Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Watch fireworks and fire up the grill with our weekend recipe picks!

• Grilled Peaches with Cream (found on allrecipes.com)

Ingredients

• 4 peaches, halved and pitted 

• 2 tablespoons clover honey

• 1 cup soft cream cheese with honey and nuts

• 1 tablespoon vegetable oil

Preparation

• Preheat a grill for medium-high heat.

• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

• Grilled Corn with Cilantro Lime Butter (found on allrecipes.com)

Ingredients

• 1 cup butter

• ¼ cup chopped fresh cilantro

• 1 ½ tablespoons fresh lime juice

• 1 pinch cayenne pepper

• 8 ears corn on the cob, unhusked

• 3 quarts cold water, or as needed to cover

Preparation

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.

• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.

• Preheat grill for medium heat and lightly oil the grate.

• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

• Shoyu Chicken (found on Allrecipes.com)

Ingredients

• 1 cup soy sauce

• 1 cup brown sugar

• 1 cup water

• 4 cloves garlic, minced

• 1 onion, chopped 

• 1 tablespoon grated fresh ginger root

• 1 tablespoon ground black pepper

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon ground cayenne pepper

• 1 teaspoon ground paprika

• 5 pounds skinless chicken thighs

Preparation

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.

• Preheat an outdoor grill for medium heat, and lightly oil the grate.

• Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Enjoy your weekend!