ThompsonGas is Ready for The BBQ, Are You?

Summer is almost here and grilling out on a gorgeous evening is just one of summertime’s perks. Propane grills are easy to use and the clean up is much easier on a propane-powered grill. Did you know that propane grills are becoming the most popular grills being used today? If you are thinking about switching from a charcoal grill to a propane-powered grill call ThompsonGas – Oh, and make sure to invite us to your next backyard barbecue!

Here are a few of our favorite easy-to-make summertime propane grilling recipes:

#1 Kabob-style chicken fajitas make for an easy, versatile meal hot off the grill. By: Cindy Rahe


  • 1 lb. boneless skinless chicken breasts
  • 1 package (1 oz.) Old El Paso™ original taco seasoning mix
  • 1/4 cup canola oil
  • 3 bell peppers, any colors you like
  • 1 onion


 1 Cut chicken into 1-inch strips, and then cut each strip into 1-inch chunks. Mix in medium bowl with taco seasoning mix and oil; set aside.

2 Cut tops and bottoms off bell peppers. Remove seeds and ribs, and cut each pepper into 1-inch chunks; set aside. Peel and cut onion into 1-inch chunks; set aside. Alternately thread chunks of seasoned chicken, bell peppers and onion onto skewers.

3 Heat propane grill and place skewers on grill over medium-high heat. Cover grill; cook skewers 4 to 5 minutes on each side or until chicken is no longer pink in center.

4 Serve with tortillas and any of your favorite fajita fixings or on top of a salad.

#2 Lemon Chicken and Asparagus Foil Packs By: Tiffany


  • 4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
  • 1 large bundle of asparagus spears (about 1 pound)
  • 1 lemons, divided
  • 1 teaspoon minced garlic
  • 3 tablespoons butter, melted
  • 1½ teaspoons Italian seasoning
  • salt and pepper to taste


  • Lay four 12×12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  • Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  • Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  • Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  • Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  • Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

#3 Michael Symon’s Grilled Skirt Steak  By: Michael Symon

Prepare the marinade the night before so that the flavors can soak into this grilled steak. Serve with some grilled veggies for a complete meal cooked on the grill.


  • 1½ to 2 pound skirt steak, or flank steak, hanger steak or beef heart
  • 1 cup balsamic vinegar
  • ⅓ cup brown sugar
  • 2 garlic cloves, smashed
  • 2 sprigs of rosemary
  • 1 teaspoon chili flakes
  • Olive oil
  • Salt and pepper, to taste


Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge.

Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil.

Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.

#4 Grilled Foil-Pack Cheesy Fries By:


  • 1 bag (14 oz) Cascadian Farm™ organic frozen crinkle-cut French fries
  • 1 tablespoon butter, melted
  • 4 slices American cheese
  • 2 tablespoons sliced green onions (2 medium)
  • 2 tablespoons cooked real bacon bits


1 Heat gas or charcoal grill to medium-high heat – Toss frozen French fries with melted butter.

2 Tear off 2 (12-inch) lengths of Reynolds Wrap® Heavy Duty Foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.

3 Place foil packets on grill over indirect heat – Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

#5 Grilled Bacon Wrapper Asparagus By: Alysia


  • 1 pound asparagus
  • ½ pound of bacon


  • Heat grill to around 400 degrees.
  • Break each asparagus spear in half.
  • Slice each strip of bacon in half, then wrap it around both halves of the asparagus spear.
  • Toothpick the bacon through the loose end on top at an angle, so it goes through the bacon on the other side.
  • Grill for about 25-30 minutes, flipping them over halfway through.

We hope you enjoy these fabulous recipes and have a wonderful summer!