3 Summer Recipes For Awesome Backyard BBQs

As the mercury continues to rise this summer, the sky is blue, and the pool is inviting. We will spend many relaxed weekends with friends and family, catching some rays by the pool, or lounging in the shade of our pergola or retractable awning on the patio. And during these get-togethers, we will often throw on the grill for a backyard BBQ. Try out these great food and drink recipes to make your next backyard gathering even more successful.

---

1. Mouthwatering Pasta Salad

Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

Salt (to taste)
1 pound bow-tie pasta
2 tbsp extra-virgin olive oil
2 cloves of garlic, smashed
1 pint of cherry tomatoes
3 ears of fresh corn, with kernels cut off
2 tbsp butter (unsalted)
1/4 cup of fresh basil leaves, torn into pieces

Directions

In a large pot, bring salted water to a boil. Cook pasta al dente according to package instructions. Drain pasta.

At the same time, heat olive oil in a large skillet over medium heat. Add garlic and tomatoes. Cook, stirring on occasion, until tomatoes are soft (about 5 minutes). Add corn, stir in, and raise heat slightly. Cook until corn is golden and heated through (about 5 minutes). Salt to taste.

Add vegetables, butter, and the basil to the pasta and toss until well mixed.

Enjoy!

---

2. Spicy Grilled Chicken

Serves: 8
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients

1/4 cup of extra-virgin olive oil
1 onion (small), chopped finely
1 clove of garlic, chopped finely
1/2 cup of honey
2 tsp hot pepper sauce
1/2 tsp chili powder
1 tsp lemon juice
8 skinless and boneless chicken breasts (around 4 pounds)
Salt (to taste)
1 pineapple, peeled, cored and cut (8 thick rings)

Directions

Heat 1 tbsp of olive oil over medium heat in a small sauce pan. Add onion and garlic, cook and stir until translucent and they begin to brown (6 – 8 min). Add honey, hot pepper sauce, and chili powder. Simmer for 1 minute. Remove the pan from heat, stir in the lemon juice. Set aside.

Prepare your grill by preheating to medium-high heat. Rub chicken with remaining 3 tbsp of olive oil and season with salt. Add to grill and grill chicken until well marked (around 7 min). Turn and cook until the other sides are well marked and chicken is thoroughly cooked (around 2 additional min). Plate chicken and brush with honey glaze. Wrap the plate in foil and let the chicken rest (5 min).

Add the pineapple to grill. Grill until it is well marked on one side (around 4 min). Flip pineapple and cook for additional 2 minutes. Remove from grill and serve with chicken.

Enjoy!

---

3. Watermelon-Tequila Cocktails

Serves: 8
Prep Time: 25 min
Total Time: 2 hours, 25 min
Prepare Ahead Of Time

Note: Can be prepared with alcohol or as virgin cocktail. For non-alcoholic drink, do not add tequila.

Cut watermelon into pieces. Puree seedless watermelon pieces, strain the juice through a sieve, and mix with tequila, sugar syrup, blueberries, mint, and some fresh lime juice.

Ingredients

1/4 cup of water
1/4 cup sugar (granulated)
8 cups watermelon, diced seedless (about 1 pound)
1/4 cup of lime juice, fresh
1 3/4 cups blueberries
3/4 cup fresh mint leaves, lightly packed, plus 8 mint sprigs (for garnish)
1 1/4 cups silver tequila
Ice

Directions

Bring water with sugar to a simmer in small sauce pan. Stir over moderate heat until sugar dissolves (about 1 min). Let sugar syrup cool.

Puree watermelon pieces in blender until smooth. Use a fine mesh strainer to strain watermelon juice over a bowl, press gently on the remaining solids to extract any remaining juice. Discard pulp.

Combine sugar syrup and lime juice, blueberries, and mint leaves in a large pitcher for serving. With a spoon (wooden), muddle blueberries and mint leaves lightly. Add watermelon juice and tequila.

Refrigerate until chilled (around 2 hours).

Pour chilled cocktail into ice-filled glasses and garnish with mint sprigs. Serve.

Enjoy!