Since it’s been so hot out, it’s hard to even think of turning the oven or stove on. Here are some easy BBQ ideas that are low maintenance, perfect for weeknights, you can just throw it on the grill and enjoy it 20 minutes later.
It’s all about prep. The night before, or on the weekend, just take some time to get your ingredients together, marinate or chop, so all you have to do when you get home from work is turn on the grill and put it on.
Cajun corn & potato foil packets with steak for Dad today. I know there are a few dads here, Happy Father’s Day! One of the dads who really stands out for me on this platform is @zimmysnook – I love the way he cares for his family by cooking up incredible meals every day. . To make this is so simple. Cut up 1 freshly husked corn, and about 3 small red potatoes per packet. Toss it in 2 cloves minced garlic, 2tbsp melted butter and 1-2 teaspoons Cajun seasoning. Bring the sides of the foil up, add 1/4 cup stock or white wine, 2 lemon wedges and seal. Place on grill or indirect fire and cook for 20-30 minutes. #summervacay2018 #TheDaleyPlate #f52fresh
Barbecued Lime Shrimp and Corn Foil Packet
This is a classic foil packet steam. You can make this at home or on a campfire when you’re camping. It’s so easy and comes out delicious every time! There’s barely any cleanup too, since you make the whole thing in foil.
There are many variations of a “foil packet” dinner. This one uses shrimp but you can sub shrimp for cod or salmon.. or crab or lobster!
- 1.5 pounds of Large Peeled and Deveined Shrimp or Prawns (can be fresh or frozen)
- 2 ears of Corn cut into halves or 4 pieces
- Juice of 2 limes
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 2 garlic cloves, minced
- 2 teaspoons of minced ginger
- 4 cups of couscous or nugget potatoes
- If you’re using little nugget potatoes, slice them up into discs or quarters so they cook faster
- Chopped Parsley or cilantro for garnish
- Lemon or lime wedges for garnish
The night before, or a couple hours before cooking, marinate everything (corn, shrimp, couscous/potatoes) with all the ingredients in a ziplock bag.
The next day create a foil packet for each person. Place mixture in each foil packet. Close packet and place on grill for 10 minutes. You’ll know they’re done when your shrimp are pink and your potato slices are tender.
Alternative: You can also switch out the soy sauce, ginger and honey for butter and cajun spice to make a cajun foil packet.
Chicken Thighs with Ginger-Sesame Glaze
This is my family’s favourite!! This is my take on this recipe from myrecipes.com:
- 3 tablespoons of brown sugar
- 1/4 cup of soy sauce
- a splash of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 teaspoon of chili paste, I use sambal oelek (this is optional if you don’t like it spicy)
- 8 skinless, boneless chicken thighs
- cooking spray
- a bunch of green onions, sliced the long way
- sesame seeds
The night before or you can do this the day of, combine the brown sugar, soy sauce, sesame oil, garlic, ginger, chili paste and chicken together in a bowl and marinate.
On the grill, spray with cooking spray then add chicken. Cook for a few minutes each side or until done. Transfer chicken to a plate and garnish with green onions and sesame seeds.
Serve with potatoes, rice or a spring salad with balsamic or sesame dressing.
Chicken Pesto Grilled Portobello Mushrooms
They’re like mini pizzas! This is my take on myrecipe.com’s Chicken pesto grilled portobello mushrooms recipe:
- 1 small red onion, sliced into rings
- 3 tablespoons of prepared basil pesto (I use Olivieri Pesto)
- A splash of olive oil
- Salt and pepper
- 2 skinless boneless chicken breast
- 4 large portobello mushrooms, stems removed
- shredded mozzarella cheese
In a pan, or you can do this on a BBQ, cook the onions, put in the sliced chicken breast, toss in salt and pepper and pesto.
Then on the BBQ, put on your portobello mushrooms, and like a pizza, arrange press your chicken and onions on each mushroom cap. Then sprinkle on the cheese. Close your bbq cover and in about 5-10 minutes when the cheese is melted they’re ready to eat!
Grilled Cod Tacos with Chipotle Crema
YUM! These are so easy and who doesn’t love tacos! Again this is my take on delish.com’s recipe:
- 3-4 pieces of cod, fresh
- salt and pepper or seasoning salt
- sprinkle of chilli powder
- cooking spray
- Finely sliced red cabbage
- corn tortillas
- lime wedges for garnish
For the Crema:
- Plain Yogurt or Plain Greek Yogurt
- Lime zest
- Chipotle Medium Salsa (Que Pasa makes a good one)
- Salt and pepper
On a plate, season cod with salt, pepper, chilli powder. Spray grill with cooking spray and put cod on grill. Turn once after 3 – 4 minutes or when cod starts to flake on one side.
In a small bowl, mix yogurt with salsa, salt and pepper and lime zest.
Assemble tacos with cabbage, cilantro, avo and drizzle crema on top. Serve with limes and any extra cilantro!
These are my top 4 weeknight BBQ dinner go to’s or if I’m entertaining after work. But I’d love to hear about any recipes you love turning to, just let me know in the comments!
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