Barbecue Chicken Packets
4 boneless skinless chicken breast halves (1 lb.)
3/4 cup Kraft Original Barbecue Sauce
1 can (15-1/4 oz.) whole kernel corn, drained
1/2 cup chopped green pepper
Preheat grill to medium-high heat. Place 1 chicken breast half in center of 18x12-inch sheet of heavy-duty foil. Spoon barbecue sauce over chicken; top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
Place packets on grate of grill; cover with lid. Grill 12 to 15 min. or until chicken is cooked through (170°F) and vegetables are tender.
1 lb. extra lean ground beef
1/3 cup Kraft Original Barbecue Sauce, divided
4 large onion slices (1/4 inch thick)
4 Kraft 2% Milk Singles
4 whole wheat hamburger buns, split
1 tomato, cut into 4 slices
Preheat grill to medium-high heat. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce.
Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the 2% Milk Singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted. Fill buns with burgers, onions and tomatoes.
Caramelized Beef Skewers
1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup Kraft Original Barbecue Sauce
1 tsp. Grey Poupon Dijon Mustard
Toss steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.
Preheat grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
Grill skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.
Mix & match your recipe from these options...
Then follow our 3 simple steps:
Squeeze juice from 1 citrus fruit; mix with sauce. Pour half of the sauce mixture into large resealable plastic bag. Add meat/fish; seal bag. Marinate in refrigerator at least 15 min. Refrigerate reserved sauce mixture.
Meanwhile, preheat grill to medium heat. Cut each of the 4 remaining fruit into 4 slices each. Remove meat/fish from marinade; discard marinade. Place 8 of the fruit slices on grill; top with meat/fish. Brush with reserved sauce mixture.
Grill meat/fish in covered grill 5 min.; turn meat/fish over. Add remaining 8 fruit slices to grill. Continue cooking until meat/fish is cooked through, turning occasionally and brushing with the reserved sauce mixture. (See Grilling Times below.) Remove meat/fish and fruit from grill. Discard fruit sllices under the meat/fish. Serve remaining fruit slices with meat/fish.
Citrus Pork Stir-Fry
1 lb. thinly sliced pork loin
2 cups broccoli florets
2 cups sliced carrots
1/2 of a peeled orange, cut into large chunks
1/4 cup Kraft Italian Dressing
2 tsp. soy sauce
1/4 cup toasted Planters Cashews
Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl. Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender. Sprinkle with cashews. Serve over cooked rice, if desired.
Glazed Pineapple Chops
3/4 cup Bull's-Eye Sweet Homestyle Blend Barbecue Sauce
1 can (8 oz.) crushed pineapple, undrained
1/2 tsp. each: ground cinnamon and dry mustard
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick
Preheat grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use. Grill chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture. Serve with the reserved 1/2 cup barbecue sauce mixture.
Grilled Cedar-Planked Salmon
1 untreated cedar plank (14x7x1 inch)
1/2 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. oil
1 salmon fillet (2 lb.), 1 inch thick
Immerse the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight. Preheat the grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid. Grill 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.
Grilled Chicken & Vegetables Parmesan
4 small boneless skinless chicken breast halves (1 lb.)
4 ears corn on the cob
1 large onion, cut lengthwise into 8 wedges
1 red pepper, quartered lengthwise
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing, divided
2 Tbsp. Kraft 100% Grated Parmesan Cheese
Preheat grill to medium-high heat. Brush chicken and vegetables with 2 Tbsp. of the dressing.
Grill chicken and vegetables 12 to 14 min. or until chicken is cooked through (165ºF) and vegetables are crisp-tender, turning after 7 min. and brushing with the remaining 2 Tbsp. dressing. Divide evenly among four serving plates. Sprinkle evenly with cheese.
Grilled Fish and Peppers
1 cup Kraft Zesty Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia
2 each red and green peppers, seeded, each cut into 6 pieces
2 Tbsp. Kraft 100% Grated Parmesan Cheese
2 Tbsp. finely chopped cilantro
Mix dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.
Preheat grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.
Place peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.
Grilled Fish Tacos
1/4 cup A.1. Original Steak Sauce
1 seedless orange, peeled, white membrane removed and sectioned
1 jalapeño pepper, seeded, deveined and chopped
1-1/2 lb. firm white fish filets, such as grouper, halibut or red snapper
1/2 cup chopped green onions
1/4 cup orange juice
2 Tbsp. finely chopped cilantro
6 Taco Bell Home Originals Flour Tortillas, warmed
Place steak sauce, oranges and jalapeno pepper in blender container; cover. Blend on high speed 2 min. or until well blended. Reserve 1/4 cup of the steak sauce mixture. Pour remaining steak sauce mixture over fish in resealable plastic bag; seal bag. Refrigerate 20 min. to marinate.
