Piedmont Neurosurgery of Athens

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Summertime Grilling Recipes

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1. BBQ Grilled Chicken

Ingredients

2 c. bbq sauce

2 tbsp. honey

Juice of 1 lime

1 tbsp. Hot sauce

1 lb. boneless skinless chicken breasts and drumsticks

extra-virgin olive oil

kosher salt

Freshly ground black pepper

Directions

  • Make Sauce: In a large bowl, whisk together BBQ sauce, honey, lime juice and hot sauce. Reserve 1/2 cup for serving.

  • In a large bowl, toss chicken with olive oil and season with salt and pepper.

  • When ready to grill, heat grill to high. Add chicken, then baste with marinade and grill until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for legs.

Recipe via: Delish

2. Lemony Grilled Chicken

Ingredients

4 6-oz. skin-on salmon fillets

Extra-virgin olive oil, for brushing

kosher salt

Freshly ground black pepper

2 lemons, sliced

2 tbsp. butter

Directions

  • Heat grill to high. Brush salmon with oil and season with salt and pepper. Add salmon and lemon slices and grill until salmon is cooked through and lemons are charred, 5 minutes per side.

  • Add a pat of butter to salmon right when it’s off the grill and top with grilled lemons. Serve. 

Recipe Via: Delish

3. Honey Lime Tilapia

Ingredients

4 fillets tilapia

2 tbsp. honey

4 limes, thinly sliced

2 ears corn, shucked

2 tbsp. fresh cilantro leaves

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

Directions

  • Heat grill to high. Cut 4 sheets of foil about 12" long.

  • Top each piece of foil with a piece of tilapia. Brush tilapia with honey and top with lime, corn and cilantro. Drizzle with olive oil and season with salt and pepper.

  • Grill until tilapia is cooked through and corn tender, about 15 minutes.

 Recipe Via: Delish

4. Pesto Shrimp Skewers

Ingredients

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

Directions

  • 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.

Recipe Via: Delish