14 Healthy Summer Grill Recipes

Grilled Chicken Breast with Greens

If you don’t feel like making the herb mop, use a grilling brush to baste the chicken.  

Serves: 4

INGREDIENTS:

•     1 herb mop (¼ lb fresh thyme, ¼ lb fresh sage, and ¼ lb fresh rosemary bound at one end with butcher’s twine)
•     ¼ cup plus 1 tbsp extra-virgin olive oil
•     4 free-range chicken breasts, skin on
•      Cracked black pepper, to taste
•     1 lemon, halved 
•     2 tbsp chopped fresh thyme
•     1 Granny Smith apple, cored, quartered, sliced 
•     Juice of 1 lemon
•     1 lb Swiss chard
•     1 tbsp toasted pine nuts
•     1 tbsp golden raisins

DIRECTIONS:

1. Preheat grill to high. Let ends of herb mop sit in ¼ cup olive oil while grill heats. 

2. Stretch skin of breasts to uniformly cover meat. Season with pepper; brush lightly with herb mop. Place breasts onto grill, skin side down, for 1 minute. Brush top of breast; give it a quarter turn. Repeat 4 more times. Move chicken to indirect heat; brush liberally with herb mop. Cook 8 to 10 minutes, or until internal temperature is 165°F. Squeeze lemon and sprinkle thyme over chicken.

3. While chicken cooks, heat sauté pan with 1 tbsp olive oil. When oil starts to smoke, add apple. Cook to golden brown. Add lemon juice and Swiss chard; allow to wilt while stirring. Add pine nuts and raisins. Top chicken with chard, fruit, and nut mixture.  

NUTRITION INFO PER SERVING: 370 calories, 22g fat, 3g saturated fat, 17g carbs, 3g fiber, 29g protein

Grilled Corn On the Cob with Cheese and Lime

Nothing tastes quite like summer like an ear of corn when it’s sweet, fresh and in season. Corn on the cob makes for the perfect, fiber-rich side dish at a barbeque. The cheese and lime on this recipe compliment each other and add just the right amount of flavor.

Serves: 4

INGREDIENTS:

• 4 ears of corn in the husk
• 4 Tbsp Seven Seas Green Goddess Salad Dressing (or similar dressing at 130 calories per 2 tbsp serving)
• 1/8 tsp cayenne, or to taste
• 1/2 cup shredded Cotija or parmesan cheese 
• 2 limes cut into wedges

DIRECTIONS:

1. Prepare your grill with a pre-heat on high, then reduce grill setting to medium.

2. Soak corn in husks in cold water 10 minutes. Drain corn and grill over medium low heat until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

3. While corn is grilling, in a small bowl whisk together dressing and cayenne. Use the small teardrop-shaped holes on a four-sided grater to shred the cheese.

4. Brush mayonnaise mixture onto hot corn and sprinkle with cheese.

Serve corn on the cob with lime wedges.

*Traditionally served with mayonnaise, substituting with a “Green Goddess” dressing reduces the saturated fat content by 25% with a fresh garden glow.

NUTRITION INFO PER SERVING: 206 calories, 11 g fat, 21 g carbs, 3 g fiber

Grilled Flank Steak with Avocado-Tomatillo Salsa

Cooked properly, flank steak is lean and tender. Don’t let it go past medium rare or it can get dry and tough. The salsa adds just the right kick.

Serves: 8

INGREDIENTS:

Marinade

•     ½ cup extra-virgin olive oil
•     6 large garlic cloves, minced
•     2 tbsp chopped fresh rosemary
•     2 tbsp chopped fresh thyme
•     2 tbsp fresh cilantro leaves
•     2 tsp smoked paprika
•     2 tsp red chili flakes 
•     ¼ cup sherry vinegar 

Steak

•     1 tsp sea salt
•     2 tbsp coarsely ground black pepper
•     2-2.5 lbs flank steak 

Salsa

•     1 lb tomatillos, husked, rinsed, patted dry
•     ½ large white onion, cut into 8 wedges
•     1 serrano chili, halved and seeded
•     2 tbsp fresh lime juice  
•     3 tbsp avocado oil
•     2 avocados, peeled and medium diced
•     Sea salt to taste

DIRECTIONS:

1. Place marinade ingredients in small bowl, stir to combine, and let sit 2 hours. 

2. Rub salt and pepper all over steak, then marinate 2 to 4 hours. Let sit at room temperature while you prepare the grill. 

