Grilling Season: Perfect BBQ Recipes with CÓCOES

The sizzle of the grill, the smoky aroma in the air, the laughter of friends and family gathering – grilling season is here! It's a time to fire up the grill and create delicious memories with loved ones.

But what if you could elevate your BBQ game with a touch of natural sweetness and a commitment to sustainability? Enter CÓCOES, your new secret weapon for unforgettable grilling experiences.

CÓCOES: Sweetness with a Difference

CÓCOES offers a range of organic coconut flower sap products that are perfect for grilling. Unlike refined sugar, coconut flower syrup boasts a lower glycemic index, making it a healthier choice. The coconut flower aminos offers lower sodium than your usual soy sauce, plus the fact that it's not from soy, so it's a great option for people with soy allergies or those looking for a gluten-free alternative. It also boasts a slightly sweeter taste profile, making it a versatile condiment that complements a variety of dishes.

Additionally, CÓCOES coconut flower sap products are packed with essential nutrients and minerals, and offers a subtle caramel flavor that complements smoky BBQ dishes beautifully.

Sweet & Savory Inspiration for Your Grill

Here are some mouthwatering recipe ideas featuring CÓCOES products to get your grill sizzling:

Grilled Chicken with Coconut Aminos

Craving the deliciousness of teriyaki but worried about the salt content? Look no further! This recipe for Grilled Chicken with Coconut Aminos inspired by Marie Bostwick offers a healthier alternative, bursting with Asian-inspired flavors without the sodium overload.

Why Coconut Aminos?

As we age, our bodies can become less tolerant of certain foods, and salt often tops the list. This can be a real bummer for those who love Asian-inspired dishes that traditionally rely heavily on soy sauce. While low-sodium soy sauce helps to some extent, coconut aminos offer a game-changer.

Made from the sap of coconut flowers, coconut aminos boast a similar savory, umami taste profile to soy sauce, but with significantly less sodium. Additionally, they are naturally gluten-free, making them a perfect option for those with dietary restrictions.

Finding the Right Coconut Aminos

Not all coconut aminos are created equal! It's important to be a label reader. Some brands might contain more sodium than low-sodium soy sauce.

We, of course, recommend CÓCOES Organic Coconut Flower Aminos – it delivers a fantastic flavor without the overwhelming coconut taste, and clocks in at only 118mg of sodium per teaspoon (compared to 530mg for low-sodium soy sauce and a whopping 870-960mg for regular soy sauce). And it's organic (USDA Certified, JAS Certified, and EU Organic Certified)!

The Marinade Magic

This recipe's secret weapon is the marinade. We believe it surpasses even classic teriyaki! Fresh ginger, garlic, cilantro, brown sugar, and red pepper flakes create a symphony of flavors on your taste buds. The coconut aminos allow these wonderful notes to shine through, without masking them with excessive salt.

The marinade also features fresh lime juice, which helps tenderize the chicken, making it incredibly juicy and delicious.

Chicken Choice and Substitutions

While we opted for skinless, boneless chicken thighs for this recipe, chicken breasts would work well too.

Feeling adventurous? The marinade can also be used for steak, pork tenderloin, salmon, or even tofu! However, for delicate proteins like salmon and tofu, we recommend marinating for a shorter time, between 30 minutes and 2 hours.

Simple Preparation for Maximum Flavor

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs (can sub chicken breasts)
• 6 tablespoons CÓCOES Organic Coconut Flower Aminos
• ¼ cup olive or vegetable oil
• 2 tablespoons lime juice
• 2–4 tablespoons CÓCOES Organic Coconut Flower Syrup Light (adjust according taste)
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 2 tablespoons chopped cilantro
• 1–2 tsp red pepper flakes (adjust according to taste)
• ½ teaspoon fresh ground black pepper

This recipe is incredibly easy to make. Simply whisk together the marinade ingredients in a bowl.

Next, pierce the chicken with a fork to allow the marinade to penetrate deeper. Marinate for at least four hours, or ideally overnight – the longer, the better!