Preheat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 4 min.; turn over. Grill an additional 2 min. or until fish flakes easily with fork. Remove fish from grill; let stand 5 min.
Meanwhile, mix 1/4 cup reserved steak sauce mixture, onions, orange juice and cilantro. Spoon onto half of each tortilla. Top tortillas evenly with fish; fold in half.
Grilled Italian-Style Potato Salad
2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
2 cloves garlic, minced
1/4 cup Kraft Zesty Italian Dressing, divided
1/4 cup Kraft Mayo Real Mayonnaise
4 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
4 green onions, thinly sliced (about 1/2 cup)
Preheat grill to medium-high heat. Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 8 min.; drain. Add garlic and 2 Tbsp. of the dressing; toss to coat.
Spray large sheet of heavy-duty foil with cooking spray. Spoon potato mixture onto center of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining 2 Tbsp. dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.
Grilled Turkey Club Quesadillas
2 flour tortillas (6 inch)
1 Tbsp. MIRACLE WHIP Dressing
1/4 tsp. chili powder
4 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 slice OSCAR MAYER Bacon, crisply cooked, drained and crumbled
1 KRAFT Singles, halved
PREHEAT grill to medium heat. Spread tortillas with dressing; sprinkle with chili powder.
LAYER half each of the turkey and bacon and 1 Singles half on half of each tortilla. Fold over tortillas to cover filling.
GRILL 2 to 3 min. on each side or until quesadillas are golden brown on both sides and Singles are melted.
Grilled Dijon-Maple Salmon
1/4 cup maple-flavored or pancake syrup
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. minced garlic
1/4 tsp. ground ginger
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (4 oz. each)
1 Tbsp. oil
COMBINE syrup, mustard, garlic, ginger and pepper; cover. Refrigerate several hours to allow flavors to blend.
PREHEAT grill to medium-high heat. Brush salmon evenly with oil.
GRILL 4 min. on each side or until salmon flakes easily with fork, brushing frequently with the syrup mixture.
1 small head cabbage, cored
2 tablespoons butter, softened
1/2 teaspoon onion salt (optional)
1/8 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1-inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green bell pepper, cut into pieces
4 bacon strips, cooked and crumbled
Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.
Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Kobe Sesame Steak Kabobs
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
12 small mushroom caps
1 large green pepper, cut into 1-inch squares
1/4 cup A.1. Kobe Sesame Teriyaki Steak Sauce
Preheat grill to medium-high heat. Meanwhile, thread meat onto eight 12-inch skewers alternately with the mushrooms and peppers.
Grill 10 min. or until steak is medium doneness (160ºF), turning after 5 min. and bushing occasionally with the steak sauce.
Mixed Sausage Grill
2 Tbsp. butter
1 onion, cut into thin wedges
1 green pepper, cut into strips
2 Italian sausage links
2 smoked sausage links
3/4 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
6 French bread rolls (6 inch), partially split
Preheat grill to medium-high heat. Wrap two layers of REYNOLDS WRAP Heavy-Duty Aluminum Foil over outside of 9-inch square pan. Remove pan. Melt butter in foil pan on grill. Add vegetables; cook 10 min., stirring occasionally. Meanwhile, place sausages directly on grill grate. Grill 10 min., turning after 5 min. Add sausages and barbecue sauce to vegetables in pan; stir. Cook an additional 5 to 10 min. or until heated through, stirring occasionally. Serve in rolls.
Pop-Pop's "Clean Plate Club" Chicken
4 small boneless skinless chicken breast halves (1 lb.)
1/8 tsp. each: salt and pepper
2 tsp. olive oil
1/2 cup Kraft Original Barbecue Sauce, divided
Preheat grill to medium-high heat. Sprinkle chicken evenly with salt and pepper; brush with oil. Remove 1/4 cup of the barbecue sauce; set aside for later use. Gtill chicken 3 min.; turn over. Brush with some of the remaining barbecue sauce. Grill an additional 5 to 6 min. or until chicken is cooked through (170°F), turning occasionally and brushing with the remaining barbecue sauce. Cut chicken into strips. Serve with the reserved barbecue sauce for dipping.
Seasoned Turkey Burgers
1 1/2 pounds ground turkey breast
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten (optional)
6 hamburger buns, split
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
Preheat the grill for medium-high heat. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.
Tasty BBQ Corn on the Cob
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
Preheat grill for medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Ultimate Grilled Steak
1/2 cup A.1. Original Steak Sauce
1/2 cup Kraft Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 medium beef rib eye steaks, about 8 oz. each
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate. Preheat grill to medium-high heat. Drain steak; discard marinade.
Grill steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.
Zucchini Boats on the Grill
2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon bits
1 tablespoon minced black olives
1 jalapeno pepper, minced
3 tablespoons diced green chile peppers
1/4 cup minced onion
1/4 cup chopped tomato
6 tablespoons shredded sharp Cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste
Prepare the grill for indirect heat.
Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.