Today we have a special treat. I am honored to have Aubrey Phelps as a guest post. We have THREE great grilling recipes from Aubrey Phelps. I love to grill and even though summer is nearing an end I am a person who will even grill in the winter. Some things just taste better on the grill. I guarantee you will love these three recipes from Aubrey Phelps!!
Aubrey Phelps is a writer for lifecoachingwithtina.com She spends her spare time hiking the Utah mountains and spending time with family.
Three Summer Grilling Recipes
Summer means it is time to fire up the grill for delicious afternoon cookouts. If you are looking for some new meals to prepare on your grill to tantalize your taste buds, here are three you might like:
Barbecue-Marinated 5-4-5 Grilled Pork Tenderloin (above)
1. Two pork tenderloins
2. Ground black pepper
3. One tablespoon Dijon mustard
4. Two tablespoons each of cider vinegar, molasses and canola oil
5. 1/4 cup our barbecue sauce
Mix the mustard, vinegar, molasses, canola oil and barbecue sauce in a bowl. Pour it into a zipper-lock bag. Add the tenderloins and marinate for up to two days in the fridge or two hours at room temperature.
Preheat your grill for 10 minutes. Add the tenderloins and close the grill for roughly five minutes, when dark grill marks start to appear on the tenderloins. Turn them over and cook until grill marks appear on the other side. This will be roughly four minutes. Turn off your burners. With the lid closed, let the tenderloins sit there for five more minutes until they are completely cooked.
Grilled Five-Spice Chicken Breasts With Soy Dipping Sauce (above)
1. Three tablespoons chopped cilantro
2. Two tablespoons vegetable oil
3. Four large boneless, skinless chicken breasts split clockwise to make eight thin cutlets
4. 1/4 teaspoon crushed red pepper flakes
5. One teaspoon Asian sesame oil
6. Two teaspoons rice vinegar
7. Two tablespoons soy sauce
8. One teaspoon garlic powder
9. One tablespoon dark brown sugar
10. Four teaspoons Chinese five-spice powder
Mix the garlic powder, one tablespoon of sugar and five-spice powder in a bowl. In a separate bowl, mix the other tablespoon of sugar, red pepper flakes, sesame oil, vinegar and soy sauce.
After placing the chicken in a pan, coat it evenly with vegetable oil. Evenly sprinkle the spice mixture on the chicken.
After heating your grill for ten minutes, grill the chicken for three minutes. Flip over and grill for another three minutes.
Place on a dish and pour half of the soy mixture on the chicken. Let sit for five minutes. Use the rest of the soy sauce for dipping.
Sweet-Sour-Smoky Marinated-Grilled London Broil (above)
1. One London Broil steak that is 1 1/2 pounds
2. One teaspoon garlic powder
3. One tablespoon Dijon mustard
4. two tablespoons each of soy sauce, Worcestershire sauce, balsamic vinegar and olive oil
Mix the garlic powder, mustard, soy and Worcestershire sauces, vinegar and oil in a bowl. Pour into a zipper-lock bag. Add the steak and marinate for two days in the fridge or two hours at room temperature. Make sure the steak is room temperature before you start to cook it.
Heat your grill on high for 10 minutes. Add the steak and close the grill. Grill each side five minutes for medium and four minutes for medium-rare.
Before attempting to prepare any of the meals listed above, it is important that your grill is properly prepared. Clean the grate thoroughly with a wire brush. Then you should use an oil-soaked rag to lubricate it. Doing this will ensure that you get the flavor that you desire.
Thank you so much Aubrey for your guest post!! I know others will enjoy these recipes as much as I do.
**This was a guest post. No compensation was received or exchanged. My thoughts and opinions are 100% my own.**