Easy Barbecue Recipes
Summer is finally here, and with it comes good weather (depending on where you are in the UK) and some amazing summery dishes. While warm weather is a nice change from the cold winter months, it also means cooking in the kitchen can be a bit overwhelming due to the heat from outside and the oven. Use these barbecue recipes for your upcoming outdoor cookout and avoid the kitchen sweat!
A grill is necessary for the majority of these dishes, while a few can be prepared in the kitchen if the weather doesn’t go your way. But if the sun is shining, don’t bother working in the kitchen. Just gather your loved ones and get in the garden to start grilling!
So it’s time to fire up the grill and start preparing dinner. Who doesn’t enjoy the grill’s smoky flavour combined with charred flavour right? Here are our easiest recipes to get your summer off to a great start.
Ricotta, Charred Courgettes, and Runner Beans
This vegetarian side dish of charred courgettes and runner beans screams summer and has a hint of heat from the chilli. So why not try it out you may find yourself with a new favourite side for your barbecue dishes that the whole family can enjoy.
- 50g seed mixture
- 2 tablespoons honey
- 1/4 teaspoon chilli flakes
- 1/2 lemon, zested and squeezed
- Ricotta tub (250g)
- 400g runner beans 3 courgettes, thickly sliced on the diagonal
- 3 tbsp good olive oil, plus more to serve
Barbecue Recipes Method
- In a dry pan, toast the seeds until they begin to pop, then add the honey, chilli, and a generous pinch of sea salt. When all of the seeds are sticky and clustering, tip them out onto a piece of baking parchment and set them aside to cool. Set aside the ricotta with the lemon zest and seasoning.
- Season the courgettes and runner beans with the oil. Start the grill or get a griddle pan scorching hot on the stove. Cook the vegetables in batches until charred and softened but also a little crunchy.
- Place the ricotta on the bottom of a large serving platter and top with the vegetables. Squeeze in the lemon juice, then sprinkle with the sweet seeds. Finish with an olive oil drizzle and a sprinkle of sea salt.
Chicken Paillard with Lemon and Herbs
Pounding meat until thin and flat is an excellent technique for ensuring that barbecued chicken breast does not dry out. Try this barbecue lemon and herb recipe to add a refreshing dish to your BBQ cookout.
- 6 chicken breasts
- 2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 140g rocket, 25g parmesan, and lemon wedges
- 2 cloves of garlic
- 3 rosemary sprigs, leaves chopped finely
- 6 sage leaves, finely shredded
- zest 1 lemon and juice of ½ a lemon
- 3 tbsp olive oil
Barbecue Recipe Method
- Place each chicken breast between two sheets of cling film or parchment paper. Flatten each piece of chicken with a meat mallet or rolling pin to an even layer about 0.5cm thick. Transfer the chicken to a serving dish.
- To make the marinade, use a pestle and mortar to crush the garlic with a pinch of salt. Add the rosemary and sage and mix everything together. Stir in the lemon zest and juice, olive oil, and black pepper. Pour the marinade over the chicken and coat thoroughly. Refrigerate for at least 2 hours.
- Preheat the grill. Spread the coals out to form an even layer after the flames have died down. Cook the chicken for about 1-2 minutes on each side. Transfer to a board and rest for a few minutes.
- Meanwhile, combine the oil and balsamic vinegar in a large mixing bowl. Season with salt and pepper. Toss everything together, then shave on the Parmesan. Serve the salad alongside the chicken, with lemon wedges for squeezing.
Things to Take away
So, now that you’ve learned some easy barbecue recipes, you’re ready to go! Remember that to have a good barbecue, you must have the right products; our charcoal range is ideal for getting your BBQ going quickly and sustainably. Follow us on Instagram and Twitter to stay up to date on everything we do and for helpful hints!