Recipe's: Hot, Grilled & Spicy! 3 Great Super Bowl Dishes

For some reason lately, I’m always craving Mediterranean food. I love the flavor combination of lemon and chicken so when I found this recipe I knew I had to tell someone. Its a great time to BBQ in San Diego even though its a little colder this time of year. Football season is coming to a close and the Sun warms us up during the day, so grab your grill and enjoy!

Grilled Lemon Yogurt Chicken

1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced 1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive . oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
7. Serve chicken with the yogurt harissa mixture on the side.

Recipe inspired by: Source
My best friend Malcolm made jalapeño poppers last week. It was the first time I actually liked them so I found a recipe just in case I want them again. I like this recipe because it doesn’t require making a dipping sauce but you can always make one to go with it. They’re very easy to make and are great appetizers.

Grilled Bacon Jalapeno Wraps


Grilled Bacon Jalapeno Wraps
Grilled Bacon Jalapeno Wraps
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Recipe inspired by:  Source
Note: I thought this recipe was very creative and sounded tasty. I would even throw in some grilled chicken even though it doesn’t need it. Get the whole family involved because making these will be fun.

Mexican Sushi

3 ounces low-fat cream cheese, softened
1 1/2 tablespoons seeded and finely chopped chipotle in adobo
1 large plain flour tortilla
1 large tomato-flavored tortilla
1 large spinach-flavored tortilla
3/4 cup low-fat refried black beans
6 tablespoons pico de gallo salsa

Mexican Sushi Wrap
Mexican Sushi Wrap

1 1/2 Avocados from Mexico, peeled, pitted and diced
3/4 cup chopped cilantro leaves

cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
2. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.
Recipe inspired by: Source
Recipes contributed by Charles DeJesus.  Charles is currently a student at Southwestern College and, formerly a culinary specialist in the United States Navy.
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