Memorial Day Cookout Recipes

Memorial Day weekend traditionally heralds the unofficial arrival of summer, when the A/C kicks on, the pool toys come out of hiding in the garage, and the grill is dusted off for all those cookouts and parties you’ll be having over the next few months.  The celebrations over this holiday weekend have long centered around sun, water, and delicious grilled food.  While you could just serve burgers and potato salad, there are hundreds of new ideas out there waiting for you to try them.  Welcome the arrival of summer with exotic, tropical flavors like mango, cilantro, lime and pineapple.  Here are a few great Memorial Day cookout recipes that will turn into instant classics.

Grilled Jerk Chicken with Mango Cilantro Salsa by Bobby Flay
Source: FoodNetwork.com

Ingredients:

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on

Mango Cilantro Salsa, recipe follows

Instructions:

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

Mango-Cilantro Relish:
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Grilled Corn on the Cob with Lime Butter by Tyler Florence
Source: FoodNetwork.com

Ingredients:

12 ears fresh corn, unshucked
1/2 pound (2 sticks) unsalted butter, room temperature
3 limes, zest finely grated
1 bunch fresh chervil, chopped
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper

Instructions:

Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.

Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.

For the Ancho Chile Rub:
3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Pineapple Spears with Lime and Honey by Rachel Ray
Source: FoodNetwork.com

Ingredients:

1 large ripe pineapple
1 lime
Vegetable oil or cooking spray, to coat grill
Honey, for drizzling

Instructions:

Preheat grill or grill pan.
Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with vegetable oil or spray lightly with cooking spray. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey.

The FoodNetwork.com website is a great source of delicious grilling recipes – you’ll have so many new ideas, you’ll want to cook out every day!  Here’s a full list of grilling recipes including starters, main dishes, side dishes, and desserts.

For a wide selection of high quality grilling tools, coolers, portable grills and other cookout and picnic supplies, check out PicnicFun.com.  During the Memorial Day Sale, you can save up to 25% off and get free shipping on orders over $100.