Summer's End Grill Recipes

Jerk Chicken Kabobs

2 large white or yellow onions
3 green onions, chopped
1 jalapeno pepper, seeded and chopped
1 piece (1 inch size) fresh ginger, peeled and chopped
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon ground allspice
3 teaspoons vegetable oil
1/2 teaspoon salt
1 1/4 pounds skinless, boneless chicken breasts, cut into 12 equal pieces
1 medium red bell pepper, cut into 1-inch pieces

Jerk Chicken Kabobs

Cut white or yellow onions into 2-inch long pieces and set aside. In a blender at high speed or in a mini food processor, with sharp side of blade facing up, blend the chopped green onions with jalapeno, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons of the oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.

In a small bowl, toss red pepper and white or yellow onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.

On 4 long skewers, alternately thread chicken, red pepper, and onions. Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10 to 12 minutes or until juices run clear when chicken is pierced with the tip of a knife.

Glazed Bacon and Cheese Filled Burgers

3 tablespoons dark brown sugar
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1/2 cup shredded cheddar cheese
6 slices bacon, fried crisp, and crumbled
4 hamburger buns

Bacon Cheese Burger

Heat grill to medium temperature. Combine the brown sugar, spices, salt and pepper in a small bowl and set aside. Form the ground beef into 8 equal patties. Toss the cheese and crumbled bacon together and place an equal amount on 4 of the patties. Place the remaining patties over the cheese and bacon, and pinch the edges to seal. Generously pat each burger with the reserved spice mixture. Grill until done, about 5 minutes per side for medium. Toast buns, and serve burgers topped with condiments.

Parmesan Corn on the Cob

1/2 cup mayonnaise
5 ears sweet corn, husks and silk removed
1 cup shredded Parmesan cheese
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Parmesan Corn

Prepare grill. Brush a thin layer of mayonnaise on the ears of corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each ear of corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

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