Meal Planning Monday ~ Grillin’ Favorites

This week’s post is by Rose Siders of An Exercise in Frugality.

Summer is FINALLY here!  Ok maybe not quite yet, at least not officially, but in my house, Memorial Day is the unofficial kickoff to summer. And you know what summer means? GRILLING!

This is our first year in a house where we can actually have a grill. All the apartments we lived in previously, we either couldn’t have a grill at all, or it was only allowed at the end of the driveway (so inconvenient when your apartment isn’t attached to your garage!). So this year, I begged…nay…I insisted that we would get a grill as soon as possible.  We didn’t have the money to spring for one of those fancy ones, so we got the little $20 table top version.

Now, grilling goes far beyond just plain ol’ burgers and hot dogs. Sure we all enjoy a barbecued frank or brat every now and then, but grilling is so fun and so flavorful, sometimes you gotta just branch out and try something new and unexpected!

I discovered Sriracha the other day. I know, I am totally late to the party as usual. I was at a restaurant and they had a Sriracha burger and I was curious, so I tried it. I loved it so much, I went out and bought a bottle of Sriracha and have been looking for different recipes to use it in. I thought a nice sweet flavor would pair well, so I got to tinkering and I came up with a version of a Honey Srirarcha Glaze that I wanted to share!

You can do this glaze on chicken breasts, legs, wings, or you can do like I did and do kebabs. I was feeling like a spicy yet sweet Asian vibe and so I went with chicken and shrimp. MAN were the shrimp spectacular!

If you like the spice, let’s turn up the heat!  For the kebabs, choose what you like. Mine were chicken, shrimp, mushroom and red pepper, but you can change the contents to what suits you. Sriracha is pretty versatile.


For the glaze:

5 Tbsp butter
1-2 cloves minced garlic
1/2 cup honey
1/3 cup Sriracha sauce
2 Tbsp soy sauce
1 tsp chopped cilantro
1 tsp lemon juice
dash pineapple juice
sesame seeds (optional)
1 tsp ginger (optional)
Sea salt and pepper to taste

Fire up the grill, and while it’s heating up, assemble your skewers. If you’re using wood skewers, don’t forget to soak them in water for 20 minutes before using them on the grill or they will burn.  Arrange your skewers on the grill, and brush liberally with the glaze. For extra heat, turn over and brush the other side too.

These turned out so yummy, but a warning that the mushrooms REALLY absorb the spice, so expect those to be spicier than the meat. Wooooh! I love the spicy, sweet, Asian infusion vibe from these spicy skewers. Play around with the meat and vegetables too for endless options. This recipe would also be great on chicken legs and wings!

If spicy isn’t your game, I totally understand. Here’s a few other great grilling recipes that I enjoy:

Grilled Pineapple Porkchops

Grilled Bacon-Wrapped Corn

Paleo Chipotle-Lime Chicken Kebabs

Grilled Peaches with Vanilla Cream and Walnuts

The thing I love about kebabs, is the inclusion of vegetables. Not only are they healthy, but often veggies like mushrooms are inexpensive and can stretch your meat further. So rather than everyone just filling up on expensive beef, you get more mileage out of your meat, and the flavors meld beautifully on the grill. It’s a great way to stretch your budget, AND get your family to eat more healthy veggies. Vegetables like zucchini, various bell peppers, onion, tomatoes, and even asparagus would be excellent when used as a part of your kebabs. Use whatever is in season at your local market for the best bargain!

What’s your favorite go-to grill meal?

Rose  Siders is no stranger to pinching pennies. She writes her blog An  Exercise in Frugality as a way to teach others how to get more while  spending less. When she’s not blogging, she can usually be found  cooking, playing video games with her husband, or spontaneously  crafting.  You can find An Exercise in Frugality on Facebook and Twitter.