Cooking Light August 2015, Pages 21 & 28
Since multiple recipes appear on pages 21 & 28, select the one(s) you want to save, share or create a shopping list for, here.
Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce
We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs.
Grilled Sweet Potato and Bell Pepper Toss
Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.