Sizzling Grilling Tips

Chicken Thighs with Parsley Salad

Chef Greg Stroker, CEPC, MBA
Culinary - Baking & Pastry Instructor

Chicken is a classic grilling staple for a reason. Just a few simple seasonings and a few minutes on the grill create a tender, juicy dish to share with family and friends. Serve the perfectly grilled chicken thighs with a parsley salad packed with flavors and colors for a truly impressive plate.

Grill Chicken


  • 8 boneless chicken thighs
  • ¼ cup olive oil
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder


  1. Combine all seasonings.
  2. Brush chicken thighs with olive oil.
  3. Season both sides with seasoning mix.
  4. Grill on high heat, turning one time approximately six minutes per side, or until cooked to 160 degrees internal temperature.
  5. Serve with parsley salad.

Prepare Parsley Salad


  • 1 bunch flat leaf parsley, picked into small pieces
  • ¼ cup celery leaves, picked into small pieces
  • ½ cup red grapes, sliced thin
  • 2 navel oranges, segmented
  • 2 tbsp slivered almonds, toasted
  • 1 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • Salt and pepper to taste


  1. Wash parsley and celery by submerging in a vessel of cold water, remove and shake dry, sprig into small pieces.
  2. Combine all ingredients and mix gently, adjusting seasonings as needed.


Grilled Shrimp with Grilled Pineapple Salsa

Chef Doug Ganhs, CEC
Culinary Arts Instructor
Department Chair

Put a twist on your next summer barbecue with this grilled shrimp dish. Grab a few simple seasonings from your pantry and grill up shrimp that is bursting with flavor. Grilled pineapple salsa provides a splash of color and fresh summer flavors to the plate.

Prepare Grilled Shrimp


  • 12 shrimp, large
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp coriander
  • ¼ tsp paprika
  • ¼ tsp garlic powder


  1. Soak bamboo skewers in cold water for one hour
  2. Peel and devein shrimp
  3. Lay three shrimp flat on cutting board and skewer.
  4. Combine salt, black pepper, coriander, paprika and garlic powder.
  5. Brush shrimp with olive oil.
  6. Season both sides with seasoning mix.
  7. Grill on medium high heat, turning one time approximately three minutes per side, or until cooked through.
  8. Serve with grilled pineapple salsa.

Prepare Grilled Pineapple Salsa


  • 2 cups grilled pineapple, diced
  • ¾ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 1 tbsp jalapeno, minced
  • 1 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp chopped cilantro
  • 1 tsp sugar
  • Salt and pepper to taste

Prepare grilled pineapple

  1. Cut off top and bottom of pineapple, then remove sides using knife
  2. Cut pineapple into thin slices
  3. Brush pineapple slices with oil and season with pinch of salt and pepper
  4. Grill three to four minutes per side on medium heat
  5. Thinly dice grilled pineapple slices

Assemble salsa

  1. Dice red bell pepper and red onion
  2. Mince jalapeno
  3. Chop cilantro, both leaves and stems
  4. Combine pineapple, red bell pepper, red onions, and jalapeno.
  5. Add rice vinegar, vegetable oil, chopped cilantro, sugar, salt and pepper.
  6. Gently mix ingredients together until just combined.
  7. Taste and season if necessary.


New York Strip Steak with Green Apple Slaw and Salsa Verde

Chef Julie Selonke, CEC
Culinary Arts Program Coordinator
Chef Instructor

Elevate your next cookout with this New York Strip Steak. The juicy steak is perfectly accented with a tangy green apple slaw. To bring your steak to the next level, top it with something unexpected but delicious: a rich salsa verde.

Grill Steak


  • 1 tsp salt per steak
  • 1/4 tsp black pepper
  • 2 tablespoons olive oil


  1. Season steaks with vegetable oil, salt and pepper.
  2. Place steaks on cooler side of grill and cook until internal temperature reaches 105 degrees, flipping every two to three minutes.
  3. When steaks reach 105 degrees, move to hotter side of grill and continue to cook until 132 degrees (medium rare). Adjust cooking time for desired doneness.
  4. Let rest between five and ten minutes.

Prepare Salsa Verde

NOTE: Salsa verde is best prepared one day in advance of when you want to serve. Can be stored in an airtight container for up to several weeks.


  • 2 bunches parsley, washed, picked leaves, chopped
  • 4 cloves garlic, minced
  • 2  anchovies, minced
  • ¼ cup capers, chopped
  • 1 cup extra virgin olive oil
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 1 lemon, zest and juice
  • 2 tsp kosher salt


  1. Mix all ingredients together in a bowl.
  2. When ready to use, place on top of grilled steaks.

Prepare Green Apple Slaw


  • ¾ cup vegetable oil
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 2 tbsp Dijon mustard
  • ½ tsp red pepper flakes
  • 1 cabbage, green
  • 1 cabbage, red
  • 6 sliced granny smith apples
  • 8 green onions
  • ½ cup chives
  • 1 ½ tbsp kosher salt


  1. Core and shred green and red cabbage
  2. Slice green apples
  3. Thinly chop green onion
  4. Thinly chop chives
  5. In a bowl mix gently the green and red cabbage, sliced green apples, green onions and chives. Cover with plastic and refrigerate for at least one hour or up to one day.
  6. In a saucepan bring oil, vinegar, sugar, mustard, and pepper flakes to boil on medium heat.
  7. Remove from heat and allow to slightly cool.
  8. Pour liquid over cabbage mixture and toss to coat.


Join Us at OCC

Interested in learning more about all things food? Come learn with Chef Julie, Chef Doug, Chef Greg, and the rest of the talented chefs at OCC’s Culinary Studies Institute. Whether you are a foodie looking to advance your skills, or looking to start your career as a chef, baker, or restaurant owner, the OCC Culinary Studies Institute has a program for you.