Chef Chef Tee’s Grilled Jamaican Jerk Chicken

Jerk chicken on grill close upServes 4 to 6
Prep time: 3-to-8 hours; cooking time: 10-to-15 minutes
Ingredients

  • 6-to-8 boneless skinless chicken thighs, boneless, skinless (can substitute 4-to-6 chicken breasts, boneless, skinless)
  • 5 Tbsps. vegetable or canola oil
  • 5-to-6 Tbsps. fresh lime juice (that’s about 4 limes)
  • 2 green onions, roughly chopped
  • 1 Tbsp. wet Jerk seasoning
  • 4 Tbsps. garlic, minced
  • 1 Tbsp. fresh thyme, finely chopped
  • ½ tsp. ground ginger
  • 1 Tbsp. brown sugar
  • Salt & Pepper to taste
  • Optional garnish — cilantro, chopped
  • Roasted Sweet Potato Mango Salad

Directions

  1. In medium bowl, combine oil, lime juice, onions, jerk seasoning, garlic, thyme, ginger, brown sugar until well blended.
  2. Reserve ¼ cup of mixture in small bowl; cover and refrigerate; transfer remaining mixture into a large resealable bag; add chicken, seal bag’ chill for 3-to-8 hours.
  3. Grease, preheat grill.
  4. Remove chicken from bag; throw away bag, rest of marinade.
  5. Grill chicken (about 5-to-6 minutes on each side).
  6. Brush reserved sauce over chicken; and grill 2-to-3 minutes longer on each side until cooked through (if cooking large chicken breasts, may need to grill longer).
  7. Seasoning w/Salt & Pepper to taste.
  8. Garnish w/chopped cilantro;
  9. Serve w/Chef Tee’s Roasted Sweet Potato Mango Salad

Chef Tee’s Grilled Vegetable Medley

Grilled potatoes n green beansServes 4 to 6
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2 bell peppers (suggest one red, one yellow), cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 1 bunch asparagus, ends removed
  • 1 lb. red bliss potatoes
  • ¼ to ½ cup olive oil
  • Salt & Pepper to taste

Directions

  1. Heat grill to medium high.
  2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
  3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until all are coated w/oil.
  4. Put vegetables, potatoes on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Grilled Zucchini Vegetable Medley

Serves 4 to 6grilled veg, potato medley
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 1 lb. red bliss potatoes
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. Heat grill to medium high.
  2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
  3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until all are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Grilled Naan Pizza w/Artichoke Vegetable Medley

Serves 1 to 2grilled artichoke veg, potato medley naan pizza
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 1 Naan
  • Olive oil
  • ½ cup Grilled Zucchini Vegetable Medley
  • Grilled artichoke heart, roughly chopped (directions – cut artichoke in half lengthwise; toss in little olive oil, season w/Salt & Pepper; put cut side down on grill preheated to medium high; cook covered until artichoke leaves are dark brown; remove all leaves until left w/tender heart; chop)
  • 2 Tbsps. grilled onion, roughly chopped (directions – put half onion on hot grill; cook covered for a few minutes or until char marks form)
  • 1 tsp. lemon zest
  • 2 Tbsps. goat cheese, crumbled or ¼ cup shredded mozzarella cheese
  • Basil, chopped

Directions

  1. Heat grill to medium high.
  2. In large bowl, toss together Grilled Zucchini Vegetable Medley, grilled artichoke heart, onion, lemon zest.
  3. Brush oil on one side of naan; top oiled side w/grilled zucchini, artichoke mixture, cheese.
  4. Put naan, topping side up, on hot grill; cook covered until naan bottom is charred, cheese melts (about 5-to-10 minutes).
  5. Garnish w/basil.
  6. Serve w/your favorite salad.

Chef Tee’s Grilled Chicken

Grilled chickenServes 6 to 8
Prep time: 30 minutes to 1 hour
Cooking time: 10 minutes

Ingredients

  • 3 lbs. chicken drumettes (can substitute thighs, boneless and skinless)
  • Juice from ½ lemon
  • 2 Tbsps. molasses
  • 2 Tbsps. Dijon mustard
  • 2 Tbsps. salt
  • 1 Tbsp. pepper
  • Garnish – favorite BBQ sauce

Directions

  1. Add ingredients (except BBQ sauce) to large bowl; mix until chicken is well coated.
  2. Marinate uncovered at room temperature 30 minutes to an hour.
  3. Put meat on hot grill; cook 5 minutes per side or until done (make sure grill lid is closed while cooking).
  4. Serve w/favorite BBQ sauce.

