Opening the season: 7 dishes that you can cook on the grill

 Grilling is a popular cooking method that brings out the flavors of meats, vegetables and fruits.

What can be grilled

Meat

Grilling meat is a classic way to bring out its natural flavors and make a tasty and satisfying meal. Whether you prefer beef, chicken or fish , the options are endless. 

Vegetables

Popular options include bell peppers, zucchini, eggplant, asparagus, and corn. Just brush them with olive oil, sprinkle with salt and pepper, and fry until they are soft and slightly charred. Vegetables are not only delicious on their own, they can also be used as toppings for hamburgers or as a side dish for grilled meats.

Fruits

Popular fruits are peaches, pineapples, watermelon. Grilling brings out the natural sweetness of the fruit and caramelizes to create a unique, delicious treat. You can drizzle fried fruit with honey or balsamic vinegar to add flavor.

Pizza

Cooking pizza creates a crispy charred crust that is difficult to replicate in an oven. Just stretch the pizza dough , brush it with olive oil, fry for a few minutes on each side. Add your favorite toppings, grill until the cheese is melted and bubbling.

Grilled recipes with photos

1. Chicken legs in soy-honey marinade

Ingredients

• 8 chicken legs;
• 1/2 cup soy sauce;
• 1/4 cup honey;
• 1/4 cup vegetable oil;
• 3 cloves of garlic;
• 1 teaspoon ginger, grated;
• salt and pepper for taste;
• fresh cilantro or parsley for garnish (optional)

Cooking

1. In a bowl, mix soy sauce, honey, vegetable oil, minced garlic, grated ginger, salt, pepper until well combined.
2. Place the chicken legs in a large resealable plastic bag, pour the marinade over the chicken, making sure each piece is well soaked.
3. Seal bag and refrigerate for at least 2 hours or overnight for best results.
4. Preheat the grill to medium heat.
5. Place chicken legs, cook 8-10 minutes on each side.
6. When the chicken is fully cooked, remove it and let it rest for a few minutes.
7. Serve the fried chicken legs hot, garnished with fresh cilantro or parsley, if desired.

2. Burgers with beef patty

Ingredients

• 500 g ground beef;
• 1 teaspoon of salt;
• 1/2 teaspoon black pepper;
• 1/2 teaspoon garlic powder;
• 1/4 teaspoon onion powder;
• 4 hamburger buns;
• lettuce leaves;
• chopped tomatoes;
• chopped red onion;
• chopped cheese (optional)
• ketchup and mustard - for serving.

Cooking

1. Preheat the grill to medium heat.
2. In a large bowl, mix the ground beef, salt, black pepper, garlic, and onion powder. Use your hands to mix the ingredients together until they are well blended.
3. Divide the mixture into four equal parts, form a cake from each part.
4. Place patties, cook 4-5 minutes on each side.
5. If desired, place a slice of cheese on top of each patty in the last minute of cooking to melt it.
6. While the burgers are cooking, cut the buns in half and lightly toast them on the grill.
7. When the burgers are fully cooked, remove them and let them rest for a few minutes.
8. Assemble the burgers by placing a patty on the bottom half of each bun, then a lettuce leaf, chopped tomato, chopped red onion. If desired, add ketchup, mustard to the top half of the bun.
9. Serve hot beef burgers.

3. Chicken breasts with vegetables in foil

Ingredients

• 4 boneless and skinless chicken breasts
• 2 zucchini, chopped;
• 1 red bell pepper, chopped;
• 1 yellow sweet pepper, sliced;
• 1 red onion, chopped;
• 1/4 cup olive oil;
• 2 tablespoons of balsamic vinegar;
• 2 cloves of garlic;
• 1 teaspoon dried basil;
• 1 teaspoon dried oregano;
• salt and pepper - for taste;
• 4 sheets of aluminum foil.

