Grillin' and Chillin': 3 grill ready recipes

Are you ready for warm weather? Man this winter is for the birds!! I am totally ready for summer. #allthesummerthings Today I wanted to share three grill recipes that we LOVE!

1. Italian Dressing Chicken!

Y'all this is GO TO in our house. We can eat it all summer long, and winter too. It just tastes better grilled. And this one is super easy!

• Take whole chicken breasts and either cut into strips or cut in half.
• In a glass bowl pour our enough Italian Dressing to cover chicken completely. Add 1-2 drops of Vitality Basil and Rosemary essential oils. I also like to add a drop or two of Vitality Black Pepper essential oil. 
• Add chicken to dressing and essential oil mixture and coat completely. Set in refridgerator to marinate over night. Y'all don't rush this part!! Leave it over night, I promise you wont be sorry. 
• Grill and enjoy!

Some of our favorite spin off's are using zesty Italian dressing or adding Vitality Lemon and Lime essential oils. 

2. Steak... yummy yummy sauce

This one has quickly become our favorite steak marinade. 

• In a glass bowl mix the following: 
• 1/4 cup of oil (grapeseed is great for high temperature cooking)
• 2 drops Black Pepper Vitality
• 1 toothpick swish of Thyme Vitality
• 1 drop Lemon Vitality 
• Pinch of red pepper flakes
• 2 cloves of garlic, minced 
• Salt to taste 
• Mix together and marinate your steaks for 30 mins to 1 hour before grilling (we like overnight because it really gets those flavors down in the meat), at room temperature. Grill to desired.

3.How about some  Lemon-Garlic Grilled Eggplant

• In a bowl mix
• 1/4 cup oil
• 4 cloves of garlic, minced
• 2 drops of Lemon Vitality
• 1 drop of Black Pepper Vitality
• Salt to taste
• Cut your eggplant in half and score the flesh until you have grids (this ensures the garlic and marinade gets all into those grooves and flavors the whole veggie). Combine the marinade ingredients. Spoon the marinade all over the eggplant and let rest for 5-10 minutes before grilling. Grill skin side down first and then flip to the flesh side. You shouldn't need to grill it for more than 5 minutes per side, at a med-high temperature.