Refreshing Springtime Grilling Recipes
One of the best spring rituals is firing up the grill and moving dinner outside. Burgers are often the go-to grilling recipe, but if you ask us, pretty much everything tastes great with a little smoky flavor. From breakfast to dessert, you’ve got to try these mouthwatering springtime recipes.
New rule: Grills are not just for afternoon BBQs or evening meals.
Firing up the grill for breakfast? It’s eyebrow-raising, but trust us, if your neighbors could taste these grilled donuts, they wouldn’t wonder why you were cooking out first thing in the morning!
Recipe courtesy of Lynx®
Prep: 15 minutes | Cook: 20 minutes | Serves: 4
- 2 Tbsp butter, melted, as needed
- 4 donuts, plain, not glazed
- 2 Tbsp walnuts, chopped (optional)
- 2 Tbsp pecans, chopped (optional)
- ¼ cup maple syrup (optional)
- Preheat Lynx Grill to low-medium heat, or 400°F.
- Brush both sides of each donut with melted butter.
- Grill the donuts for about 2 minutes on each side or until the grill marks form and donuts are lightly toasted.
- Then, remove from grill and serve while still warm with ice cream, crème fraiche, a fresh berry jam. Or you can even drizzle some maple syrup on them and a few chopped nuts like pecans and walnuts and enjoy them as “french toast” for breakfast.
Next up — lunch! Do you like to meal prep your lunches for the week? It’s so convenient. If you like to meal prep, you’ve probably grabbed a rotisserie chicken from the grocery store and used it for all kinds of recipes: sandwiches, tortilla wraps, soup, macro bowls … you name it! Next time, instead of picking up a prepared rotisserie chicken, make your own. It’s simple to make, and we bet you find that this recipe is more delicious!
Recipe by Andrés Dangond, courtesy of Lynx
Prep: 1 hour – overnight | Cook: 90 minutes | Serves: 6
- 1 chicken, whole (3-4 lb)
- 3 liters water, cold
- 1.5 Tbsp kosher salt
- 3 garlic cloves, cut in halves lengthwise
- 2 large rosemary sprigs
- In a container large enough to fit the whole chicken, mix water and salt with a whisk until the salt is fully dissolved. Add garlic, rosemary, and chicken; make sure chicken is fully covered by the liquid. Cover and let sit in the refrigerator for at least 1 hour or overnight.
- Then, remove the chicken from the brining liquid, pat dry with paper towels and truss it with butcher’s twine, making sure the wings are attached to the sides of the breast and the legs cross-tied right above the bottom cavity of the chicken.
- Insert the rotisserie spit in the chicken, running it through the center of the chicken from cavity to cavity and then secure the chicken in place with rotisserie forks. Turn the rotisserie burner on and set the motor to medium speed. Place a pan directly below the chicken to catch the dripping liquids as it roasts. Close the Lynx Grill and allow it to roast for about 90 minutes or until the internal temperature of the chicken reaches 165°F.
- When done, remove from rotisserie spit and allow it to rest for 10 minutes on a cooling rack or platter.
- Then carve and serve immediately.
Keep things simple, and delicious, by grilling the side dishes, too.
How often have you planned to grill dinner so your family can enjoy the beautiful evening outside, but then you end up in the kitchen, putting together the sides while everyone else is outside? That’s one good reason you should grill the sides, too. Plus, it saves you from dirtying pots and pans. And most of all, they just taste delicious!
Grilled Zucchini & Leeks with Walnuts
Recipe by Andrés Dangond, courtesy of Lynx
Prep: 5 minutes | Cook: 15 minutes | Serves: 4
- ½ cup walnuts, chopped
- 2 Tbsp fresh lemon juice
- 5 Tbsp olive oil, divided
- 2 large leeks, halved lengthwise with root attached, rinsed
- 2 large zucchini, halved lengthwise
- ¼ cup parsley leaves
- Salt and ground pepper, to taste
- Preheat Lynx Grill to medium-high heat, or 550°F.
- Toss walnuts with garlic, lemon juice, and 3 tbsp oil in a large bowl. Season with salt and pepper to taste.
- Brush leeks and zucchini with the remaining 2 tbs olive oil. Season with salt and pepper to taste. Grill vegetables for around 6 minutes on each side
- Transfer vegetables to a cutting board and cut leeks and zucchini into bite-size pieces. Combine vegetables and parsley with walnuts in a bowl. Season with more salt and lemon juice as desired. Serve while warm.
Don’t forget to grill the bread, too! Rub it with garlic, drizzle it with olive oil, and grill for about 2 minutes per side, until light char marks appear. Or, kick it up a notch with this bruschetta recipe!
Bruschetta with Roasted Tomatoes
Recipe by Donatella Arpaia, courtesy of Lynx
Prep: 10 minutes | Cook: 30 minutes | Serves: 4
- ¼ loaf of ciabatta bread, cut into ½ inch thick slices
- ⅔ cup olive oil, divided
- 2 pints cherry tomatoes
- ½ bunch fresh basil, chopped
- 1 tsp. salt
- ½ tsp. pepper
- Preheat the oven to 450°F and mix cherry tomatoes with ⅓ cup of the olive oil, salt, and pepper.
- Place on a baking sheet and roast in the oven for 20-25 minutes.
- Remove and cool.
- Then heat grill to high
- Lightly brush ciabatta slices with the other ⅓ cup olive oil.
- Grill bread over high heat until grill marks appear on both sides.
- Top bruschetta with tomatoes and top with chopped basil.
Smoky, grilled meals are one of the best treats of springtime! If your outdoor space is lacking a great grill, let us introduce you to a Lynx Grill! The epitome of fine craftsmanship, a Lynx is just what your backyard needs. Contact us today for pricing or come see first-hand how a Lynx Grill can bring beautiful bounty to your backyard gatherings.