Memorial Day Grilling Recipes
Memorial Day weekend is a holiday that allows us time to pay tribute to those service men and women who gave their lives in the name of freedom. Memorial Day is also a time when we get together with family and friends celebrate the beginning of the summer season with barbecues or picnics in our backyards, parks, or on the beach.
Planning the menu, for me, is about choosing tasty recipes that are easy and fun to prepare and will be enjoyed by both children and adults. Here are a few suggestions for easy summer holiday grilling recipes:
Best Grilling Recipes
What You Need!
- 1/2 cup KRAFT Honey Barbecue Sauce
- 1/4 cup grape jelly
24 small frozen fully-cooked meatballs (about 1 lb.)
24 drained canned pineapple chunks (about 1/2 of 20-oz. can)
1 large red pepper, cut into 24 pieces
- COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently.
- ADD meatballs; cook 10 min. or until heated through, stirring occasionally.
- THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.
Kraft Kitchens Tips
- Substitute: 1-1/4 cups cut-up seasonal fresh vegetables for the red pepper squares.
- Substitute: Prepare using fresh pineapple chunks.
- Substitute: Prepare using BULL’S-EYE Original Barbecue Sauce.
Planked Chicken Ammoglio
Guests will be impressed when they taste this flavorful planked chicken grilling recipe.
4 – 5 Servings
What you need!
- 2 oak or cedar baking planks, soaked in water for at least 1 hour
- 2 bricks, wrapped in aluminum foil
- 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- Zest and juice of 2 lemons
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 sprig fresh rosemary
1 chicken (3 to 4 pounds), halved, giblets and neck removed
2 or 3 springs rosemary, for garnish
1 loaf crusty Italian bread
- To make the ammoglio, combine all the ingredients in a mdedium bowl. Whisk well to emulsify. Pour half of the ammoglio into a large resealable plastic bag; place the chicken halves in the bag and seal. Refrigerate for 12 to 24 hours, turning once or twice. Cover the remaining ammoglio and refrigerate.
- Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other.
- Remove the chicken halves from the marinade and discard the used marinade. Place one chicken half, skin side up, on each of the planks. Rewhisk the refrigerated ammoglio and pour about 1/4 cup over each chicken half. Let the rest of the reserved ammoglio sit on the counter to get to room temperature, about 30 minutes.
- Place the planks on the indirect side of the grill. Weight the chicken halves down with the foil-wrapped bricks. Close the lid and cook until the chicken is opaque and a meat thermometer inserted into the thickest part of the thigh, not touching the bone, registers 165 degrees F, 40 to 50 minutes.
- Remove the bricks and set the chicken halves on a platter. Pour any juices collected in the baking plank’s hollow over the chicken. Rewhisk the remaining ammoglio and drizzle it over the chicken. Garnish with rosemary sprigs and serve with the bread on the side for sopping up the delicious juices.
(Source: 25 Essentials: Techniques for Planking by Karen Adler and Judith Fertig; Harvard Common Press – if you want to learn plank grilling techniques, this is the book for you.)
Steamwhistle Hot Dogs
Everyone will love these yummy, easy-to-make hot dogs. A summer barbecue wouldn’t be complete without hot dogs. This grilling recipe from Kraft will be tops on your list of holiday recipe favorites.
What You Need!
- 6 OSCAR MAYER Beef Franks
- 6 hot dog buns
6 KRAFT Singles, cut diagonally in half6 slices OSCAR MAYER Bacon, cooked
1/4 cup CLAUSSEN Sweet Pickle Relish
- HEAT grill to medium-high heat.
- GRILL franks until done (160ºF).
- PLACE in buns; top with remaining ingredients.
Kraft Kitchens Tips
Serve with fresh fruit and a side salad to round out the meal.
Prepare using whole wheat hot dog buns and KRAFT 2% Milk Singles.
Substitute pico de gallo for the pickle relish.
Grilled Chicken Fingers on a Stick
Crispy grilled chicken is a good bet for finicky eaters, and this variation from Disney’s Family Fun, grilled and served on a skewer, makes it even more appealing to kids. Kids love to “dip” their food, so have a variety of dipping sauces on the table. Beware, there might not be any left for the adults!
Serves 6 – 8
What you need!
- 4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
- Salt and pepper
- 24 (10-inch) bamboo skewers, soaked in water for 30 minutes
- 3 tablespoons peanut or vegetable oil
- 2 tablespoons barbecue sauce
- 1 1/4 cups plain dried bread crumbs
- Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
- Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.
- In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
- Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.
- Serve with the dipping sauce of your choice. Serves 6 to 8.