BBS Grilling Recipes

Summer is officially here, and to us, that means heading outside and heating up the grill. Here are three delicious, BBS-friendly grill recipes for you to try at your next barbecue!

Grilled Halibut With Avocado Salsa


  • 2 6-ounce halibut filets
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper

Avocado Salsa

  • 1 pint heirloom cherry tomatoes, sliced
  • 1 avocado, peeled, pitted, and chopped
  • ½ shallot, thinly sliced
  • 2 sprigs basil leaves, slivered
  • 1 tbsp. extra-virgin olive oil
  • 1½ teaspoons balsamic vinegar
  • Salt and freshly ground black pepper to taste


  1. Preheat the grill on medium heat. Drizzle the halibut filets with olive oil and season with salt and black pepper. Gently press the fish down on the grate and cook for 5 minutes on each side or until the fish is opaque and flakes easily.
  2. While fish is cooking, add the sliced cherry tomatoes, avocado, shallot, and basil to a medium-size bowl. Drizzle with the olive oil and balsamic vinegar and toss to coat. Season with salt and black pepper.
  3. Top the fish with the avocado salsa.

Grilled Garlic Honey Chicken Skewers


  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 1 tbsp. olive oil
  • 2 tbsp. honey
  • 3 tbsp. chili garlic paste
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. chives
  • 1 tbsp. honey
  • 1 lime, juiced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Place chicken in a large resealable plastic bag. In a bowl, whisk together the oil, honey, garlic paste, salt, and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered. Place in the fridge and marinate for at least 2 hours.
  2. For yogurt sauce, whisk all ingredients together in a bowl until combined.
  3. Soak a few wooden skewers in water. Skewer 4 to 5 chicken pieces on each skewer. Heat grill over medium-high heat. Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through. Serve immediately with the yogurt sauce.

Spicy Grilled Eggplant


  • 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices
  • 1/4 cup plus 3 tbsp. extra-virgin olive oil
  • 1 tsp. ground coriander
  • 1 tsp. cayenne pepper
  • 1/4 cup packed fresh mint leaves, finely chopped, plus more for garnish
  • 3 small fresh red chili peppers of choice, finely chopped
  • 2 tbsp. lemon juice
  • 2 tbsp. red wine vinegar
  • 1 1/2 cups multicolored cherry or grape tomatoes, halved
  • 1/4 cups plain Greek yogurt
  • 2 tbsp. milk
  • ¾ tsp. salt


  1. Heat grill on medium heat. Brush eggplant with 1⁄4 cup oil. Sprinkle with coriander, cayenne, and 1⁄4 teaspoon salt. Grill 10 to 12 minutes or until tender.
  2. Meanwhile, in a medium bowl, whisk mint, peppers, lemon juice, vinegar, remaining 3 tablespoons oil, and 1⁄2 teaspoon salt until well combined. Add tomatoes and toss to combine.
  3. In a small bowl, stir yogurt and milk.
  4. Top grilled eggplant with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves, if desired.

You can find more BBS-friendly recipes here. For more information about living a happy, healthy life, subscribe to the blog and check out our Facebook page!

By |2018-06-20T15:18:14+00:00June 22nd, 2018|blog, YOLI BLOG|0 Comments

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