Labor Day weekend is somewhat of a last hoorah for summer, spent with good friends and even better food! And what better way to say farewell to summer than with some delicious food hot off the grill? Here are 5 healthy grilling recipes for your Labor Day weekend!
- 1 lemon
- 1 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. coarsely ground black pepper
- 4 medium chicken thighs
- 4 medium yellow summer squash
- ¼ c. fresh chives
- Grilled lemon slices
- From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In medium bowl, whisk together lemon peel and juice, oil, salt, and pepper; transfer 2 tablespoons to cup.
- Add chicken thighs to bowl with lemon-juice marinade; cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.
- Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
- Discard chicken marinade. Place chicken and squash on hot grill rack. Cover grill and cook chicken and squash 10 to 12 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and squash is tender and browned, turning chicken and squash over once and removing pieces as they are done.
- Transfer chicken and squash to cutting board. Cut chicken into 1-inch-wide strips; cut each squash wedge crosswise in half.
- To serve, on large platter, toss squash with reserved lemon-juice marinade, then toss with chicken and sprinkle with chives. Garnish with grilled lemon slices.
- 1 lb. medium or large frozen shrimp, deveined, thawed
- 3 lemons, thinly sliced
- 8 skewers, soaked in water 20 minutes
- Extra virgin olive oil, for drizzling
- kosher salt
- Freshly ground black pepper
- 1/2 c. pesto
- Preheat grill to medium-high. Skewer shrimp and lemon slice. Drizzle with olive oil and season with salt and pepper. Grill, turning occasionally, until shrimp is opaque and lemons slightly charred, 4 to 5 minutes.
- Brush with pesto and serve.
- 1 1/2 lb. small new potatoes, halved if large
- 1/4 c. chopped chives, plus additional for garnish
- 1 tbsp. Grainy mustard
- 1 tbsp. apple cider vinegar
- 3 tbsp. extra-virgin olive oil
- kosher salt
- Black pepper
- 1 1/4 lb. flank steak, cut into 2 pieces
- 1 tsp. ground coriander
- Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.
- Meanwhile, cook steak. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander and season with salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130º F for medium rare, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice. Serve with potatoes and garnish with chives.
- 4 medium skinless, boneless chicken-breast halves
- 2 limes
- 1 tbsp. olive oil
- 1 medium pineapple
- ¼ c. loosely packed fresh mint leaves
- salt and pepper
- Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
- Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
- From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.
- Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.
Okay, while this one may not be the healthiest, we think it’s worth the extra calories!
- 1 stick unsalted butter, at room temperature
- 1 teaspoon cinnamon sugar
- 2 tablespoons granulated sugar
- Pinch salt
- 4 ripe peaches, halved and pitted
- Canola oil
- Mint leaves, for garnish
- In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.