San Diego is renowned for its year-round weather, so what better way to spend time outdoors than with friends and family during its warmest months. Here are some delicious main and side dish ideas to help kickstart your summer.
- 2 – 2 ½ lbs boneless, skinless chicken thighs
- 4 garlic cloves
- 1 ½ tbsp sliced fresh ginger
- ¼ cup sriracha
- ¼ cup fish sauce
- ½ cup brown sugar
- ¼ cup rice wine vinegar
- 2 tbsp olive oil
- 1 tbsp soy sauce
- ¼ cup garlic chili paste plus 1-2 more if you like extra spicy
- 8-10 Pre-soaked Skewers (Optional)
- Cut chicken into bite-size pieces (to skewer) or leave whole and place them in a gallon zip lock bag or bowl.
- Place the rest of the ingredients, except chili paste in a blender, and blend until smooth. Stir in the chili paste to combine. Pour marinade over the chicken and marinate for 15 minutes or overnight.
- Preheat the grill to med-high and skewer the chicken or leave it whole. Next, pour the leftover marinade into a small pot, bring to a simmer, and simmer on low for 5-10 mins, until thickened and reduced. You will use it to baste the chicken.
- Place chicken on a hot, preheated, greased grill. Cover. Cook 5 minutes or longer until deep grill marks appear. Turn over, baste, cover. Once you’ve got a good sear on both sides, and both sides are basted, turn the heat to low, or move to the upper rack and continue cooking through (or finish in 375 oven). Serve with Thai Crunch Salad, or the Asian Slaw garnish with fresh mint, scallions, and crushed roasted peanuts.
By: Feasting at Home
For the teriyaki sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup pineapple juice
- 1/4 cup brown sugar, packed
- 2 tsp. garlic, grated
- 2 tsp.ginger, grated
- 1 tbsp. sriracha (or to taste)
For the teriyaki grilled shrimp and pineapple:
- 1lb. large shrimp, peeled and deveined
- 1 pineapple, peeled and sliced into 1/2 inch by 2-inch pieces
- Simmer everything until the sugar has melted before setting it aside to cool.
- For the teriyaki grilled shrimp and pineapple: Marinate the shrimp in the marinade for 30 minutes, skewer the shrimp and pineapple slices, and grill over medium-high heat until cooked and slightly charred, about 2-4 minutes per side.
By: Closet Cooking
- Canola oil, for grill grates
- 1 1/2 lb. ground beef
- Kosher salt and freshly ground black pepper
- 4 slices of deli-style pepperoni
- 1/2 jalapeño pepper, thinly sliced
- 2 oz. Cheddar cheese, thinly sliced
- Hamburger buns, lettuce, and desired condiments, for serving
- Set up the grill for direct and indirect cooking and heat to medium-high. Once hot, clean and lightly oil grates.
- Gently shape the beef into 4 balls; flatten into 3/4-inch-thick patties. Using your thumb, make a shallow, 1 1/2-inch-wide indentation on top of each patty. Season with salt and pepper.
- Grill, uncovered over direct heat, indent sides up until browned and patties easily lift from grates, 4 to 5 minutes. Flip and grill to desired doneness, 4 to 5 minutes more for medium. Meanwhile, grill pepperoni, turning often, until sizzling and starting to crisp 1 to 2 minutes; transfer to a platter.
- Transfer burgers to indirect heat and top with jalapeño and Cheddar, dividing evenly. Grill, covered, until cheese is melted, 1 to 2 minutes.
- Serve on buns topped with pepperoni, lettuce, and desired condiments.
By: Country Living
- 1 whole fresh beef brisket (about 10 pounds), deckle fat removed
- 1 bottle (21.5 ounces) Asian honey barbecue sauce and marinade
- 1 cup packed brown sugar
- 2 tbsp. garlic powder
- 2 tbsp. ground cumin
- 1 tbs. salt
- 1 tbs.chili powder
- 1 tbs. pepper
- Preheat the oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°).
- Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.
By: Taste of Home
- 16 small Yukon gold potatoes
- 12 sliced hard-boiled eggs
- ½ cup pickles
- 12 sliced green olives
- ½ cup mayonnaise
- ¼ cup mustard
- 1tsp garlic salt
- Salt and pepper to taste
- Peel and cook your potatoes until tender. To cook potatoes, fill a large pot with water, add your potatoes and bring water to a boil. Reduce heat to medium-low and cover. Let potatoes cook in gently boiling water until done. Typically around 15 minutes for small, halved potatoes.
- Mix all ingredients together and let sit in the fridge until ready to serve. I typically make it the night before and let sit overnight!
- Season to taste with salt and pepper and enjoy!
- 24 red cherry tomatoes
- 12 yellow cherry tomatoes
- 24 bite-sized fresh mozzarella balls
- 36 small basil leaves
- 1 1/2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 1 /2 tbsp. balsamic glaze
- salt and pepper to taste
- Start with 12 6-inch skewers. Thread the tomatoes, basil, and mozzarella onto the skewers in the pattern shown in the images above.
- In a small bowl, mix together the olive oil, Italian seasoning, and salt and pepper to taste.
- Arrange the skewers on a plate and drizzle with the olive oil mixture.
- Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.
- Fresh corn ears
- Red onion
- Cherry tomatoes
- Sour cream or Mexican crema
- Mayonnaise or vegan mayo
- Chili powder, garlic powder, and cumin
- Preheat to medium-high heat: that’s 375 to 450 degrees Fahrenheit.
- Shuck the corn and place it directly on the grates. You don’t need the husk: just set it right on the grill!
- Grill 12 to 15 minutes total, turning so that it gets evenly blackened on all sides
By: A Couple Cooks