Eighty Nutrition’s Summer Survival Guide: BBQ Recipes

BBQ Pork with Peach Salsa, BBQ Steak Skewers with Chimichurri, BBQ Jerk Chicken, Strawberry Salsa, BBQ Farmer’s Market Salad with Sunbutter Dressing, Watermelon Salad

What to bring to the Barbeque

Whether you’re attending or hosting a summer BBQ or other event, here’s a list of recipes to help keep you (and your guests) on track without sacrificing flavor or fun!

  • BBQ Pork with Peach Salsa
  • BBQ Steak Skewers with Chimichurri
  • BBQ Jerk Chicken
  • Strawberry Salsa
  • BBQ Farmer’s Market Salad with Sunbutter Dressing
  • Watermelon Salad

BBQ Pork with Peach Salsa

Ingredients:

  • 1 lb pork tenderloin
  • ½ cup barbecue sauce
  • 2 peach (pitted and diced)
  • ¼ cup red onion (finely diced)
  • 1 tomato (diced)
  • ¼ lemon (juiced)
  • ½ cup cilantro (chopped)
  • sea salt & black pepper (to taste)
  • 3 cups baby spinach

Instructions:

  1. Place the pork and barbecue sauce in a ziplock bag and massage until well coated.
  2. Refrigerate overnight or at least 3 hours.
  3. Meanwhile, make your peach salsa. in a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
  4. When ready to cook, preheat grill on medium heat.
  5. Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
  6. Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. 
  7. During this time, baste the pork with the leftover marinade 1 to 2 more times. 
  8. Let rest for at least 10 minutes.
  9. Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!

 

BBQ Steak Skewers with Chimichurri

Ingredients:

  • 1 ¼ cups cilantro (stems removed)
  • 1 ¼ cups parsley (stems removed)
  • 1 garlic (clove)
  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 ½ tsp sea salt (to taste, divided)
  • 1 ¾ lbs top sirloin steak (cut into 1-inch pieces)
  • 3 cups red onion (chopped into 1-inch pieces)
  • 8 barbecue skewers

Instructions:

  1. In a food processor, combine the cilantro, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.
  2. Pierce the steak and red onion onto the barbecue skewers. season with salt.
  3. Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached.
  4. Scoop the chimichurri sauce over top and enjoy!

 

BBQ Jerk Chicken

Ingredients:

  • ½ cup shallot (roughly chopped)
  • 3 stalks green onion (chopped)
  • 3 habanero pepper (roughly chopped)
  • 3 tbsp jerk seasoning
  • 3 tbsp tamari
  • 1 tbsp avocado oil
  • 2 tbsp water
  • 2 ½ lbs chicken leg, bone-in (skin on, thighs and legs separated)

Instructions:

  1. In a blender or food processor add the shallot, green onion, habanero, jerk seasoning, tamari, avocado oil and water. blend until smooth.
  2. In a baking dish or large bowl, add the chicken and then pour the marinade on top, ensuring all pieces are coated well. Store in the fridge overnight, up to 18 hours.
  3. When ready to grill, remove the chicken and blot off excess marinade from the chicken and let it sit at room temperature for about 15 to 20 minutes.
  4. Preheat the grill on medium heat and oil if necessary.
  5. Grill the chicken, turning occasionally, until well browned and cooked through, about 35 to 40 minutes.
  6. Brush with any remaining marinade while cooking during the last 5 to 10 minutes.
  7. Transfer the chicken to a platter and let rest for 5 to 10 minutes. Serve and enjoy!

 

Strawberry Salsa

Ingredients:

  • 2 ¼ cups strawberries (stems removed, finely diced)
  • ⅓ cup red onion (finely diced)
  • ½ jalapeno pepper (seeds removed, finely diced)
  • 2 tbsp cilantro (finely chopped)
  • 1 lime (juiced)
  • ⅛ tsp sea salt (to taste)

Instructions:

  1. Add all of the ingredients to a bowl and mix to combine. Enjoy!

 

BBQ Farmer’s Market Salad with Sunbutter Dressing

Ingredients:

  • 2 zucchini (sliced into rounds)
  • 2 cups purple cabbage (sliced into steaks with the stem intact)
  • 2 ears corn on the cob (husked and soaked)
  • 2 tbsp sunflower seed butter
  • ¼ cup extra virgin olive oil (divided)
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ¼ cup sunflower seeds

Instructions:

  1. Heat the grill to medium. Brush the zucchini and cabbage with half the olive oil.
  2. Place corn and cabbage on the grill, close the lid and cook for 15 to 20 minutes (flipping the cabbage halfway, and turning the corn every 5 minutes).
  3. Place zucchini slices on the grill and cook about 5 minutes, flipping halfway.
  4. In a small mason jar, combine sunflower seed butter, remaining olive oil, apple cider vinegar and maple syrup. close the jar and shake well.
  5. Divide corn, cabbage and zucchini onto plates or toss in a large bowl and top the grilled veggies with dressing and sunflower seeds. Enjoy!

 

Watermelon Salad

Ingredients:

  • 1 tbsp maple syrup
  • ¼ lime (juiced)
  • 1 tbsp extra virgin olive oil
  • ⅛ tsp sea salt
  • ¼ small seedless watermelon (diced into cubes)
  • ½ cucumber (diced)
  • ½ cup mint leaves
  • ½ cup feta cheese (crumbled)

Instructions:

  1. In a small mason jar, combine maple syrup, lime juice, olive oil and salt. Cover with lid, shake to combine and set aside.
  2. In a serving bowl, combine chopped watermelon, cucumber, mint and feta.
  3. Divide into bowls and drizzle with desired amount of dressing. enjoy!

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