*Photo courtesy: Steven Depolo @ flickr.com

Brian’s Grilled Pork Chops w/Peach & Mango Salsa

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes
Ingredients

Directions

  1. Rub oil on chops until meat is lightly coated on both sides; season with Salt & Pepper.
  2. Place chops on hot grill; cook covered until done (about 5 to 6 minutes per side).
  3. Remove chops; let meat rest for 5 to 10 minutes.
  4. Serve w/Peach & Mango Salsa.

 

Brian’s Grilled Fruit Sundaes

Serves 2-to-4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 2-to-4 peaches, cut in halves
  • 2-to-4, ½-inch pineapple slices
  • Vanilla ice cream (or substitute your favorite flavor)
  • Garnishes – sprinkles, chocolate syrup, whipped cream and/or favorite toppings

Directions

  1. Heat grill to medium high.
  2. Grill fruit a few minutes.
  3. Top a scoop or two of ice cream w/fruit, favorite toppings.
  4. Enjoy!

Brian’s Grilled Branzini & Fennel

Serves 2 to 4Grilled Branzini
Prep time: 10 minutes; cooking time: 10- to-15 minutes
Ingredients

  • 2 (1 ½ lbs. each) whole Branzini, cleaned
  • Large pot of salted water
  • 2 fennel bulbs, cut each bulb into 4 quarters (reserve fronds, discard stems)
  • 1 lemon, cut into ¼ – inch slices
  • Olive oil (plus extra for garnish)
  • ¼ cup oregano, chopped (may need more to cover fish)

Salt & Pepper to taste
Directions

  1. Heat water over medium-high heat until it boils; add fennel bulbs; cover; cook until fork tender (about 5-to-10 minutes); remove bulbs from water, pat dry w/paper towel.
  2. Season quarters w/Salt & Pepper, drizzle oil on top; grill over medium heat covered a few minutes until grill marks form; remove; set aside.
  3. Rub outside fish w/oil, oregano; season outside fish w/Salt & Pepper.
  4. Stuff fish cavity w/handful fronds, 3-to-4 lemon slices.
  5. Grill fish over medium heat for a few minutes per side or until done.
  6. Remove cores from grilled fennel; discard cores; cut grilled fennel into ¼ -inch slices; serve fish on bed of fennel slices.
  7. Drizzle a little olive oil on top of fish; serve.

 

Chef Tee’s Grilled Portabello Mushrooms

Grilled mushrooms n asparagusServes 2 to 4
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2-to-4 cups baby portabello mushrooms
  • ¼ cup canola oil
  • Salt & Pepper to taste
  • Olive oil

Directions

  1. In large bowl, add mushrooms, canola oil, Salt & Pepper; coat mushrooms w/oil.
  2. Put mushrooms on hot grill.
  3. Drizzle little olive oil on top of mushrooms; cook 5-to-10 minutes per side or until tender.

 

Chef Tee’s Grilled Raspberry Chipotle Marinated Ribeye

Serves 3 to 4 S n p logo
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 3 ribeye steaks
  • 1 bottle Raspberry Chipotle Marinade (available at Whole Foods Market®; can substitute your favorite spicy fruit marinade)
  • Grilled Portabella Mushrooms, sliced (optional)
  • Canola oil
  • Salt & Pepper to taste
  • Juice from half lime
  • Extra virgin olive oil

Directions

  1. In large bowl, add steaks, ¼ cup marinade; coat steaks w/marinade; let meat sit for 5 minutes.
  2. Put steaks on hot grill; cook 4-to-6 minutes per side or to desired doneness.
  3. Season steaks w/Salt & Pepper.
  4. Transfer steaks to large bowl; coat meat w / 1/4 cup marinade; top meat w/lime juice; let meat rest for 5-to-10 minutes.
  5. Plate steaks, mushrooms; drizzle little olive oil on top; enjoy.