You gave Memorial Day everything you had on the grill. Why stop there? Burgers and hot dogs started your summer; grilled chicken and pizza will keep it going.
If youāve never had whole fish before, this is a great introduction. Grilling the fish for 10 minutes on each side results in flaky, juicy flesh that gets even better with lime and cilantro. Serve this with some guacamole and chips.
This lentil and chard breakfast is an antidote to last weekend's burger bender, and it has some cucumber sneaking ināitās adding a crunch and a burst of bright flavor.
Just one reason why this recipe is the perfect warm-weather holdover between breakfast and dinner: it doesnāt require any cooking.
The best way to cook a whole chicken on the grill is to spatchcock it. By splitting the bird in half and flattening it, you expose more of the bird to the grill grates, which helps the chicken cook quickly. To add some extra flavor, brush the exterior with a rosemary branch dipped in garlic oil. Serve with some grilled bread, scallions, and a tomato and cucumber salad.
Bring the brunching home with this one-pan breakfast sandwich. After sizzling the bacon, toss in halved plum tomatoes (yes, youāre cooking the tomatoes in bacon fat). Crack in some eggs, and youāve got the greatest combination of fat and acid since PB&J.
Throw rolled out dough directly onto the grill grates and pile on the pies with grilled sausages, figs, and a sweet and spicy pomegranate and cumin dressing. Serve with an arugula and lemon saladāserved, if you like, on another crackly round of pizza.
