Optional extras: chili powder, lime juice, fresh herbs, grated cheese
Method 1: Husk-On (Juicy & Smoky)
1. Prep
Peel the outer husks off but leave 1–2 layers on the corn.
Pull back the husk slightly and remove the silk.
Fold the husk back over the cob.
2. Soak (Optional)
Soak the corn in water for 10–20 minutes (prevents burning and adds steam).
3. Grill
Preheat grill to medium-high (375–400°F / 190–200°C).
Grill corn for 15–20 minutes, turning every 4–5 minutes.
Husks will darken—this is perfect!
When kernels feel tender, remove and let cool slightly.
4. Season
Peel back the husks and brush with:
Butter
Garlic
Salt
Pepper
Paprika
Serve hot!
Method 2: Naked-Grill (Charred & Sweet)
1. Prep
Remove husk and silk completely.
Brush lightly with oil or butter.
2. Grill
Over medium-high heat
Turn every 2–3 minutes
Grill 10–12 minutes until kernels have golden and slightly charred spots.
3. Finish
Brush with garlic butter or your seasoning blend.
Optional Flavor Upgrades
🔥 Cajun Butter
Butter + Cajun seasoning + lemon juice
🧀 Mexican-Style “Elote”
Mayo + lime + chili powder + cotija or parmesan
🌿 Herb Butter
Butter + parsley + thyme + garlic
ANOTHER RECIPES
A nice gas grill recipe to try ! INGREDIENTS
6 ears fresh corn
1 stick butter
Pepper
Foil
BBQ grill (charcoal or gas)
INSTRUCTIONS Tear off enough foil to wrap six ears of corn individually. Place each piece of corn in center of foil. Melt butter and spoon over corn. Pepper each piece of corn. Wrap each ear and place on GAS BBQ grill. Turn frequently to keep from burning. Unwrap and the gas grill recipe of corn on the cob is ready...enjoy it !. Gas grill recipes : gas-grilled-la-redfish
4 boneless chicken breasts (or thighs for juicier result)
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
½ tsp black pepper
½ tsp salt (adjust to taste)
¼–½ tsp cayenne pepper (optional for more heat)
1 tbsp lemon juice
Instructions
1. Prep the Chicken
Pat chicken dry.
Pound the thick parts gently so pieces cook evenly.
2. Make the Cajun Marinade
In a bowl, mix:
Olive oil
Lemon juice
Cajun seasoning
Paprika, garlic powder, onion powder
Thyme, oregano
Black pepper, salt
Cayenne (optional)
Rub the mixture all over the chicken. Marinate 20 minutes to 4 hours for deeper flavor.
3. Preheat the Gas Grill
Heat to medium-high (400°F / 200°C).
Lightly oil the grates so the chicken doesn't stick.
4. Grill the Chicken
Place chicken on the grill.
Cook 6–7 minutes per side for breasts (or 7–8 for thighs).
Flip only once for best grill marks.
Internal temp should reach 165°F (74°C).
5. Rest & Serve
Let chicken rest 5 minutes before slicing.
Optional squeeze of lemon or drizzle of melted butter on top.
Serving Ideas
With Cajun rice
Over a fresh salad
In sandwiches, wraps, or tacos
With grilled corn and potatoes
ANOTHER RECIPES
A great gas grill recipe to try ! INGREDIENTS
4 (6 oz.) boned, skinned chicken breasts
Chef Hans blackened meat seasoning (available at Alexander's Market)
1/4 c. olive oil
8 inch cast iron pan
Charcoal or gas grill
INSTRUCTIONS Heat pan over gas grill until very hot, at least 10 minutes. DON'T WORRY ABOUT OVERHEATING THE PAN! The hotter the better! Pour oil in a dinner plate. Dip both sides of chicken breasts in oil and sprinkle Chef Hans Seasoning on one side.
Transfer chicken to hot pan, seasoned side down. At this point, you may sprinkle unseasoned side of Chef Hans Seasoning, if you prefer spicier. Cook 2 minutes on each side, then remove pan from grill. Place chicken on grill and finish cooking.
Use mitts when handling pan being careful not to spill hot oil on grill. Goes well with potato salad, tossed salad, macaroni salad or any other cook out salad. Can substitute steak, pork, turkey, swordfish, salmon, tuna, monkfish or bluefish with excellent results. The gas grill recipe of cajun chicken is ready to serve...!! outdoor-gas-grilled-la-redfish
Gas-Grilled Backyard Chicken Recipe — juicy, smoky, and perfect for any weekend cookout! 🍗🔥
This classic recipe uses simple ingredients and a foolproof grilling method to give you tender chicken with crispy skin and bold backyard flavor.
🕒 Total Time: 35–45 minutes
🍽️ Serves: 4
🍗 Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs or breasts (or a mix)
2 tbsp olive oil (or melted butter)
Salt and black pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (smoked or sweet)
½ tsp dried thyme or oregano
½ tsp chili powder (optional for a little heat)
Optional Marinade (for extra flavor & tenderness):
¼ cup olive oil
2 tbsp lemon juice or apple cider vinegar
3 cloves garlic, minced
1 tbsp brown sugar or honey
1 tsp mustard
1 tsp soy sauce or Worcestershire sauce
For Basting (optional):
2 tbsp melted butter or BBQ sauce, brushed during grilling
🔥 Instructions
Preheat the Gas Grill:
Heat grill to medium-high (about 400°F / 200°C).
Lightly oil the grill grates to prevent sticking.
