Summer is almost here and grilling out on a gorgeous evening is just one of summertime’s perks. Propane grills are easy to use and the clean up is much easier on a propane-powered grill. Did you know that propane grills are becoming the most popular grills being used today? If you are thinking about switching from a charcoal grill to a propane-powered grill call ThompsonGas – Oh, and make sure to invite us to your next backyard barbecue!
Here are a few of our favorite easy-to-make summertime propane grilling recipes:
- 1 lb. boneless skinless chicken breasts
- 1 package (1 oz.) Old El Paso™ original taco seasoning mix
- 1/4 cup canola oil
- 3 bell peppers, any colors you like
- 1 onion
1 Cut chicken into 1-inch strips, and then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside.
2 Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers.
3 Heat propane grill and place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center.
4 Serve with tortillas and any of your favorite fajita fixings or on top of a salad.
- 4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
- 1 large bundle of asparagus spears (about 1 pound)
- 1 lemons, divided
- 1 teaspoon minced garlic
- 3 tablespoons butter, melted
- 1½ teaspoons Italian seasoning
- salt and pepper to taste
- Lay four 12×12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
- Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
- Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
- Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
- Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
- Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
Prepare the marinade the night before so that the flavors can soak into this grilled steak. Serve with some grilled veggies for a complete meal cooked on the grill.
- 1½ to 2 pound skirt steak, or flank steak, hanger steak or beef heart
- 1 cup balsamic vinegar
- ⅓ cup brown sugar
- 2 garlic cloves, smashed
- 2 sprigs of rosemary
- 1 teaspoon chili flakes
- Olive oil
- Salt and pepper, to taste
Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge.
Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil.
Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.
- 1 bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries
- 1 tablespoon butter, melted
- 4 slices American cheese
- 2 tablespoons sliced green onions (2 medium)
- 2 tablespoons cooked real bacon bits
1 Heat gas or charcoal grill to medium-high heat – Toss frozen French fries with melted butter.
2 Tear off 2 (12-inch) lengths of Reynolds Wrap® Heavy Duty Foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
3 Place foil packets on grill over indirect heat – Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.
- 1 pound asparagus
- ½ pound of bacon
- Heat grill to around 400 degrees.
- Break each asparagus spear in half.
- Slice each strip of bacon in half, then wrap it around both halves of the asparagus spear.
- Toothpick the bacon through the loose end on top at an angle, so it goes through the bacon on the other side.
- Grill for about 25-30 minutes, flipping them over halfway through.
We hope you enjoy these fabulous recipes and have a wonderful summer!