No grill? No problem! 5 tasty barbecue recipes to make in the oven
Summer is in full swing and grilling is a great way to maintain a healthy diet while entertaining guests. But what do you do when you don’t have a grill handy? You don’t have to worry because some great recipes can be easily made in the oven. This way, you can maintain a healthy weight while treating your friends and loved ones to delicious meals.
5 Grilling Recipes That Work in the Oven
1. Baked Stuffed Potatoes
Servings: 4
Ingredients
4 medium Russet potatoes
2 cups cooked, shredded chicken breast
½ cup low-sodium chicken broth
1 ½ tablespoons butter
½ teaspoon salt
¼ teaspoon ground pepper
⅓ cup shredded cheddar cheese
¼ cup sour cream
¼ cup barbecue sauce
¼ cup chopped green onions
Method:
- Prick potatoes all over with a fork. Place in microwave and cook over medium heat, turning once or twice, until tender. Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes. Transfer to a clean cutting board and let cool slightly.
- Preheat oven to 425 degrees F.
- Heat chicken and broth in a small saucepan over medium heat until hot. Keep warm.
- Holding each potato with a kitchen towel, make a lengthwise slit to open the potato, but do not cut all the way through. Pinch the ends to expose the flesh. Divide the butter, salt, and pepper among the potatoes, scraping with a fork to incorporate the butter.
- Top potatoes with chicken mixture and sprinkle with cheddar cheese. Place on a rimmed baking sheet.
- Bake until cheese is melted. Serve potatoes topped with sour cream, barbecue sauce and green onions.
2. Barbecue Chicken Pizza
Servings: 4 slices
Ingredients
12 ounces prepared whole wheat pizza dough
3 tablespoons mayonnaise
1 teaspoon white wine vinegar
1 teaspoon of sugar
1 medium clove garlic, grated
½ teaspoon prepared horseradish
¼ teaspoon ground pepper
¼ cup tomato sauce
6 ounces cooked, shredded chicken breast
½ cup sliced red onion
⅓ cup shredded part-skim mozzarella cheese
¼ cup shredded Monterey Jack cheese
¼ cup thinly sliced green onions
Method:
- Place a large cast iron skillet in the oven and preheat to 500 degrees F.
- Form the dough into a tight ball, place on a lightly floured work surface and cover with a clean tea towel. Let it come to room temperature.
- Whisk together mayonnaise, vinegar, sugar, garlic, horseradish and pepper in a small bowl.
- Roll the dough into a 14-inch (35 cm) circle. Carefully place it in the hot pan, pressing the edges lightly. Cook until slightly crispy.
- Spread tomato sauce over crust and sprinkle with chicken, onion, mozzarella, and Monterey Jack cheese. Bake until cheese is melted and bubbly and crust is crispy on the bottom.
- Let pizza cool for 3 minutes. Pour reserved BBQ sauce over pizza and sprinkle with green onions. Cut into 4 slices and serve immediately.
3. Roasted Root Vegetables
Servings: 8
Ingredients
1 pound turnips, peeled and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 tablespoons extra virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound beets, peeled and cut into 1-inch pieces
½ cup tomato puree
¼ cup honey
¼ cup apple cider vinegar
2 tablespoons chopped chipotle peppers in adobo sauce
1 teaspoon Worcestershire sauce
¼ cup chopped fresh cilantro
Method:
- Preheat oven to 425 degrees F.
- Toss turnips and carrots in a large bowl with 1 ½ tablespoons oil and ¼ teaspoon each salt and pepper. Spread over two-thirds of a large rimmed baking sheet. Toss beets with remaining ½ tablespoon oil and ¼ teaspoon each salt and pepper. Spread over empty side of pan. Roast, stirring once, until tender.
- Whisk tomato puree, honey, vinegar, chipotle peppers, Worcestershire sauce and remaining 1/4 teaspoon salt in a saucepan. Cook over low heat, whisking occasionally, until hot. Remove from heat and cover to keep warm.
- Arrange vegetables on a serving platter. Drizzle with ⅓ cup of the dressing and garnish with cilantro.
RELATED: Refreshing Summer Drink Recipes
4. Barbecued Pork Chops
Servings: 4
Ingredients
1 ½ to 1 ¾ pounds bone-in pork chops, 3/4 inch thick, trimmed of fat
¼ teaspoon salt
¼ teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, chopped
⅓ cup orange juice
1/2 cup barbecue sauce
Method:
- Preheat oven to 400 degrees F.
- Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add pork chops and cook until beginning to brown on each side. Transfer to a plate.
- Add the remaining teaspoon of oil to the pan. Add the onion and cook, stirring, until softened. Stir in the garlic and cook, stirring, until fragrant. Add the orange juice and cook until most of the liquid has evaporated. Stir in the barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
- Transfer the skillet to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 degrees F. Serve the sauce over the pork chops.
5. Barbecued Cauliflower Bites
Servings: 9
Ingredients
1 ¼ cups water
¾ cup whole wheat flour
1 tablespoon granulated garlic
1 tablespoon granulated onion
¼ teaspoon salt
⅛ teaspoon ground pepper
2 cups panko breadcrumbs
1 large head cauliflower, cut into bite-sized florets (5 to 6 cups)
1 ½ cups barbecue sauce
Chopped fresh parsley for garnish
Method:
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Whisk together water, flour, granulated garlic, granulated onion, salt and pepper in a large bowl. Place panko in another bowl. Add cauliflower to batter and toss to coat. Remove florets, one at a time, and pat off excess batter. Roll in breadcrumbs and place on prepared baking sheet.
- Bake for 15 minutes. Turn the cauliflower over and bake until golden and crispy.
- Toss cauliflower with barbecue sauce in a large bowl, then return to skillet. Cook until crispy. Garnish with parsley, if desired.
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