Prepare the Chicken:
Pat chicken dry with paper towels.
If using the marinade, combine all marinade ingredients and soak chicken for at least 30 minutes (up to 4 hours in the fridge).
If not marinating, brush chicken with olive oil and season generously with spices, salt, and pepper.
Grill the Chicken (Two-Zone Method):
Place chicken skin-side down over direct heat for 3–4 minutes to sear and crisp the skin.
Flip and move to indirect heat (cooler side of the grill).
Close the lid and cook for 20–30 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Optional Basting:
During the last 5–10 minutes, brush with melted butter or BBQ sauce for a glossy, flavorful finish.
Rest and Serve:
Remove from grill and rest for 5 minutes before serving.
Garnish with fresh herbs or a squeeze of lemon juice.
🌽 Serving Suggestions
Pair your backyard chicken with:
Grilled corn on the cob 🌽
Potato salad or coleslaw 🥗
Garlic bread or baked potatoes 🥔
Iced tea, lemonade, or cold beer 🍺
💡 Tips for Perfect Grilled Chicken
✅ Keep the lid closed — it helps retain heat and smoky flavor.
✅ Don’t pierce the chicken while cooking — it releases juices.
✅ Use a meat thermometer to avoid overcooking.
✅ Add wood chips (in a smoker box or foil packet) for a subtle smoky flavor.
❤️ Flavor Variations
Honey Garlic: Mix honey, soy sauce, and minced garlic for a sticky glaze.
Lemon Herb: Use lemon zest, olive oil, and fresh rosemary or thyme.
Cajun Style: Add cayenne pepper, paprika, and onion powder for a spicy kick.
Another great recipes: A great gas grill recipe to try ! INGREDIENTS
1 gas grill with propane tank
1 roasting chicken, approx. 5-7 lbs.
1 aluminum foil pan, 12 1/4" x 8 1/4" x 1 1/4"
1 can of Pam (non-stick cooking spray)
1 roasting rack
1 metal grill cover spacer or a brick
INSTRUCTIONS 1. Thoroughly wash chicken inside and out. Drain. 2. Spray foil pan with Pam very lightly. 3. Place roasting rack in foil pan and spray both sides with Pam. (The chicken will not stick to rack and the rack will clean up easily.) 4. After chicken is fully drained place it on the roasting rack breast up. Make sure chicken wings are folded under chicken back. 5. Turn on gas grill to high and close grill cover. Let grill heat up for 3 to 5 minutes, then turn gas burners to low. 6. Open gas grill cover and place foil pan with chicken on the grill. Close grill cover and let stand for 10 minutes. 7. Open grill cover and place grill cover spacer (or brick) to hold grill cover open 2 1/2 to 3 inches. 8. Let chicken roast until done. Figure 12 minutes roasting time per pound. Do not turn bird. 9. After 60 to 80 minutes turn off grill, open cover and remove foil pan with chicken and place on platter. Let stand for 10 minutes. 10. While chicken is cooling pour off chicken fat from foil pan. 11. Place foil pan and roasting rack in hot soapy water and clean immediately or throw pan in garbage and just clean roasting rack. 12. Chicken should be cool enough to cut up and have some fine eating. The gas grill recipe of back yard chicken is ready to serve....nice !
🔥 Outdoor Gas-Grilled Louisiana Redfish Recipe — a Southern classic that brings smoky, buttery, Cajun flavor straight from the Gulf Coast to your grill! 🐟🔥
This recipe highlights fresh redfish fillets, seasoned with zesty Cajun spices, grilled to perfection, and finished with a rich lemon-garlic butter. Perfect for a backyard cookout or a quick, flavorful dinner.
🕒 Total Time: 20–25 minutes
🍽️ Serves: 2–4
🐟 Ingredients
For the Redfish:
2 redfish fillets (about 6–8 oz each), skin on if possible
2 tbsp olive oil or melted butter
1 tbsp Cajun seasoning (store-bought or homemade – see below)
Salt and black pepper, to taste
Lemon wedges, for serving
For the Garlic Butter Sauce (optional but amazing):
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
🔥 Homemade Cajun Seasoning (optional)
Mix and store in a jar:
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne pepper (adjust for heat)
½ tsp black pepper
½ tsp salt
👨🍳 Instructions
Preheat the Grill:
Preheat your gas grill to medium-high (around 400°F / 200°C).
Lightly oil the grates to prevent sticking.
Prepare the Redfish:
Pat the fillets dry with paper towels.
Brush both sides with olive oil or melted butter.
Season generously with Cajun seasoning, salt, and black pepper.
Grill the Fish:
Place the fillets skin side down on the grill.
Close the lid and cook for 4–5 minutes, depending on thickness.
Carefully flip with a wide spatula and grill for another 2–3 minutes, until the flesh flakes easily with a fork.
Make the Garlic Butter Sauce (optional):
While the fish grills, melt butter in a small pan over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in lemon juice and parsley, then remove from heat.
Serve:
Drizzle the warm garlic butter sauce over the grilled redfish.
Serve with lemon wedges and sides like grilled vegetables, rice pilaf, or corn on the cob.
🍋 Chef’s Tips
Keep the skin on — it protects the flesh from sticking and adds great flavor.
For extra smoke, ad
d soaked wood chips in a foil pouch to the grill.
Don’t overcook — redfish should stay juicy and flake easily.
Try topping with a shrimp or crab butter sauce for a classic “Redfish Pontchartrain” twist.
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