American Spoon Foods Grill Recipes

A selection of grill recipes from American Spoon Foods.

 

Grilled Chicken Breast with Penne Pasta & Tangy Ginger Grilling Sauce

4 boneless, skinless, chicken breasts (approximately 6 oz each)
1/2 small onion, cut julienne
1/2 sweet red pepper, cut julienne
1/2 pound penne pasta cooked al dente (10 to 12 minutes)
1 medium carrot, peeled and cut julienne
1/2 cup broccoli flowerettes
2/3 cup American Spoon Tangy Ginger Grilling Sauce
1 Tbs. fresh chopped cilantro
1 tsp. minced garlic
salt and pepper to taste
1 Tbs. peanut oil

Marinate the chicken breast in one half of the Tangy Ginger Grilling Sauce for 1 hour.

Grill the marinated chicken breast over a charcoal fire until just done (do not over cook).

While chicken is grilling, in a large sauté pan, heat peanut oil, carefully adding garlic, onions, red peppers, carrots and broccoli. Sauté vegetables over medium-high heat for 3 to 4 minutes, then add the penne pasta and the other half of the Tangy Ginger Grilling Sauce. Continue cooking until pasta is heated through.

Toss in cilantro, place the pasta and the vegetables on a platter. Place the grilled chicken breast on top of the pasta.

Difficulty: Easy • Servings: 4

 

Marinated Satay Style Beef with Thai BBQ Grilling Sauce

8 oz top sirloin steak, 1 1/2 inches thick
1 jar American Spoon Foods Thai BBQ Grilling Sauce
16 long wooden skewers

Trim all excess fat from the steak.

Slice the steak across the grain into approximately 1⁄2 oz slices (or 16 thin slices).

Thread the slices onto the skewers going through the meat at least 2 or 3 times.

Marinate the skewered steak slices in 1⁄2 jar Thai BBQ Grilling Sauce for at least 4 hours. Reserve 1⁄2 of the jar for dipping.

Cover the exposed portion of the wooden skewers with thin strips of foil to prevent the skewers from burning and grill or broil for about 3 to 5 minutes; do not overcook.

Serve as an appetizer or snack with reserved Thai BBQ Grilling Sauce for dipping.

Difficulty: Easy

 

Grilled Kabobs with Mango BBQ Grilling Sauce

1 lb swordfish or chicken breast
1 fresh pineapple
1 poblano chile
1 red bell pepper
4 fresh tomatillos
1 onion
1 jar American Spoon Mango BBQ Grilling Sauce

Cut the swordfish or chicken into 16 (1 oz) cubes.

Trim pineapple and cut 8 pieces the same size as fish or chicken.

Seed the chile and pepper, peel the onion and cut 4 (1 1/2” square) pieces of each.

Remove parchment from tomatillo.

Assemble 4 kabobs and marinate in Mango BBQ Grilling Sauce for 30 minutes.

Place on a hot charcoal grill, cook 7-10 minutes, turn and brush with marinade while cooking.

Serve over rice.

Difficulty: Medium • Servings: 4

 

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