We’ve got you covered here with some super delicious and simple recipes for those warm summer nights. All you need to do is to gather up the crowd. We promise there won’t be anything left!
CLASSIC BARBECUE CHICKEN
• Season 12 bone-in, skin-on chicken pieces (about 4 pounds total) with 1 teaspoon each salt and pepper. Grill over indirect heat covered and turning occasionally, until an instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165°F, 30 to 40 minutes.
• Move the chicken over direct heat. Cook, basting with ¾ cup barbecue sauce and turning often, until deeply browned and crispy, 3 to 5 minutes. (Move off direct heat if the chicken begins to burn on the edges.)
CREAMY DILL POTATO SALAD
• Boil 3 pounds new or fingerling potatoes (halved if large) in a large pot of salted water until tender, 20 to 25 minutes; drain.
• Combine ¼ cup olive oil, 3 tablespoons white wine vinegar, 2 tablespoons each mayonnaise and spicy brown mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl. Add the potatoes and toss to combine. Let sit, tossing occasionally, until the dressing is absorbed, 8 to 10 minutes. Add 2 sliced stalks celery and ¼ cup chopped fresh dill and toss to combine.
TANGY CUCUMBER SALAD RELISH
• Combine 2 pounds diced Kirby cucumbers, ½ shredded small onion, and 2 tablespoons salt in a colander. Let sit for 30 minutes. Transfer to a dish towel and squeeze to remove as much water as possible.
• Cook the cucumber mixture, 1 ½ cups white vinegar, ½ cup sugar, 2 teaspoons mustard seeds, 1 teaspoon celery seed, and ½ teaspoon ground turmeric in a medium pot over medium-high heat, stirring occasionally, until the cucumber is softened slightly, 4 to 6 minutes. Transfer to a bowl, cover, and refrigerate until cold, at least 3 hours.
• Boil ⅔ cup sugar and ⅔ cup water in a small saucepan, stirring, until the sugar is dissolved. Remove from heat and add the peel from 2 lemons (using a vegetable peeler). Let cool; discard and peel.
• Combine the lemon syrup, 2 cups fresh lemon juice (from 10 to 12 lemons), 1 sliced lemon and 2 cups cold water in a large pitcher. Add 2 cups ice; stir until the ice is melted. (This will quickly chill and dilute the lemonade.)
• Serve over ice. (If you would like a lemonade cocktail, top with gin, St. Germain (elderflower liqueur), or vodka).
MARNATED WATERMELON AND TOMATO SALAD
• Combine 10 cups cubed seedless watermelon and ¼ cup fresh lime juice in a large bowl. Let sit, stirring occasionally, at room temperature for 15 minutes. (the watermelon will absorb the lime juice as it sits.)
• Add 1 ½ pounds chopped tomatoes, ½ sliced small red onion, ½ cup torn fresh basil leaves, 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
SUMMER BERRY PARFAITS
• Toss 1 ½ quarts hulled and quartered strawberries, 2 cups blueberries, 1 cup raspberries, ¼ cup granulated sugar, ½ teaspoon finely grated lemon zest, 1 teaspoon lemon juice, and a pinch of salt in a large bowl. Let sit, stirring occasionally, until the berries are juicy, 20 to 30 minutes.
• Whip 1 ½ cups heavy cream, 3 tablespoons confectioner’s sugar, and 1 teaspoon pure vanilla extract in a large bowl until soft peaks form.
• Layer the cream and berries in eight 8-ounce jars or parfait cups, dividing evenly.
*Article source from: www.Realsimple.com