.
  6. Serve, and enjoy!

 

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Cedar Plank Grilled Salmon

We’ve been enjoying much warmer than normal temperatures (can you say HOT???) in the Pacific Northwest this summer. Hot temps (in the high 90’s) have meant that I don’t use my oven as much to fix meals, so I don’t add to the heat in our home, PLUS it has meant more time outside on the deck, bonding with our Weber BBQ at dinner time. This Cedar Plank Grilled Salmon was our dinner last night.Cedar Plank Grilled Salmon / The Grateful Girl Cooks!
Last night my hubby (the “Grill-Meister”) grilled a salmon fillet on a cedar plank on our BBQ, and man oh man, it was sooooo good! I typically pan-sear or bake salmon inside, in my kitchen, but there’s just something about grilled salmon in the summer, with the smokey smell from the BBQ and the cedar plank that you cook it on, that makes everything right with the world.

I had to remind my husband to put the lighter fluid on the charcoal briquets and NOT in his glass of wine, but after we got that sorted out, he took over the grilling duties! We cooked the salmon on our Weber BBQ on medium heat (lid closed, top vent open);  if you are using a gas grill, be sure the flames don’t reach the cedar plank or you WILL catch it on fire!.

Cedar Plank Grilled Salmon / The Grateful Girl Cooks!
Have you ever grilled salmon fillets on your BBQ? Yum. It’s SO easy. First you buy a package of cedar planks at the grocery store (most stores carry them by the fish counter). They look like this, and usually a package contains 3-4 planks. You will need to soak the plank you are going to use in water for at least 30-40 minutes before putting on the grill. (I weigh mine down with filled glasses of water in the sink, then cover board completely with water). The wood plank needs to be soaked this long, so it doesn’t catch fire on the grill. Makes sense, right? (this particular package of cedar planks say to soak for 2 hours. Nah. A good 30-40 minute soak is plenty of time!)

Cedar Plank Grilled Salmon / The Grateful Girl Cooks!
Once it is done “soaking”, you place a fresh salmon fillet on it  SKIN SIDE DOWN (we used one of two wild sockeye salmon fillets we bought at good old Costco).  Use a pastry brush to spread melted butter all over the top of the salmon. Sprinkle with salt, pepper, and garlic powder. Squeeze a bit of lemon juice over the top, also. I like to “garnish” the salmon fillet with thin slices of lemon while it cooks.

Once you have that done, you simply put the entire plank on the hot BBQ grill (with the top little vent open). Put the lid on the BBQ, and let it cook covered for about 35 minutes, until salmon is done (flaky). That’s it! No need to mess with it at all.

Cedar Plank Grilled Salmon / The Grateful Girl Cooks!
This is what it should look like when it is done. See? The soaked cedar plank didn’t burn up!

Cedar Plank Grilled Salmon / The Grateful Girl Cooks!
Remove the entire plank from the BBQ, take it inside, and cut salmon (not the cutting board!) into serving pieces (4-5 out of this piece of salmon). See how easy that is? When you realize how much 4-5 servings of cedar plank grilled salmon would cost in a restaurant, it REALLY is an inexpensive and easy way to make it yourself!!! Why not? I served the salmon with some grilled mixed veggies (including yellow squash and peas from our garden), and we had a wonderful, healthy dinner that was incredibly delicious! AND we have a couple extra pieces of salmon for leftovers, too!

Cedar Plank Grilled Salmon / The Grateful Girl Cooks!
Hope you will give this easy grilled salmon recipe a try this summer! Throw it on the grill, sit back and relax with a refreshing beverage, and let your BBQ do almost all the work for you!

Have a great week!

Cedar Plank Grilled Salmon / The Grateful Girl Cooks!

 

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