When the weather heats up, pour yourself a tall glass of Bigelow iced tea and get outside to grill! July is National Grilling Month and we’ve got a few great recipes and tips to take your summer cookout to the next level.
Grilled chicken may be your go-to barbeque protein, but at Bigelow Tea we’ve refreshed this dish with a fruity Green Tea with Peach marinade! Quick tip: before cooking a lean protein like chicken, use tongs to rub a vegetable oil soaked paper towel to prevent sticking.
Vegetarians can get in on the grilling action with Tea Marinated Grilled Tofu. Quick tip: use a grill basket in order to prevent dropping any pieces through the racks.
Try one of the below easy-to-follow recipes at your next summer cookout and impress all of your guests with a tea-licious main dish!
- 1 whole chicken – cut up – about 4-5 pounds
- ¾ cup (180mL) water
- 6 Bigelow Green Tea with Peach Tea Bags
- ⅓ cup (80mL) honey
- 1 teaspoon (5mL) freshly ground pepper
- ¼ cup (60mL) extra virgin olive oil
- Freshly grounded pepper and salt to taste
- 4 fresh peaches, halved and pitted
Instructions for Marinade: In a small saucepan over medium high heat, bring water to the boil and add teabags, reduce heat and simmer for 10 minutes reducing liquid by ¼. Stir in honey and black pepper.
Instructions for Grilling Chicken: Preheat grill. Rub chicken with the olive oil and sprinkle lightly with salt and pepper. Place chicken on grill, turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover grill and cook chicken for 15 minutes, brush again with marinade, and cook for another 15 minutes, turn over and brush with marinade and continue cooking for another 20 minutes. Check chicken with a meat thermometer which should read 140-150*F. Remove from heat. Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.
- 8 – 6 inch wooden skewers
- 1 – 14 oz. package extra firm tofu
- 3 Bigelow® Green Tea with Pomegranate Tea Bags
- 3 Bigelow® Earl Grey Tea Bags
- 2 cups hot water
- ½ teaspoon salt, plus additional for sprinkling
- 1 tablespoon honey
- 1 medium zucchini, cut into 1 inch rounds
- 8 Baby Bella mushrooms, cleaned (about 8 oz.)
- 2 tablespoons canola oil (for brushing)
- Non-stick grill spray
Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes. First, set wooden skewers in water and allow to soak for approximately 30 minutes. Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes. In large bowl, combine hot water and tea bags and steep for 5-7 minutes. Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved. Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes. Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt. Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust. Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate. Remove from grill and serve hot.