The Edge Life Blog

10 min read

3 Fun Summer Grilling Recipes

As the weather warms up, grilling is a great way to prepare delicious meals without the added oil and calories. Here are some fun, clean and healthy grilling recipes to help you enjoy the season of summer!

Tropical Salsa Grilled Chicken

Ingredients:

Chicken

2 pounds chicken breasts, boneless and skinless

Marinade

½ cup soy sauce or coconut aminos
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon pepper

Tropical Salsa

½ cup pineapple, finely diced
½ cup oranges, finely diced
2 tablespoons cilantro, chopped
½ jalapeno, cored and finely diced
½ tablespoon coconut aminos

Directions:

Prepare the Chicken:
Place chicken breasts and all marinade ingredients into a large zip-top bag. If using thick chicken breasts, slice them horizontally to create thin cutlets.
Marinate:
Seal the bag, removing as much air as possible. Gently massage the marinade into the chicken. Refrigerate and let marinate for at least 30 minutes (up to 4 hours for more flavor).
Make the Tropical Salsa:
While the chicken is marinating, combine all tropical salsa ingredients in a bowl. Stir well and refrigerate until ready to serve.
Grill the Chicken:
Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill. Cook for 5–7 minutes per side.
Serve:
Remove the chicken from the grill and top with the tropical salsa before serving.

Grilled Turkey Burgers

Ingredients:

1 pound lean ground turkey (75% or 80-85% lean ground turkey)
¼ cup soy sauce or coconut aminos
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon onion powder
¼ cup fresh chopped cilantro
2 teaspoons avocado oil

Directions:

Mix the Ingredients:
Add all ingredients to a large mixing bowl. Gently combine the mixture until just incorporated (avoid overmixing).
Form the Patties:
Divide the mixture into four equal portions and shape into patties.
Preheat the Grill:
Heat the grill to medium-high. While it's heating, lightly brush both sides of each patty with avocado oil to prevent sticking.
Grill the Patties:
Gently place the patties on the grill. Sear for 5–6 minutes on the first side. Once the first side is well browned, flip and cook for another 5–6 minutes.
Serve:
Remove the patties from the grill and serve on buns with your favorite toppings.

Balsamic Grilled Vegetable Salad

Ingredients:

1/2 cup balsamic vinegar
6 tablespoons olive oil
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
salt and pepper to taste
3 cloves garlic, minced
1 pound zucchini, sliced into 1/3″ planks lengthwise
1 pint button mushrooms, sliced in half
1 large red or yellow bell pepper, seeded and quartered
1 large red onion, cut into 1/2-inch discs
6 cups baby spinach, washed and dried

Directions:

Prepare the Marinade:
In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic. Season with salt and pepper to taste.
Marinate the Vegetables:
Place the chopped vegetables in a large ziplock bag. Pour the balsamic marinade into the bag, seal it, and gently turn the bag several times to evenly coat the vegetables. Let them marinate at room temperature for about 30 minutes.
Prepare the Grill and Mushrooms:
While the vegetables marinate, skewer together the mushrooms. Brush them lightly with oil. Preheat the grill to medium-high heat, approximately 400°F.
Drain and Grill the Vegetables:
Drain the excess marinade from the vegetables and reserve it for later. Place the vegetables and mushroom skewers on the grill. Cook for 6 to 8 minutes, turning halfway through, until the vegetables are tender.
Cool and Chop:
Transfer the grilled vegetables to a cutting board and let them cool for a few minutes. Then chop into bite-sized pieces.
Reduce the Marinade:
Pour the reserved marinade into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and let cook for 2–3 minutes to slightly thicken.
Assemble the Dish:
Arrange fresh spinach on a serving platter. Top with the grilled vegetables and drizzle with the reduced balsamic dressing. Toss gently with tongs to combine.
Serve & Enjoy!