Grilling and barbecue recipes

Grilled cherry-ginger glazed chicken thighs

WHAT YOU'LL NEED:
3/4 teaspoon ground black pepper
3/4 cup cherry preserves
2 tablespoons hoisin sauce
1 tablespoon minced fresh ginger
8 chicken thighs (about 4 pounds)
2 tablespoons lower-sodium soy sauce
1 teaspoon salt
3/4 teaspoon ground black pepper

HOW TO:

1. Prepare the grill for indirect medium heat grilling (350 to 450 degrees).

2. Combine the preserves, hoisin sauce and ginger in a small bowl.

3. Combine the soy sauce, salt and pepper in a bowl; add chicken and toss well. Place the chicken, skin sides up, on the cooking grate away from the heat source. Close the lid and grill 15 minutes. Turn the chicken over so that it is skin sides down, close the lid and grill 15 minutes longer.

4. Brush the chicken with some of the glaze, turn it skin sides up and brush with half of the remaining glaze. Close the lid and grill 5 minutes. Brush the chicken with the remaining glaze, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees, about 5 minutes longer. Transfer to a serving platter. Makes 8 servings.

Bacon-stuffed cheeseburger

WHAT YOU'LL NEED:
1 1/2 pounds 93 percent lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
6 strips bacon
2 ounces thinly sliced reduced-fat cheddar
4 hamburger buns, split and toasted
Shredded lettuce, sliced tomato, sliced onion (optional)

HOW TO:

1. Combine the beef, salt and pepper. Form into eight very thin patties.

2. Cut the bacon across in half and cook in a large nonstick skillet over medium high. Transfer to a plate lined with paper towel to drain.

3. Top four of the patties each with three pieces of the bacon. Add a second patty on top of the bacon and pinch the edges of the meat closed to enclose the bacon in the center of the burger.

4. Heat the bacon drippings in the pan over medium high; add the burgers and cook 4 minutes. Flip them over and top with the cheese, cook 2 minutes. Cover the skillet and cook another 2 minutes, until burgers are cooked to desired degree of doneness.

5. Serve the burgers in the toasted buns with any combination of tomato, lettuce and onion. Makes 4 servings.

Rosemary and black pepper porterhouse steaks

WHAT YOU'LL NEED:
1 1⁄2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse ground black pepper
1 teaspoon salt
2 (1 1⁄4-inch-thick) bone-in porterhouse steaks, about 1 1⁄2 pounds each
2 teaspoons Worcestershire sauce

HOW TO:

1. Prepare grill for direct and indirect high-heat cooking.

2. Combine the rosemary, pepper and salt in a small bowl. Brush both sides of each steak with the Worcestershire sauce, then sprinkle with the rosemary mixture.

3. Place the steaks on cooking grates over direct heat and close the lid. Grill the steaks 6 minutes, turning once, then move them to the indirect heat side of the grill. Close the lid and continue grilling 3-4 minutes longer for medium-rare or until desired doneness. Remove from the grill and let stand 5 minutes before cutting. Makes 4 servings.

Grilled chicken with peach-tomato relish

WHAT YOU'LL NEED:
2 peaches, cut in 1⁄4 -inch dice
1 beefsteak tomato, cut in 1⁄4 -inch dice
1⁄4 cup finely chopped red onion
1⁄2 jalapeño, minced
1 teaspoon sugar
1 teaspoon cider vinegar
1⁄4 cup parsley, chopped
3⁄4 teaspoon salt, divided
1⁄2 teaspoon ground cumin
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon black pepper
4 (6-ounce) boneless chicken breasts, pounded to even 1⁄2-inch thick

HOW TO:

1. Heat the grill for medium-high direct heat cooking (about 400 degrees).

2. Combine the peaches, tomato, onion, jalapeño, sugar, vinegar, parsley and 1⁄4 teaspoon of the salt in a small bowl; set aside.