Cooking

1. Preheat the grill to medium heat.
2. In a bowl, combine olive oil, balsamic vinegar, minced garlic, dried basil, dried oregano, salt and pepper.
3. Place a chicken breast on each sheet of aluminum foil and spread the chopped zucchini, red bell pepper, yellow bell pepper, and red onion between them.
4. Drizzle the olive oil mixture over the chicken and vegetables in each foil bag.
5. Fold the aluminum foil over the chicken and vegetables to make a tightly closed bag.
6. Place foil bags on, cook 15-20 minutes or until chicken is cooked through and vegetables are tender.
7. Carefully open the foil bags and transfer the chicken and vegetables to a serving platter.
8. Serve hot fried chicken breasts with vegetables!

4. Beef steak marinated in soy sauce and ketchup

Ingredients

• 2 beef steaks (ribeye, tenderloin or flank);
• 1/2 cup soy sauce;
• 1/4 cup ketchup;
• 1/4 cup olive oil;
• 2 tablespoons brown sugar;
• 2 cloves of garlic;
• 1 teaspoon of ginger;
• salt and pepper - for taste.

Cooking

1. In a bowl, mix soy sauce, ketchup, olive oil, brown sugar, minced garlic, grated ginger, salt and pepper until well combined.
2. Place the beef steaks in a large resealable plastic bag, pour the marinade over them, making sure each steak is well covered with the marinade.
3. Seal the bag and refrigerate for at least 2 hours or overnight for best results.
4. Preheat the grill to high temperature.
5. Remove steaks from marinade and discard excess marinade.
6. Place steaks, cook 4-5 minutes on each side for medium, or longer if desired.
7. When the steaks are fully cooked, remove them and let them rest for a few minutes.
8. Slice the beef steaks across the grain and serve hot.

5. Pickled potatoes

Ingredients

• 1 kg of young potatoes, washed and dried;
• 1/2 cup white wine vinegar;
• 1/2 glass of water;
• 2 tablespoons of sugar;
• 2 teaspoons of salt;
• 1 teaspoon black peppercorns;
• 1 bay leaf;
• 2 garlic cloves, minced;
• 1/4 cup olive oil;
• fresh herbs (optional) 

Cooking

1. In a medium saucepan, combine white wine vinegar, water, sugar, salt, black peppercorns, bay leaf, minced garlic. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Remove from heat, let mixture cool.
2. Meanwhile, heat the grill to medium heat. Lay the new potatoes on a large sheet of aluminum foil and drizzle with olive oil. Roll the aluminum foil into a bag and place on the grill.
3. Grill the potatoes, turning the bag occasionally, for about 20-25 minutes, or until the potatoes are soft and slightly charred.
4. When the potatoes are ready, remove them from the grill and let them cool for a few minutes. Then carefully cut them in half or quarters, depending on the size.
5. Place the fried potatoes in a large bowl, pour the marinade over them. Stir the potatoes until they are well coated in the salt liquid.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for the flavors to blend.
7. Garnish with fresh herbs before serving. 

6. Corn

Ingredients

• 4 ears of corn, peeled;
• 2 tablespoons of olive oil;
• 1/2 teaspoon salt;
• 1/4 teaspoon black pepper;
• 1/4 teaspoon garlic powder;
• 1/4 teaspoon paprika;
• 1/4 teaspoon of cumin;
• lime wedges (optional)

Cooking

1. Preheat the grill to medium heat.
2. In a small bowl, mix olive oil, salt, black pepper, garlic powder, paprika, and cumin. Mix well.
3. Brush the corn cobs with the seasoned olive oil mixture, making sure they are well coated.
4. Place the corn cobs on the grill, turning occasionally, for about 10-12 minutes, or until the corn is slightly charred and tender.
5. When the corn is cooked, remove it from the grill and let cool for a few minutes. Then cut each ear of corn in half or thirds, depending on preference.
6. Serve popped corn hot, optionally garnished with lime wedges for a citrusy flavor.