We all love the laid-back vibe of a summer barbecue! Keep your chill in the kitchen with these super easy recipes that you can prepare in less than half an hour 😉
Whether you’re hosting the party or bringing a side dish, you don’t want to spend your afternoon in a hot and stuffy kitchen (especially in summer!).
Don’t settle for the boring barbecue clichés of snags, steak and garden salad. These three recipes are not only quick and easy, but they’re delicious enough to wow guests with a single bite!
Honey Mustard Chicken
See here for original recipe from AllRecipes.
Cooking time: 20 minutes
1/3 cup dijon mustard
¼ cup honey
1 tsp. steak sauce
2 tbsp. mayonnaise
4 boneless chicken breast halves
- Preheat your grill to a medium heat
- Combine the honey, mustard, mayonnaise and steak sauce in a mixing bowl. Set aside a small amount of sauce for basting.
- Coat the chicken in the sauce.
- Grill the chicken for 20 minutes or until the juices run clear. Baste as you go during the last 10 minutes of cooking and be careful not to burn it 😉
See here for the original recipe from Jamie Oliver.
Cooking time: 25 minutes
2 red capsicums
4 balls of mozzarella cheese
400g ripe cherry tomatoes
1 bunch fresh basil
Salt & pepper
- Place capsicums directly onto a very hot barbecue grill or naked flame and turn until blackened and blistered all over. Put them into a bowl and cover in cling film.
- Leave the capsicums to steam in the bowl for 10 minutes then release the cling wrap and let them cool.
- When cool enough to handle, rub off the blackened skin and brush the seeds from the inside
- Tear the mozzarella into chunks and tear up the cooked capsicums. Place them on a platter.
- Cut cherry tomatoes into halves and scatter over the top.
- Season with salt and pepper and drizzle with olive oil.
- Sprinkle fresh basil leaves over the top before serving.
Caramelised Pineapple with Yoghurt
See here for original recipe from Taste.
Cooking time: 10 minutes
1 fresh pineapple
1/3 cup of fresh mint leaves, finely chopped
1/3 cup demerara sugar
Fresh mint leaves to serve
Fresh yoghurt to serve
8 pre-soaked bamboo skewers
- Cut the top and bottom from the pineapple and slice lengthways to remove the outer skin. Remove the core.
- Cut pineapple into quarters and thread onto prepared skewers lengthways.
- Combine the chopped mint and sugar in a bowl and sprinkle the mixture over the pineapple.
- Cook the pineapple on a barbecue plate on a medium-high heat, turning occasionally, for up to 10 minutes.
- Serve with fresh mint and yoghurt!