Mixed Summer Grill

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Mixed Summer Grill

Mixed Summer Grill
Servings 6


  • 1/4 cup virgin olive oil
  • 1/4 cup roasted peanut oil hazlenut or walnut oil
  • 2 tsp kosher salt
  • 2 tsp medium-ground black pepper
  • 6 large cloves garlic minced
  • 1/2 cup fresh lemon juice
  • 6 to 8 drumsticks or 2 boneless chicken breast halves about 1 pound total weight
  • 2 loin lamb chops about 3/4 pound total weight and 1 inch thick
  • 1 salmon ste


  • 1. To make the marinade, in a small bowl, combine the olive oil, peanut oil, salt, pepper, garlic, and lemon juice.

    2. Place the drumsticks, lamb chops, salmon, and sausages in 1 or 2 shallow pans large enough to hold them in a single layer. Pour the marinade over the top, and turn the pieces to coat both sides. Cover and refrigerate for 1 hour or as long as overnight, turning several times.

    3. If using hardwood chips (such as cherry, apple, hickory or mesquite), soak them in water to cover for at least an hour or until they sink, so the chips smoke instead of burn.

    4. Oil the rack of a charcoal or gas grill. Prepare a fire or preheat the grill. When the fire is ready, drain the chips and add to the charcoal grill 5 minutes before adding the chicken. If using a gas grill, wrap the drained chips in aluminum foil, poke a few holes in the foil, and place under the cooking grates on top of the gas fire.

    5. Remove the meat from the marinade. Place the drumsticks on the grill rack and sear on all sides. Continue to grill until cooked, 5 to 7 minutes. (Chicken breasts are cooked when an instant-read thermometer inserted into the thickest part reads 175 degrees.)

    6. Grill the lamb chops, salmon, and sausage alongside the chicken, turning as necessary. Allow about 4 minutes on each side for the chops for medium-rare, 5 to 6 minutes on each side for the salmon, and a total of 8 to 10 minutes for the sausages, or until nearly charred.

    7. Remove from the grill rack and let rest for several minutes before serving.

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