Grilling Chicks!

Calling all ladies to the grill! It’s widely thought that grilling is a guy thing, but we’re here to say that anyone can grill – especially the ladies. Using a grill or smoker can be intimidating for anyone at first, especially if you haven’t attempted to grill or smoke meats before. Rest assured, ladies, we’ve got some helpful tips and recipes to have you grilling like a pit master in no time.

The basics:

Charcoal Grilling: First, you need to get out your Americana Walk-A-Bout charcoal grill and get your charcoal ready and prepare your charcoal according to the manufacturer’s directions. Once the charcoal is burning, let it sit for 20-30 minutes before cooking so the coals are good and hot before you start cooking. Once the coals turn from their original black to an ashy grey, you know they’re ready.

Grease The Grilling Surface: While the charcoal is doing its thing, you should prepare the surface of the grid to ensure food doesn’t stick to it.  The easiest way is to apply an oiled paper towel to the grid and glide over the surface.

Don’t Smoosh The Food: Once you place the food on the grill, leave it to cook until it’s time to flip the food over. Taking the spatula and smooshing the food presses out all the good flavor and juices.

Check For Doneness: Chicken, steak, shrimp, and fish all have different cooking temperatures and varying stages of doneness. For example, chicken isn’t like steak –  it can’t have pink in the middle that indicates that it is raw. On the other hand, for steak, you can have a seared outside and still have pink in the middle. Make sure whatever food your grilling, you know when it’s cooked enough to be consumed.  The USDA provides guidelines that you can download here:  USDA Temperature Chart .


We pulled together some recipes to get the ladies grilling and show the fellas they are not the only grill masters!

Grilling Chicks Menu

Garlic and butter Grilled Scallops & Shrimp:


1 lb scallops, fresh or frozen

1/2 lb shrimp (deveined)

2 tbsp butter

4 cloves garlic, minced

13-pound whole turkey(thawed)


Rinse scallops/shrimp and thaw if frozen.

In a skillet, melt the butter over medium heat.

Add in the garlic and allow to cook for 1 minute.

Add in the scallop/shrimps to the skillet and cook about 3-4 minutes, or until slightly golden brown.

Remove from heat and serve!

Grilled Bruschetta Chicken:


4 boneless, skinless chicken breasts

1/4 cup olive oil

2 tbsp balsamic vinegar

4 garlic cloves, minced

1 tbsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 cups plum tomatoes, diced

1/4 cup red onion, diced

1/2 cup shredded Italian cheese (or Parmesan)

1/4 cup fresh Basil, chopped

12 large eggs


In a small bowl, combine the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.

Place chicken into a large Ziploc bag and pour half of the olive oil mixture into the bag.

Seal bag closed and shake to coat chicken evenly. Allow to marinate for a minimum of 15 minutes.

Preheat grill to medium heat (or 350 degrees).

In a medium bowl, combine the other half of the marinade with the diced tomatoes and red onion.

Grill chicken for about 5-6 minutes per side, or until cooked through.

Transfer chicken to a serving plate and sprinkle shredded cheese on top.

Spoon bruschetta chicken on top of each chicken breast and top with fresh Basil. Serve immediately.

Grilled Zucchini and Squash Skewers:



Yellow Squash

Olive oil


Minced garlic

Wooden or metal skewers


Wash zucchini and squash.

Cut zucchini and squash into slices.

Put the skewer through the middle of each slice until the desired amount is on each skewer.

Brush olive oil evenly over each slice.

Place on a tray and season with the desired amount of salt, pepper, and garlic.

Grill each skewer for about 15 minutes, or until tender. Remove from grill and serve!

Ladies Grill with an Americana Grill!

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