TIP Low, slow indirect heat is the key to getting moist, tender meat when cooking a whole chicken on the grill. 
 GRILLED SPICE-RUBBED WHOLE CHICKEN 
 1 tablespoon brown sugar 
 2 teaspoons ground cumin 
 1 teaspoon salt 
 1 teaspoon garlic powder 
 1 teaspoon ginger powder 
 1/2 teaspoon cinnamon 
 1/2 teaspoon cayenne 
 1 (5-pound) chicken, giblets and wingtips removed 
 1. Heat the grill for indirect cooking over medium heat (350 to 450 degrees). 
 2. Combine brown sugar, cumin, salt, garlic powder, ginger powder, cinnamon and cayenne in a bowl; pat evenly over entire surface of the chicken. 
 3. Place chicken on grill away from source of heat and grill with the lid closed until an instant-read meat thermometer inserted in thickest part of thigh registers 170 degrees, 11 / 2 to 13 / 4 hours. 
 4. Remove from the grill and allow to rest 10 to 15 minutes before cutting into pieces. 
 Makes 8 servings. 
 Nutritional analysis for each serving 338 calories, 35 g protein, 2 g carbohydrates, 0 g fiber, 20 g fat, 5 g saturated fat, 400 mg sodium 
 ___ 
 CHIPOTLE-MARINATED FLANK STEAK 
 1 tablespoon minced canned chili in adobo sauce 
 1 tablespoon red wine vinegar 
 2 teaspoons brown sugar 
 1 teaspoon dried thyme 
 2 cloves garlic, minced 
 1/2 teaspoon salt 
 1/2 teaspoon cumin seeds 
 1/4 teaspoon coarsely ground black pepper 
 Pinch ground clove 
 1 1/4 pound flank steak 
 1. Combine chili, vinegar, brown sugar, thyme, garlic, salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture. Cover with plastic wrap and refrigerate up to 24 hours. Remove from bowl; discard marinade. 
 2. Prepare grill for direct-heat cooking over medium high. Add steak and cook 5 to 6 minutes on each side for medium rare, or to desired degree of doneness. Cool 5 minutes before cutting across diagonally into very thin slices. 
 Makes 4 servings. 
 Nutritional analysis for each serving 244 calories, 32 g protein, 3 g carbohydrates, 0 g fiber, 11 g fat, 4 g saturated fat, 406 mg sodium 
 ___ 
 GRILLED PORK CHOPS WITH AVOCADO SALSA 
 1 avocado, chopped 
 1 plum tomato, chopped 
 2 tablespoons chopped cilantro 
 1 scallion, green part only, finely chopped 
 1 tablespoon plus 1 teaspoon lime juice, divided 
 3/4 teaspoon salt, divided 
 1 tablespoon olive oil 
 1 / 4 teaspoon black pepper 
 4 (7-ounce) bone-in center-cut pork chops 
 1. Heat the grill for direct-heat cooking over medium high. 
 2. Combine the avocado, tomato, cilantro, scallion, 1 tablespoon of the lime juice and 1 / 4 teaspoon of the salt in a bowl; toss thoroughly and set aside. 
 3. Combine olive oil, remaining 1 teaspoon lime juice, remaining 1 / 2 teaspoon salt and pepper and rub over the entire surface of the pork chops. Place on the grill and cook until lightly pink in the center, about 4 minutes on each side. An instant-read meat thermometer inserted in the thickest part of the center (but not touching the bone) should register 140 degrees. 
 4. Serve the pork chops with the salsa. 
 Makes 4 servings. 
 Nutritional analysis for each serving 292 calories, 28 g protein, 6 g carbohydrates, 4 g fiber, 18 g fat, 4 g saturated fat, 60 mg sodium

