7 creative grilling recipes for a delicious summer

What better way to create golden childhood memories, deepen friendships, and have a refreshingly good time than a barbeque? We’ve collected seven of our favorite grilling recipes that are sure to delight your family and friends and create memories to last a lifetime. From satisfying main dishes to the perfect sides, something on this list is bound to make you want to fire up the grill as soon as possible.

Makes: 4 Sandwiches | Hands-on Time: 20 Minutes | Total Time: 30 Minutes

• 2 boneless, skinless chicken breasts (about 1¼ pounds)
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper
• 4 slices Havarti cheese
• ⅓ cup mayonnaise
• ⅓ cup pepper jelly
• 8 slices country white bread, toasted
• 8 slices bacon, cooked
• 2 cups baby arugula
  

1. Heat a grill or grill pan to medium-high. Cut chicken breasts in half horizontally to create 4 pieces. Place chicken between two sheets of plastic wrap and gently pound with a rolling pin to ¼-inch thickness. Season chicken on both sides with garlic salt and pepper. Grill until cooked through, 4 to 6 minutes total. Just before removing from grill, place a piece of cheese on each cutlet of chicken to melt a bit.
2. To make sandwiches, spread mayonnaise and pepper jelly on slices of toast, then layer with chicken, bacon, and arugula. Serve hot.

From Delicious Gatherings by Tara Teaspoon. Available at Deseret Book and deseretbook.com.

Makes: 7 tablespoons | Hands-on Time: 5 minutes | Total Time: 5 minutes

• 2 tablespoons chili powder
• 4 teaspoons sweet paprika
• 4 teaspoons kosher salt
• ½ teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 2 teaspoons onion powder
• 4 teaspoons ground coriander

Combine spices in small bowl and store mixture in a sealed container up to 6 months. For steaks, rub 1 to 1 ½ teaspoons all over a 12-ounce steak. For ribs, use 3 tablespoons for each rack of ribs.

From Live Life Deliciously by Tara Teaspoon. Available at Deseret Book and deseretbook.com.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Makes: 4 servings

• ¾ cup honey
• ⅓ cup soy sauce
• ¼ cup packed dark brown sugar
• ¼ cup pineapple juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons distilled white vinegar
• 2 teaspoons olive oil
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• Vegetable oil
• 4 (8-ounce) salmon fillets, skin removed
• Salt and pepper to taste

Directions

1. In a medium saucepan over medium-low heat, whisk together the honey, soy sauce, brown sugar, pineapple juice, lemon juice, vinegar, olive oil, pepper, cayenne pepper, paprika, and garlic powder. Cook, stirring occasionally, until sauce begins to boil. Reduce heat and simmer uncovered 10 to 15 minutes, or until syrupy.
2. Preheat grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
3. Grill the salmon 4 to 7 minutes per side, or until done. Serve salmon with a small cup of the honey-pepper sauce on the side.

From Copycat Cooking with Six Sisters’ Stuff. Available at Deseret Book and deseretbook.com.

Serves 4.

• Tortillas
• 1 (1- to 2-pound) flank steak
• Salt
• Pepper
• Cumin
• 1 zucchini, sliced in half lengthwise and drizzled with olive oil, salt, and pepper
• 2 ears corn on the cob
• 1 cup crumbled Cotija cheese
• 1 cup fresh salsa
• 1/3 cup crema Mexicana
• 1 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Juice from 1/2 lime, about 1 tablespoon
• Lime wedges for garnishing
• 1/4 cup chopped cilantro

Directions

1. Heat a griddle to medium heat and cook the tortillas on each side until they begin to brown and bubble; set aside.

2. Place the meat on a platter and sprinkle evenly on each side with salt, pepper, and cumin to taste.

3. Cover a grill on high heat until it is nice and hot.

4. Remove lid or cover from grill and reduce heat to medium-high. Place the meat on the grill and close the lid. Cook 6 to 9 minutes and then flip over. Add zucchini and corn to the grill. Cook the vegetables 2 to 3 minutes, until grill marks appear, and flip to the other side. Cook the meat another 6 to 9 minutes.

5. Remove meat and vegetables from the grill to a cutting board, and tent with foil; let the meat rest 5 to 8 minutes.

6. Meanwhile, place the crema Mexicana, chili powder, and lime juice in a bowl and whisk until everything is well incorporated; set aside.

7. Slice the corn off of the cob and chop the zucchini into chunks.

8. Slice the meat into thin strips.

9. Place a dollop of the crema mixture on a tortilla, followed by steak, zucchini, corn, salsa, Cotija crumbles, cilantro, and a squeeze of lime. Fold in the top and bottom of the burrito; then grab a side, pull it up over the filling, and tuck it under the filling, continuing to roll the burrito shut. Serve immediately.

From Our Sweet Basil Kitchen by Cade and Carrian Cheney. Available at Deseret Book or deseretbook.com.

Serves 4

• 1 pineapple, peeled, cored, and sliced
• 6 tablespoons unsalted butter, melted
• 3/4 cup brown sugar

Instructions

1. Preheat grill pan to medium-high heat.

2. In a small bowl, combine the hot, melted butter with the brown sugar and stir until sugar is absorbed, about 1 minute.

3. Place pineapple slices on grill and cook until grill marks begin to appear. Flip and cook again on the other side, about 1 minute.

4. Remove pineapple slices from the grill and quickly brush the butter-­brown sugar mixture over each side. Serve immediately.

From Our Sweet Basil Kitchen by Cade and Carrian Cheney. Available at Deseret Book or deseretbook.com.

• 1 lb. shrimp, cleaned and deveined with tails removed
• 4 Tbsp. butter
• 4 Tbsp. soy sauce
• juice of 1 lime
• 2 green onions
• 1 tsp. ground ginger
• 2 tsp. minced garlic
• 4 Tbsp. sugar
• 16 soft corn tortillas
• 2 cups purple cabbage, thinly sliced
• 1 medium cucumber, sliced
• ½ cup diced pineapple
• ⅓ cup cashews, chopped
• ½ cup cilantro, to garnish

Directions

1. Place shrimp in a medium bowl and set aside.

2. Combine butter, soy sauce, lime juice, onions, ginger, garlic, and sugar in a sauté pan on medium heat. Let marinade come to a simmer; then remove from heat to cool.

3. Pour marinade over shrimp and cover bowl with plastic wrap. Place in the fridge for 3–5 hours.

4. Thread shrimp onto skewers and place on the grill over high heat until cooked, about 4 minutes per side. Baste the shrimp with extra marinade as it cooks.

5. Prepare tacos by stacking two tortillas and layering with purple cabbage, cucumber, pineapple, cashews, and shrimp. Garnish with cilantro and serve.

From Sun and Sizzle by Allison Miller. Available on Deseret Bookshelf Plus.

Ingredients

• 2 Tbsp. soy sauce
• 3 Tbsp. olive oil
• 2 Tbsp. honey
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Dijon mustard
• 3 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 2 rib-eye steaks

Directions
1. Whisk together all marinade ingredients until combined.

2. Place steaks in a plastic ziplock bag and pour marinade over top. Place in the refrigerator for at least 3 hours but no more than 24 hours.

3. Grill steaks over medium-high heat until desired temperature is reached. Serve hot.

From Sun and Sizzle by Allison Miller. Available on Deseret Bookshelf Plus.