Fire up the grill and enjoy this easy colorful dinner any day of the week. The grill seems to be burning hot just about every summer evening at our house. There are so many reasons I fall in love year after year with grilling season.
For starters, My Better Half takes over most of the cooking outside, maintaining an organized and neat kitchen inside. Except for a few odds and ends, clean-up is a breeze and I get a window (and by window, I mean a whole hot second) of chilling while Bill takes over. I’m always game for that!
Another reason to love grilling season? The entire family, pup included, seems to step outside and stay outside the whole summer evening when the grill is lit, ending in a night of dining al fresco and very enthusiastic and silly conversation, especially from The Bean.
And certainly, the main reason to love the grill is that the food just tastes better with a little char and smokiness. A fire-kissed meal is so satisfying!
Whether it is a quick weeknight dinner or a warm-weather weekend gathering, an all-grill approach to dinner makes summer dining so fun and almost effortless. Loaded tostadas right off the grill are a go-to dinner in the summer. They are easily customizable with the best summer produce from the garden or the local farmer’s market.
Here, I am grilling up summer corn and zucchini. I’m a sucker for summer corn! I’m also a sucker for a punch of heat to my dinner, so I’m giving my jalapeños some char too. For a super-speedy option, chicken tenders are awesome! Seasoned with chili powder, cumin, and oregano, it gives me my always-in-the-mood-for Mexican flavor.
After Bill is off the hook with his dinner duties, I cut and combine the zucchini, corn, and jalapeño with cherry tomatoes, scallion, and fresh cilantro from my herb garden.
We can’t wait to dig in! We top quick grilled crunchy tortillas with the vegetable mix and cut up chicken tenders and sprinkle it with cotija cheese and a squeeze of lime. A little dollop of sour cream and a side of avocado, and this family is ready to sit, chat, and devour a fresh all-grilled dinner on the deck.
The only issue with this easy, colorful, smoky charred dinner is which way to eat it. The boys picked it up and attacked it like a taco. The girls went for a tear-apart approach. I stuck with a knife and fork bite. Either way, our bellies and tastebuds were pleased with the simple flavors and textures of this summertime dinner. Try my Summertime Grilled Vidalias and Grilled Greek Chicken for more easy grilled dinner ideas. And if you love a loaded salad, try grilling up some romaine lettuce like I did in my Charred Romaine and Steak Salad.
What’s on your grill this summer?
- 1 large or 2 small zucchinis cut in half vertically
- 4-6 fresh corn on the cob depending on how much corn you prefer
- 2 jalapeños cut in half with seeds removed
- 1 lb. chicken tenders in seasoning
- cherry tomatoes cut in half
- 1 bunch of scallions green parts only, cut in slices
- cilantro
- cotija cheese
- lime slices for squeezing over tostado
- sour cream
- avocado
- flour tortillas
- salt and pepper to taste
- FOR THE CHICKEN SEASONING:
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- pinch of salt and pepper
- dash of cayenne optional
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Pre-heat your grill to medium-high heat.
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In a zip-lock bag, combine chicken and all its seasonings. Shake and set aside.
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Sprinkle the corn and zucchini with salt and pepper.
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Use cooking spray to coat your grill racks, and then place the corn, zucchini, and jalapeños directly over the hot fire, and grill, turning occasionally.
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Remove the zucchini and jalapeños after about 5 minutes and add the seasoned chicken.
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Continue to cook the corn and chicken about 5 more minutes until charred and cooked through, turning occasionally.
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Remove all food from the grill.
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Using a large bowl, stand the corn on end and cut off the kernels.
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Cut the zucchini into bite size pieces and dice the jalapeño and add it to the corn.
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Add the tomatoes, scallion and cilantro and gently toss all vegetables together to combine.
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Cut the chicken and set aside.
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Grill your tortillas for 1 minute per side.
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Top tortillas with the vegetable mix, chicken, cortija and a squeeze of lime.
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Serve immediately with a dollop of sour cream and a few slices of avocado.
Have a favorite hot sauce or salsa? Go ahead and add it.
Any @ Orison Orchards says
Boy, it all looks so yummy, I don’t know if the individual components would make it into the finished product! I wish my husband would take over grilling duty!
Olive Jude says
Thanks so much! These are fun to build and anything goes!
Hannah says
It looks so good. And I always love a dish that is full of different ingredients so definitely giving this a try
Olive Jude says
Awesome! Hope you love it, Hannah!
Jalisa says
I’m always looking for ways to switch up our chicken breast for dinner.
Jeanne says
This looks delicious! I am always on the lookout for heart healthy recipes and this fits the bill.
Olive Jude says
Perfect! Hope you enjoy it!
Liz Chapman says
This looks delicious and truthfully all the recipes you post look simply amazing!
Olive Jude says
That is so very nice of you to say! I appreciate it so much!
Cara says
This looks so delicious, I can’t wait to give it a try.
Olive Jude says
Thanks! Nothing better than an easy, colorful dish!
Ina @ Crafty For Home says
Perfect meal, simple, delicious and full of nutrition for the summer season, grilled veggies is the best especially zucchini!
Olive Jude says
Thank you, Ina! I am a big fan of grilled zucchini.
Diane@worthbeyondrubies says
This looks amazing!!! I am going to pin it because I know my husband would love to make this on the grill!!
Olive Jude says
That’s great! Have fun customizing with your toppings of choice.