Turkey is an ideal grilling food. From ground turkey burgers and turkey franks, turkey tenderloins and other cuts for the grill, turkey provides you with a wide range of tasty, healthy and convenient meal solutions.
During grilling, turkey cooks best by indirect heat on an outdoor covered gas or charcoal grill with a pan of water placed beneath the grilling surface to catch the dripping turkey juices. Turkey breasts, drumsticks, wings and whole turkeys are all suited for grilling. Whole turkeys that weigh 16 pounds or less are the recommended size for safe grilling. However, you will need quite a bit of charcoal or gas for a whole turkey, which can take anywhere from three to four hours to cook on the grill.
Do not stuff a whole turkey. Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165°F. Also, smoked stuffing has an undesirable flavor.
Grilling time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 15 to 18 minutes per pound if using a covered grill. Always use a food thermometer. The turkey is done when the food thermometer, placed in the inner thigh, reaches 165-170°F.
Keep food safety in mind before preparing any turkey and remember to wash your hands thoroughly with soap and hot water. Hands should be washed again and rinsed along with all utensils, equipment and countertops that have been in contact with any raw food (especially raw poultry) before preparing foods. It’s 20 seconds of prevention that can eliminate 90% of foodborne illness.
How to Grill Turkey
Bone In Turkey Breast
Grilling a turkey breast is an excellent way to enjoy a turkey dinner without making it a big deal.
Prepare a barbecue grill with a rectangular metal or foil drip pan under the grates for indirect cooking. Insert a meat thermometer into the center of the thickest part of a turkey breast, not touching the bone.
Place turkey, bone-side down, on the grates directly over the drip pan. Grill turkey, covered, on medium 55 minutes.
If using a basting sauce, brush turkey with sauce and continue to grill, covered, 10 minutes. Brush again with sauce; continue to grill, covered, about 10 minutes more or until a thermometer registers 165-170 degrees Fahrenheit. Transfer turkey to a carving board; tent with foil. Let stand 10 minutes before carving.
Boneless Turkey Breast
Marinate a boneless turkey breast with olive oil, fresh herbs and garlic for at least 30 minutes or up to 24 hours. Then, preheat a grill to medium high and place a boneless turkey breast, skin side down, on greased grill grates. You’ll want to turn the grill down to medium to avoid burning the skin. After the breast browns, turn it over and cook until the temperature reaches 165-170 degrees Fahrenheit on a thermometer. Slice the turkey and serve on top of salads, with fruit or on your favorite sandwich roll.
Turkey tenderloins are the tender long strip of white meat hidden under the turkey breast. Because this strips of meat is an underused muscle of the turkey, it is very tender. One of the best ways to cook turkey tenderloin is with a dry rub and then grill on a hot grill.
Combine one tablespoon each of garlic powder, onion powder, dried thyme, sage, kosher salt and fresh ground pepper in a small bowl. Rub this mixture on a turkey tenderloin and wrap in plastic wrap or put in a sealed bag in the refrigerator for at least two hours (overnight is best).
Rub grill grates with vegetable or canola oil and preheat the grill. Place the seasoned turkey on the grill and cook five minutes on each side. Check the temperature with a meat thermometer to make sure the temperature is 165 degrees F. Take the turkey off the grill and let rest for five minutes to let the juices rest back into the meat.
Rub turkey legs with a mixture of chili powder, cumin, garlic and oregano. Season with salt and pepper and let rest several hours to allow the flavors to develop. Be sure to grill turkey legs over a medium-low heat for tender crispy results. In the end, you’ll be able to pull the meat right off of the bone and enjoy as is, with your favorite salsa or smothered with spicy BBQ sauce.
How to avoid parched pucks.
Season ground turkey with your favorite herbs and spices. Since ground turkey is lower in saturated fat than ground beef, you need to add olive oil or another liquid to the mix to make a juicy healthy burger. Make sure to place burgers on a well-greased, preheated grill to prevent sticking. Cook over medium-high heat until cooked all the way through to 165-170ºF. Grill some onion slices and peppers on the side and you’ll amp up the flavor even more.
Rosemary Grilled Turkey Breast
- 5 sprigs of rosemary, chopped
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- One 4 1/2 lb. bone-in turkey breast
- salt and pepper to taste
Combine rosemary, garlic and olive oil in a small bowl. Rub all over the turkey breast, then season liberally with salt and pepper. Cover and refrigerate overnight.
