grilling ideas in Meijer Mealbox
Whether you need a casual recipe for four or ideas for a large backyard gathering, find great grilling ideas in our Meijer Mealbox grilling collection.view grilling recipes view Ragu, Knorr, & Hellmann's recipes view Kellogg's recipes
Maitre D or Hotel Butter
4 sticks unsalted butter
¼ cup fresh parsley, chopped
Juice from 1 lemon
Mix ingredients by hand for 3 minutes or in stand mixer for about 1 minute. Spread on a sheet of wax paper and roll into a loaf with a diameter of about the size of a quarter.
Freeze this roll until your steak is completed and then slice off 1-inch coins and place on your hot-off-the-grill steak.
Grilled Teriyaki Chicken
4 boneless skinless chicken breasts
1 bottle Meijer Teriyaki Marinade
1 ½ teaspoons Meijer ground ginger
1 ½ teaspoons Meijer black pepper
1 ½ teaspoons Meijer crushed red pepper flakes
1 ½ teaspoons garlic powder
1 bunch of Markets of Meijer asparagus, cleaned
2 cups Markets of Meijer red skin potatoes, quartered
4 pineapple slices
2 Tablespoons butter, diced
Grand Gourmet™ Bottle Top Silicone Brush
Grand Gourmet™ Cast Iron Griddle
Place thawed chicken breasts in 1 gallon Meijer bag. Pour in ¾ of the Teriyaki Marinade bottle in the bag and add ginger, ½ teaspoon black pepper, and crushed red pepper flakes. Lay these flat in the refrigerator so that the chicken is at least half way covered. Flip the bag after 45 minutes to allow the opposite side to sit in the marinade. The chicken can sit in a marinade overnight or you can start them 1 ½ hours before grill time.
Once the chicken is ready, place a cast iron griddle over medium heat with butter. Once the butter has melted add potatoes, season with garlic, salt and pepper. Allow these to cook for 10 minutes with the grill lid closed and then stir.
Add the chicken breasts to the griddle. These can be flipped along with the potatoes occasionally. After the first flip of the chicken, brush it with the remainder of the teriyaki glaze by placing the silicone brush on top of the teriyaki bottle and brushing the chicken. This ensures the chicken will stay moist.
Cook the chicken until it is no longer pink on the inside (takes about 20-25 minutes) or the internal temperature is 180°F. Potatoes will cook for approximately 30-35 minutes or until tender. About 5 minutes before the potatoes and chicken are complete add the asparagus and pineapple to the grill. Allow the asparagus and pineapple to cook for about 5-7 minutes over medium heat, turning occasionally. The pineapple should develop nice grill marks on either side.
Cedar Plank Salmon
4, 4-5 oz salmon steaks
4 Tablespoons Meijer Mild Olive Oil
1 ½ teaspoons salt
1 teaspoon pepper
1 ½ teaspoons orange zest
1 teaspoon lemon zest
1 ¼ teaspoon fresh dill, rough chop
¾ teaspoon minced garlic
1 ¾ cups zucchini, long bias slices
1 ¾ cups summer squash, long bias slices
1 ½ cups rice
Grand Gourmet™ Cedar Planks
Grand Gourmet™ Grill Tongs
Prepare rice as directed on package. Preheat grill to 400°F.
In small bowl mix together oil, salt, pepper, orange zest, lemon zest, dill and garlic. Place salmon portions on cedar plank and brush with oil mixture. Allow the salmon to cook for 10 minutes per inch of thickness.
About 10 minutes before salmon is done, add zucchini and summer squash to the grill. With remaining oil brush the vegetables or simply season to taste with salt and pepper.
3 Tablespoons Meijer Extra Virgin Olive Oil
2 ½ Tablespoons fresh basil, sliced
1 cup Roma tomatoes, thinly sliced
1 cup fresh Mozzarella, small diced
1 ½ Tablespoons Meijer Balsamic Vinegar
1 Meijer refrigerated pizza dough
1 Tablespoon cornmeal
Salt and Pepper to taste
Grand Gourmet™ Grill Pizza Stone
Grand Gourmet™ Silicone Brush with angled handle
Allow pizza stone to preheat over medium heat according to instructions on the pizza stone box.
To assemble pizza: spread dough out to desired size. Then brush with the olive oil and distribute tomatoes and mozzarella evenly across pizza. Sprinkle with sliced basil and drizzle with the balsamic vinegar. Cook according to pizza stone instructions on box.
Chef Ray's All Purpose BBQ Rub
6 Tablespoons brown sugar, tightly packed
2 Tablespoons Kosher salt
1 Tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper (optional)
½ teaspoon thyme
½ teaspoon onion powder
½ teaspoon garlic powder
Combine all ingredients into a mason jar or zip top bag. Make in small batches to keep your spice blend fresh and use within 2 weeks.