3. While flank steak marinates, preheat grill to high. Place tomatillos, onion, and chili on grill until blistered (12 to 15 minutes), turning halfway through. Let cool. 

4. Transfer grilled vegetables to blender. Add lime juice and avocado oil. Pulse until chunky puree forms. Fold in avocado; season with salt.

5. Place steak on grill and cook for 3 minutes. Rotate steak 90 degrees and grill until the underside is deep brown and grill marks have appeared, about 3 minutes more. Flip steak and continue grilling, rotating 90 degrees once, until meat is deep brown, grill marks have appeared, and steak has reached an internal temperature of 125°F (for medium rare), 10 to 12 minutes total. Transfer steak to a cutting board and let rest for 8 to 10 minutes. Slice against the grain; top with Avocado-Tomatillo Salsa.

NUTRITION INFO PER SERVING: 504 calories, 36g fat, 8g saturated fat, 13g carbs, 5g fiber, 33g protein

Bock-Marinated NY Strip Steaks with Four-Colored Peppercorn Sauce

This recipe combines unique flavors such as white wine, sriracha, and brown sugar. Sound intriguing? We think so, too.

Serves: 6

INGREDIENTS:

• 6 12-ounce top loin (New York strip) steaks
• 1 12-ounce bottle of Shiner Bock (or lager beer)
• 1/2 cup (packed) dark brown sugar
• 5 tbsp fresh lime juice
• 3 tbsp minced red onion
• 6 garlic cloves, chopped
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp minced peeled fresh ginger
• 1/2 tsp Sriracha pepper sauce
• 1/2 cup white wine
• 1 shallot, finely chopped
• 2 tbsp coarsely crushed four-peppercorn mix*
• 13/4 cups chicken stock or canned low-salt chicken broth
• 1 3/4 cups beef stock or canned beef broth
• 1/2 cup whipping cream

*A blend of black, white, pink and green peppercorn. This is really worth the hassle and expense!

DIRECTIONS:

1. Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.

2. Bring white wine, chopped shallot and crushed peppercorns to boil in heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)

3. Prepare Coyote Grill (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Let steaks rest for at least 10 minutes before serving. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks.

NUTRITION INFO PER SERVING: 181 calories, 8.4 g fat, 17.9 g carbs

Bison Burger with Tomato-Cinnamon Marmalade

Bison is lower in calories and fat and higher in micronutrients than traditional beef. Plate it over a bed of raw kale that has been tossed with lemon juice. The heat from the burger and acidity from the lemon juice will slightly wilt the greens. 

Serves: 6

INGREDIENTS:

• 2 beefsteak tomatoes, peeled, seeded, diced        
• Juice of 1 lemon, plus zest of ½
•     1 cinnamon stick
•     1 tbsp coconut sugar
•     3 tbsp extra-virgin olive oil
•     2 cloves garlic, finely minced
•     2 shallots, minced
•     12 kalamata olives, pitted and roughly chopped
•     Pinch red pepper flakes
•     2 lbs ground bison
•     3 tbsp roughly chopped fresh dill
•     3 tbsp fresh mint, sliced into ribbons (chiffonade)
•     1 tbsp roughly chopped tarragon 
•   Salt and black pepper,  to taste  

DIRECTIONS:

1. In a saucepot, combine tomatoes, lemon juice, cinnamon stick, and coconut sugar. Cook over low heat, stirring often, until tomatoes are rich and syrupy. (It should take about an hour.) Remove cinnamon stick and transfer mixture to a glass bowl. Refrigerate until completely cooled.

2. Heat olive oil in a sauté pan over medium heat. Add garlic, shallots, olives, and red pepper flakes and cook until golden brown, about 4 minutes. Set aside to cool. 

