Marinades And Inspiration For Your Next Grilling Menu

Over Labor Day weekend, while Danny was working hard on outdoor projects, I decided to up my grilling game and find some new recipes. Danny is the grill master in our house, so it was definitely a little out of my comfort zone, but I took a leap of faith!

As soon as I got up that morning, I fixed two different marinades - one for chicken breasts and one for beef tips. I cut each into chunks large enough to either thread on a skewer or put in a single layer in my grill basket.

The corn is super simple, since I'm an Iowa girl. After pulling off the silks, I break the ear in two, coat them with butter and lay them on a piece of foil. Then I liberally coat them with salt and pepper. They get wrapped up in the foil and placed on the grill for 15-20 minutes, turning two or three times. The corn will come out tender and juicy and yummy.

I'm not a huge steak eater, but I really like them with just a steak seasoning and then directly onto the grill. They take 4-5 minutes per side on a hot grill.

For the teriyaki chicken skewers:
1 Tbsp cornstarch
1 cup water
1/3 cup packed brown sugar
1/3 cup soy sauce
2 Tbsp minced garlic
1 Tbsp red wine vinegar
1 tsp powdered ginger
3 Tbsp honey
1 tsp sesame oil

Mix all the ingredients together in a large bowl. Place cubed chicken in a large plastic bag and pour in the sauce. Push all the air out of the bag and seal it tightly. Keep in the refrigerator until you're ready to put it on the skewers, flipping every couple of hours and massaging the bag to help the meat marinate in the sauce. Liberally spray the grill with nonstick spray and cook 2-3 minutes on each side, turning three times to char all the way around.

For the steak tips:
2lbs sirloin steak tips
1/4 cup Asian Toasted Sesame Dressing
3 Tbsp packed brown sugar
1 Tbsp garlic powder
1 tsp garlic salt
2 Tbsp soy sauce
1 Tbsp red wine vinegar
salt and pepper

Mix all the ingredients together in a large bowl. Cut tips to equal sizes and place in a large plastic bag. Pour in the sauce into the gab and push all the air out before sealing tightly. Keep in the refrigerator for several hours, until you're ready to put it on the grill. Flip the bag every couple of hours and massage it to help the meat marinate in the sauce. Spray the inside of your grill basket with nonstick spray and add the meat in a single layer. Place the basket directly onto the grill and flip every 2-3 minutes, until the meat is cooked through and the sauce becomes thick and charred.

And the icing on the cake is an apple cobbler baked in foil. I layer two sheets of aluminum foil and put about 2 Tbsp maple syrup on the top one. Then I put a single layer of apple slices, topped with cinnamon and granola and wrapped up tight. They go on the grill for 15-20 minutes, until the apples are nice and soft. You'll be able to smell the maple and cinnamon through the foil when they're getting close to done. Serve with copious amounts of ice cream to finish off this all-grill meal.

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