Summer Grilling with McCormick!

Looking for new summer recipe ideas? Whether you need cooking inspiration and ingredients for one side dish or the entire meal – McCormick has you covered.  Say ‘goodbye’ to bland pork, chicken, vegetables and more this Summer with McCormick’s savory mix of sweet, spicy and tangy flavors!

SAVOR the flavor

Grilled Italian Bruschetta Chicken

McCormick Recipes - on the grill

brown sugar bourbon pork
Say ‘goodbye’ to bland pork with this mix of sweet, spicy and tangy flavors from French’s® Honey Mustard and Grill Mates® Brown Sugar Bourbon Marinade. Marinate pork tenderloin and hit the grill for a bold weeknight meal packed with flavor.
PREP TIME – 10m   |   COOK TIME – 30m.  |   CALORIES – 189  |   INGREDIENTS – 6  |   SERVINGS – 8

INGREDIENTS

INSTRUCTIONS

  • Mix Marinade Mix, oil, vinegar, Mustard and water in small bowl. Reserve 2 tablespoons of the marinade; set aside. Place meat in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  • Refrigerate 30 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade.
  • Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally and brushing with reserved marinade mixture during last few minutes of grilling. Let stand 5 minutes before slicing.
brown sugar chicken

Barbecue chicken goes bold with this flavorful  recipe for Carolina Basted Chicken. Our easy Marinade – brown sugar, bourbon, red bell peppers and spices – and a touch of mustard – are all you need for juicy, mouth-watering chicken thighs.


PREP TIME – 10m   |   COOK TIME – 16m.  |   CALORIES – 179  |   INGREDIENTS – 6  |   SERVINGS – 6

INGREDIENTS

INSTRUCTIONS

    • Mix Marinade, oil, vinegar and water in small bowl until well blended. Remove 2 tablespoons of the marinade to a separate small bowl and stir in mustard; set aside.
    • Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from Marinade. Discard any remaining Marinade.
    • Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with mustard mixture.

grilled mushrooms

Looking for a tasty dinner side dish? These savory and delectable grilled mushrooms are the perfect side for your favorite chicken or steak recipe. Just toss white or baby bella mushrooms, butter, and Grill Mates® Garden Vegetable Seasoning – a robust blend of garlic, onion and black pepper – into a foil packet and grill for a bold flavored side.

PREP TIME – 10m   |   COOK TIME – 15m.  |   CALORIES – 109  |   INGREDIENTS – 4  |   SERVINGS – 5.5

 

INGREDIENTS

INSTRUCTIONS

  • Mix butter and Seasoning in large bowl. Add mushrooms; toss to coat evenly.

  • Place mushrooms in center of foil. Bring up sides of foil; double fold top and ends to tightly seal packet.

  • Grill over medium-high heat 12 to 15 minutes or until mushrooms are tender, turning packet over halfway through cook time.

bourbon chicken
Kick up your cookout menu with this bold brown sugar-, bourbon- and soy sauce-infused grilled chicken. Use the reverse sear method to guarantee juicy and perfectly charred chicken every time. Serve with grilled green onions.
PREP TIME – 10m   |   COOK TIME – 50m.  |   CALORIES – 298  |   INGREDIENTS – 7  |   SERVINGS – 6

INGREDIENTS

INSTRUCTIONS

Mix Marinade Mix, oil, orange juice, water, soy sauce and sesame seed in small bowl. Reserve 1/4 cup for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.

Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Brush with reserved marinade. Turn lit side of grill to high.

Grill, uncovered, 3 to 5 minutes longer or until chicken is charred.

McCormick Recipes - on the side

supreme pasta salad

Making Salad Supreme Pasta Salad is super easy with this pasta salad recipe. Grab your favorite pasta, whether it’s penne, rotini or fusilli, and add vegetables like broccoli, carrots, bell peppers, and tomatoes to start your salad supreme. Top with Italian dressing and McCormick Perfect Pinch Salad Supreme Seasoning for a scrumptious, easy addition to any cook-out, party, or picnic.

