Grilling Recipes

Beer-Can Chicken with Cola Barbecue Sauce

Chicken:
1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray

Sauce:
1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.

To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.

Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.

Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.

To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Makes 6 servings

Tenderloin Steaks with Gorgonzola Butter

4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each
1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
3/4 cup tawny Port
2 tablespoons walnut or vegetable oil
1/4 cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons chopped parsley
Salt and pepper

Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Set onion slices in a single layer on a plate. Drizzle 2 tablespoons Port and 1 teaspoon oil over onions. Pour remaining Port and oil over meat; seal bag and turn to coat. Let stand at least 30 minutes, or cover the onions and chill meat and onions up to 2 hours.

In a small bowl, beat gorgonzola and butter until well blended and creamy. Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds).

Lay onion slices around steaks. Close lid on gas grill. Cook steaks, turning once, until browned and done to your liking in center of thickest part (cut to test), 16 to 18 minutes for medium-rare. Cook onions, turning once, until lightly browned on both sides, 16 to 18 minutes.

Transfer steaks to plates and top with grilled onions, separated into rings. Let rest in a warm place for 3 to 5 minutes. Garnish each with a dollop of gorgonzola butter. Sprinkle with parsley and salt and pepper to taste. Makes 4 servings

Barbecued Pork Tenderloin

1/2 cup strong brewed coffee
2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon dark molasses
2 (1-pound) pork tenderloins, trimmed
1/4 cup finely ground coffee
2 tablespoons sugar
2 tablespoons paprika
2 tablespoons coarsely ground black pepper
1 1/2 teaspoons sea or kosher salt
1/4 cup barbecue sauce
1 tablespoon cider vinegar
Cooking spray

Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 2 to 12 hours, turning bag occasionally. Remove pork from bag; discard marinade.

Prepare grill, heating one side to medium and one side to high heat. Combine ground coffee and next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temperature for 15 minutes. Combine 1/4 cup barbecue sauce and 1 tablespoon cider vinegar. Reserve 2 tablespoons of the barbecue sauce mixture, and set aside.

Place pork on grill rack coated with cooking spray over high heat; grill 3 minutes, turning pork on all sides. Place pork over medium heat; grill 15 minutes, turning pork occasionally. Baste with 3 tablespoons barbecue sauce mixture; grill 5 minutes or until thermometer registers 160° (slightly pink), turning pork occasionally. Place pork on a platter; brush with reserved 2 tablespoons barbecue sauce mixture. Cover with foil; let stand 5 minutes. Makes 8 servings

BBQ Chicken

3 tablespoons butter or oil
2 onions, chopped
1 clove garlic, chopped
1 cup ketchup
1/2 cup chopped celery
3 tablespoons packed brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Salt and pepper
6 tablespoons fresh lemon juice
16 assorted pieces chicken (breasts, drumsticks, thighs and wings)

Melt butter over medium heat in a medium saucepan. Add onions and garlic and cook, stirring, until onions begin to brown, about 7 minutes. Stir in 1 cup water, ketchup, celery, brown sugar, Worcestershire sauce and mustard. Season with salt and pepper to taste. Bring to a boil, then simmer, stirring, for 30 minutes. Stir in lemon juice. Set aside 1 cup sauce for a final basting.

Grill chicken, skin side down on an oiled rack set 5 to 6 inches over glowing coals, for 10 minutes, turning once. Grill for 10 minutes longer, turning once and basting with sauce, until juices run clear when skin is pierced with a paring knife and sauce is nicely browned but not burned (breasts may take up to 10 minutes longer). Transfer chicken to a platter and use a clean brush to baste well with reserved sauce. Makes 12 Servings

Brined Pork Tenderloin

3 1/2 cups water
1/4 cup kosher salt (such as Diamond Crystal)
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar

Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

Combine paprika and next 5 ingredients (paprika through garlic). Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides.

Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar. Makes 6 servings

Coffee and Molasses-Brined Pork Chops

2 cups water
1 1/2 cups chilled strong brewed coffee
1/4 cup kosher salt (such as Diamond Crystal)
3 tablespoons dark brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 cup ice cubes
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 cup hickory wood chips
1/8 teaspoon kosher salt
8 teaspoons Pepper-Garlic Spice Rub
Cooking spray

Combine first 6 ingredients in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and pork; seal. Refrigerate for 3 hours, turning the bag occasionally.

Soak wood chips in water 1 hour. Drain well. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Place wood chips on hot coals. Remove pork from bag; discard brine. Pat pork dry with paper towels. Sprinkle 1/8 teaspoon salt over pork. Rub 8 teaspoons Pepper-Garlic Spice Rub evenly over both sides of pork.