For an efficient marination technique, place the chicken and marinade in a zipper-lock plastic bag, removing as much air as possible before sealing. Marinate in the refrigerator, turning the bag halfway through.

When grill time arrives, preheat your grill and cook the chicken for approximately 5 minutes per side, ensuring an internal temperature of 165 degrees Fahrenheit for safe consumption. Larger chicken pieces might require additional cooking time.

Ready to Dive In?

Give this recipe a try and experience the explosion of Asian flavors with significantly less sodium! We guarantee it will become a new favorite.

Beef Kebab

Fire up the grill, gather your loved ones, and prepare to be wowed! Chef Cecille Chang, the amazing chef behind Cook with CÓCOES recipes, shared a delicious journey with Beef Kebab, a classic grilling recipe bursting with flavor and juicy tenderness. Tender chunks of marinated beef are threaded onto skewers with vibrantly colored vegetables, creating a delightful appetizer or main course.

This recipe takes the classic kebab to new heights with the inclusion of CÓCOES Organic Coconut Flower Aminos. This versatile ingredient adds a unique umami depth, perfectly complementing the savory notes of the marinade.

Get the full recipe here. 

Beyond the Skewers: A Closer Look

Here's what makes these Beef Kebabs exceptional:

Marinated Perfection: The key to juicy and flavorful kebabs lies in the marinade. Our recipe uses a combination of garlic, onion powder, CÓCOES Aminos, Worcestershire sauce, and a touch of CÓCOES Vinegar to create a symphony of savory goodness.

A Symphony of Vegetables: Cherry tomatoes, onions, button mushrooms, and bell peppers add pops of color, flavor, and delightful textures to the kebabs. Customize the vegetables based on your preferences!

The Star of the Show: Marinated beef sirloin, cut into generous 1.5-inch cubes, takes center stage. The marinade infuses the meat with flavor, ensuring it cooks up tender and juicy on the grill.

The Secret Weapon: CÓCOES Aminos: This unique ingredient adds a depth of umami flavor that elevates the entire dish. Made from the sap of coconut flowers, CÓCOES Aminos is a healthy and delicious alternative to soy sauce.

The Grand Finale: Chimichurri Sauce

No kebab experience is complete without a flavorful dipping sauce. Our recipe features a vibrant chimichurri sauce made with fresh herbs, garlic, olive oil, and a touch of CÓCOES Aminos and Vinegar. This herbaceous sauce perfectly complements the savory kebabs, adding a refreshing touch to every bite.

Grilling Up Success

Marinating your beef for at least an hour allows the flavors to infuse deeply. Once ready, thread the marinated meat and vegetables onto skewers in an alternating pattern for a visually appealing presentation. Grill the kebabs until beautifully charred and the beef reaches your desired doneness.

The final touch – a generous drizzle of the chimichurri sauce! Serve your kebabs immediately and enjoy the explosion of flavors in every bite.

So, fire up your grill, gather your loved ones, and experience the magic of Beef Kebabs made even better with the touch of CÓCOES!

Hawaiian Twist on Paleo Chicken Skewers

Craving a taste of the tropics without compromising your Paleo lifestyle? Look no further than these Hawaiian-inspired Chicken Skewers inspired by Paleo Gluten-Free Guy! Marinated in a savory, gluten-free, and soy-free sauce, these skewers are bursting with flavor and perfect for a healthy and delicious summer cookout.

Say Aloha to Paleo-Friendly Flavor:

The key to these skewers lies in the marinade. We ditch the traditional soy sauce and brown sugar for a symphony of Paleo-approved ingredients:

Marinade:

• 2/3 cup CÓCOES Organic Coconut Flower Aminos
• 1/4 cup CÓCOES Organic Coconut Flower Vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder

Skewers:

• 1-1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 large green pepper, cut into 1-inch pieces
• 1 pint cherry tomatoes
• 1 medium pineapple, cut into 1-inch cubes (about 2 cups)
• 8-10 bamboo or metal skewers (soaked in water for 30 minutes if using bamboo)
• Avocado oil for greasing the grill

Glaze (optional):

