The Best Grilling Recipes to Celebrate Spring and Outdoor Cooking | Grilling with Rich The Best Grilling Recipes to Celebrate Spring and Outdoor Cooking

10 Recipes To Celebrate Spring And Outdoor Grilling

Posted By: Richard Wachtel
Published: March 20, 2014

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What a crazy and long winter everyone seemed to have this year. With Spring officially started we figured that we would share with you some great grilling recipes to celebrate both spring and outdoor grilling.

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In this gallery you’ll find  appetizers such as Chicken and Pepper Nachos to a recipe for an all American hamburger to a dessert of Smoked Pear-Apple Crisp with Bacon Brown Sugar Crumble!

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Chicken and Pepper Nachos


March 20, 2014


1In a medium bowl mix the paste ingredients. Add the chicken breasts to the bowl, turn to coat them evenly, and then transfer them to a plate, leaving any remaining paste in the bowl. Allow the chicken breasts to marinate at room temperature for 20 to 30 minutes before grilling.

2Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

3Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, grill the poblano and bell peppers over direct medium heat until tender, 8 to 12 minutes, turning occasionally. Remove from the grill and cut the chicken breasts into bite-sized pieces. Scrape away and discard the blackened skins from the peppers. Cut the peppers into bite-sized pieces.

4Layer the tortilla chips, chicken pieces, peppers, cheese, and scallions on two large sheet pans lined with parchment paper. Place the sheet pans over indirect medium heat (you will probably need to cook the nachos in two batches), close the lid, and cook until the cheese is melted, 5 to 10 minutes. Remove from the grill, sprinkle with cilantro, and serve immediately with the salsa and the sour cream, if using.

Recipe via Weber Grills


2 Boneless skinless chicken breast halves (each about 6 ounces)

2 Large poblano chile peppers (each halved lengthwise, stemmed, and seeded)

1 Large red bell pepper (halved lengthwise, stemmed, and seeded)

1 Bag (14 to 16 ounces) sturdy tortilla chips

1 Pound pepper jack cheese (coarsely grated)

5 scallions ((white and light green parts only),)

1/2 cup fresh cilantro leaves (roughly chopped)


1 cup tomato salsa (store-bought)

1/2 cup sour cream


2 Tablespoons extra-virgin olive oil

2 Teaspoons prepared chili powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground cumin

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