PREP TIME – 15m   |   COOK TIME – 15m.  |   CALORIES – 219  |   INGREDIENTS – 4  |   SERVINGS – 12

 

INGREDIENTS

 
  • 1 package (16 ounces) penne, rotini or fusilli pasta
  • 5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
  • 1 bottle (8 ounces) Italian or ranch salad dressing
  • 1/4 cup McCormick® Perfect Pinch® Salad Supreme
  •  

INSTRUCTIONS

      • Cook pasta as directed on package. Rinse under cold water; drain well.

      • Place pasta and vegetables in large bowl. Add dressing and Seasoning; toss gently to coat. Cover.

      • Refrigerate at least 4 hours or until ready to serve. Toss before serving.

brisket nachos
Our favorite way to snack on-the-go? Brisket Walking Nachos starring the tangy tomato flavor of Stubb’s Original Bar-B-Q Sauce and Stubb’s BBQ Brisket. Swap corn chips for waffle chips and top with sharp Cheddar cheese, refreshing pico de gallo and creamy guacamole. PREP TIME – 15m   |   COOK TIME – 4m.  |   INGREDIENTS – 6  |   SERVINGS – 12

INGREDIENTS

  • 12 bags (1 ounce each) waffle-cut, rippled or kettle style cooked potato chips
  • 3 cup shredded Cheddar cheese, divided
  • 2 pound shredded Stubb’s BBQ Brisket, divided
  • 3/4 cup Stubb’s® Original Bar-B-Q Sauce, divided
  • 3/4 cup pico de gallo, divided
  • 3/4 cup prepared guacamole, divided

INSTRUCTIONS

Place 1 opened bag of chips in a small disposable paper food tray. Top with 1/4 cup cheese. Microwave on HIGH 30 seconds or until cheese is melted.
slaw
Like a member of the family, coleslaw has attended every great gathering, annual event and milestone. It’s a traditional side dish for the backyard barbecues, summertime picnics and holiday festivities. Everyone needs a classic recipe they can count on. This is yours. PREP TIME – 15m   |   COOK TIME – 4m.   |   CALORIES – 298   |   INGREDIENTS – 6  |   SERVINGS – 8 3/4c.

INGREDIENTS

  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 2 1/2 to 3 teaspoons OLD BAY® Seasoning
  • 7 cups cabbage shredded
  • 1 cup carrots shredded

INSTRUCTIONS

In a large bowl mix mayo vinegar sugar and OLD BAY until well blended. Add cabbage and carrots. Toss to coat well then cover. Refrigerate 2 hours to allow flavors to blend. (Call your mom; she’d love to hear from you.) Stir before serving. Sprinkle with OLD BAY for extra “oomph.”

 cheesecake

Show your love for the red, white and blue with a creamy and cool no-bake cheesecake. A luscious vanilla-flavored cream cheese filling sits atop a buttery, cinnamon graham cracker crust. Swirled dollops of colored filling add a festive and sweet finishing touch!

PREP TIME – 20m   |    CALORIES – 242   |   INGREDIENTS – 12  |   SERVINGS – 24

 

INGREDIENTS

INSTRUCTIONS

Mix graham cracker crumbs, butter, brown sugar and cinnamon in medium bowl until well blended. Press firmly onto bottom of foil-lined 13×9-inch baking pan. Refrigerate until ready to use.

Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Reserve 1/2 cup of the cream cheese filling. Spread remaining filling evenly over crust.

Divide reserved cream cheese filling evenly into 2 bowls (1/4 cup in each bowl). Stir cocoa powder and red food color into one bowl. Stir 5 drops neon blue and 1 drop neon purple food colors into second bowl. Drop the red and blue cheesecake batters by teaspoonfuls in alternating rows. Cut through batter with knife horizontally then vertically for marble effect.

Refrigerate 2 to 3 hours or until set. Lift out of pan onto cutting board. Cut into bars. Store leftover bars in refrigerator.