3. In a large bowl, combine bison, olive mixture, herbs, and lemon zest. Evenly distribute the ingredients and form 6 uniform patties. Season the outside with salt and black pepper. 

4. Grill over medium heat for 2 to 3 minutes on each side for medium rare. Remove from the grill and let burgers rest for 2 minutes. To serve, place burger on plate and top with a spoonful of Tomato-Cinnamon Marmalade.  

NUTRITION INFO PER SERVING: 447 calories, 33g fat, 12g saturated fat, 9g carbs, 1g fiber, 29g protein

Grilled Kabobs

No barbecue is complete without kabobs. Not only is this recipe a fun to eat without utensils, it’ll save you time in the kitchen if you prep them the day before cooking.

Serves: 9

INGREDIENTS:

• 1/4 cup lemon juice 
• 1/4 cup vegetable oil 
• 3/4 cup plain yogurt 
• 4 cloves garlic, minced 
• 2 tsp tomato paste 
• 1 1/2 tsp salt 
• 1 tsp dried oregano 
• 1/4 tsp ground black pepper 
• 1/4 tsp ground allspice 
• 1/4 tsp ground cinnamon 
• 1/8 tsp ground cardamom 
• 1 pound skinless, boneless chicken breast halves – cut into 2 inch piece
• 1 pound beef sirloin, cut into 2 inch pieces
• 2 onions, cut into large chunks 
• 1 large green bell pepper, cut into large chunks 
• 1 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and beef, toss to coat. Transfer the chicken and beef mixture into a large plastic bag; refrigerate at least 4 hours.

2. Preheat your grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

NUTRITION INFO PER SERVING: 248 calories, 11.5g fat, 6.3g carbs, 28.6g protein 

Enter our summer sweeps for your chance to score a brand new grill from Coyote!

Grilled MahiMahi with Jicama-Mango Slaw

Grilled fish and a fruity slaw hit the spot when you want a simple summer supper. Serve it over radicchio that has been lightly grilled and simply dressed.

Serves: 4

INGREDIENTS:

•     4 oz jicama, shredded with a mandoline or box grater
•     1 ripe mango, diced  
•     1 scallion, finely sliced
•     1 small bunch fresh cilantro, roughly chopped
•      Juice of 1 lime
•     1 ripe Roma tomato, seeded and diced small
•     4 tbsp avocado oil, divided 
•     4 6-oz fillets of mahimahi, skin and bones removed 
•     1 tsp coarsely ground coriander
•     1 tsp coarsely ground black pepper
• Sea salt, to taste

DIRECTIONS:

1. In a mixing bowl, combine jicama, mango, scallion, cilantro, lime juice, tomato, and 2 tbsp avocado oil. Gently stir until evenly mixed. 

2. Preheat grill to high. Rub mahimahi with remaining avocado oil. Season with coriander, black pepper, and sea salt. 

3. Place fish on grill and sear for 2 minutes; turn 90 degrees. Cook another 2 minutes and flip. Repeat on other side; remove immediately. The fish should be cooked through but not dry. Serve while hot and top with Jicama-Mango Slaw.

NUTRITION INFO PER SERVING: 377 calories, 16g fat, 2g saturated fat, 15g carbs, 3g fiber, 9g protein

Grilled Vegetable Gazpacho

Serve this at your next barbecue and watch your friends get their veggies by the bowlful. Add grilled shrimp or crab to make this traditional cold Spanish soup a meal. 

Serves: 4

INGREDIENTS:

•     2 beefsteak tomatoes
•     1 red pepper, whole 
•     1 yellow pepper, whole 
•     ½ red onion, peeled and cut into ¼-inch rings 
•     1 English cucumber, peeled and chopped
•     1 clove of garlic
•     2 tbsp sherry vinegar
•     1 tsp black pepper
•    Pinch sea salt
•     15 fresh cilantro leaves, washed, dried, and roughly chopped, plus 12 leaves for garnish
•     1 oz almond slivers, toasted

DIRECTIONS:

1. Preheat the grill to high. Core tomatoes; cut in half. Place on grill, flesh side down. Place peppers and onion over flame. Grill onion and tomatoes for 3 minutes per side; remove from grill. Rotate peppers every few minutes until the skin is charred. Remove from grill; place in a mixing bowl. Cover bowl tightly with plastic wrap. Set aside for 10 minutes. 

