I think that now that Memorial Day has passed, it’s summertime. Right? I think this means it is time to kick off the outdoor entertaining season at our home. And the best way to do that is to share my favorite recipes for outdoor entertaining.
I love entertaining outdoors and I think it’s fun to create a great space for entertaining. Today I want to share my three favorite recipes for outdoor entertaining. Yet picking three recipes is way harder than it seems.
So let’s start with the first of three recipes for outdoor entertaining. This recipe is amazing. Ok, it’s better than amazing. And it’s so simple to make.
- 4 thick-cut bacon slices diced
- kosher salt
- 2 boneless chicken thighs skin on
- 5 tablespoons extra-virgin olive oil divided
- 2 tablespoons plus 1 teaspoon minced fresh rosemary leaves divided
- 1 head romaine lettuce hearts chopped into bite-sized pieces
- 1 bunch watercress
- 1 cup whole cherry or grape tomatoes halved
- 1/4 red onion thinly sliced
- 1 large avocado
- 2 teaspoons Dijon Mustard
- 1/4 cup red wine vinegar
- In a large cast-iron skillet, cook the bacon over medium heat until crispy, about 7 minutes. Transfer the bacon to a paper towel to drain and set aside.
- Salt the chicken things. Add 1 tablespoon of olive oil to the bacon fat in the pan and heat over medium-high heat. Add 2 tablespoons of the rosemary and the chicken thighs, skin-side down, and cook until the chicken is golden and crisp. Flip the chicken and cook until the thighs are cooked through about 10 minutes.
- Make a bed of the romaine and watercress in a serving bowl or on a platter. Scatter the cherry tomatoes, red onion, and bacon pieces on top.
- Slice the avocado, sprinkle the slices with salt, and arrange them on the salad. Slice the chicken and add it to the salad.
- To make the rosemary vinaigrette: In a small bowl, whisk together the mustard, the remaining 1/4 cup olive oil, vinegar, and 1 teaspoon rosemary until smooth. Season with salt.
- Gently toss the salad with the vinaigrette and serve
- 1 Tbsp. olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 4 salmon fillets
- Avocado Salsa:
- 2 avocados
- 1/4 red onion
- 1 lime, juiced
- 1 Tbsp. olive oil
- 1 1/2 tsp salt
- 1 TBL chopped fresh cilantro
Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.
Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.
In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!
The last of these recipes for outdoor entertaining is a recipe I love to make in our outdoor kitchen. It’s a very short recipe and probably the easiest one you will ever make. It’s called The Best Grilled Chicken with Pistachio Avocado Sauce.
- 1 lb. boneless skinless chicken breasts
- 3/4 cup soy sauce
- 3/4 cup honey
- 3/4 cup water
- 4 cloves garlic, smashed
- 1 TBL cilantro
- fresh lime, squeezed
- PISTACHIO AVOCADO SAUCE
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 cup pistachios (you can sub other nuts)
- Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
- Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
- Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
- When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
- Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
- To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.