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Get Your Grill On

As hot weather rolls in, it’s a great time to grill out. Not only is grilling the perfect starting place for a delicious meal, it can also help reduce your energy usage. Grilling keeps the summer heat outside—where it belongs, and, since dinner takes place during peak energy hours, cooking outdoors can benefit your electric bill.

Get Your Grill On

Grilled Fajitas

Serves 8
Grilled Fajitas

Ingredients

2 pounds beef (sirloin or flank steak) or chicken breast
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/4 cup canola oil
1/4 cup fresh lime juice (about 2 limes)
1 medium onion
1 red bell pepper
1 green bell pepper

Directions

Cut the beef or chicken into thin strips. Place the meat into a large zip-top bag. To the bag, add the spices, salt, oil and the lime juice. Seal the bag; rotate it to coat all of the meat in the marinade. Refrigerate for several hours or overnight. Before grilling, cut the onion and peppers into thin slices (discard the stems, ribs and seeds from the peppers). Line a grill with foil or use a silicone grill liner. Preheat the grill to medium-high. Use tongs to lift the meat out of the marinade. Place it onto the grill; add the peppers and onions. Grill until meat is cooked through but tender (will vary based on thickness of the meat). Serve with tortillas and fajita toppings.




Jalapeño Popper Chicken

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Serves 4
Jalapeño Popper Chicken

Ingredients

4 ounces cream cheese
1 jalapeño pepper, stem removed
1 garlic clove
4 chicken breasts
16 strips uncooked bacon

Directions

In a food processor, combine the cream cheese, jalapeño pepper and garlic. Process until smooth. (Or combine room-temperature cream cheese, finely chopped jalapeño and minced garlic and mix well by hand; alternatively, use ready-made, store-bought jalapeño cream cheese.) Pat the chicken breasts dry. On the thickest side of the breast, use a small knife to cut a slit into the side of the breast. Use the knife to slowly cut deeper into the breast, creating a pocket for the cream cheese. Try not to cut through the side, bottom, or top of the breast. Repeat with the other three breasts. Fill each pocket with 1/4 of the cream cheese mixture. Place two strips of bacon next to one another on a plate. Over top of those, place two strips perpendicular to the first two. (It will form a cross shape.) Place the breast on the bacon where the pieces cross. Wrap the bacon around the breast and secure it on one side with toothpicks. Line a grill with foil or use a silicone grill liner. Preheat the grill to medium-high. Place the chicken breast, toothpick side down, onto the grill. Cook the breast the bacon is crisp; flip and cook on the other side. Reduce the heat to medium-low and continue cooking until the chicken is cooked through (165°F), about 15 minutes total. Remove and allow chicken to rest for 10 minutes before serving.




Korean Barbecue (Bulgogi)

Serves 4 to 6
Korean Barbecue (Bulgogi)

Ingredients

1.5 pounds sirloin steak
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil (or substitute vegetable oil)
4 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
2 tablespoons brown sugar
1 teaspoon ground pepper (use white pepper if available)
1 tablespoon hot sauce (use gochujang Korean chili paste if available)
6 green onions

Directions

Place the steak in the freezer for 30 minutes. (Freezing the steak will make it easier to cut.) Cut the steak across the grain into very thin (less than 1/4-inch-thick) slices. To make the marinade, in a large bowl, whisk together the vinegar, soy sauce, oil, garlic, ginger, brown sugar, pepper and hot sauce. Cut the onions lengthwise into very thin slices. Add the sliced onions and steak to the marinade. Mix well. Cover the bowl and place it in the refrigerator for 4 hours or overnight. To grill, cover the grill with heavy foil or use a silicone grill liner. Preheat the grill to medium-high. Use tongs to lift the meat out of the marinade and place it on the foil or grill liner. Cook for 3 to 4 minutes per side, or until brown on the outside but still tender. Transfer to a serving dish. Serve hot with steamed rice. The grilled beef can be wrapped in lettuce leaves (a low-carb option).




Hawaiian Huli Huli Chicken

Serves 4 to 6
Hawaiian Huli Huli Chicken

Ingredients

20-ounce can pineapple rings
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil (or substitute vegetable oil)
1/4 cup ketchup
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
2 pounds boneless, skinless chicken thighs

Directions

Drain the juice of the pineapple into a large bowl. Add the soy sauce, vinegar, sugar, oil, ketchup, ginger and garlic and whisk together. Remove 1/4 cup of the marinade and set aside. Cut the chicken thighs into 1 1/2 inch-pieces and add to the large bowl of marinade. Cover the bowl and refrigerate for 2 hours, or overnight. To grill, cover the grill with heavy foil or use a silicone grill liner. Preheat the grill to medium-high. Place the chicken onto metal skewers. Place the skewers onto the grill and grill for 5 to 6 minutes per side. When the chicken is almost done, use a brush to coat the skewers with the reserved marinade. Remove from heat when cooked through (165°F). Place the pineapple onto the grill and grill on both sides to produce grill marks, 1 to 2 minutes per side. Serve chicken and pineapple over steamed rice; if desired, serve with grilled vegetables such as grilled red onion, red pepper, zucchini, etc.