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Grill Dad Recipes

Recipes

August 28, 2019

Grilled Chicken Tikka Masala with Grilled Naan and Yogurt Sauce
Serving Size: 6 – 8
Time To Prep / Time To Cook: 40 minutes
Kitchen Equipment Required: Two medium pots, grill plate, skewers, mixing bowls

Ingredients:
4 Skinless/Boneless chicken breasts
Naan bread for grilling
Basmati Rice (cook according to package)

Chicken Marinade
2 cups plain yogurt
3 T garam masala
1 t garlic powder
1 t cumin
1 t coriander
2 T lemon juice
1 t kosher salt
1 t ground black pepper

Tikka Masala sauce
3 T olive oil
1 T salted butter
3 cloves garlic (chopped)
1 large yellow onion
3 T garam masala
1 T smoked paprika
1 T tumeric
1 T cumin
1 T ground black pepper
1 T crushed red pepper flakes
1 T kosher salt
2 T tomato paste
3 cups plain yogurt
1 small can whole tomatoes (San Marzano)
1 large can coconut milk (15oz) or 3 cups heavy cream
1 ream fresh cilantro

Yogurt Sauce
1 large cucumber (peeled and finely chopped)
2 cups plain yogurt (whole milk)
1 shallot finely chopped
⅓ cup chopped fresh cilantro
½ t cumin
½ t coriander
⅓ t ground black pepper
Pinch of nutmeg
Pinch of cardamom
Juice from one lime

Preparation:
Cut up chicken breasts into medium sized chunks mix into a bowl with yogurt, lemon and spices from the marinade. Cover tightly and place in fridge for at least 2 hours before grilling (this will help keep it moist). Once marinated, skewer chicken and place on a medium hot grill (400 degrees) and cook until internal temperature reaches 165 degrees (using a digital thermometer). Rotate often for good grill marks!

Put all the Tikka Masala spice ingredients into a bowl and mix together. Use a pot to heat oil, butter and onions over medium heat – cook just until the onions turn translucent (about 5 minutes). Add garlic and stir into onions for a few minutes or until the garlic starts to soften. Add in spices and mix together well for a minute or two. Mix tomato paste and tomatoes (crush with your hands when pouring in) into the spices and onions – stir for another minute. Slowly add the coconut milk or heavy cream into the pot, whisking rapidly as you pour. Then add in the yogurt and mix everything together.

Once the chicken is done, place into the pot with the Tikka Masala sauce and let it simmer on low heat for 20 minutes. While the chicken is simmering in the pot – make the yogurt sauce by combining all ingredients into a bowl. Mix well. Slightly grill Naan over medium-high heat – set aside

Take the chicken skewers, drizzle with extra Tikka Masala sauce and place over rice. Garnish with fresh flat leaf parsley and serve with a side of grilled Naan and Yogurt sauce.

Grill Dad Coney Dogs

Serving Size: 8
Time To Prep / Time To Cook: 1 Hour
Kitchen Equipment Required: Grill, medium frying pan

Ingredients:
1 medium red onion, chopped
2 T olive oil
1 lb 80/20 ground beef
1 cup water
1 (6 ounce) can tomato paste
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 1⁄2 teaspoons smoked paprika
1⁄2 teaspoon ground cumin
½ teaspoon ancho chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh cracked black pepper
8 all-beef hot dogs
8 hot dog buns
1 cup finely shredded cheddar cheese
Mustard

Preparation:
In a pan over medium heat, sweat the half the onions (reserve remaining for topping) until they are translucent. Add the meat and all the spices and mix thoroughly to combine. Use a wooden spoon to break up the meat into the smallest pieces possible. When the meat is browned add the water and tomato paste. Simmer for 45 – 60 minutes on medium-low heat.

Heat a grill to medium heat direct heat. Grill the hot dogs on all sides until they turn golden brown and hit 150º internal temp. Open up the buns and toast face down.

Place the hot dogs into the buns and top with mustard, meat sauce, red onions and shredded cheese. Enjoy!

Grilled Spicy Pineapple with Togarashi
Ingredients:
8 thick slices of pineapple (3/4” – 1”) – cored
2 teaspoons kosher salt
2 tablespoons togarashi
2 tablespoons brown sugar

Preparation:
Heat a grill to medium direct heat. Clean the grates and wipe with a neutral oil. Mix the spices together and evenly spread on both sides of the pineapple. Place the pineapple directly on the grill for 4-6 minutes per side or until browned and heated through. Serve!!

For more BBQ tips & tricks, follow the Grill Dads on Instagram.

For more information on Meat Camp, visit belcampo.com.

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