Place a heatproof drip pan beneath the grill grates on one side of the grill and preheat to medium. Turn off the side of the grill with the drip pan. Pour about 1/4 inch of water into the drip pan, then place the turkey on the grill over the drip pan, skin-side facing up and cook over indirect heat, covered, at about (375-400°F) for 30 minutes.
Check to make sure there is still water in the pan and add more if necessary. Also, check that the grill temperature has remained constant and adjust accordingly.
Continue cooking for 35-45 minutes, then check temperature of the turkey. When turkey reads 165-170°F on a meat thermometer it is cooked through. Transfer to cutting board to rest for 15 minutes, then slice and serve.
Red Pepper, Basil, and Turkey Roulade with Basil Aioli
This recipe uses a combination of direct and indirect heat, which can be accomplished using a charcoal or gas grill.
If you have a gas grill, you can easily use it to roast the peppers.
- 4 medium red bell peppers
- 1 large lemon
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil leaves plus 2 cups large basil leaves
- 1 boneless turkey breast half
Roast peppers on the grill over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Chop peppers and pat dry.
Make Aioli Sauce:
Finely grate 2 teaspoons zest from the lemon and squeeze 2 teaspoons juice. Puree zest, juice, mayonnaise, garlic and the 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper. Transfer to a bowl and chill, covered, while preparing roulades.
Remove and discard skin from the turkey breast, Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other.
Holding a sharp knife parallel to the work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book.
Place between 2 sheets of plastic wrap and, with flat side of a meat pounder, pound turkey to slightly less than 1/4 inch thick. Butterfly and pound remaining piece of turkey.
Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges. Top peppers with whole basil leaves and sprinkle with cheese. Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don’t roll too tightly, or filling will slip out of the ends) and tie roulades crosswise with string. Season roulades with salt and pepper.
If using a charcoal grill, light a full chimney of charcoal and place on one side of the grill. Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes. If using a gas grill, light all burners.
First grill over direct heat:
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill grates directly over the fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes.
Then grill over indirect heat:
If using a gas grill, turn off 1 side of the grill. Move roulades away from the fire and grill over indirect heat, covered, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 165-170°F, about 15 to 20 minutes.
Transfer to a cutting board and let stand 10 minutes. Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife. Serve roulades with sauce.
BBQ Turkey Legs
Turkey legs, seasoned with smoky, sweet-flavored barbecue sauce, taste delicious when prepared on the grill. Instead of worrying about the turkey legs sticking to the grill, cook them covered in aluminum foil. Keep the turkey legs moist in the foil by basting the meat on a regular basis with your favorite BBQ sauce. To improve flavor, brining is an important first step for turkey legs.
- 1 cup salt
- 1/2 cup brown sugar
- 2 tablespoons liquid smoke
- 1/2 gallon water
- 8 turkey legs
In a large bowl or pan, combine the water, salt, brown sugar and liquid smoke. When salt and sugar have dissolved, add the turkey legs.
Cover and refrigerate for 24 hours. Drain brine from turkey legs, discard the brine and gently pat turkey dry with paper towels.
Preheat the grill to medium. The temperature should read between 325 and 350 degrees Fahrenheit on a charcoal or gas grill.
To brown the skin and lock in flavor, sear each turkey leg on the grill on direct heat for approximately two minutes on each side.
Baste each turkey leg with a generous amount of barbecue sauce. Make your own or use a commercial brand.
Wrap each turkey leg loosely in foil. Avoid tightly covering the drumsticks, since this can prevent heat from circulating properly around the meat.
Cover the grill and cook the turkey legs for approximately one-and-a-half hours. Baste them with barbecue sauce every 20 to 30 minutes to keep the drumsticks moist.
Check the internal temperature to determine when the meat is cooked thoroughly. The meat thermometer should read 165 degrees Fahrenheit before you remove the turkey legs from the grill.
Then add more barbecue sauce, rewrap the legs in the foil and allow the turkey legs to rest for 30 minutes before serving them.
Turkey Burgers with Barbecued Onions
One way to keep the turkey moist is to add milk and lightly mix them together. Overhandling the meat can make tough burgers.
