July is National Grilling Month!

July is National Grilling Month, and all over the country people are firing up their grills for a taste of traditional summer barbecue! But whether soaring summer temps have your outdoor kitchen under the weather or you just don’t have the space for a grill, sometimes a classic cookout just isn’t an option. Fear not, even if you don’t have access to an outdoor grill, you can still join in on the fun of America’s second favorite pastime! There are plenty of ways to host an incredible barbecue party using just your oven, stove, or range and a few handy tools. Enjoy these tasty recipes and try out our tips on how to get that delicious, fresh-off-the-grill taste from the comfort of your home.

Tip #1: Seasonings Greetings

The best part about grilled food is the rich, smoky flavors you get from the wood and charcoal. But here’s a little secret: you don’t need a grill to fill your food with that delicious natural heat! The secret is all in the seasonings. The right dry rub can do wonders for achieving that smoky goodness right in your kitchen. Don’t be afraid to experiment with spices to find the right combo—smoked salt and chipotle powder are a good bet on just about anything.

Chipotle-Rubbed Shrimp Taco Salad

Who needs a grill to pack a culinary punch? This zesty, grilled shrimp taco salad is brimming with flavor, and light enough to make a perfect meal on a summer evening. Swap out the regular salt with a pinch of smoked salt to make this dish a real knockout.

Ingredients

1 box refrigerated taco salad shells
1 lb peeled and deveined jumbo shrimp
3 tbsp chopped fresh cilantro
3 tbsp minced shallots
3 tbsp fresh lime juice
2 tbsp olive oil
2 tsp honey
1/4 tsp salt
1/2 tsp chili powder
1/4 tsp chipotle powder
6 cups chopped romaine hearts
1 1/2 cups chopped, peeled mango
1/2 cup halved cherry tomatoes
4 radishes, quartered

Directions

Bake tortilla shells in the oven at about 350° then remove from heat according to package directions.
To make the salad dressing, combine cilantro, shallots, lime juice, honey, and half of the salt in a small bowl. Gradually pour in oil, stirring constantly with a whisk.
In a separate bowl, combine the shrimp with the chili and chipotle powders and the rest of the salt. Toss to get a nice, even coat.
Heat a sturdy grill pan to medium-high heat, then cover with cooking spray. Add in the shrimp and grill 2 minutes on each side.
Combine the lettuce, tomato, mango, and radishes and drizzle with your dressing, then separate out the salad into the taco shells and divvy up the shrimp. Try to resist piling on the shellfish until everyone’s had a taste of your delicious, home-grilled masterpiece!

Recipe from My Recipes

Tip #2: Grill Power

If you’re serious about getting your grill on, a high-quality grill pan is a must-have for any kitchen, and it can make for even tastier food than a traditional grill! Using a grill pan lets meats cook in their own fat, holding in moisture and bringing out a richer flavor. You can’t go wrong with cast iron—it’s versatile and naturally non-stick (if seasoned properly), and you can even transfer it between the stovetop and the oven. Pro tip: rotate your meats and veggies just a smidge partway through the cooking process, to give your dish those gorgeous, crosshatched grill marks that make foodies swoon.

Grilled Peach Cobbler

Is your sweet tooth chomping at the bit for a delicious dessert? Look no further than this incredible cast iron grilled cobbler! The recipe was originally written for an outdoor grill, but a little adapting makes it the perfect dish for an indoor barbecue.

Ingredients

Filling

7 cups fresh peach slices OR 2 bags frozen peach slices, thawed and drained
3/4 cup granulated sugar
2 tbsp flour
1 tsp cinnamon
1/4 tsp kosher salt
1/8 tsp ground nutmeg
2 tbsp butter

Biscuit

1 cup flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 cup heavy cream
1/4 cup melted butter

Directions

Mix 3/4 cup sugar, 2 tbsp flour, the cinnamon, and the salt. Place the sliced peaches in a small bowl and sprinkle this mixture over the fruit, then stir to combine evenly.
Spread the peaches out in a buttered, 10-inch cast iron skillet. Cut the 2 tbsp of butter into small pieces and sprinkle over the peaches. Cover the skillet with aluminum foil and place it on your stovetop at medium-high to high heat, depending on the strength of your stove. Leave the pan on the burner for about 20 minutes, until it’s bubbling and hot.
While that’s cooking, make the biscuit topping. Combine flour, sugar, and baking powder in a bowl, then make a well in the center, and add in the cream and melted butter. Mix well.
Remove the foil from the peaches and dollop the biscuit mixture on top. Re-cover the pan, making sure the foil doesn’t touch the surface of the cobbler, and continue to heat until the biscuits are a golden brown, which should take about 20 more minutes.
Let stand for about 10 minutes before digging into your delectable and unique dessert. Don’t forget the vanilla ice cream!

Recipe from My Recipes

Tip #3: Broil and Bubble

It turns out, there’s a handy tool for indoor grilling that’s been hiding right under your nose. Your oven’s broiler is the key to steak seared to perfection and great grilled veggies—no outdoor grill required! The broil function basically turns your oven into an upside-down grill, pumping up the heat to give your food a delightful golden char that’s sure to thrill guests. It’s fast too—your food will be out on the table and ready to enjoy in 20 minutes or less!

Broiled Citrus Chicken with Mushrooms and Onions

Fire up your broiler and get ready to test your grilling know-how! This hearty chicken dinner will taste so authentically fresh-grilled, it’s sure to fool even the choosiest of grill masters, not to mention your hungry guests.

Ingredients

1 orange sliced into rounds
2 clementines sliced into rounds
2 packages of sliced, mixed wild mushrooms
1 red onion, cut into 8 wedges
1/3 cup olive oil
Salt and pepper
1 tsp crushed coriander
6 chicken legs
1 cup chopped arugula, packed
1 tbsp toasted pine nuts

Directions

Move your broiler rack 6 inches from the flame, then heat up your broiler.
Mix the sliced orange, clementines, mushrooms, and onion with 1/4 cup of oil and 1 teaspoon of each salt and pepper in a bowl. Toss to give it all a nice, even coating.
Spread the remaining oil, along with coriander and 1/2 teaspoon each of salt and pepper, all over the chicken legs.
Place the chicken and vegetables on a broiler pan or tray and broil for 15 to 18 minutes, turning the chicken every 5 minutes or so.
Meanwhile, combine the arugula and pine nuts with a dash of salt and pepper.
Take the chicken out of the broiler once it’s golden brown and has an internal temperature of 165°, and ta da! Your crispy, broiler-grilled-to-perfection chicken is ready to serve, along with the veggies, arugula, and pine nuts.

Recipe from Real Simple

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Indoor Grilling Recipes and Tips for National Grilling Month