• 1/4 cup reserved marinade
• 1/2 teaspoon arrowroot flour or starch
• 1/2 teaspoon toasted sesame seeds

Cooking Up Paradise:

Whether you're grilling outdoors or using a stovetop grill pan, these skewers come together in a breeze. Here's a step-by-step guide:

1. Marinate the Chicken: Whisk together the CÓCOES Aminos, CÓCOES Vinegar, seasonings, and reserve some for later. Marinate the chicken for at least an hour, or up to 36 hours for deeper flavor.
2. Prep the Veggies: Chop your chosen vegetables into bite-sized pieces.
3. Assemble & Grill: Thread the chicken, peppers, tomatoes, and pineapple onto skewers. Grill over medium-high heat, turning occasionally, until cooked through.
4. Glaze & Serve: Briefly brush the skewers with the reserved marinade for a touch of sweetness. Serve with cauliflower rice, sweet potato rice, or a bed of greens for a complete meal.

Customize Your Skewers:

Feel free to get creative with your vegetables! This recipe uses classic Hawaiian pairings of green pepper, cherry tomatoes, and pineapple, but here are some ideas for variations:

• Veggie Medley: Red or yellow onion, zucchini, summer squash, eggplant, or different colored bell peppers.
• Tropical Twist: Mango chunks for a sweeter twist.

Embrace the Hawaiian spirit with these healthy and flavorful Paleo Chicken Skewers!

Paleo BBQ Sauce

Dreaming of summer cookouts and smoky grilled goodies? Look no further! This Paleo BBQ sauce inspired by Cassy Joy Garcia of Fed & Fit is your ticket to flavortown, minus the refined sugars and unnecessary oils often found in store-bought varieties.

Here at COCOES, we understand the importance of clean eating without sacrificing taste. That's why we're thrilled to share this versatile BBQ sauce recipe, perfect for slathering on your favorite meats and veggies.

Beyond the Bottle: Why Paleo?

Commercial BBQ sauces are notorious for hidden sugars and unhealthy fats. We wanted a healthier alternative – a Paleo-friendly option that delivers on flavor. This recipe boasts:

• No refined sugars or artificial sweeteners: CÓCOES Organic Coconut Flower products provide natural sweetness.
• Healthy fats: We use grass-fed butter for a touch of richness.
• Simple ingredients: No complicated ingredient lists here! Just a handful of pantry staples come together for a delicious result.

Customize Your Flavor Profile:

This recipe offers a base for your BBQ sauce creativity. Prefer a tangy kick? Add more CÓCOES Organic Coconut Flower Vinegar. Craving sweetness? Up the CÓCOES Organic Coconut Flower Syrup. Want a smoky depth? Ancho powder is your friend. 

Ready to Get Cookin'?

Ingredients

• 2 tablespoons grass-fed butter
• 24 ounces strained tomatoes
• 7 ounces tomato paste
• ½ cup CÓCOES Organic Coconut Flower Vinegar
• 1/3 cup CÓCOES Organic Coconut Flower Aminos
• 1/3 cup CÓCOES Organic Coconut Flower Syrup (or 2/3 cup for a really sweet sauce)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder (Ancho powder preferred for a deeper flavor)
• 1 teaspoon black pepper (add 2 teaspoons for spicy or 3 teaspoons for really spicy)

To make the sauce, melt the butter in a saucepan over medium heat. Add the strained tomatoes and tomato paste. Reduce heat to medium-low and simmer for a few minutes.

Stir in the CÓCOES Vinegar (adjust amount based on desired tanginess). Add the CÓCOES Aminos, CÓCOES Syrup, garlic powder, onion powder, chili powder, and black pepper. Whisk well to combine.

Bring the sauce to a slight simmer and cook for 2-3 minutes, stirring occasionally. Remove the sauce from the heat and let it cool slightly.

Transfer the sauce to jars for storage. You can store leftover sauce in the refrigerator for up to a week or freeze it for longer storage.

We hope you enjoy this delicious and healthy twist on a classic summer staple. Happy grilling!