3 Healthy Grill Recipes

Hey dads, looking for a reason to fire up the grill? Take charge of dinner and try out one of these tasty grill recipes:

• 6 boneless chicken breasts
• 2 lemons, juiced
• 2 lemons zested
• ¼ cup avocado oil or olive oil
• 5 cloves chopped garlic
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/8 or a dash of red pepper flakes
• ½ cup plain full-fat yogurt (for sauce)
• 1 English cucumber diced small (for sauce)
• 2 cloves chopped garlic (for sauce)
• 1 tablespoon lemon juice (for sauce)
• ½ teaspoon dill (for sauce)
• Salt and pepper to taste

1. 1)
2. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness. Trim off fat.
3. 2)
4. Make the marinade by whisking together lemon juice through red pepper flakes. Place chicken in a plastic bag and pour over marinade. Massage so all chicken is covered in marinade. Place in refrigerator for a few hours overnight.
5. 3)
6. Mix together all tzatziki sauce ingredients and set aside.
7. 4)
8. Grill Chicken about 6-8 minutes per side or until meat thermometer reads 160°. Remove from grill and place under foil to rest.

• 4 large potatoes, brushed clean
• Kosher salt
• Olive oil
• Black pepper
• 10 ounces creamy brie spread
• Six ¼-inch thick slices peppered slab bacon, cooked and chopped
• 4 scallions chopped finely

1. Poke holes all over the potatoes using a fork. Place them in a large pot of cold, salted water. Bring to a boil and let boil until fork tender, about 6-8 minutes. Remove and dry with a paper towel. You can refrigerate them at this point and save for the next day, just remember to bring them back to room temperature before continuing. Or, head directly to the next step to continue.
2. Once cool enough to handle or when the potatoes are room temperature from the refrigerator, drizzle olive oil all over the potatoes and season with salt and pepper. Place the potatoes above the indirect heat of the grill, directly on the grill. If using a grill pan, use medium heat. Grill while rotating every 4-5 minutes until you've done a complete rotation on them all.
3. Using a knife across the top and center of each potato, make half-deep slices in each potato. Push the ends in towards the center to "open" the potatoes, revealing the steaming flesh. Top each with a few generous scoops of brie spread, top with bacon and scallions.

• ¼ cup finely ground espresso coffee (not instant)
• ¼ cup dark brown sugar, firmly packed
• 1 ½ teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon five-spice powder
• Pinch cayenne pepper
• 2 ½ lb. skirt steak, cut into 4 pieces
• 1 tablespoon olive oil

1. Heat grill to high
2. Combine coffee, brown sugar, cinnamon, ginger, white pepper five-spice powder, and cayenne in a bowl
3. Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat
4. Grill until charred and medium-rare, (2-4 minutes per side). Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicking at an angle. Serve immediately.