- 1 tablespoon olive oil
- 2 Spanish onions, halved, sliced thinly
- 2 tablespoons prepared barbecue sauce
- 1 1/4 pounds ground turkey (not lean — use a mix of dark and white meat)
- 1/4 cup milk
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon smoked Spanish paprika or regular paprika
- 1/4 teaspoon each: salt and freshly ground pepper
- 4 sesame seed buns
Heat olive oil in a large, heavy skillet over high heat. Add onions; stir-fry onions 2 minutes. Reduce heat to medium-low; cook, stirring often, until soft and starting to caramelize, about 15 minutes. Stir in barbecue sauce; cook 1 minute. Remove from heat. Cover; keep warm.
Meanwhile, prepare a grill for medium-high heat. Lightly mix turkey, milk, parsley, paprika, salt and pepper in a large bowl; form into 4 patties.
Grill until cooked through, turning once, about 8 minutes total. Place on buns and top each with onions.
Grilled Turkey Tenderloins with Peach Salsa
- Cooking spray
- 1 1/4 pounds skinless, boneless turkey breast tenderloins
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each salt and ground black pepper
- Juice of 1 orange
- Juice of 1 lemon
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- 4 small peaches, peeled and diced
- Juice of 2 limes, about 1/4 cup juice
- 2 teaspoons honey
- 3 tablespoons diced red bell pepper
- 1 hot pepper, minced
- 1 heaping tablespoon chopped parsley
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped red onion or sweet onion
Season tenderloins with garlic powder, salt and black pepper.
In a medium bowl, whisk together all marinade ingredients.
Place the tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight.
Oil grill and preheat to medium-high.
Remove tenderloins from marinade and discard the marinade. Grill tenderloins turning frequently, about 25 minutes or until done and the internal temperature reaches 165 degrees F.
While turkey is grilling prepare salsa. In a small bowl, combine all ingredients and mix well.
Slice the tenderloins into about 3/4-inch slices and spread peach salsa evenly over tenderloins.
- Coriander Turkey Burgers (cleanfoodbycliona.wordpress.com)
- Turkey Burgers with Mango Salsa (beatcancer2010.wordpress.com)
- Turkey Jerk Burgers (healthyrow.wordpress.com)
Tips For Grilling Chicken
To keep the chicken from sticking: grease your grill: Before you light the grill, spray the rack with nonstick cooking spray or brush it with oil. Use a marinade or rub the chicken with some oil.
Keep it hot: sear the chicken on a hot grill — this helps seal in the juices and makes it easier to turn over the chicken. Finish cooking over indirect heat.
Indirect Heat: cooking with indirect heat occurs when you use an area of the grill that is not directly over the heat source. Using indirect heat slows the cooking process down, which allows the center of the cut to cook thoroughly without burning the outside. On charcoal grills, coals are pushed to one side of the grill or banked into a ring around the outer edges. On gas grills, the side of the burner, which is below the area where the food will be placed, is turned off after the grill is preheated. Using one of the indirect setups will provide an area on the grill that is a low heat source. The meat is placed over the area in which there are no coals or over the burner that is turned off on a gas grill. Indirect heat is good for cooking whole chickens or larger pieces, such as a full chicken breast.
Direct Heat: cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in 30 or less minutes, such as boneless chicken breasts and small chicken pieces.
Watch seasonings carefully: marinades and basting sauces, many of which have a high sugar content, will burn if the grill temperature is too hot or if exposed to heat for too long. A hot grill is normally not a problem with quick-cooking cuts (such as skinless, boneless breasts); longer-cooking cuts (such as bone-in chicken parts) should be cooked over a lower heat. And don’t start basting until the chicken is almost fully cooked.
Close the top: if your grill has a cover, always cook your chicken with the cover down. It will make your grill more oven-like and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you’ll have fewer flare-ups.
Be patient: resist the urge to continuously move the chicken around while it cooks. The chicken will cook more evenly and more quickly, if you follow the recipe cooking instructions or turn it over only once midway through the grilling.
Use the right utensil: use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause juices to escape.
