One of my favorite things about summer is cooking on the bbq. To be honest, we cook on the grill all year long but in the summer it’s a much more pleasant experience. And there is just nothing better than entertaining in the backyard on a warm summer evening.
I have recently had the opportunity to try out some of the awesome products from Blue Dragon. Check out some of the delicious recipes we’ve enjoyed. One of the Blue Dragon products that immediately became a favorite in our house is the Sweet Chilli Dipping Sauce.
This sauce is so versatile and is perfect for grilling. It’s sweet with just a slight kick to it. I love that it compliments so many flavours without over powering them. This past weekend I fired up the grill and whipped up some super easy and super tasty dishes with a little help from Blue Dragon Sweet Chilli Dipping Sauce.
Sweet Chilli 3 Ways On the Grill
Sweet Chilli Grilled Corn
- Fresh corn on the cob – 1 piece per person
- 1 teaspoon of Blue Dragon Sweet Chilli Dipping Sauce per cob
Preheat your barbeque and turn to medium heat.
Husk the corn and brush each cob generously with the Sweet Chilli sauce. Grill for 10 minutes, turning the cobs frequently so they don’t burn.
That’s it. It really doesn’t get any easier than this and the sweet corn with the sweet and tangy sauce is amazing!
Sweet Chilli Shrimp, Pineapple and Veggie Skewers
This recipe makes 3 skewers. Adjust to the amount of servings you need.
One of my absolute favorite summer treats is grilled pineapple. I normally baste it with maple syrup and grill it for a a few minutes. That easy, sweet treat is the inspiration for these fresh and fabulous skewers.
- 6 large shrimp or prawns
- 1 sweet pepper cut into large pieces
- 1/4 of a sweet onion cut into large pieces
- 1/4 of a fresh pineapple cut into large pieces.
- 1/4 cup of Blue Dragon Sweet Chilli Dipping Sauce
Lightly oil the grill. Preheat barbeque and turn to medium heat.
Remove the tail and devein the shrimp (if necessary). Arrange the shrimp, pineapple and veggies equally on to the skewers. If you are using wooden skewers soak in water for about 15 minutes before using.
Brush each skewer generously with the Sweet Chilli sauce. Cook for about 10 minutes, turning a couple of times, until the veggies are just slightly tender and the shrimp is cooked.
Let cool for a few minutes before serving because the pineapple will be very hot inside!
Sweet Chilli Chicken with Goat Cheese & Bacon
Make three servings
- Three boneless, skinless chicken thighs
- 3 teaspoons of goat cheese
- 3 teaspoons of Blue Dragon Sweet Chilli Dipping Sauce
- 3 strips of bacon
Preheat barbeque and set to medium heat.
Using a meat tenderizer, pound your chicken thighs a bit to flatten out. They don’t need to be too flat, just enough that you can fill with cheese and roll up.
Place 1 teaspoon of goat cheese near the end of a chicken thigh. Roll up the thigh, brush generously with Sweet Chilli sauce, wrap with a piece of bacon and secure with a toothpick. Repeat with each chicken thigh.
Place the chicken in a foil dish and place on the grill. Cook for 10 minutes on each side. I highly recommend using a meat thermometer to avoid under (or over) cooking the chicken. Just make sure it’s placed in the chicken and not into the cheese in the middle.
I also like to baste a few times with the Sweet Chilli sauce while the chicken is cooking.
Remove from grill, take out the toothpicks and enjoy!
Disclosure:I am part of the Blue Dragon Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.