TIP Low, slow indirect heat is the key to getting moist, tender meat when cooking a whole chicken on the grill. GRILLED SPICE-RUBBED WHOLE CHICKEN 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ginger powder 1/2 teaspoon cinnamon 1/2 teaspoon cayenne 1 (5-pound) chicken, giblets and wingtips removed 1. Heat the grill for indirect cooking over medium heat (350 to 450 degrees). 2. Combine brown sugar, cumin, salt, garlic powder, ginger powder, cinnamon and cayenne in a bowl; pat evenly over entire surface of the chicken. 3. Place chicken on grill away from source of heat and grill with the lid closed until an instant-read meat thermometer inserted in thickest part of thigh registers 170 degrees, 11 / 2 to 13 / 4 hours. 4. Remove from the grill and allow to rest 10 to 15 minutes before cutting into pieces. Makes 8 servings. Nutritional analysis for each serving 338 calories, 35 g protein, 2 g carbohydrates, 0 g fiber, 20 g fat, 5 g saturated fat, 400 mg sodium ___ CHIPOTLE-MARINATED FLANK STEAK 1 tablespoon minced canned chili in adobo sauce 1 tablespoon red wine vinegar 2 teaspoons brown sugar 1 teaspoon dried thyme 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon cumin seeds 1/4 teaspoon coarsely ground black pepper Pinch ground clove 1 1/4 pound flank steak 1. Combine chili, vinegar, brown sugar, thyme, garlic, salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture. Cover with plastic wrap and refrigerate up to 24 hours. Remove from bowl; discard marinade. 2. Prepare grill for direct-heat cooking over medium high. Add steak and cook 5 to 6 minutes on each side for medium rare, or to desired degree of doneness. Cool 5 minutes before cutting across diagonally into very thin slices. Makes 4 servings. Nutritional analysis for each serving 244 calories, 32 g protein, 3 g carbohydrates, 0 g fiber, 11 g fat, 4 g saturated fat, 406 mg sodium ___ GRILLED PORK CHOPS WITH AVOCADO SALSA 1 avocado, chopped 1 plum tomato, chopped 2 tablespoons chopped cilantro 1 scallion, green part only, finely chopped 1 tablespoon plus 1 teaspoon lime juice, divided 3/4 teaspoon salt, divided 1 tablespoon olive oil 1 / 4 teaspoon black pepper 4 (7-ounce) bone-in center-cut pork chops 1. Heat the grill for direct-heat cooking over medium high. 2. Combine the avocado, tomato, cilantro, scallion, 1 tablespoon of the lime juice and 1 / 4 teaspoon of the salt in a bowl; toss thoroughly and set aside. 3. Combine olive oil, remaining 1 teaspoon lime juice, remaining 1 / 2 teaspoon salt and pepper and rub over the entire surface of the pork chops. Place on the grill and cook until lightly pink in the center, about 4 minutes on each side. An instant-read meat thermometer inserted in the thickest part of the center (but not touching the bone) should register 140 degrees. 4. Serve the pork chops with the salsa. Makes 4 servings. Nutritional analysis for each serving 292 calories, 28 g protein, 6 g carbohydrates, 4 g fiber, 18 g fat, 4 g saturated fat, 60 mg sodium

Things to Do

Columnists

Marge Perry

FDMARGE23.WEB

3 Simple grilled dishes

Newsday

fdMARGE-CROPPED

Lifestyle Trending Articles

Find live music, food, rides, fun, games and more at these events, from May to Labor Day.

Guide: LI summer fairs and festivals

Explore North Shore campgrounds for affordable adventures, from fishing and hiking to s'mores by the fire, all near scenic waterfronts.

Guide: Camping on LI's North Shore

Explore our interactive guide to weekend fun, including family-friendly events, concerts, festivals and more.

Things to do this weekend

Most Popular

Lifestyle Rail Module

Chicken, rice and vegetable salad with Asian kick

It comes together with store-bought pie dough, slow-cooked onions, plus a sprinkling of feta and fresh rosemary.

Make elegant tarts for festive celebrations

The iconic Italian dish need not be intimidating.

One-pot cacio e pepe recipe for pasta dinner

Spiced pecans are giftable--or a festive topper for salads and desserts.

DIY spiced nuts for holiday gifts

A little grated sweet potato to latkes sweetens the holiday celebration.

How to make latkes

This outrageously delicious dinner is perfect for holiday season entertaining — or a glorious Sunday supper on a cold night.