Test for doneness: don’t risk serving undercooked chicken. When in doubt, make a small cut into the thickest part so you can be positive that it’s no longer pink inside. You can also use a meat thermometer to check if your meat has reached a safe internal temperature of 165 degrees F. Let the chicken rest so that juices can be redistributed. The cooking process continues for 5-10 minutes.
Be sure to clean up: scrape your grill rack after each use; otherwise, the chicken will pick up charred bits from your last barbecue. Chicken has a tendency to stick to a dirty grill.
Promote good hygiene: proper hand-washing — 20 seconds with hot, soapy water — is absolutely essential before and after handling raw chicken.
Protect against cross-contamination: place the package of raw chicken in a plastic bag to separate it from other groceries. Take it straight home from the store and refrigerate immediately (35 to 40 degrees F). Set wrapped raw chicken on a plate on the bottom shelf of the refrigerator so juices don’t drip onto other foods. Always thoroughly wash cutting boards, knives, utensils, and countertops after they come in contact with raw chicken. Never place cooked food on a plate that previously held raw chicken.
Make seasoning safe: always marinate in the refrigerator. If using a marinade as a basting or dipping sauce, set aside a portion before adding the raw food. Wash basting brushes with hot, soapy water after using on chicken. Discard leftover marinade that comes in contact with raw chicken, or bring to a boil for 1 minute before serving.
Refrigerate or cook: thaw chicken in the refrigerator; never leave it at room temperature. Never partially grill and finish cooking later; cook completely to destroy harmful bacteria.
Master Recipe for Grilled Chicken
If your gas grill has a smoke box that sits on or between the burners, put wood chips in it to give your chicken some smoky flavor. Or wrap some wood chips envelope-style in heavy-duty foil. Poke holes in the top and set it on the grill grates to produce some smoke.
- 1 whole chicken (4-5 lbs), butterflied
- 1 cup apple juice for basting
- 1/4 cup sugar
- 2 tablespoons minced dried onion
- 1 tablespoon seasoned salt
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- 1-1/2 teaspoon lemon pepper
- 1 tablespoon dried sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 teaspoon cayenne pepper or crushed red pepper
Combine all the ingredients and blend well.
- 1/2 cup firmly packed brown sugar
- 1 tablespoon onion salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/3 cup white vinegar
- 2 cups tomato ketchup
- 1 cup peach preserves, pureed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons butter, cubed and well chilled
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. Partially cover with the pot lid to protect yourself and your kitchen from any sputtering. Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
Butterfly the chicken: remove the backbone, flatten the breastbone and tuck wings behind back. Using hands or handle of wooden spoon, loosen skin over breast and thighs and remove any excess fat. Pat the chicken with paper towels to dry. Sprinkle on the rub generously, rubbing it under the skin also.
Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, transfer them from the chimney to one side of the grill. Leave one side of the grill empty. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid in the grill and light the newspaper. The coals will be hot in 20 to 30 min.) Place chicken skin-side down over cooler side of grill with legs facing the fire and cook until skin is lightly browned and faint grill marks appear, about 22 minutes. Baste the chicken with some of the apple juice several times during the cooking process. Using tongs or towel, grip legs and flip chicken (chicken should release freely from grill or use a thin spatula to loosen if stuck) and transfer to hot side of grill, skin-side up, breast facing into grill. Cover grill and cook until chicken is well-browned, about 12 minutes.
Heat one side of the grill to very hot and arrange the chicken on the other side. Close the lid and maintain the temperature of the grill between 230° and 250°F. Baste the chicken with some of the apple juice several times during the cooking process. Using tongs or towel, grip legs and flip chicken (chicken should release freely from grill or use a thin spatula to loosen if stuck) and transfer to hot side of grill, skin-side up, breast facing into grill. Cover grill and cook until chicken is well-browned, about 12 minutes
Finishing the Chicken
Cooked chicken should read 165°F in the meatiest part of the thigh or breast. You’ll also know the chicken is done when its juices run clear after being sliced into with a knife.
When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid contaminating the whole batch) and brush it onto the chicken. Cook it an additional few minutes so that the sauce adheres to the chicken as a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn. Remove the chicken from the grill, let rest for 5 -10 minutes on a platter and serve with some of the barbecue sauce on the side.
