With the 4th of July just around the corner and cookouts every other weekend, ensuring that your go to grilling and campfire recipes don’t get stale is a must. Give the hamburger patties and hot dogs a break this July and try something new!
Lemon Dill Grilled Fish Fillets:
4 fish fillets, cleaned
1 tablespoon kosher salt
1 tablespoon dry dill
Pepper to taste
Olive oil or butter
4 foil sheets
Lightly grease bottom of foil sheets with olive oil or butter. Place the fish fillet on top and sprinkle each with ¼ of the salt and dill and pepper as desired. Slice half the lemon into rings. Squeeze the juice from the other half of the lemon over the top of the fish. Place two rings over each fish and drizzle with olive oil or add a small pat of butter. Fold in sides and roll tightly to seal the packet.
Place the packet over smoldering white coals for 3 minutes. Flip and continue cooking for 3 more minutes. Remove from the fire and allow to sit for at least 5 minutes before eating.
Grilled Lemon-Oregano Chicken Drumsticks:
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated lemon peel
8 chicken drumsticks
Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.
Tip: Try making the marinade before heading out on the road. That way, your chicken can marinade in the resealable bag, and you have more time to enjoy the trip!