Print

Easy Early Morning Grill Prep Tips for the Perfect Summer BBQ

early morning grill prep - featured image
Print Recipe

This recipe offers a simple and effective early morning grill prep method that enhances flavor and makes summer BBQs stress-free and delicious. It features a straightforward marinade and grilling technique for chicken thighs, flank steak, and fresh vegetables.

Ingredients

Scale
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey (optional)
  • 6 bone-in chicken thighs, skin-on
  • 1.5 pounds beef flank steak, trimmed
  • Fresh vegetables for grilling: bell peppers, zucchinis, and red onions, washed and sliced
  • Optional: fresh herbs like rosemary or thyme
  • Optional: chili flakes

Instructions

  1. Mix the marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, black pepper, sea salt, Dijon mustard, and honey (if using). Whisk thoroughly until smooth and well blended, about 3-5 minutes.
  2. Prepare the proteins: Pat dry chicken thighs and flank steak with paper towels. Place meats in separate reusable silicone bags or shallow dishes. Pour half the marinade over the chicken and the other half over the steak, ensuring each piece is well coated. Seal or cover and refrigerate overnight or at least 6 hours.
  3. Chop the vegetables: Slice bell peppers, zucchinis, and red onions into thick pieces. Toss lightly with a tablespoon of olive oil and a pinch of salt and pepper. Store covered in the fridge until grilling.
  4. Prep the grill: About 30 minutes before cooking, clean grill grates with a grill brush and preheat to medium-high heat (around 375°F). For charcoal grills, wait until coals are covered with white ash.
  5. Cook the meats and veggies: Grill chicken thighs skin-side down first for 6-7 minutes per side or until internal temperature reaches 165°F. Grill flank steak for 4-5 minutes per side for medium-rare (130-135°F). Grill vegetables until tender and slightly charred, about 8-10 minutes, turning occasionally.
  6. Rest and serve: Let meats rest for 5 minutes after grilling to allow juices to redistribute. Serve hot with your favorite sides.

Notes

Pat meat dry before marinating to promote browning. Marinate overnight or at least 6 hours for best flavor and tenderness. Use a two-zone fire for charcoal grills to sear and then finish cooking evenly. Let meat rest after grilling for juicy results. Keep a spray bottle of water handy for flare-ups. Vegetables can be prepped the morning of or the night before. For seafood, reduce marinating time to 30 minutes.

Nutrition

Keywords: BBQ, grilling, summer BBQ, chicken thighs, flank steak, marinade, easy grill prep, outdoor cooking, summer recipes

Find it online: https://spoonette.com/easy-early-morning-grill-prep-tips-for-the-perfect-summer-bbq/