Fall Grill Recipes
- Gather the ingredients.
- Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Clean and oil the grill grates well to create a nonstick surface.
- Combine olive oil with salt and pepper.
- Cut tomatoes in half lengthwise and lightly brush the cut side with the some of the olive oil. Reserve remaining olive oil.
- Place the tomatoes cut side down on the grill. Close lid and cook until the tomatoes begin to brown and the skins loosens, 3 to 4 minutes. Set aside to cool.
- When the tomatoes are cool, place a mesh strainer over a medium bowl. Working over the bowl to collect the juices from the tomatoes, remove and discard the as much of the skins and seeds as possible (it’s OK if some remains). Reserve the juices in the bowl.
- Heat 1 tablespoon olive oil in a small skillet on medium heat. Sauté the shallots until they become translucent, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Remove from heat and transfer to a blender or food processor with the tomatoes, reserved tomato juices, basil, Worcestershire, Tabasco, and remaining olive oil. Blend until smooth. Adjust the seasoning with salt and pepper to taste.
- 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
- 1 cup sherry vinegar
- 1/2 cup plus 1 Tbs. honey
- 2 Tbs. canola oil; more for the grill
- Kosher salt and freshly ground black pepper
- 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
- 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
- 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
- 1/2 cup pecans, coarsely chopped
- 1/2 tsp. ground cumin
- 1/2 tsp. pumpkin pie spice
- Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.
- In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.
- Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it’s too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.
- Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.
- Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.
- Preheat your grill to 425-450 degrees F.
- Cut the pumpkin in half with a sharp knife and scrape out all the guts (I like to save the seeds to roast them later).
- Drizzle the pumpkin with olive oil.
- Place each pumpkin half cut side down on the grill grates. Close the lid and grill for one of the following: If you plan to eat the pumpkin like you would squash (slice and serve), cook for 35-40 minutes. If you want to puree your pumpkin for use in other recipes, cook for 45-55 minutes. Use a fork to test for doneness.
- Remove the pumpkin from the grill and either serve it hot with butter, brown sugar, and a sprinkle of pumpkin pie spice, or scrape out the meat and puree it in a blender for 1-2 minutes until the pumpkin is totally smooth. You can know use the puree in any recipe that calls for pumpkin puree!
- For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and translucent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
- For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
- Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other.
- Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toasted pecans. Season with salt and pepper to taste. Serve with Brown Sugar-Cider Vinaigrette.
- 2 tablespoons olive oil
- 1 medium (8-ounce) yellow onion, chopped (about 1 cup)
- 1½ tablespoons minced garlic (from 4 medium cloves)
- 2 pounds 80/20 lean ground beef
- 2½ tablespoons chile powder
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon unsweetened cocoa
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can tomato sauce
- 1 cup water
- 1 tablespoon red wine vinegar
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400 450 F. (If using a gas grill, preheat to medium-high, 400 to 450 F.)2. Place a cast-iron Dutch oven on the unoiled grates. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the ground beef and cook, breaking up chunks with a wooden spoon, until browned, 8 to 10 minutes. Stir in the chile powder, salt, cumin, cinnamon, cocoa, allspice and cayenne. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomato sauce, water and vinegar, and allow the mixture to come to a simmer.
3. Adjust the vents as needed to reduce grill internal temperature to 250 to 300 F. (If using a gas grill, reduce temperature to low, 250 to 300 F.) Cook, covered, stirring occasionally, until the meat is tender and the sauce has thickened, about 1 hour.
Apple cider brine:
- 4–5 pounds bone-in skin-on chicken parts (see Recipe Notes)
- 1 large delicata squash, sliced in half lengthwise, deseeded & sliced into 1/2-inch half moons
- 1 large sweet potato, sliced into 1/2-inch wedges
- 1/4 cup olive oil
- 4 cloves garlic, finely chopped or grated
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- kosher salt & ground black pepper, to season
Apple cider glaze:
- 4 cups apple cider
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 2 cloves garlic, finely chopped or grated
- 2 sprigs fresh rosemary
- Make the apple cider brine: Combine all listed cider brine ingredients in a medium saucepan over medium-high heat. Bring the mixture to a simmer, stirring occasionally. Simmer for 3-4 minutes, just until the salt & brown sugar have dissolved. Remove from the heat. Transfer to a large glass bowl or large liquid measuring cup & set aside to cool.
- Make the apple cider glaze: Meanwhile, as the brine cools, prep the glaze. Wipe out the saucepan used to make the brine. Combine all listed cider glaze ingredients in the saucepan. Simmer over medium-high heat, stirring occasionally, until the mixture has reduced by about 3/4 – you should have roughly 1 cup of very syrupy, thick, dark brown glaze. Remove from the heat. Carefully transfer to a heat-safe airtight container or jar. Once cooled completely, store refrigerated for up to 1 week.
- Brine the chicken: Place the chicken parts in a large bowl or ziptop plastic bag. Carefully pour the apple cider brine (including all the whole spices) over the chicken, pressing down on the chicken parts as needed to ensure they’re submerged in the brine. Cover/seal and transfer to the refrigerator to brine for at least 12 hours or up to 2 days. The longer you’re able to brine, the juicier & more flavorful your cider chicken will be.
Prep for Grilling
- Chicken prep: About 1 hour before you’d like to begin grilling, remove the chicken from the brine. Use a paper towel to pat the chicken as dry as possible. Set aside on a plate or a small baking sheet to come up to room temperature. Just before grilling, lightly season the surface of all of the chicken parts with kosher salt & ground black pepper.
- Squash prep: Place the sliced squash & sweet potato wedges in a large mixing bowl, topping with the olive oil, garlic, brown sugar, chili powder, & smoked paprika. Season with 1/2 teaspoon kosher salt & ground black pepper. Toss to coat & set aside.
- Light the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
- Grill the apple cider chicken: Place the chicken on the indirect side of the grill, skin side up, as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. This could take as little as 15 minutes or up to 45 minutes, depending on the size of your chicken parts & the temperature of your grill. In my testing, bone-in chicken legs & thighs take 20-25 minutes while chicken breasts take closer to 45 minutes.
- Glaze the chicken, grill the veggies: Turn all of the grill’s burners to medium heat. Move the chicken over direct heat & arrange the squash across the grill.
- Chicken: Use a pastry brush to baste the grilled chicken with the apple cider glaze. Cook for 1 minute per side, glazing the chicken generously along the way. Repeat 2-3 times, until your chicken is as charred & saucy as desired & an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- Veggies: Grill the veggies about 5 minutes per side, until nicely charred & fork tender. Remove from the grill & set aside to serve.
- Serve: Serve the cider grilled chicken with the grilled squash & sweet potato & any other side dishes you love. Enjoy!