The Non-Stick Grill Tray: A Simple Upgrade for Outdoor Cooking

If you grill or smoke, you know how much the right gear matters. One small piece that earns its spot fast is the non-stick grill tray.

The tray lets you carry food out to the grill or smoker without worrying about it sticking or falling through the grates. You can cook right on the tray too, so those small items that always slip between the bars stay put. And it still gives you that grilled flavor you're after.

It's versatile, too. Whether you've got a charcoal grill, a smoker, or a pellet grill, the tray works on all of them. It's a handy accessory whether you've been cooking outdoors for years or you're just getting started.

You can find the premium non-stick grill trays at konabbqstore.com.

Now let's talk about a couple of recipes that put the tray to work.

An easy place to start is grilled salmon with lemon and herbs. Marinate the salmon in lemon juice and herbs, set it on the non-stick grill tray, and let it cook through. You end up with tender, flavorful salmon and no mess on the grates.

Here's a fuller one I like: Marinated Chicken Breasts with Sliced Onions and Bell Peppers on a Kona Grill Tray. You marinate the chicken in spices, lemon juice, and olive oil, then grill it on the tray with sliced onions and bell peppers.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 red onion, sliced
• 2 bell peppers (red and green), sliced
• 2 lemons, juiced
• 1/4 cup olive oil
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large bowl, whisk together the lemon juice, olive oil, oregano, thyme, garlic powder, paprika, salt, and pepper.
2. Add the chicken breasts and let them marinate for at least 30 minutes, or up to 2 hours.
3. Preheat your grill to medium-high heat.
4. Place the Kona Grill Tray on the grill and let it heat up.
5. Add the chicken breasts, sliced onions, and bell peppers to the tray and grill for 10 to 12 minutes per side, or until the chicken reaches an internal temperature of 165°F.
6. Serve hot with a squeeze of lemon. The caramelized onions and peppers round it out nicely.

The non-stick tray makes it easy to get everything out to the grill in one trip and keeps the smaller pieces from falling through, while still giving you that flame-grilled taste. You can pick up the trays at konabbqstore.com whenever you're ready to give one a try.