I can’t believe it, but we have already made our way to Labor Day Weekend. Where does the time go?
Do you have plans to travel for the long weekend or will you find yourself staying home with friends and family taking it easy?
Below I am sharing a few of my favorite recipes for grilling out with friends if you’re thinking of spicing things up! These margaritas are a must try!
Spicy Cucumber Margarita
– 4-6 cucumber slices
– 4 fresh mint leaves (optional)
– 2 ounces silver tequila
– 1/2 ounce orange liquor (or 2 teaspoons orange zest)
– juice from 1/2 lime juice
– 1-2 jalapeño slices
– 2 teaspoons honey or sugar, using more or less to your taste
– ginger beer, for topping (optional)
Chili Salt Ingredients
– 1/4 cup pink sea salt or flaky sea salt
– 1 teaspoon chipotle chili powder
– 1 pinch granulated sugar
– fresh thyme leaves (optional)
1. To make the chili salt. Combine the salt, chili powder, and sugar on a shallow plate. Rim your glasses in salt, then fill with ice.
2. In a cocktail shaker or glass jar, add cucumbers, mint (if using), tequila, orange liquor or zest, lime juice, and honey or sugar. Muddle together, squashing everything to release the juices. Add the jalapeño slices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be.
3. Strain into your prepared glass. Top with ginger beer, if desired. Garnish as desired with cucumbers and thyme, if desired. Enjoy!
Recipe and image courtesy of Half Baked Harvest.
Grilled Honey Mustard Chicken
– 1 pound chicken breast or chicken thighs
– 3 tablespoons honey
– 3 tablespoons dijon mustard
– 2 tablespoons olive oil
– 1 garlic clove, finely minced or grated
– Optional if you like a bit of heat: ¼ teaspoon cayenne pepper
– Freshly ground salt and black pepper
1. In a large bowl, mix together honey, dijon mustard, olive oil, garlic, cayenne pepper and salt and pepper. Add chicken and stir well to coat the chicken in the marinade. Cover and place in the fridge for 30 minutes to an hour.
2. Preheat grill to 400 degrees. Once preheated, place your chicken on your grill, and close the lid. It’s important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken on the grill for 6-8 minutes on one side. After 6-8 minutes open your grill lid and flip your chicken with tongs. A great tip is to only flip your chicken breast once so that it stays nice and juicy (and creates delicious grill marks!). Cook your chicken breast for 6-8 minutes more.
Cook time will vary a bit depending on the size of your chicken and what type of cut, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer. When the internal temperature reaches 165 degrees F, your chicken is done and can be transferred to a clean plate or cutting board. Immediately cover chicken with foil to seal in the juices and allow it to rest for 5-10 minutes before cutting into it. This will help you achieve that juicy, chicken breast you’re looking for!
Recipe and photo courtesy of Ambitious Kitchen.
Looking for a great side dish to pair with your chicken? Try my Organic Red Quinoa with Cranberries, Avocados, Pepitas, Cojita Cheese and Lime Vinaigrette recipe HERE.