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Grilling Season: 3 Recipes to Try This Year When Grilling at Matson Mill


Summer is here and that means it’s grilling season! Here are three grilling recipes to try this season when you’re ready to grill.

Grilled Lemon Herb Chicken


4 boneless, skinless chicken breasts

2 lemons (juice and zest)

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

Salt and pepper to taste


In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, chopped rosemary, salt, and pepper.

Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.

Preheat the grill to medium-high heat.

Grill the chicken for about 6-8 minutes per side until it reaches an internal temperature of 165°F (75°C).

Remove from the grill and let it rest for a few minutes before serving. Slice and garnish with fresh rosemary if desired.

Grilled Honey Lime Shrimp Skewers


1 pound large shrimp, peeled and deveined

2 tablespoons honey

2 tablespoons lime juice

2 tablespoons soy sauce

2 cloves garlic, minced

1 teaspoon chili powder

Salt and pepper to taste

Wooden skewers (pre-soaked in water)


In a bowl, whisk together honey, lime juice, soy sauce, minced garlic, chili powder, salt, and pepper.

Thread the shrimp onto the soaked wooden skewers.

Brush the shrimp with the marinade mixture, ensuring they are well coated.

Preheat the grill to medium heat.

Grill the shrimp skewers for about 2-3 minutes per side until they turn pink and opaque.

Remove from the grill and serve immediately. Enjoy with additional lime wedges if desired.

Grilled Portobello Mushroom Burgers


4 large Portobello mushrooms

4 hamburger buns

4 slices of Swiss cheese

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste


In a small bowl, whisk together balsamic vinegar, soy sauce, olive oil, minced garlic, salt, and pepper.

Remove the stems from the Portobello mushrooms and brush both sides with the marinade mixture.

Preheat the grill to medium-high heat.

Grill the mushrooms for about 4-5 minutes per side until they become tender.

During the last minute of grilling, place a slice of Swiss cheese on top of each mushroom to melt.

Toast the hamburger buns on the grill for a few seconds if desired.

Assemble the burgers by placing the grilled mushroom on the bun, and add your favorite toppings and condiments.

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