Four great recipes for National Grilling Month

Not only is July National Picnic Month and National Ice Cream Month, but it’s also National Grilling Month! So, with that, we want to share some of our favorite recipes to grill with your family. 

Garlic Parmesan Chicken Legs by Gimme Some Grilling 

Ingredients:

• 2.5 lb chicken drumsticks
• 2 Tbsp olive oil
• 3/4 tsp salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 3/4 c. butter melted
• 8 cloves garlic minced
• 2 Tbsp fresh parsley minced
• 1/2 c. parmesan cheese shredded

Instructions: 

1. Preheat grill to 350-400 degrees F.
2. Brush chicken legs with olive oil. 
3. In a small bowl combine salt, garlic powder and black pepper. Rub into chicken legs. 
4. Place chicken legs on grill for 30 minutes rotating every 10 minutes, or until they reach an internal temperature of 185-190 degrees F.
5. While chicken legs are grilling combine butter, garlic, parsley and parmesan cheese in large mixing bowl. When chicken legs are fully cooked place in bowl and toss to coat. Remove and serve immediately.

Grilled Pineapple and Tofu Kebabs by Simply Quinoa 

Ingredients

• 1 block extra firm tofu
• 2 cups fresh pineapple
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 package mushrooms
• 1 red onion
• 1 cup vegan BBQ sauce
• Fresh parsley to garnish

Instructions

1. Start by pressing the tofu for about 15 minutes. Place the tofu on a paper towel-lined plate, cover the tofu with another paper towel and put something heavy on top of it (a cookbook works well). Set aside.
2. While the tofu is pressing, cut the pineapple, peppers and onions into 1" pieces, and remove the stems from the mushrooms.
3. Once the tofu is done, cut that into 1" pieces as well.
4. Skewers the pineapple, tofu and veggies onto metal skewers and place the skewers on a baking sheet.
5. Cover the skewers with a layer of sauce on all sides.
6. Turn the grill on medium heat and grill the skewers for about 10 minutes, flipping halfway through. After you've flipped, brush with another layer of sauce.
7. Remove the skewers from the grill and brush with any remaining sauce. Sprinkle with a garnish of fresh parsley and serve immediately.

Chimichurri Shrimp Skewers by Whitney Bond 

Ingredients

• ½ cup chimichurri sauce
• 2 tbsp lime juice
• 20 large shrimp, peeled & deveined

Instructions

1. Add ¼ cup of chimichurri sauce, lime juice and shrimp to a large plastic bag, seal and marinate for 15 minutes. 
2. Preheat a grill to medium.
3. Remove the shrimp from the chimichurri marinade and skewer 5 shrimp per skewer. 
4. Grill the shrimp skewers for 3 minutes per side. 
5. Remove the shrimp from the grill and brush with the additional ¼ cup chimichurri sauce.

Steak with Chipotle Butter by Rachael Ray 

Ingredients

• 4 tbsp. butter, at room temperature
• 1 1/2 tsp. adobo sauce from canned chipotle peppers in adobo
• 3 T-bone steaks (about 20 oz. each)

Instructions:

1. In small bowl, stir butter and adobo sauce. Cover and refrigerate. 
2. Season steaks generously with salt and pepper. 
3. Grill over medium-high heat, turning once, 5 to 7 minutes per side for medium-rare. 
4. Let rest for 5 minutes
5. Slice. 
6. Top with chipotle butter and serve with Mexican-Style Grilled Avocados.