Grilled Chicken and Asparagus Salad
- 1 pound boneless, skinless chicken breasts (about 3)
- 1/3 cup plus 2 1/2 tablespoons olive oil
- Fresh-ground black pepper
- 1 pound asparagus, tough ends snapped off and discarded
- 1 clove garlic
- 2 tablespoons water
- 1 1/2 cups loosely packed parsley leaves
- 1 tablespoon lemon juice
- 3 heads Bibb lettuce (about 1 1/2 pounds in all), torn into bite size pieces (about 4 1/2 quarts)
Light the grill and heat to medium. Coat the chicken breasts with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each of salt and pepper. Grill the chicken for 5 minutes. Turn and cook until just done, about 4-5 minutes more. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
Toss the asparagus spears with 1 1/2 tablespoons of the oil and 1/8 teaspoon each of salt and pepper. Grill the asparagus, turning occasionally, until tender, about 10 minutes, depending on the width of the spears. Cut the spears into 2-inch lengths.
In a blender, combine the garlic, water, parsley, lemon juice, 1/2 teaspoon salt and the remaining 1/3 cup oil. Puree until smooth, scraping down the side of the blender with a spatula as necessary.
In a large glass or stainless-steel bowl, toss the lettuce, chicken and asparagus with half the vinaigrette. Put the salad on plates. Drizzle the remaining vinaigrette over the salad, if desired.
Fennel Garlic Chicken Legs
- 1 1/2 tablespoons chopped garlic
- 1 1/2 teaspoons ground fennel seeds
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon crushed red pepper
- Kosher salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 whole chicken legs (12 to 14 ounces each)
In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add the 1 1/2 tablespoons of oil. You can also use a mini processor.
Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight.
Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes.
Grilled Chicken Breasts with Lemon and Thyme
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried red-pepper flakes
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
Light the grill. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt and black pepper. Coat the chicken with the mixture. Let rest for 30 minutes.
Grill the chicken breasts over moderately high heat for 8 to 10 minutes. Turn and cook until the chicken is done (165 degrees), about 10 minutes longer.
• Try any dried herb you like in place of the thyme: marjoram, oregano, rosemary or sage are all good choices.
• Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them about five minutes per side over moderately high heat.
• Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed above and allow 13 minutes per side for the leg quarters.
Grilled Chicken Thighs with Sweet Onions and Peppers
This dish is good at room temperature also.
- 1/4 cup extra-virgin olive oil
- 2 red onions, thinly sliced, lengthwise
- 1 1/2 pounds sweet red bell peppers stemmed, seeded, sliced lengthwise
- 1/2 cup Ruby Port
- 1/3 cup drained capers
- 3 tablespoons chopped fresh thyme leaves
- Salt and freshly ground pepper
- 12 chicken thighs (6 to 8 oz. each)
- Olive oil
- 1/4 cup chopped Italian parsley
In a large pan over medium heat, warm the olive oil. Add onions and peppers, cover and cook, stirring occasionally, until very juicy and almost soft, 16 to 20 minutes. Add the Port, capers and thyme; cook uncovered, stiring often, until all the liquid has evaporated and vegetables are very soft and beginning to brown, 25 to 35 minutes longer. Remove from heat. Season with salt and pepper.
You can do this early in the day and wrap the pepper mixture in heavy duty foil, sealing tightly; heat the packet on the grill while cooking the chicken.
Preheat grill to 350° to 400° (medium-high) and oil the grates. After preheating, turn one side of the grill off.
Brush the chicken with olive oil and sprinkle both sides with salt and pepper. Lay thighs, skin down, on the direct heat side of the grill. Cover and grill for 5 minutes on each side. Move the chicken to indirect heat. Cover and grill an additional 5 minutes on each side or until done.(165 degrees on a meat thermometer.)
Transfer to a platter. Spoon onion-pepper mixture over chicken and sprinkle with parsley.
- Rosemary Lemon Grilled Chicken (mouthbrothels.wordpress.com)
- Grilled Chicken Gyros (pickfreshfoods.com)
- Grilled Chicken (justbecauseilovefood.wordpress.com)
Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.
Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.
Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.
Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.
White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.
Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.
To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.
Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.
Some Popular Vegetables For The Grill
Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.
Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.
Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn often to avoid burning.
Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.
Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.
Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.
Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.
Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.
Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.
Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.
The following grilled vegetable recipes will make great sides for your next barbecue.
