Grilling Recipes

Grilled Buttermilk Chicken

1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.

Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.

Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Makes 6 servings

Grilled Rib-eye Steaks with Miso Butter

1/2 cup unsalted butter, softened
2 tablespoons plus 1 tsp. white or yellow miso paste
1 tablespoon finely minced fresh chives
1 1/2 teaspoons minced garlic
4 boneless rib-eye steaks (3/4 to 1 in. thick)
Salt and freshly ground black pepper
4 sweet onions, such as Walla Walla or Maui
About 3 tbsp. olive oil, divided

In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 in. thick. Twist sides to close. Put in freezer for 30 minutes or until firm.

Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.

Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes.

Turn everything over. Onions will need another 6 to 8 minutes, until they're softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check).

Top each steak with 2 tsp. miso butter (you will have some butter left over). Serve with onions and a simple green salad if you like. Makes 4 servings

Steak with Grilled Fries

Steak:
1 (2-pound) porterhouse steak (about 1 1/2 inches thick)
2 tablespoons Worcestershire sauce
1 teaspoon sea or kosher salt
1 teaspoon coarsely ground black pepper
Cooking spray
1 teaspoon unsalted butter, softened

Fries:
1 teaspoon sea or kosher salt
2 teaspoons paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon olive oil
2 medium baking potatoes, each cut into 12 wedges (about 1 1/2 pounds)
2 medium sweet potatoes, each cut into 12 wedges (about 1 1/2 pounds)

To prepare steak, coat porterhouse steak with Worcestershire. Cover and marinate steak in refrigerator 30 minutes, turning occasionally. Prepare grill with one side on medium heat and one side on high heat.

Remove steak from Worcestershire; discard Worcestershire. Sprinkle steak with 1 teaspoon salt and 1 teaspoon pepper; let stand at room temperature 15 minutes.

Place steak on grill rack coated with cooking spray over high heat; grill 3 minutes on each side. Turn steak and place over medium heat; grill 3 minutes on each side or until desired degree of doneness. Place steak on a platter. Rub butter over top of steak; let stand 10 minutes.

To prepare fries, combine 1 teaspoon salt, paprika, 1 teaspoon pepper, garlic powder, onion powder, and chili powder. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture; toss gently to coat.

Place potatoes on grill rack coated with cooking spray over medium heat; grill 18 minutes or until sweet potatoes are tender, turning occasionally. Remove sweet potatoes; keep warm. Grill baking potatoes an additional 6 minutes or until tender. Makes 6 servings

Slow-Grilled Pork With Ranch-Barbecue Sauce

1 (1-ounce) envelope Ranch dressing mix
1 (5-pound) bone-in pork shoulder roast (Boston butt)
1/2 (16-ounce) bottle Creole butter injector sauce (with injector)
Ranch-Barbecue Sauce
Garnish: bread-and-butter pickle slices

Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.

Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.) Let stand 15 minutes. Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish, if desired. Makes 6 servings

Ranch-Barbecue Sauce
1 (18-ounce) bottle barbecue sauce
1 (1-ounce) envelope Ranch dressing mix
1/4 cup honey
1/2 teaspoon dry mustard

Stir together all ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Makes about 1 1/4 cups

Jerk Chicken

1/2 cup jerk sauce, divided
1 cup vertically sliced onion
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, chopped
4 chicken breast halves (about 1 1/2 pounds), skinned
4 chicken thighs (about 1 pound), skinned
1/2 cup light beer
3 tablespoons ketchup
1 tablespoon hot sauce
Cooking spray
Julienne-cut green onions

Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.

Prepare grill to medium-high heat. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired. Makes 6 servings

Sausages with Warm Potato Salad

1 1/2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh parsley
1 teaspoon white wine vinegar
3 tablespoons olive oil
1 shallot, finely chopped
1 1/2 pounds small red potatoes
Salt
4 chicken or pork sausage links (12 oz.)

Preheat a gas grill on medium-high, covered, for 10 minutes. Whisk together mustard, parsley, vinegar, olive oil and shallot in a small bowl and set aside.

Place potatoes and 1 tsp. salt in a large saucepan and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender, 10 to 15 minutes. Drain and let cool slightly in a colander.

Turn grill down to medium. Prick sausages in a few places with a fork and grill, turning occasionally, until an instant-read thermometer inserted into middle of one registers 160°F, about 10 minutes. While sausages are cooking, cut each potato in half and transfer to a large, shallow bowl. Toss potatoes with dressing and serve immediately with sausages. Makes 4 servings

Margarita Pork Tenderloin

3 garlic cloves, minced
1 green onion, minced
1/2 jalapeño pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally.

Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done. Makes 6 servings

Sweet Barbecue Chicken

1 cup packed brown sugar
1 cup bottled barbecue sauce
2 teaspoons dried thyme
1 teaspoon chili powder
1 teaspoon ground red pepper
1 (6-ounce) can frozen apple juice concentrate, thawed and undiluted
12 small chicken leg quarters (about 5 1/4 pounds), skinned
3/4 teaspoon salt
1/2 teaspoon black pepper
Cooking spray

Combine first 6 ingredients in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

Prepare grill or broiler. Sprinkle chicken with salt and pepper. Place on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes on each side. Brush chicken with sauce, and cook an additional 15 minutes or until chicken is done, turning and basting frequently. Makes 12 servings

Lamb Kebabs with Yogurt Sauce

Yogurt Sauce:
1/2 cup plain yogurt
1/4 cup plus 2 tbsp. sour cream
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon cumin
1 tablespoon chopped parsley
Salt and pepper

Kebabs:
2 pounds lean lamb, cut into 2-inch chunks
1 teaspoon ground cumin
Salt and pepper
2 tablespoons olive oil, plus more for brushing
1 small eggplant (about 12 oz.), cut into 1-inch cubes
1 red bell pepper, stemmed, seeded, cut into 1-inch pieces
1 yellow bell pepper, stemmed, seeded, cut into 1-inch pieces
1/2 pint cherry tomatoes

Make sauce: Stir yogurt, sour cream and lime juice in a bowl until blended. Add garlic, cumin and parsley; season with salt and pepper. Serve at room temperature or cover and chill.

Make kebabs: Prepare a charcoal fire and let burn to a gray ash. Toss lamb with cumin, salt, pepper and oil. Thread lamb onto 8 metal skewers, dividing evenly and alternating with eggplant, peppers and tomatoes.

Brush kebabs with oil; season with salt and pepper. Set grill 6 inches from heat. Grill, turning, until lamb is browned and firm, 12 to 15 minutes; serve warm. Makes 8 kebabs

Lemon and Oregano-Rubbed Chicken Paillards

4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons grated lemon rind
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tablespoons chopped fresh parsley

Prepare grill. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done.

Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken. Makes 4 servings

Grilled Peaches and Pork

4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
Cooking spray
6 cups trimmed arugula
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat. Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar. Mkes 4 servings

Skirt Steak Diablo

1 16-ounce jar roasted-garlic or other salsa
3 tablespoons cider vinegar
1 tablespoon oregano
1 tablespoon sugar
1 teaspoon salt
1 1 1/2-pound skirt or hanger steak

Combine 1 cup of the garlic salsa with the vinegar, oregano, sugar, and salt in a resealable plastic bag. Add the steak and marinate 30 minutes or up to 4 hours.

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to high. Remove the beef from the marinade and cook 3 to 4 minutes, turn, then cook 3 to 4 minutes more or until medium rare. Slice thinly against the grain and serve. Makes 4 servings

Grilled Split Chicken with Rosemary and Garlic

1 (3 1/2-pound) chicken
1/2 cup buttermilk
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
Cooking spray

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over.

Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan.

Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving. Makes 5 servings

Peppered Rib-Eye Steaks

2 1/2 teaspoons freshly ground black pepper
1 tablespoon dried thyme
1 1/2 teaspoons salt
4 1/2 teaspoons garlic powder
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons dried parsley flakes
6 (1 1/2-inch-thick) rib-eye steaks
3 tablespoons olive oil

Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired. Makes 6 servings

Spice-Rubbed Smoke-Roasted Chicken

1 cup (about 3 oz.) hickory, mesquite, or applewood chips (optional)
12 cloves garlic, peeled
1 tablespoon chili powder
1/3 cup chopped fresh thyme leaves
1/3 cup chopped fresh rosemary leaves
1/4 cup olive oil
1 tablespoon salt
1 tablespoon fresh-ground pepper
1 chicken (4 to 5 lb.)

In a medium bowl, cover wood chips (if using) in water. Let soak at least 30 minutes; drain just before using. In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.

Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.

Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.

Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they're open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.

Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170°, about 40 minutes longer. Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve. Makes 6 servings

Maple-Mustard-Glazed Balsamic Steaks With Blue Cheese-Pecan Confetti

1/3 cup balsamic vinegar
1/3 cup pure maple syrup
4 tablespoons Dijon mustard, divided
3 tablespoons chopped fresh thyme
2 (1-pound) Flat-Iron Steaks
1 tablespoon olive oil
1/3 cup chopped pecans
2 tablespoons pure maple syrup
1 teaspoon kosher salt
1/2 teaspoon pepper
3 ounces crumbled Blue Cheese
Garnish: fresh thyme sprigs

Combine vinegar, 1/3 cup maple syrup, 2 tablespoons mustard, and thyme in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 2 hours, turning occasionally.

Heat olive oil in a large heavy skillet over medium-high heat; add pecans, stirring to coat. Stir in 2 tablespoons maple syrup, and cook, stirring constantly, 1 minute. Remove pecans from pan, and spread on wax paper to cool. Remove steaks from marinade, reserving marinade. Sprinkle steaks evenly with salt and pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Keep warm.