Place pork on grill rack coated with cooking spray over medium-high heat; grill 2 minutes on each side. Place pork on unheated side of grill; grill 3 minutes on each side or until done. Remove from heat. Let stand 5 minutes before serving. Makes 4 servings

Pepper-Garlic Spice Rub
2 tablespoons freshly ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon ground red pepper

Combine all ingredients. Makes about 1/2 cup

Jamaican Jerk Beef Kebabs

1/2 cup chopped green onions
1 tablespoon ground allspice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 teaspoons low-sodium soy sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 habanero or serrano peppers, seeded
1 1/2 pounds boneless sirloin, trimmed and cut into 30 cubes
1 red bell pepper, cut into 18 pieces
2 black-ripe plantains, peeled, and each cut into 9 pieces
Cooking spray
Diagonally cut green onions (optional)
Lime wedges (optional)

Prepare grill. Combine first 9 ingredients in a food processor or blender; process until smooth. Place onion mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Remove beef and bell pepper pieces from bag; discard marinade. Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat.

Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on grill rack coated with cooking spray.

Cook 4 minutes on each side for medium-rare or until desired degree of doneness. Garnish with green onion pieces and serve with lime wedges, if desired. Makes 6 servings

Burger Sliders

4 slices bacon
1 onion, finely chopped
2 garlic cloves, minced
3 pounds lean ground beef
2 tablespoons Worcestershire sauce
Salt and pepper
24 small dinner rolls

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.

In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.

Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls. Makes 24 Servings

Pulled Pork Shoulder

1 (5- to 6-pound) pork shoulder or Boston butt pork roast
2 teaspoons salt
10 pound hardwood charcoal, divided
Hickory wood chunks
Cider Vinegar Barbecue Sauce

Sprinkle pork with salt; cover and chill 30 minutes. Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.

Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill. Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.

Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.) Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce. Makes 6 servings

Cider Vinegar Barbecue Sauce
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Stir together all ingredients in a medium saucepan; cook over medium heat, stirring constantly, 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve. Makes 2 cups

Beef Kebabs with Orange Glaze

1/4 cup frozen orange juice concentrate
1/4 cup soy sauce
2 teaspoons Dijon mustard
4 tablespoons unsalted butter, melted
1 1/2 pounds boneless sirloin, cut into 1-inch cubes
8 mushrooms, halved
1 red onion, quartered, layers separated
1/2 pint cherry tomatoes
Salt and pepper

Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Stir orange juice concentrate with soy sauce, mustard and butter in a small saucepan over medium-high heat until smooth, 2 minutes.

Thread beef onto 8 long metal skewers, dividing evenly and alternating with mushrooms, onion pieces and cherry tomatoes. Brush orange mixture evenly over threaded skewers and season with salt and pepper. Bring any remaining glaze to a boil in saucepan, then remove from heat and reserve.

Set broiling pan or grill about 6 inches from heat source. Broil or grill skewers for 6 to 8 minutes, turning often, until meat and mushrooms are browned and onions are just charred on edges. Serve kebabs warm with remaining glaze on the side. Makes 8 kebabs

Grilled Chicken with Sriracha Glaze

2/3 cup mango jam
2 tablespoons finely chopped fresh chives
2 tablespoons rice vinegar
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon olive oil
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.

Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture.

Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture. Makes 4 servings

Hoisin and Bourbon-Glazed Pork Tenderloin

1 cup hickory wood chips
1/3 cup hoisin sauce
2 tablespoons seasoned rice vinegar
2 tablespoons bourbon
2 tablespoons maple syrup
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons fresh lime juice
1/2 teaspoon chile paste with garlic
1 garlic clove, minced
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Soak wood chips in water 30 minutes; drain well. Prepare grill. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper.

Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. Makes 8 servings

Maple Grilled Salmon

1/4 cup rice wine vinegar
3 tablespoons maple syrup
2 tablespoons fresh orange juice
4 (6-ounce) salmon fillets, skinned
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 3 hours. Preheat grill or grill pan to medium-high heat.

Remove fish from bag, reserving the marinade. Pour marinade into a small saucepan; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes).

Place fish on grill rack or pan coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade. Remove fish from grill; sprinkle with salt and pepper. Makes 4 servings

Steak House Rubbed Filet

2 teaspoons black peppercorns
1/4 teaspoon dried rosemary
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Prepare grill. Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.

Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness. Makes 4 servings

Asian Barbecue Chicken

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired. Makes 4 servings

Grilled Pork Chops with Herb Butter

4 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
1/2 teaspoon Dijon mustard
4 bone-in center-cut pork chops (2 lb.)
Salt and pepper

In a small bowl, mash together butter, chives, parsley and mustard with a fork until smooth. Cover with plastic wrap and let stand at cool room temperature while pork chops are cooking.

Preheat a gas grill on high, covered, for 10 minutes, and then lower heat to medium. Pat pork chops dry with paper towels and sprinkle generously with salt and pepper. Grill, turning once, until an instant-read thermometer inserted into center of meaty part of a chop (do not touch bone) registers 145°, 12 to14 minutes total.

