Ricardo’s Healthy Grilling Recipes

Tianna Robinson | May 4th, 2015

Attention foodies everywhere! For those who like to dine al fresco, the latest issue of Ricardo (hits newsstands May 4) has all of the grilling recipes you’ve ever dreamed of and some very intriguing pairings to boot! Mint with shrimp? Horseradish and chicken wings? String cheese in salad? Grilled mango and sausage? That’s just the beginning. The team at Ricardo were kind enough to share a few recipes from their special summer issue. Bon appetit!

Butterflied Chicken with Chimichurri Sauce

preparation 25 minutes

marinating 12 hours

cooking 1 hour 20 minutes

servings 4 to 6

Chimichurri Sauce

cup (75 ml) olive oil

3 tbsp (45 ml) red wine vinegar

2 green onions, finely chopped

½ cup (23 g) chopped cilantro

¼ cup (11 g) chopped parsley

½ jalapeno pepper, seeded and finely chopped

1 clove garlic, finely chopped

1 tbsp chopped fresh oregano

1 tsp chopped fresh thyme

½ tsp paprika

¼ tsp ground coriander

Chicken

½ tsp paprika

½ tsp ground coriander

1 tsp salt

1 4-lb (1.8 kg) chicken

Chimichurri Sauce

1 In a bowl, combine all the ingredients. Set aside.

Chicken

2 In a bowl, combine the spices and the salt. Set aside.

3 On a work surface, with a sharp knife or kitchen shears, cut along one side of the backbone of the chicken. Open the chicken and spread it out flat. Gently lift the skin from the breast and legs, without tearing it, to allow the marinade to seep into the meat.

4 Place the chicken in a large glass dish or large sealable plastic bag. Rub the chicken with the spice mixture. Add half the chimichurri sauce and thoroughly coat the chicken. Cover the dish or seal the bag and refrigerate for 12 hours. Refrigerate the remaining sauce until ready to serve.

5 Preheat one side of the grill, setting the burner to high. Oil the grate on the unheated side.

6 Lay the chicken flat on the unheated side of the grill, skin side down. Close the lid. Discard the marinade.

7 Cook for 45 minutes. Flip the chicken and continue cooking for about 35 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Brush the chicken with chimichurri sauce a few times during cooking. Finish cooking the chicken on the heated side to create char marks.

8 Serve the chicken with the reserved chimichurri sauce.

NEXT PAGE: Maple Plank Grilled Salmon with Honey and Balsamic Vinegar

Maple Plank Grilled Salmon with Honey and Balsamic Vinegar

preparation 20 minutes

marinating 15 minutes

cooking 10 minutes

servings 4

1 untreated maple plank, about 15 x 6 inches

(38 x 15 cm), for grilling

Salmon

4 salmon steaks, skin on

2 tbsp (30 ml) honey

1 tsp fennel seeds, crushed

½ tsp black peppercorns, crushed

Salt

Dressing

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

1 shallot, chopped

2 tsp seeded and chopped jalapeno or cherry pepper

Parsley, to taste

1 Completely submerge the maple plank in water, letting it soak for 1 to 4 hours.

Salmon

2 On a plate, brush the salmon with the honey. Sprinkle with the fennel and pepper. Season with salt. Cover and refrigerate for about 10 minutes.

Dressing

3 In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

4 Preheat the grill, setting the burners to medium. Place the plank on the grill and heat for about 10 minutes. Place the salmon steaks on the plank, skin side down. Close the lid and cook for about 10 minutes, or until the desired doneness.

5 Drizzle the salmon with the dressing and garnish with parsley.

NEXT PAGE: Grilled Vegetable Salad

Grilled Vegetable Salad

preparation 20 minutes

cooking 12 minutes

servings 4

3 bell peppers, halved and seeded (any colour)

2 zucchini, cut into ½-inch (1 cm) thick slices

¼ cup (60 ml) olive oil

2 cloves garlic, finely chopped

1 red onion, sliced

3 tbsp (9 g) chopped fresh basil

Salt and pepper

1 Preheat the grill, setting the burners to high. Oil the grate.

2 In a bowl, toss the bell peppers and zucchini with the oil and garlic. Season with salt and pepper.

3 Grill the peppers and zucchini on both sides. Remove from the grill and cut into pieces. Cook the onion in a grill wok.

4 Place the vegetables on a serving plate. Sprinkle with the basil. Season with salt and pepper. Delicious with grilled meat and poultry.

NOTE

Garnish with crumbled goat or feta cheese, if desired.