Grilled Chili-Lime Chicken Recipe – Food.com

This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes Im posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are Make it your own self meals.) Ive never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!

Source: Grilled Chili-Lime Chicken Recipe – Food.com

Grilled Brussels Sprouts with Balsamic Glaze | Skinnytaste

When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make Brussels sprouts on the grill too? They come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken. My friend Tara introduced me to making Brussels on the grill. She had us over for dinner one night and her husband had steaks grilling along with corn and these Brussels! I added some Balsamic Glaze to because I love the combination. Enjoy!

Source: Grilled Brussels Sprouts with Balsamic Glaze | Skinnytaste

23 Delicious Skewers To Make This Summer

Grilling season > every other season.

Source: 23 Delicious Skewers To Make This Summer

Also…

Steak Fajita Skewers
Servings: 8-10

INGREDIENTS
2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 green bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
1 large white onion, cut into 1-inch pieces
8-10 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
Preheat grill to medium-high heat.
Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated.
Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer.
Repeat with the remaining skewers.
Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel.
Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway.
Serve!

Roasted Veggie Skewers
Servings: 8-10

INGREDIENTS
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushrooms
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
Preheat grill to medium heat.
Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer.
Repeat with the remaining skewers and vegetables.
Brush each skewer liberally with the oil mixture.
Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
Serve!

Teriyaki Chicken Skewers
Servings: 4-5

INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seeds
¼ cup green onions, chopped
1 pineapple, diced into 1-inch cubes
4-5 bamboo skewers, soaked in water for 20 minutes

INSTRUCTIONS
Preheat grill to medium heat.
Combine the chicken, soy sauce, brown sugar, sesame seed