Transfer chops to a platter and top each with 1 tbsp. herb butter. Loosely tent with foil to keep warm, let stand 5 minutes and then serve hot. Makes 4 servings

Grilled Chicken with White Barbecue Sauce

Chicken:
8 (8-ounce) bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chile powder
Cooking spray

Sauce:
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon coarsely ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh lemon juice
Dash of salt

Preheat grill to medium-hot using both burners. To prepare chicken, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Combine salt and next 4 ingredients (salt through chile powder); rub under loosened skin.

Turn left burner off (leave right burner on). Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 5 minutes on each side or until browned. Move chicken to grill rack over left burner.

Cover and cook 35 minutes or until done, turning once. Remove chicken from grill; discard skin. To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken. Makes 8 servings

Grilled Herbed Pork Tenderloin

1/4 cup fresh oregano leaves
1/4 cup fresh sage leaves
1/4 cup fresh orange juice
1/4 cup honey
1 tablespoon coarsely ground black pepper
2 tablespoons grated lemon rind
2 tablespoons grapeseed oil
1/4 teaspoon salt
6 garlic cloves, peeled
2 (1-pound) pork tenderloins, trimmed
1/4 teaspoon salt
Cooking spray

Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill. Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing. Makes 8 servings

Grilled Fusion Chicken

4 boneless, skinless chicken breast halves
1/2 cup garlic-infused olive oil
2 tablespoons each tequila and fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon Worcestershire
1 teaspoon grated fresh ginger
1 teaspoon ground dried chipotle chile
1 teaspoon salt
1/3 cup heavy whipping cream
Chopped cilantro (optional)

Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side. Makes 4 servings

Grilled Marinated Flank Steak

2 ( 1 1/2 lb.) flank steaks
1 cup dry sherry
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup honey
3 cloves garlic, crushed
2 tablespoons fresh rosemary leaves, chopped, or 2 tsp. dried
1 teaspoon crushed red pepper
2 tablespoons olive oil

Score steaks in a crisscross pattern with a knife. Whisk together remaining ingredients; pour over steaks in a dish, turning to coat. Cover; refrigerate for 4 hours, turning several times.

Bring steak to room temperature. Warm a grill over high heat. Remove steaks from and discard marinade. Grill, turning once, 8 minutes for medium-rare. Let steaks rest for 10 minutes before carving. Makes 8 servings

Spice Rub Barbecue Chicken

6 bone-in, skin-on chicken thighs
6 bone-in, skin-on chicken drumsticks

Spice Rub:
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon allspice

Sauce:
2 cups ketchup
1/2 cup molasses
1/3 cup bourbon
1/3 cup Dijon mustard
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons onion powder
1 teaspoon garlic salt
1/4 cup packed light brown sugar
1/4 teaspoon liquid smoke

Place chicken on a rimmed baking sheet. Make spice rub: Combine all ingredients in a small bowl. Sprinkle spice mix over chicken and rub in. Cover with plastic wrap and chill for at least 6 hours.

Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.

Preheat grill to medium low; oil when hot. Cook chicken for 10 minutes, turn over and cook for 8 minutes longer. Brush sauce on one side of chicken, turn over and cook for 3 minutes. Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through. Makes 8 servings

Grilled Fish Tacos with Tomato-Green Onion Relish

1 tablespoon fresh lime juice
2 teaspoons canola oil
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound firm white fish fillets
8 (6-inch) fat-free whole-wheat tortillas
Tomato-Green Onion Relish
Lime wedges

Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes. Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray.

Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork. Divide fish among tortillas; top with relish. Serve with lime wedges. Makes 4 servings

Tomato-Green Onion Relish
2 cups chopped tomatoes
1/4 cup sliced green onions
1 jalapeño chile, seeded and minced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt

Combine ingredients in a medium bowl; stir well. Makes about 3 cups

Chicken Sate with Ponzu Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 garlic clove, minced
Cooking spray

Prepare grill. Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.

Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture. Makes 4 servings

Grilled Sausages with Mixed-Pepper Compote

2 sweet onions, sliced into 1/2-inch rings
Salt and pepper
12 pork sausages
12 top-sliced hot dog buns

Preheat grill to mediumlow. Push a metal skewer through onion rings horizontally. Mist onion rings with nonstick cooking spray; season with salt and pepper. Grill for 20 minutes, turning often, until tender. Remove from grill, cut each ring in half and separate. Set aside.

Grill sausages, turning often, until a meat thermometer registers 170°F when stuck into thickest part, 20 minutes. Serve in buns with onions and pepper compote. Makes 12 servings

Grilled Steaks Balsamico

2/3 cup balsamic vinaigrette
1/4 cup fig preserves
4 (6- to 8-ounce) boneless beef chuck-eye steaks
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese

Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks. Makes 4 servings