by RYAN MILEJCZAK
Firing up the grill and having a cookout makes for a classic summer day. Unfortunately, most people’s favorite BBQ dishes aren’t exactly the healthiest. Too often, they’re high in fat, carbs, and even sugar.
But eating healthy doesn’t have to mean scrapping your weekend BBQ plans. With a few adjustments, you can make tasty versions of BBQ classics that taste just as good and are much healthier.
Here are a few of our favorite recipes.
Corn Ribs
Adapted from Recipe Tin Eats
Ingredients
- 4 whole ears of corn, shucked
- 3 tbsp olive oil
- ¼ cup cilantro, roughly chopped
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 2 ½ tsp smoked paprika
- 3 tbsp salted butter
- 1 garlic clove
- 1 tsp kosher salt
- Coarse sea salt
- Fresh cracked black pepper
Instructions
Using a sharp knife, cut off the base and tip of the corn cob. Stand it upright, cut in half lengthwise, then turn and make another cut to split into quarters.
Heat the grill to high. While it’s heating, melt butter in a small saucepan, then add garlic and cook until fragrant, around 30 seconds. Remove and keep warm.
In a small bowl, mix together kosher salt, garlic powder, onion powder, and smoked paprika. Toss corn with olive oil then sprinkle seasoning mix over top, coating evenly. Place the corn on the grill, kernel side down, and cook until charred; around 8-10 minutes.
Remove from the grill and toss with garlic butter. Serve topped with a sprinkle of coarse sea salt, fresh cracked ground pepper, and chopped cilantro.
Grilled Shrimp Tacos
Adapted from The Chunky Chef
Ingredients
Creamy Sriracha Lime Sauce
- ⅓ cup sour cream
- 2 tbsp mayo
- 2 tsp sriracha
- Juice of half a lime
Shrimp Tacos
- 2 lbs peeled and deveined extra large shrimp
- 2 ½ tbsp neutral oil
- 1 tsp cumin
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne
- Salt and pepper to taste
- Corn or flour tortillas
- ¼ head of cabbage, shredded
Toppings
- ½ cup fresh cilantro, chopped
- 2 fresh jalapeños, seeded and thinly sliced
- 2 large avocados, pitted, peeled, and chopped
- Lime wedges
Instructions
Combine all of the sauce ingredients in a mixing bowl. Set aside and refrigerate.
Preheat the grill over medium high. Mix together oil and seasonings, then toss shrimp in the mixture until well coated. Thread shrimp onto skewers and grill for about 2 minutes each side.
Remove the shrimp and let them rest while you warm the tortillas.
Remove shrimp from skewers and assemble your tacos by placing a layer of cabbage over a tortilla, followed with a few shrimp and a drizzle of sauce, plus other toppings as desired.
Portobello Burger
Adapted from Love and Lemons
Ingredients
- 4 large portobello mushrooms
- 2 tbsp olive oil
- ¼ cup soy sauce
- 2 tbsp worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tsp liquid smoke
- Salt and pepper to taste
- 4 hamburger buns
- Your favorite burger toppings
Instructions
In a bowl, combine olive oil, soy sauce, worcestershire sauce, balsamic vinegar, and liquid smoke. Place portobellos in a tight-lidded container and pour the marinade mixture over top. Gently shake the container, then let marinate while you heat your grill to medium heat.
Once ready to cook, place mushrooms on the grill with the gill side up. Cook for 5-7 minutes per side, then serve on warmed or toasted buns with your favorite toppings.
Orange BBQ Pulled Chicken
Adapted from Fannetastic Food
Ingredients
Chicken
- 4 chicken breasts
- 2 tbsp Florida orange juice
- 1 tsp dry mustard
- 2 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt
BBQ Sauce
- 1 tsp olive oil
- ¼ cup red onion, finely chopped
- 3 cloves garlic, minced
- 1 six oz jar tomato paste
- 1 ¼ cup Florida orange juice
- 3 tbsp red wine vinegar
- 1 tsp dry mustard
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 tsp salt
Instructions
Mix 2 tbsp orange juice with seasonings and toss chicken to coat. Heat a grill to medium high and grill until cooked through, 15-20 minutes, flipping halfway through.
Meanwhile, make the BBQ sauce. Heat olive oil, garlic, and onion in a large pot and cook until onion is clear, 4-5 minutes.. Add remaining ingredients, mix well, and bring to a boil. Reduce heat and cook until thickened, about 20 minutes.
Shred chicken breasts, coat with sauce, and serve.