2. Using a clean, dry towel, wipe away skin from peppers. Break open; discard stems and seeds. 

3. On a cutting board, roughly chop all veggies; add to a blender with juices. Add garlic, vinegar, pepper, salt, and cilantro and blend, pulsing at first, then on high for 3 to 4 minutes. Pour into a shallow container; cool for 2 to 5 hours. Garnish with cilantro leaves and almond slivers.

NUTRITION INFO PER SERVING: 96 calories, 4g fat, 0g saturated fat, 13g carbs, 4g fiber, 3g protein</p>

Grilled Alaska Cod Tacos

Serves: 4

Ingredients

• 2-1/2 tbsp cumin seeds
• 3 jalapeño chiles, stemmed and cut in half
• 2 cloves garlic
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 1/4 cup freshly squeezed lime juice
• 1 large bunch cilantro
• 1/2 cup extra virgin olive oil

• 1-1/2 pounds wild Alaska Cod fillets
• 12 small (4 to 6-inch) corn tortillas, warmed*
• 6 lettuce leaves, torn in half
• 1 cup high-quality, store-bought salsa fresca
• 1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole
• Lime wedges, for serving

DIRECTIONS

1. For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes.  Transfer seeds to a blender.  Add jalapeños, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground.  Add cilantro and olive oil and puree until smooth.  Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes.
2. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat.  Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness.  Remove fish from heat, cool slightly, and pull apart into large flakes. 

To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce.  Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole.  Serve immediately accompanied by lime wedges.

* To warm, dip corn tortillas in water, shaking off excess.  Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side.  Wrap in towel to keep warm.  

Border Guacamole

Makes 3 cups, or 6 appetizer servings

5 ripe avocados, preferably California Hass
6 tbsp chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded, and finely diced
3 tbsp freshly squeezed lime juice
1-1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl.  Mash with a potato masher or fork until chunky.  Add the remaining ingredients and combine with a fork.  Serve immediately.

Spicy Alaska Halibut

Serves: 4

INGREDIENTS

• 1 tbsp paprika
•  1-1/2 tsp each dried oregano and dried thyme
•  1 tsp each onion powder and garlic powder
•  1 tsp each black pepper and salt
•  1/2 tsp cayenne pepper, or to taste
•  4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or
•  frozen
•  1-1/2 tbsp butter, melted

DIRECTIONS

1. Preheat broiler/oven or grill to medium-high heat.
2. Mix together all dry seasoning ingredients until well combined.  
3. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture. (Note: For best results with frozen fish, cook halibut 4 minutes before adding butter and spices.)  
4. Grill or broil halibut 5 to 7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.  
5. Store remaining seasoning mixture in an airtight container for future use.

NUTRITION PER SERVING: 239 calories, 8g fat, 36g protein, 3g carbs

Alaska Halibut With Pineapple, Chipotle, & Raisin Salsa

Serves: 4 to 6

INGREDIENTS

1/2 cup California raisins
1/2 cup dark rum
1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick*
Vegetable oil or grapeseed oil, as needed

2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced
Juice of 1 lime
Zest of 1/2 orange
Juice of 1/2 orange
1/4 cup extra-virgin olive oil
1 green onion, sliced
2 tbsp finely chopped roasted red pepper
2 tbsp finely chopped cilantro
Sea salt
4 to 6 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen
Lemon pepper seasoning, to taste

INSTRUTCTIONS

1. Soak California raisins in rum for 30 minutes; drain.  Heat grill to medium-high (400ºF). Brush pineapple with oil; grill until lightly caramelized on both sides. Cool slightly and cut into 1/2-inch pieces; place in mixing bowl. 
2. In separate bowl, combine chipotles, lime juice, zest and orange juice. Whisk in olive oil vigorously. Pour over pineapple chunks, fold in green onions, red peppers, cilantro and raisins. Season with sea salt, to taste; set aside. 
3. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush halibut and grill surface with oil; grill 5 to 7 inches from heat for 13 minutes for frozen halibut or 8 minutes for fresh/thawed fish, turning once during cooking.  Cook just until fish is opaque throughout. Season with lemon pepper and serve with salsa.

