Mmmmmm…..the savory smell and sizzle of the grill means different things to different people, but one thing we can all agree on is that BBQ Month (now….May) is awesome! Whether you enjoy firing up the grill a few times a week or prefer chilling as a guest at friends’ weekend get-togethers, there are lots of ways to celebrate BBQ Month! These fun, fresh recipes are a snap to make and are perfect for a simple dinner or BBQ bash. (Yum!) There’s so much more to an incredible barbeque than meat—that’s why Bigelow Tea has included a couple of bright, light salads and a refreshing punch to go along with the warm weather and everything that comes hot off the grill!
So celebrate BBQ Month and the fact that summer is fast approaching (yay!) by giving these delectable treats a try, and tag #TeaProudly to share your own BBQ faves!
Grilled Green Tea Chicken and Peaches
Grill chicken for dinner tonight using Bigelow Green Tea with Peach for a delightful flavor.
55-65 Minutes
Serves 4
Ingredients
- 1 whole chicken – cut up – about 4-5 pounds
- ¾ cup (180mL) water
- 6 Bigelow Green Tea with Peach Tea Bags
- ⅓ cup (80mL) honey
- 1 teaspoon (5mL) freshly ground pepper
- ¼ cup (60mL) extra virgin olive oil
- Freshly grounded pepper and salt to taste
- 4 fresh peaches, halved and pitted
Instructions
Instructions for Marinade: In a small saucepan over medium high heat, bring water to the boil and add teabags, reduce heat and simmer for 10 minutes reducing liquid by ¼. Stir in honey and black pepper.
Instructions for Grilling Chicken: Preheat grill. Rub chicken with the olive oil and sprinkle lightly with salt and pepper. Place chicken on grill, turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover grill and cook chicken for 15 minutes, brush again with marinade, and cook for another 15 minutes, turn over and brush with marinade and continue cooking for another 20 minutes. Check chicken with a meat thermometer which should read 140-150*F. Remove from heat. Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.
Grilled Lemon Portobello Mushrooms
These Portobello Mushrooms marinated in Bigelow I Love Lemon Herb tea will please even the pickiest eaters.
Marinate 24 hours; Cook time 8-10 Minutes
Serves 6
Ingredients
- 6 large Portobello mushrooms
- 8 Bigelow® I Love Lemon Herbal Tea Bags
- 1 cup (250mL) boiling water
- 3 tablespoons (45mL) fresh coriander, chopped
- Salt and pepper to taste
- 1 cup (250mL) extra-virgin olive oil
Instructions
Clean mushrooms with a soft brush and remove stems. Set aside. Place 8 Bigelow® I Love Lemon Herbal Tea Bags into a measuring cup and pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Mix together tea, coriander, pepper and salt and gradually whisk in olive oil. Place mushrooms in a zip lock bag and pour marinade over mushrooms. In refrigerator, let marinade for up to 24 hours. When ready to grill, place mushrooms on preheated grill and cook 8 to 10 minutes per side or until tender, basting frequently with reserved marinade. Slice mushrooms and place on salad greens, or serve as an appetizer. They also go very well with steak.
Mint Medley® Tabouleh Salad with Feta, Cucumber and Olives
This salad with the cool taste of Bigelow Mint Medley Herbal Tea will make a nice accompaniment to your next barbecue or dinner.
Serves 4
Ingredients
- 6 Bigelow Mint Medley Herbal Tea Bags
- ¾ cups Bulgur Wheat (Tabouleh)
- 1 ¼ cups boiling water
- 1 large tomato, split and cut into ¼ inch dice
- ½ cucumber, peeled, and cut into ¼ inch dice
- ¾ – 1 cup crumbled feta cheese, about 4 ounces
- ¼ cup thinly sliced scallions
- ¼ cup chopped pitted Greek olives
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh mint
- ½ teaspoon salt or to taste
- Plenty of freshly ground black pepper
Instructions
Pour the Bulgur wheat into a bowl. In a glass measuring cup, pour one cup of boiling water over the tea bags and steep for 4-5 minutes. Remove the tea bags to a small strainer and using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour it over the Buglur wheat. Let it stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put the finished tabouleh (Bulgur wheat) in a salad bowl. Add the tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt and pepper and toss again. Taste to adjust the seasonings, if necessary. Serve over a bed of lettuce leaves.
Jicama Salad with Citrus-Poppy Vinaigrette
This colorful salad is extra crunchy and full of flavor, thanks to bright vinaigrette which combines two popular Bigelow Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior.
Serves 4-6
Ingredients
For Salad:
- 1 medium jicama (about 2 lbs.), peeled and cut into 1 inch matchsticks
- 4-5 carrots (1 lb.), peeled and cut into 1 inch matchsticks
- 1 bunch watercress (about 3 oz.), roughly chopped
For Citrus-Poppy Vinaigrette:
- ½ cup boiling water
- 2 Bigelow® Orange & Spice Herbal Tea Bags and 2 Bigelow® I Love Lemon Herbal Tea Bags
- 2 tablespoons unseasoned rice vinegar
- ¼ cup canola oil
- ½ teaspoon salt
- Freshly ground pepper
- Dash of sugar
- 1 clove garlic, finely minced and mashed into a paste
- 1 teaspoon poppy seeds
Instructions
This colorful salad is extra crunchy and full of flavor, thanks to bright vinaigrette which combines two popular Bigelow® Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior. Place the chopped jicama, carrots, and watercress in a large bowl and set aside. Make the vinaigrette. Place tea bags in boiling water and allow to steep for at least 5 minutes. Pour ¼ cup of the prepared tea into a small bowl. Add rice vinegar to tea. While constantly whisking, add canola oil in a steady stream. Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. Add poppy seeds to vinaigrette and pour over jicama salad. Serve chilled or at room temperature.
Citrus Tea Cooler
This refreshing punch is perfect for summer. The combination of Bigelow’s Lemon Lift Tea, fresh citrus juice, and mint is a delicious variation on southern “Sweet Tea”. Add vodka for some adult kick!
Serves 8
Ingredients
- 6 cups boiling water
- 10 Bigelow Lemon Lift® Tea Bags
- 2 bunches fresh mint (about 1.5 oz)
- 1 cup granulated sugar
- 1 cup fresh lemon juice (from about 4-6 lemons)
- 1 cup fresh orange juice (from about 3-4 large oranges)
- 1 cup vodka (optional)
- 1 lemon, thinly sliced
Instructions
Place the fresh mint in a large glass pitcher or bowl, and add boiling water. Add the tea bags and allow to steep for 30 minutes. Remove tea bags and all the mint leaves. Add the sugar and stir to dissolve. Pour in the lemon and orange juices and allow mixture to cool to room temperature. Add vodka if desired. Refrigerate until cold. Stir before serving. Pour into glasses filled with ice and garnished with lemon.