Guy Fieri's Grill Recipes

Host of Food Network’s Diners, Drive-Ins and Dives, Chef Guy Fieri, shares some of his favorite grill recipes. 

Grilled Mojo Marinated Chicken Breast

Serves 4

• 4 bone-on, skin-on chicken breast halves
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil

• 2 cups water
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 cloves garlic, peeled and smashed
• 1 cup orange juice
• 2 tablespoons lemon juice

Mojo Marinade:
• 2 tablespoons agave nectar
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 1/4 cup soy sauce
• 2 teaspoons cumin

• Combine brine ingredients and whisk until sugar has dissolved. Add chicken breasts to brine in a re-sealable plastic bag. Place in fridge and brine for two hours.
• Remove breasts from brine and drain. Discard brine. Heat a grill with two temperature zone (high and low). Wipe down grill with an oil blotted paper towel.
• Pat chicken dry and season with salt and pepper. Place skin-side down on high part of grill and brown 4 to 5 minutes. Turn over and move to cooler part of grill to continue to cook through. Combine mojo ingredients and baste chicken as it cooks. Cook chicken until an instant thermometer reads 165 degrees F inserted at the thickest part. Turn chicken occasionally and baste. Cook for about 12 to 15 minutes total.

Grilled Mahi Mahi Tacos with Red Cabbage

Serves 4

• 4 (6 to 8 oz) boneless, skinless Mahi Mahi filets (or other firm, white flesh fish)

• Juice and zest of 1 lime
• 3 tablespoons tequila
• 3 teaspoons cumin
• Kosher salt
• Freshly cracked black pepper

2 cups shredded red cabbage
• 1/2 cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoons kosher salt
• 1 cup picked cilantro leaves
• 16 (6 to 7 inch) soft flour tortillas

2 cups crumbled Cotija cheese
• 1 cup Lime Aioli (recipe follows)
• 2 limes, cut into wedges
• 8 inch bamboo skewers, soaked in water

Directions for Marinade:
In a large mixing bowl, combine tequila, lime, cumin, salt and pepper in a mixing bowl. Portion fish into 1” cubes and place 4 to 5 pieces per skewer. Set skewers in a flat casserole dish and pour over marinade. Set aside at to marinate for about 4 to 5 minutes. (Do not leave any longer otherwise fish will cure).

Directions for Cabbage:
In a large mixing bowl, combine vinegar, sugar, and salt and mix together well. Add cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in cilantro leaves and set aside until ready to use.

Directions for Fish:
Heat a flat top grill to high and coat with a little oil. Place skewers on grill and cook for 1 minute on each side until fish is white and cooked through about 4 minutes total. Remove skewers and allow to rest.

Warm tortillas on grill. Remove tortillas to towel-lined dish and cover loosely to keep warm. Repeat with remaining shells.

To build tacos, drizzle a little lime aioli on tortilla. Top with some strained red cabbage mixture then place a skewer of fish on top. Slide out skewer so the fish is remaining on taco then finish with more lime aioli. Garnish with some crumbled Cotija and serve with a wedge of lime on the side.

Cilantro Lime Aioli

• 2 limes, juiced
• 8 ounces sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 1/2 teaspoons ground cumin
• 2 tablespoons finely chopped cilantro leaves
• Kosher salt and freshly cracked black pepper.

In a small bowl, combine all ingredients and chill for one hour. Season with Kosher salt and freshly cracked black pepper.

Grilled Red Bliss Potatoes with Parm

Serves: 4

• Red bliss potatoes, cleaned, with skin-on
• Kosher salt and freshly ground black pepper
• 2 to 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• Pinch of cayenne
• Juice of half a lemon
• 2 tablespoons chopped fresh flat leaf parsley
• 1/2 cup finely grated parmesan

• Heat a grill to 2 x temperature zone: 1 high and 1 low. Wipe down grill with an oil blotted towel.
• Slice potatoes into 3/4 inch slices. Toss in olive oil and season with salt and pepper. Place on high part of grill to mark off. Cook for 1 to 2 minutes then turn to mark other side. Move to cooler part of grill and continue to cook through. Mix spices together and lightly dust potatoes as they cook. Cook until tender about 8 minutes total.
When done remove to a platter and finish with a squeeze of lemon juice, fresh parsley and parmesan dusted over the top.  Serve while hot.

All recipes courtesy of Guy Fieri