Tasty & Healthy BBQ Recipes For The Fourth

What is the best way to celebrate the Fourth? For many, it may be fireworks and parades, but for almost everyone, it is a good ol' fashioned barbecue! It makes for the perfect excuse to get the family together, spend some time with friends, and kickback and relax! If you want to make some truly unforgettable meals and surely impression that special someone, check out these tasty and healthy BBQ recipes for the Fourth!

Grilled Fish Tacos with Chipotle-Lime Dressing

• 1/4 Cup of Extra Virgin Olive Oil
• 2 Tablespoons of Distilled White Vinegar
• 2 Tablespoons of Fresh Lime Juice
• 2 Teaspoons of Lime Zest
• 1 1/2 Teaspoons of Honey
• 2 Cloves of Garlic - Minced
• 1/2 Teaspoon of Cumin
• 1/2 Teaspoon of Chili Powder
• 1 Teaspoon of Seafood Seasoning - such as Old Bay
• 1/2 Teaspoon of Ground Black Pepper
• 1 Teaspoon of Hot Sauce - Optional, To Taste
• 1 Pound of Tilapia Fillet - Cut Into Chucks

• 1 (8 ounce) Container of Light Sour Cream
• 1/2 Cup of Adobo Sauce from Chipotle Peppers
• 1/2 Tablespoons of Fresh Lime Juice
• 2 Teaspoons of Lime Zest
• 1/4 Teaspoon of Cumin
• 1/4 Teaspoon of Chili Powder
• 1/2 Teaspoon of Seafood Seasoning - such as Old Bay
• Salt and Pepper - To Taste

• 1 (10 ounce) Package of Tortillas
• 3 Ripe Tomatoes - Seeded and Diced
• 1 Bunch of Cilantro - Chopped
• 1 Small Head of Cabbage - Cored and Shredded

Directions: 

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Honey Chicken Kabobs

This recipe is a go-to for any barbecue and can easily be mixed-and-matched according to the vegetables that are in season or on hand near you!  The marinade is extremely versatile and will taste great on just about anything!

Servings: 12 Kababs

Gather Together:

• 1/4 Cup of Vegetable Oil
• 1/3 Cup of Honey
• 1/3 Cup of Soy Sauce
• 1/4 Teaspoon of Freshly Ground Black Pepper
• 8 Skinless, Boneless Chicken Breasts - Cut Into Chunks
• 2 Garlic Cloves - Minced
• 5 Small Onions - Diced Into 2 Inch Pieces
• 2 Red Bell Peppers  - Diced Into 2 Inch Pieces
• Skewers

Directions: 

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Garlic-and-Black-Pepper Shrimp

Who doesn't love shrimp in the summer! This recipe packs in some nice heat from the chili and as a lovely balance from the acidity of the lime.

Serves: 4 | From Bon Appetit

Gather Together: 

• 1 Fresh Red Chili - Seeds Removed and Finely Grated
• 3 Garlic Cloves - Finely Grated
• 1 Tablespoon of Coarsely Ground Pepper
• 1 Tablespoon of Fresh Lime Juice
• 2 Tablespoons Vegetable Oil - Plus More For Grill
• 1 Pound of Large Shrimp - Peeled and Deveined
• Kosher salt
• Lime wedges and Kashmiri Chili Powder or Paprika - For Garnish
• Skewers

Directions

1. Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
2. Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Grilled Summer Squash and Red Onion with Feta

Say it with us: no more squishy, bland summer squash! This year, we're flipping all you know about marinating and grilling with the recipe from Bon Appetit. According to the recipe's creator, Claire Saffitz, we will be using a technique inspired by escabèche, where cooked fish and meat are preserved in an acidic mixture. So that is right! We're cooking first, marinating second. In the case of squash, it produces maximum flavor without compromising char or texture.

Serves: 4 | From Bon Appetit

Gather Together:

• 1/2 Cup plus 3 Tablespoons of Extra-Virgin Olive Oil
• 1 Garlic Clove - Grated
• 1/4 Cup of White Wine Vinegar
• 4 Medium Summer Squash and/or Zucchini - Cut Lengthwise 1/4" Thick
• 1 Medium Red Onion - Cut Through Root End Into 8 Wedges
• 2 Bay Leaves
• Kosher Salt and Freshly Cracked Black Pepper
• 8 Ounces of Feta - Crumbled
• 4 Banana Peppers From A Jar - Thinly Sliced
• Generous Pinched of Red Pepper Flakes

Directions:

1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
2. Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3. Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4. Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

Happy cooking everyone!

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-Patrick