Recipes

California Grilled Chicken


INGREDIENTS

3/4 c. balsamic vinegar

1 tsp. garlic powder

2 tbsp. honey

2 tbsp. extra-virgin olive oil

2 tsp. Italian seasoning

kosher salt

Freshly ground black pepper

4 boneless skinless chicken breasts

4 slices mozzarella

4 slices avocado

4 slices tomato

2 tbsp. sliced basil

Balsamic glaze, for drizzling


DIRECTIONS

  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken breasts and marinate 20 minutes.
  2. Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF on an instant-read thermometer.
  3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Recipe Taken from delish.com

All Rights Reserved

Mesquite Grilled Turkey Burgers

Ingredients (4 burgers)

For the burger patties

  • 20 oz ground turkey
  • 1/4 cup non-fat Greek yogurt
  • 3 Tbsp finely diced roasted red bell pepper
  • 2 Tbsp finely chopped flat leaf parsley or cilantro
  • 2 Tbsp finely chopped shiitake mushroom
  • 2 cloves garlic, peeled and finely minced
  • 1 green onion, finely chopped
  • 1/2 tsp Lawry's Seasoned Salt
  • 1/2 tsp ground black pepper

Everything else

  • 4 whole wheat burger buns
  • 4 slices pepper jack cheese
  • 1 avocado, peeled and sliced
  • Thin sliced lettuce, tomato, and red onion

Instructions

  1. Mix together all patty ingredients until thoroughly blended. Divide into 4 equal balls and form into patties (roughly 1/3rd lb each) about 3/4" thick and 4-5 inches in diameter. Refrigerate for at least 30 minutes.
  2. Preheat a charcoal grill to 400f (medium high). It should be at this heat for at least 5 minutes prior to grilling to get your grates pre-heated. Immediately prior to grilling, add 4-5 Kingsford Smokehouse Style Mesquite Briquetes or 1/2 cup of mesquite wood chips.
  3. Grill the burgers until the bottom cooks through and juices start to pool on top of the patties, about 5 minutes. (Note: I rotate my patties 1/4 turn at 3 minutes to get a cross hatch pattern.)
  4. Flip and cook until the patties reach an internal temperature of 165f, about 3-5 minutes. Top with a slice of pepper jack cheese in the last minute or two.
  5. Remove and rest on a raised rack and meanwhile toast your buns on the grill.
  6. Assemble the burgers with lettuce, tomato, avocado, and red onion.

Recipe originally appeared on Nibblemethis.com.

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