Summer Grill Recipes
It's summer, the sun is out, and it's the perfect time to bust out the grill! Don't worry, you'll be sure to impress with these 4 delicious grill recipes for your next "Complete" meal!

Recipe #1: Spice-Rubbed Grilled Chicken

1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon sea salt or Kosher salt
1/8 teaspoon black pepper
1 teaspoon lemon zest
5-6 boneless chicken thighs



Preheat grill to medium high heat. Lightly brush grill with oil.
In a small bowl stir together rosemary, thyme, garlic powder, salt, pepper and lemon zest until combined.
Place the chicken thighs in a large bowl or plastic zipper bag and sprinkle the spice mixture over the chicken and toss to coat.
Grill the chicken until it is just cooked through, 4 to 5 minutes per side.


Recipe #2: Grilled Bread

1 Loaf Crusty Bread
2-3 garlic cloves, peeled
Olive Oil or Butter
Sea salt or Kosher salt
Fresh cracked black pepper



Slice the bread into 3/4" slices. Gently oil or butter each side of the slices.
Heat grill to med-high heat. When hot, oil grates with a paper towel dipped in a bit of cooking oil, then grill each side until gently golden (2-3 min on each side depending on heat level.)
Remove bread from grill and lightly rub garlic cloves on toasted bread. Season with sea salt and black pepper. Serve immediately or top with preferred topping and serve.

Recipe #3: Grilled Zucchini with Lemon Salt

6 whole zucchini squash (green or yellow)
1/4 cup olive oil
1 teaspoon fresh thyme, finely chopped
1 teaspoon sea salt or Kosher salt
1 teaspoon black pepper
3 whole lemons, zested
1 teaspoon sea salt or Kosher salt (additional)
Extra olive oil if needed for brushing



Cut off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a large plastic zipper bag(s). Drizzle in olive oil, 1 teaspoon thyme, salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate. 

Preheat grill to medium high heat. Lightly brush grill with oil. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as they get done. 

Gather up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes a lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

Recipe #4: Grilled Peaches with Cinnamon Sugar Butter

1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons brown sugar
Pinch salt
4 ripe peaches, halved and pitted
Canola oil
1 Lenny & Larry’s Snickerdoodle Complete Cookie, crumbled
Mint leaves, for garnish



In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, brown sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the sugar butter and Snickerdoodle crumble. Serve with vanilla ice cream. Garnish with mint leaves.