1. AVOCADO BARBECUE CHICKEN NAAN PIZZA
fresh mozzarella slices
shredded rotisserie chicken
finely chopped red onion
Preheat grill on high. Brush both sides of naan bread with olive oil. Turn off the grill completely and place naan bread on grill. Put something heavy on top of the bread if you would like visible grill marks. Grill each side for about two minutes each. Remove and let cool slightly.
To make the pizza, layer each piece of naan bread with barbecue sauce, fresh mozzarella cheese slices, shredded rotisserie chicken (that has been mixed with extra barbecue sauce), sliced avocado and red onion.
You will want to grill the pizza over indirect heat only, using your grill as more of an oven. In other words, if you have three burners, only preheat two for this next step. If you have two burners, only preheat one burner. Place layered pizza on the side of the grill that is not lit. Close the cover and let cook until the toppings are melted to your liking, about five minutes. Remove and cut into slices with a pizza cutter.
2. HONEY LIME CILANTRO CHICKEN
2 pounds boneless, skinless chicken breasts, or thighs
¼ cup lime juice
½ cup honey
2 Tablespoons soy sauce
1 Tablespoon olive oil
2 garlic cloves, minced
½ cup cilantro, finely chopped
½ teaspoon salt
¼ teaspoon pepper
Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
3. GRILLED HAWAIIAN PORK CHOPS
1 cup low sodium soy sauce
1 Tbsp. sesame oil
1/3 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes (or more if you want it to be spicy)
3 large cloves of garlic, minced or pressed
2 Tbsp. ketchup
1 can of pineapple rings (reserve 1/2 cup of the juice for the marinade)
1.25 lbs of pork chops
2 Tbsp. corn starch
Whisk the low sodium soy sauce, sesame oil. brown sugar, ground ginger, red pepper flakes, garlic, ketchup and pineapple juice until well combined.
Pour the marinade over the pork chops and let them sit for at least 10 minutes or overnight (you can also freeze them in the marinade and thaw them for later use).
Spray the grill with non-stick cooking spray and heat it to medium-high.
Place the meat and pineapple rings on the grill and reserve the marinade to make the sauce. Grill them for 4-5 minutes on each side. Rotate them a little bit midway through each side if you want a nice crosshatch grill mark (this is optional). Keep an eye on them because every grill is different- mine were thin but if your meat is thicker you can go a little longer.
Once the internal temperature reaches 145 degrees (or longer if you want them well done) remove the from the grill and rest them for 10 minutes.
While your meat rests, whisk the cornstarch into the marinade and strain it into a sauce pan. Heat over medium heat until it starts bubbling then reduce it to low heat for a couple minutes to thicken the sauce.
Drizzle your meat and pineapple with sauce, sprinkle with chopped scallions and enjoy!
4. CAPRESE GRILLED CHICKEN WITH BALSAMIC REDUCTION
6 grilled boneless, skinless chicken breasts
¼ cup balsamic vinegar
1 tablespoon butter
6 slices mozzarella cheese
6 slices tomato
6 large basil leaves
Prepare chicken on the grill. As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
Drizzle with balsamic reduction and serve warm.