Chef Ray's BBQ Potato Kabobs
2 pounds potato
1 large sweet onion, Walla-Walla or Vidalia
6 Tablespoons Meijer Extra Virgin Olive Oil
1 ½ Tablespoons Chef Ray's All Purpose BBQ Rub
Parboil your potatoes for about 15 minutes in salted water. Drain well and let cool.
Cut your potatoes into 1 inch pieces for consistent grilling. Cut Onions into 1 inch pieces. Alternate potato and onion on each skewer until each skewer is filled.
Combine your BBQ seasoning and olive oil. Brush seasoned oil mixture over your kabobs and place on your grill.
Grill over medium coals or at about 350-400°F on your gas grill for about 15-20 minutes. Turn your kabobs about every 3-4 minutes to prevent burning.
Reapply seasoned oil mixture as needed.
Surf n' Turf Skewers
2 boneless skinless chicken breast, 1-inch cubes
2 cups shrimp, cleaned
1 pint cherry tomatoes
2 green bell peppers, diced ¼-inch thick
2 pints mini portabella mushrooms
1 cup red skin potatoes, ½-inch cubes
1 zucchini, sliced ¼-inch thick
1 summer squash, sliced ¼-inch thick
¼ cup tomato balsamic vinaigrette
Salt and Pepper to taste
Grand Gourmet™ Skewers Stainless Steel, 17 inch
Grand Gourmet™ Silicone Basting Brush bottle top
Place diced chicken, shrimp, cherry tomatoes and green bell peppers on each of their own skewers. On one skewer add the zucchini and summer squash. On another skewer add the potatoes and mushrooms. Place all skewers on the grill over medium heat.
The cherry tomatoes will finish first by the skin becoming tender. To tell if the shrimp is done look for them to turn from opaque to pink and they will curl. The zucchini, summer squash, mushrooms, and potatoes will be tender when finished cooking. Chicken is complete when the center temperature reaches to 170°F which will take about 7-10 minutes. About a minute before everything is done cooking brush with tomato balsamic vinaigrette.
Professional Grill Marks
Preheat grill until very hot (about 500-550°F).
Season steaks with salt and pepper, or as desired. Place steaks on preheated grill with the ends at 10 and 4 o’clock.
When meat has seared and juices begin to rise to the top, turn steaks clockwise, with the ends at 2 and 8 o’clock.
After a minute or two, flip steaks over and cook until they reach your desired temperature. Remove steaks from grill onto a clean plate and allow them to rest approximately 5 minutes to redistribute the juices.
Best Grilled Meatballs You’ve Ever Had
1 pound ground beef
¼ cup milk
1 large egg
½ cup fresh breadcrumbs
½ teaspoon dried oregano
2 tablespoons fresh parsley
½ teaspoon garlic powder
½ teaspoon fresh ground pepper
½ teaspoon Kosher salt
¼ cup grated Parmigiano-Reggiano cheese
1 Grand Gourmet™ Non-Stick Meatball Basket
Preheat your grill to 350-400°F. While your grill is heating, start mixing beef and all other ingredients in a bowl until well combined. Roll the meatballs by hand or use a large ice cream scoop for uniformity. For the Grand Gourmet™ Non-Stick Meatball Basket you should make them just larger than golf ball size, as meatballs will shrink slightly.
Open meatball basket and place in 12 finished meatballs. Close basket and lock with clasp that is provided.
Place basket over the grill with the handle sticking outside the heating element. Allow meatballs to develop some color and cook for about 10-15 minutes, turning about every 3-4 minutes. Meatballs are done when the internal temperature reaches 160-165°F.
Once done, carefully remove clasp and plate your finished meatballs. Serve by themselves, or with Meijer Gold Marinara Sauce for dipping.
For an added treat, use chunks of cheddar or mozzarella cheese and form the meatball around it and then grill.
Spicy Mini Burger Sliders
1 ½ pounds Markets of Meijer ground beef
½ Tablespoon crushed red pepper
8 Meijer slider buns
4 slices of cheddar cheese
¼ cup jalapenos, sliced
1 teaspoon cumin
Salt and Pepper to taste
Grand Gourmet$trade; Mini Burger Set
Portion ground beef into 3-ounce portions and press with patty press. Season to taste with cumin, salt, pepper and crushed red pepper.
Place patties in burger rack over medium heat, flipping occasionally. Cook until the internal temperature is 160°F. This should take about 7-10 minutes. Place cheese and jalapenos on finished burger and serve on mini slider buns.