Labor Day Grilling Safety Tips
This weekend is a long holiday weekend to celebrate Labor Day and the final days of summer. And in keeping with the seasonal aspects of the holiday, we’re taking you outside to the grill! Many of us are preparing to enjoy a cookout at home with family and friends to soak up the unofficial end of summer, so it’s important to keep safety in mind. So, in addition to safety tips, we’ve also included a recipe that is tender, juicy, and full of flavor.
Follow the Manufacturer’s Instructions – Keep your grill manufacturer’s instructions close by for any questions involving assembly, maintenance, or cleaning. If you’re using a propane grill, always keep it open when firing it up, and don’t close it until the grill is lit.
Check for Leaks – Use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for leaks before connecting the cylinder to a propane gas grill burner for the first time and every time you replace a cylinder. Expanding bubbles indicate a leak.
Wear the Right Clothing – Clothing can easily catch fire, so be sure your shirttails, sleeves, or apron strings don’t dangle over the grill.
Stay Attentive – Never leave your grill unattended. Make sure your grill is away from children, pets, outdoor future, overhead trees, and any other potential hazards at all times. Remember the grill will stay hot for at least an hour after use.
Be Ready to Put Out the Fire – Always keep baking soda and a fire extinguisher nearby. You can also keep a bucket of sand next to the grill. Never use water to put out a grease fire.
Shut it Down – You should turn off grill burner controls, and the cylinder valve closed when not in use. Your propane cylinder can remain attached to the grill when not in use; however, if you have extra cylinders, it’s important to store them safely and properly. Never keep a small cylinder inside; it should always be kept outside, never in an enclosed area.
Greek Chicken Kabobs
2 lbs boneless skinless chicken breasts
1/2 cup plain Greek yogurt
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
- Cut the chicken breasts into 1-inch pieces and place them in a large Ziploc bag, bowl, or shallow baking dish. Set aside
- Combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper in a medium bowl. Whisk until smooth.
- Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.
- Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.
- If you are using wooden skewers, make sure you soak them in water for 20 minutes before adding the chicken.
- Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.
- Preheat the grill to medium-high heat.
- Grill the chicken until fully cooked, about 10 minutes, turning the skewers every couple of minutes.