Excited for the Fourth of July? Or excited for a barbecue party you are about to throw for your friends and colleagues? In either case, you’re definitely in the right place! Who says barbecue parties have to be all about meat?! Here are our top picks for the best vegetarian and non-vegetarian barbecue dishes for this barbecue season!
1. Good Frickin’ Paprika Chicken
If you want to go classic with the chicken but still want to give it a twist of your own, here’s a dish just made for you! Try this delicious recipe for Good Frickin’ Paprika Chicken, and we guarantee that you’ll be left with your tummy stuffed with finger-licking-yummy chicken. Now that was a mouthful to say, right? We hope you get to fill your mouth with this juicy tasty chicken madness!
- 6 tbsp plain yogurt
- 3 cloves garlic, crushed
- 3 tbsp ground paprika
- 2 tbsp olive oil
- 1 tbsp hot chile paste (such as sambal oelek)
- 1 pinch cayenne pepper
- 1 (5 pound) whole chicken, cut into 8 pieces
- ¼ cup olive oil
- 2 tbsp sherry vinegar
- 1 tbsp ketchup
- ⅛ tsp hot chile paste (such as sambal oelek)
- 1 pinch paprika
- Salt and pepper to taste
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill the chicken, skin-side down, on the preheated grill for 4 minutes with the grill lid closed.
- Turn the chicken and grill with the lid closed until well-browned and meat is no longer pink in the center, for about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180°F (82°C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
2. Chicken And Black Bean Nachos
Looking for a quicky? We have the best partner for you 😉 This yummy snacc will leave you begging for more! These nachos with crunchy-juicy chicken and the mild aroma and flavor of black beans make for the perfect before-meal and after-meal snack for sure!
- 3 1/2 cups shredded rotisserie chicken
- 1 cup red enchilada sauce
- 1/2 small onion, chopped
- 1 cup fresh corn kernels (from 2 ears corn)
- 1 (15-oz) can black beans, rinsed
- 12 oz pepper-Jack cheese (about 3 cups), divided
- Kosher salt and freshly ground black pepper
- 8 oz tortilla chips
- Fresh cilantro and lime wedges, for serving
- Set up the grill for indirect cooking and heat to medium. Toss together the chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
- Tear six 12-inch squares of aluminum foil. Place one-sixth of the chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold the foil over the filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
- Grill the packets over indirect heat until the cheese is melted and the chicken is warmed through, 6 to 10 minutes. Transfer the packets to plates and carefully open them. Top with cilantro and serve with lime wedges alongside.
3. Grilled Asparagus
Asparagus is known for its ability to absorb flavors and its earthy taste. Besides, who says vegetarians can’t have a good time at a barbecue? Try serving this crunchy, earthy snack at your next barbecue party and we are sure your guests will become your fans!
- 2 lbs asparagus, stalks trimmed
- 2 tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Heat a grill or grill pan over high heat. Toss the asparagus lightly in oil and season generously with salt and pepper.
- Grill, turning occasionally, until tender and charred, for about 3 to 4 minutes.
4. Classic Veggie Burger
Nothing is better than your good ol’ classic burger, right? Some might say it’s boring, but the smart ones will know that it’s always a safe bet. After all, no one can deny a juicy yummy burger! So if you too want to play it safe yet give your guests the best experience with the best food ever, go for these Classic Veggie Burgers!
- 2 (15-oz) cans black beans, rinsed and drained
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 large egg
- 1/2 cup plus 2 tbsp mayonnaise, divided
- 3/4 cup panko breadcrumbs
- Kosher salt
- Freshly-ground black pepper
- 2 tbsp canola oil
- 4 slices white cheddar
- 3 tbsp ketchup
- 4 hamburger buns
- 1 tomato, sliced
- 4 romaine lettuce leaves
- In a food processor, pulse black beans, onion, and garlic until finely chopped.
- Transfer them to a large bowl and combine with egg, 2 tablespoons mayonnaise, and panko. Season generously with salt and pepper and form the mixture into 4 patties.
- Refrigerate until firm, for about 15 minutes.
- In a large skillet over medium heat, add oil. Add the patties and cook until golden and warmed through, about 5 minutes per side.
- Top each patty with a slice of cheese and cover the skillet to melt.
- In a small bowl, whisk together ketchup and remaining 1/2 cup mayonnaise. Spread mixture onto bottom buns, then add burgers. Top with tomato, lettuce, and remaining bun halves.
Did you love our suggestion for this barbecue season? What other recipes would you love to try out? Let us know what you think of these once you get a chance to try them out… and remember, no matter what you decide to serve at this party, you’re going to be the only one to add that magical flavor to it!