In Long Beach, we like to make the best of our California sun by living life outside whenever possible – and that includes cooking and eating! These simple recipes are perfect to pull out at your next outdoor celebration, but there’s no need to wait for a special occasion to light up the grill. They also make the perfect simple weeknight meal.
Smoky Chile Chicken
This simple, spicy recipe is perfect for a summer night on the patio. Serve with limes, rice, and a crisp, dry white wine.
4 chicken breasts
1 tablespoon light brown sugar
8 garlic cloves, crushed
3 spicy red chiles or jalapeño chiles, finely chopped
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground cumin
2 teaspoons salt
juice of half a lime
Combine all ingredients except for the chicken in a large zip-top plastic bag and shake to mix. Add the chicken to the bag, shake to coat, and massage into the meat. Let chill for at least two hours, but ideally 8-12.
Prepare the grill. Grease the rack and light to 325-350. Remove chicken breasts from bag and place on grill rack. Cook until done, about 20 – 30 minutes, flipping the breasts at least once.
Who says kabobs are just for meat and vegetables? Grilling fruit helps to caramelize the fruit’s natural sugars and makes for a decadent but healthy treat.
2 peaches, cut into 1.5-in pieces
2 firm bananas, cut into 1.5-inch rounds
2 cups fresh pineapple, cut into 1.5-in pieces
2 cups watermelon, cut into 1.5-in pieces
16 1.5-in cubes of pound cake
Cut the fruit and pound cake. Brush pound cake with melted coconut oil to ensure it doesn’t stick on the grill. Arrange your fruit and cake in an alternating order between 6-10 kabob skewers.
Carefully clean the grill grates and scrape away any left-over residue. Grease the rack with a tongs and a paper towel soaked in a neutral oil or coconut oil. Grill the fruit over medium heat until a slight char forms on each side. Serve alone or with a scoop of lemon sorbet.