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Recipes & Dieting Tips: BBQ & Grilling Recipes

Chile Rub Grilled Chicken

(Adapted from


  • Chicken breasts - 2 pieces or Chicken Quarters (skinless)

  • 3 tablespoons chile powder

  • 1 tablespoons extra-virgin olive oil

  • 2 teaspoons grated lime zest

  • 3 tablespoons lime juice

  • 1 tablespoon minced garlic

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoons kosher salt

  • 1 teaspoon freshly ground pepper

  • Pinch of ground cinnamon


  1. Combine chile powder and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.

  2. Remove skin, rub all sides of chicken with above paste. Place in a zip-lock plastic bag and refrigerate overnight.

  3. Preheat half the grill to medium-high; leave the other half unheated.

  4. Place the chicken over the heat and grill until char marks form, about 5 minutes. Flip over and grill 5 minutes more.

  5. For boneless chicken breast - Transfer to a platter and let rest for 5 to 10 minutes.

  6. For chicken quarters - Move the chicken to the unheated side. Close the lid and cook for ~ 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes.

Grilled Vegetables


  • Choice of:

  • Asparagus

  • Onions (sliced)

  • Portobello mushrooms

  • Eggplant (sliced or halved)

  • Zucchini

  • Broccolini

  • Carrots

  • Green beans

  • Tomatoes

  • Balsamic vinegar


  1. Marinate above choice of vegetables with balsamic vinegar overnight in a zip-lock bag .

  2. Grill on medium-high, turning once, until soft and partially charred, about 5 minutes per side.

Grilled Pepper Salad

(Adapted from


  • 4 bell peppers, (mixed colors), halved, seeded and stemmed

  • 1/4 cup halved and pitted oil-cured black olives

  • 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/8 teaspoon salt


  1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.


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