Whisk together reserved marinade and remaining 2 tablespoons mustard in a small saucepan. Bring to a boil, and cook at least 2 minutes. (Sauce should be thick and syrupy.) Cut steaks into 1/2-inch-thick slices; sprinkle with pecans and blue cheese. Serve with sauce. Garnish, if desired. Makes 4 servings

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Relish:
1/2 cup finely chopped pineapple
1/2 cup finely chopped peeled mango
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1/2 teaspoon grated orange rind
1/2 teaspoon crushed red pepper

Remaining ingredients:
Cooking spray
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
4 teaspoons black sesame seeds

To prepare relish, combine first 7 ingredients in a bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks.

Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish. Makes 4 servings

Spicy Hot Grilled Chicken

2 cups cider vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup vegetable oil
3 tablespoons dried crushed red pepper
4 teaspoons salt
2 teaspoons pepper
2 (2 1/2- to 3-pound) cut-up whole chickens

Stir together first 6 ingredients until blended. Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

Note: 8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Makes 8 to 10 servings

Lemon Tarragon-Brined Whole Chicken

7 cups water, divided
2 tablespoons grated lemon rind
8 tarragon sprigs
1 cup kosher salt
1/2 cup sugar
2 cups ice cubes
1 (4 1/2-pound) roasting chicken
1 tablespoon chopped fresh tarragon, divided
2 teaspoons freshly ground black pepper, divided
Cooking spray
1/4 cup fresh lemon juice, divided

Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve.

Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat. Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken.

Place chicken on grill rack coated with cooking spray over unheated side. Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes. Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin. Makes 5 servings

Grilled Tenderloin with Warm Vegetable Salad

4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 small zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
2 plum tomatoes, halved lengthwise
2 green onions
2 tablespoons red wine vinegar
2 teaspoons bottled minced garlic
Cooking spray
1 tablespoon commercial pesto
Oregano sprigs (optional)

Prepare grill or broiler. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, zucchini, and next 5 ingredients (zucchini through garlic) in a large zip-top plastic bag. Seal and shake to coat.

Place the tenderloin steaks on grill rack or broiler pan coated with cooking spray; cook for 4 minutes on each side or until desired degree of doneness. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender. Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.

Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently. Serve with steaks. Garnish with oregano, if desired. Makes 4 servings

Jerk Pork Tenderloin with Pineapple-Plum Relish

Pork:
1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled
1 habanero pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray

Relish:
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce

To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill. Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.

To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork. Makes 8 servings

Honey-Lime Grilled Chicken

1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 skinned and boned chicken breast halves

Combine first 3 ingredients in a zip-top plastic bag; add chicken, turning to coat. Seal bag and chill 30 minutes. Remove chicken from marinade, discarding marinade. Cook chicken, without grill lid, over medium-hot coals (350° to 400°) 5 to 6 minutes on each side or until done. Makes 4 servings

Grilled Fish with Salsa

1 large peach or 1 small mango
1 cup medium prepared salsa
1/4 cup olive oil
1 tablespoon fresh lime juice
1/2 tablespoon honey
Pinch of salt
6 cups (4 oz.) lightly packed tender salad greens
4 (6 oz.) tilapia fillets or other mild white fish

Peel and pit peach and cut into 1/4-inch cubes. Transfer to a medium bowl and stir prepared salsa and peach together.

Combine 2 tbsp. oil, lime juice, honey and salt in a large salad bowl and whisk together. Add tender salad greens, but do not toss.

Preheat broiler and line a baking sheet with foil. Brush remaining 2 tbsp. oil on both sides of fillets. Arrange fish on a foil-lined baking sheet and broil until fish is just cooked through, about 6 minutes. Transfer fish to serving plates and top with fruited salsa. Toss salad and place on plates next to fish. Makes 4 servings

Black Bean Burgers with Spicy Cucumber and Red Pepper Relish

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper

Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired. Makes 4 servings

Beef and Chicken Fajitas

2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chipotle seasoning (optional)
1 cup Italian dressing
6 skinned and boned chicken breast halves
4 pounds flank steak
20 (8-inch) flour tortillas, warmed
Toppings: sour cream, shredded lettuce, chopped tomato, shredded Cheddar cheese

Combine first 6 ingredients and, if desired, chipotle seasoning. Stir together chili powder mixture and dressing. Pour half of marinade in a shallow dish or large heavy-duty zip-top plastic bag; add chicken.

Cover or seal. Pour remaining marinade in a separate shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal; chill chicken and beef 2 hours. Remove chicken and beef from marinade, discarding marinade.

Grill, covered with grill lid, over medium heat (300° to 350°) about 15 minutes on each side or until chicken is done and beef is at desired degree of doneness. Cut chicken and beef into strips. Serve in flour tortillas with desired toppings.