Bigelow Tea Says Fire Up That Grill for National Family Reunion Month!

Is it just a coincidence that July is both National Family Reunion Month and National Grilling Month? At Bigelow Tea we think not! What family reunion is complete without the sizzle of the grill…and even with little grill experience, you can soon have your family happily salivating with these Bigelow Tea recipes!

For the vegetarians in the family, we suggest our tea-marinated tofu and vegetables on a skewer, grilled to brown perfection. This will please even non-tofu fans! And for the committed carnivore, try our Grilled Green Tea Chicken and Peaches for a sweet splash of summer.

Full tummies make for happy faces, and these Bigelow-Tea-enhanced grilled dishes will result in a lot of happy faces at your family reunion!

Tea-Marinated Grilled Tofu

Ingredients:

8 – 6 inch (15 cm) wooden skewers
1 – 14 oz (250 g) package extra firm tofu
3 Bigelow® Green Tea with Pomegranate tea bags
3 Bigelow® Earl Grey tea bags
2 cups (500 mL) hot water
½ teaspoon (3 g) salt, plus additional for sprinkling
1 tablespoon (15 mL) honey
1 medium zucchini, cut into 1 inch (2 cm) rounds
8 Baby Bella mushrooms, cleaned (about 8 oz/ 240 g)
2 tablespoons (30 mL) canola oil (for brushing)
Non-stick grill spray

Yield: Serves 4

Instructions:

Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes.

First, set wooden skewers in water and soak for approximately 30 minutes.

Meantime, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes.

In large bowl, combine hot water and tea bags and steep for 5-7 minutes.

Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved.

Cut tofu into 1 inch/ 2 cm cubes, and add to bowl. Set aside to marinate for 15 minutes.

Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt.

Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust.

Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate.

Remove from grill and serve hot.

Grilled Green Tea Chicken and Peaches

Ingredients:

1 whole chicken – cut up – about 4-5 pounds
¾ cup (180mL) water
6 Bigelow Green Tea with Peach Tea Bags
1/3 cup (80mL) honey
1 teaspoon (5mL) freshly ground pepper
¼ cup (60mL) extra virgin olive oil
Freshly grounded pepper and salt to taste
4 fresh peaches, halved and pitted

Yield: Serves 4 – Prep Time: 10 minutes – Cook Time: 55-65 minutes

Instructions:

In a small saucepan over medium high heat, make marinade by bringing water to a boil and adding teabags, then reduce heat and simmer for 10 minutes, reducing liquid by ¼. Stir in honey and ground pepper.

Preheat grill. Rub chicken with olive oil mixture and sprinkle lightly with salt and pepper. Place chicken on barbecue, bone side down. Turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade.

Cover barbecue with lid and cook for 15 minutes, brush again with marinade, cook for another 15 minutes, turn over and brush with marinade and continue cooking and brushing for another 20 minutes. Check chicken with a meat thermometer which should read 140º-150ºF. Remove from heat.

Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.

Carve chicken and serve with peach halves.