Grilled Ricotta Basil Tomatoes
- 6 round large tomatoes or 12 small round tomatoes
- One pound of ricotta cheese
- 1 whole egg
- 1 tablespoon of chopped parsley
- 1 teaspoon of chopped marjoram
- 1 tablespoon of chopped basil
- 1/2 teaspoon of minced garlic
- 12 small, whole basil leaves
- 2 tablespoon olive oil
- Salt and pepper
Preheat your grill to medium and grease the grill grates with oil.
Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.
Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.
Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.
Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.
Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.
Insert whole basil leaves into the filling of each tomato and serve immediately.
Grilled Sweet Potato Fries
- 2 large sweet potatoes
- 2 tablespoons vegetable oil
- 2 teaspoons brown sugar
- 1 teaspoon coarse salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
Set up your grill in a 2-zone configuration, one side hot, the other side cool.
Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.
Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.
Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked.
Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.
Grilled Summer Fresh Peppers
- 1 each yellow, orange and red pepper
- 18 fresh basil leaves, chopped
- 18 cherry tomatoes, quartered
- 1 cup shredded part-skim Mozzarella Cheese
- 1/4 cup Balsamic Vinaigrette, divided (recipe below)
Heat grill to medium-high heat.
Cut each pepper lengthwise in half. Remove and discard seeds.
Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,
Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.
Grill 8 to 10 minutes or until peppers are crisp-tender.
Place peppers on a platter and drizzle with remaining dressing.
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper
In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup
- 8 small artichokes, trimmed and halved
- 1 lemon
- 3 garlic cloves
- 3 sprigs thyme
- 2 tablespoons olive oil, plus more for brushing
- Salt to taste
- Spicy Lemon Aioli, recipe below
Preheat grill and oil the grill grates.
Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.
Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).
Remove from the water and set aside for about 5 minutes, allowing them to dry.
Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.
Serve with the Spicy Lemon Aioli, if desired.
Spicy Lemon Aioli
- 1/4 cup mayonnaise
- Juice of 1/2 a lemon
- 1/4 teaspoon hot sauce
- 1/4 teaspoon minced garlic
- Sea salt to taste
- Pepper to taste
Whisk together all ingredients and season to taste.
Grilled Zucchini-and-Summer Squash with Citrus Splash
- 2 tablespoons grated orange rind
- 3/4 cup fresh orange juice (about 3 oranges)
- 1/2 cup fresh lime juice (about 3 limes)
- 3 tablespoons honey
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 red onions
- 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
- 4 yellow squash, each halved lengthwise (about 1 pound)
- 3 tablespoons thinly sliced fresh basil
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.
Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill and oil grill grates.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.
Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.
The mushrooms are a great side for grilled meats.
- 2 pounds of small crimini mushrooms
- 2 lemons
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 2 teaspoons fresh thyme, chopped fine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat your outdoor grill and oil the grill grates.
Wipe the mushrooms clean with a damp towel and trim the tips from the stems.
Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.
Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.
Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.
Add the grilled crimini mushrooms to the reserved dressing. Mix well.
Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.
Bring to room temperature before serving.
Parmesan Garlic Corn
- 4 ears of fresh corn on the cob
- 2 tablespoons butter
- 1 clove garlic, grated on a microplane grater
- 1/4 cup freshly shredded Parmesan cheese
- 1 tablespoon freshly chopped Italian parsley
Preheat grill and grease grill grates with oil.
Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.
Place bowl in the microwave for 10 – 15 seconds on high.
Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.
Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.
Crusty Grilled Onions
- 2 tablespoons paprika
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 4 Vidalia onions or other sweet onions, cut in half
- 1/4 cup canola oil
Heat the grill to medium-high and grease the grill grates.
Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.
Brush onions on all sides with oil and coat in the seasoning mixture.
Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.
- Grilled Vegetable Recipes (deafchefatlarge.com)
- Weight Watchers Experts Give Easy Ways To Grill Healthier (minnesota.cbslocal.com)
- Marinated Tofu and Vegetables (recipegluadys.wordpress.com)
- Lemony Grilled Eggplants (passiononaplate.wordpress.com)
- Vegan Basil Pesto Using a Mortar and Pestle (anodetomungbeans.wordpress.com)
- Turkey and Grilled Vegetable Salad (expatpaleo.com)