* Two cans (15 oz. each) sliced and drained pineapple may be substituted.

NUTRITION PER SERVING: 575 calories, 27g fat, 43g protein, 28g carbs

Alaska Spot Prawns With Gingered Teriyaki Glaze

Serves: 3 to 4

INGREDIENTS

• 4 to 6 wooden skewers
• ¼ cup bottled teriyaki sauce
• 2 tbsp vegetable oil
• 2 tsp finely minced fresh ginger
• 12 Alaska Spot Prawns, peeled, tail on

DIRECTIONS

1. Prior to grilling, soak wooden skewers in water for at least 30 minutes.
2. In small bowl, mix together the ginger, teriyaki sauce and vegetable oil. Skewer Alaska prawns, piercing through both the head and tail sections of each shrimp. Brush prawns with the glaze and place each skewer on a tray to rest for 30 minutes.
3. Preheat grill or broiler/oven to medium-high heat. Coat grill or broiler pan with cooking spray. Cover and grill each skewer for 3 to 4 minutes per side. Cook just until prawns turn pink and are opaque throughout.

Cook’s Tip: Alaska Spot Prawns are so big and so luscious that they deserve a signature style. The word “teriyaki” is a combination of the Japanese words “teri” meaning “luster” and “yaki” meaning “grill” or “broil.” In a teriyaki dish, ingredients are cooked over high heat after being marinated in or basted by teriyaki sauce, which gives the luster or shine to the food. Enjoy the prawns with either a white or red wine: a Pinot Grigio or Chardonnay or a Pinot Noir or Cabernet Sauvignon.

Alaska Sockeye Salmon With Orange Ginger Compound Butter

Serves: 4 to 6 

INGREDIENTS

• 1 stick salted butter, softened, cut into chunks
• 1-1/2 tsp Dijon mustard
• 3 tbsp orange juice concentrate
• 1 tbsp minced orange zest
• 1 tbsp minced ginger
• 1/4 tsp salt
• 2 green onions, very thinly sliced
• 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
• Heavy-duty aluminum foil
• Cooking spray
• Kosher salt and pepper

DIRECTIONS

1. Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. 
2. Place butter chunks in a food processor; process until smooth. Add mustard, orange juice, zest, ginger and salt; process until emulsified, scraping down the sides of the work bowl often. Add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.
3. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. 
4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
5. To serve, top each salmon portion with a dollop of compound butter.

Cook’s Tip: Compound butter can be rolled into logs in plastic wrap and kept in the freezer for up to 4 months. Just slice off a few pieces for a salmon topping anytime.

Variation: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.

NUTRITION PER SERVING: 178 calories, 26g fat, 29g protein, 2g carbs
 

Mediterranean Rub Alaska Salmon

Serves: 4

INGREDIENTS

• 1/4 cup finely chopped fresh rosemary
• 3 tbsp minced fresh garlic
• 1 tsp kosher or sea salt
• 1/2 tsp pepper blend seasoning
• 1 Tablespoon olive oil
• 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• Canola oil or non-stick cooking spray
• 1 lemon, cut in wedges 

DIRECTIONS

1. In a small bowl, blend rosemary, garlic, salt, and pepper. Stir in 1 tablespoon olive oil to make a thick paste.  
2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Press rub mixture firmly onto cut sides of each steak/fillet (not skin); let salmon rest 5 minutes before cooking.  
3. Heat grill or broiler/oven to medium-high heat. Brush grill surface with canola oil or coat broiling pan with cooking spray. Grill or broil 12 to 15 minutes for frozen salmon or 8 to 9 minutes for fresh/thawed fish, turning once during cooking. Cook just until fish is opaque throughout. Serve with lemon wedges.

NUTRITION PER SERVING: 212 calories, 9g fat, 29g protein, 3g carbs