How to make short ribs braised with red wine

Things to Do Article Bottom Module

Foot traffic at one spot has noticeably declined this week.

Foot traffic down at salad eateries amid cyclospora outbreak

Since it launched in Manhattan in 2015, it's taken more than a decade for the brand to touch down on Long Island.

Juice chain opens 1st LI location

The kitchen shucks at least 500 clams every day.

New waterside seafood spot opens in former crab shack

The owner was looking for a more affordable, approachable concept.

Longtime French bistro closing

It's being called the "Chicken Salad Olympics."

This summer salad from LI delis has millions of views on social media

Get your wallets ready and find these viral splurges in the Hamptons.

$150 chicken tender tower? $150 grape juice? Over-the-top splurge eats

NEWSDAY TV SHORTS

Vertical videos

NewsdayTV's Elisa DiStefano tries a Hyrox fitness class at Black Bear Athletics in West Babylon.

Why Hyrox is trending on Long Island

NewsdayTV's Doug Geed takes us out to East Hampton, where an old farm turned arts center hosts community events.

Out East: Duck Creek Arts Center

Matthew Smith sentenced to up to 22 years in prison for drunken-driving crash that killed Nassau County Police Officer Patricia Espinosa. NewsdayTV's Virginia Huie has more.

Man who drove drunk and killed Nassau police officer gets up to 22 years in prison

From pizza to clams, Newsday food writer Andi Berlin visits two restaurants that are on the way to Northwell at Jones Beach Theater.

Eats en route to Jones Beach

Former Holy Trinity lineman Lance Swift spoke with Newsday high school sports reporter Jared Valluzzi after the Titans suspended their football program.

Former Holy Trinity lineman reflects on football program suspension

NewsdayTV's Marie Elena Martinez got a sneak peek at the new Babylon Whiskey Down Diner location, which is currently under construction with plans to open in the fall.

Take a peek inside Whiskey Down Diner's new location

Three Newsday photographers talk to NewsdayTV's Macy Egeland about covering the tragic crash of TWA Flight 800 in 1996.

Picture This: That time the sky exploded off the South Shore

NewsdayTV's Ken Buffa visited Garcia's Taco Bar in Brentwood to try their birria ramen.

Trendy Bites: Birria ramen

As boaters set out on the water this summer, they will be paying more at the pump. NewsdayTV's Virginia Huie reports.

Boaters feeling the pinch at the pump 

There are a surprising number of artifacts going back to the Revolutionary War all across Long Island. NewsdayTV's Doug Geeds checks out the IOUs, coins and lists at the Town of Huntington Archives.

America 250: Huntington Town Archives

Things to Do Video Playlist

'Think of it as a fitness race'

From the Sweet Summer Fest at Lenny Bruno Farms to Train at Jones Beach, check out all the fun things to do and explore this weekend.

What's up on LI this weekend

While reporting on Newsday's best burgers list, Newsday food writer Andi Berlin visited Reese's 1900 in Patchogue.

"If you get the vibe, it just makes everything better'

'I've never seen fire sitting on the water'

Every year, the Huntington Militia, a Revolutionary War reenactment group, has been reenacting the events of July 22, 1776, when the Declaration of Independence first reached Huntington. NewsdayTV's Doug Geed reports.

'The people were in high spirits'

The Manor of St. George is one of the most serene spots on the Island. But on one night in 1780, it was the scene of a bloody battle, NewsdayTV's Doug Geed reports.

'They had to be self-sufficient living here'

Behind the scenes building replica boats that were used by patriots in the Revolutionary War. NewsdayTV's Doug Geed reports.

'We're reliving what people did 250 years ago'

NewsdayTV's Elisa DiStefano joined the volunteers of Save the Great South Bay to clean oysters. The oysters are cleaned weekly and then placed back into the bay, where they'll be able to help filter the water.

"Oysters are a critical part of that ecosystem'

William Floyd was the only Long Islander to sign the Declaration of Independence. NewdayTV's Doug Geeds dives into his impact on American and Long Island history.

Stay logged in.