Grilling Tips to Heat Up Your Summer
Something you may not know about me is that I'm an avid griller. My father made the best steaks in the world, and although my parents never let me touch the grill, I observed with a keen eye.
In 2018, I moved into a high rise, and that's where I first started to experiment. Thanks to my friend Stacie, I was taught the basics of grilling and proceeded to experiment with different vegetables and proteins. Aluminum foil has been my #1 friend!
Since it's summer, I thought why not share some grilling techniques and tips to help you create create delicious meals! Also, I added one of my favorite recipes at the bottom :)
Grill Usage and Safety Tips
Keep your grill clean - If your grill isn’t clean, it may heat your food unevenly or even cause bacteria growth! Use a wire brush to clean your grill after each use, and also, give it a thorough cleaning twice per grilling season. Take a look at these ways to clean your grill.
Read instructions carefully - This one may seem obvious, but it’s very important. All grills are not the same, so make sure to read the instructions when you’re using a grill for the first time. If you use the grill the wrong way, there could be some serious safety issues!
Lighter fluid precautions - If you use lighter fluid, wait about ten minutes until it completely burns off before you start cooking your food. Or, you may prefer to start your grill with a chimney starter or lighter cubes.
Keep the lid down - While cooking, it’s better to have the grill lid down instead of opened up. This allows the food to cook faster, and makes searing food easier. Also, if the grill’s flames get too big, close the lid to starve the fire of oxygen. (Don’t pour water on the fire!)
Grill Cooking Tips
Chicken, pork, and beef - To get crispy, juicy chicken, grill with low heat and turn the chicken often. However, for pork and beef, you’ll want to use high heat and turn sparingly.
Foil improves the flavor - Like I mentioned, I love using aluminum foil! Foil can be useful to wrap foods in while they are grilling, especially small foods like vegetables. Wrapping meats and veggies in foil for about 2-3 hours adds a nice flavor boost.
Direct heat vs. indirect - Weber explains the two types of grilling heat: “Direct heat (when the fire is directly below the food) is best for relatively small, tender pieces of food that cook in 20 minutes or less. Indirect heat (when the fire is on either side of the food) is best for larger, tougher cuts of meat that require more than 20 minutes of cooking.”
Use two skewers - Here’s a simple tip that will make things easier. Instead of using just one skewer for your kebabs, use two. That way, you’ll be able to turn them easily!
Add more flavor - Try experimenting with different ways to add flavor. You can soak foods in barbecue sauce, lemon juice, or another flavorful liquid for a few hours before grilling. If you don’t feel like doing that preparation, you can use dry rubs or glazes instead.
California grilled chicken recipe
Did that article make you hungry? Try this California Grilled Chicken recipe from Delish!
Ingredients:
2 tbsp. honey
Kosher salt
4 slices mozzarella
2 tsp. Italian seasoning
4 boneless skinless chicken breasts
Freshly ground black pepper
Balsamic glaze
4 slices tomato
1 tsp. garlic powder
4 slices avocado
3/4 c. balsamic vinegar
2 tbsp. extra-virgin olive oil
2 tbsp. freshly sliced basil
Instructions:
Mix oil, honey, balsamic vinegar, garlic powder, and Italian seasoning together in a bowl. (Optional: Add salt and pepper for additional seasoning)
Pour mixture onto chicken and marinate for 20 minutes.
Oil your grill’s grates and grill chicken using medium-high heat until charred and cooked through. (This should take about eight minutes per side)
Add tomato, mozzarella, and avocado on top. Close grill to let toppings melt.
Use basil for garnish and add balsamic glaze.