3. Combine the remaining 1⁄2 teaspoon of salt, cumin, paprika and black pepper in a small bowl; sprinkle evenly over the entire surface of the chicken.

4. Place the chicken on the grill; grill until the undersides are well-marked and readily release from the grill surface, about 4 to 5 minutes. Turn and cook until an instant-read thermometer inserted horizontally into the center registers 160 degrees, about another 4 to 5 minutes.

5. Serve the chicken topped with the salsa.

Cherry-glazed spareribs

WHAT YOU'LL NEED:
3 tablespoons brown sugar
1 tablespoon ground cumin
1 1⁄2 teaspoons smoked paprika
1 1⁄2 teaspoons salt
1⁄2 teaspoon cayenne pepper
1 rack pork spareribs (about 5 pounds), trimmed
1⁄2 cup cherry preserves, at room temperature

HOW TO:

1. Combine the sugar, cumin, paprika, salt and cayenne pepper in a small bowl. Season the entire surface of the ribs with the spice mixture.

2. Heat the grill for indirect low-heat grilling, about 300 degrees.

3. Place the rack, bone side down, on the grill over indirect heat. Close the lid and grill for 1 hour. Brush both sides of the rack with half the cherry preserves. Continue grilling, bone side down with the lid closed, 1 hour longer.

4. Brush the ribs with the remaining preserves and grill until, when you lift the rack at one end with tongs, it bends enough in the middle that the meat begins to tear easily, about 20 to 30 minutes longer.

5. Remove from the grill and allow the ribs to rest 5 minutes before cutting between the bones into individual ribs. Makes 8 servings.

Grilled pork chops with plum salsa

WHAT YOU'LL NEED:
3 large plums, chopped (about 4 cups)
1⁄2 large jalapeño, minced
1⁄2 cup chopped red onion
1⁄2 cup basil, chopped
1⁄4 cup mint, chopped
2 teaspoons lime juice
3⁄4 teaspoon salt, divided
4 (8-ounce) bone-in pork chops
1⁄2 teaspoon cumin
1⁄4 teaspoon black pepper

HOW TO:

1. Heat the grill for medium-high direct heat cooking.

2. Combine the plums, jalapeño, red onion, basil, mint, lime juice and 1⁄4 teaspoon salt and allow to sit out while you prepare the pork.

3. Season the pork chops with the remaining 1⁄2 teaspoon salt, cumin and black pepper. Grill 4 to 5 minutes on each side, or until an instant-read meat thermometer registers 160 to 165 degrees. Serve with the plum salsa. Makes 4 servings.

Grilled vegetable sandwich with balsamic mayonnaise

WHAT YOU'LL NEED:
1⁄2 cup canola mayonnaise
2 teaspoons balsamic vinegar
4 (1⁄2-inch thick) slices red onion
1 eggplant, about 1 pound, cut into 8 ( 1⁄2-inch thick) slices
2 medium red bell peppers, quartered
1 yellow squash, about 8 ounces, cut diagonally into 8 slices
1 zucchini, about 8 ounces, cut diagonally into 8 slices
2 tablespoons extra-virgin olive oil
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
8 slices crusty sourdough bread (about 12 ounces)

HOW TO:

1. Prepare grill for medium direct-heat grilling, 350 to 450 degrees.

2. Combine the mayonnaise and vinegar and set aside.

3. Brush the onion, eggplant, bell peppers, yellow squash and zucchini lightly on both sides with the oil and season with the salt and pepper. Place vegetables on the grill, close the lid and cook the yellow squash and zucchini 2 minutes per side, the bell peppers 3 minutes per side, eggplant 4 minutes per side, and onion 5 minutes per side; remove from the grill. Place bread slices on the cooking grates and grill about 1 minute per side until toasted.

4. Brush the top side of 4 slices of the bread with the mayonnaise mixture. Top each with eggplant, onion slices (separated into rings), bell peppers, yellow squash and zucchini. Top with remaining bread and cut each in half crosswise to serve. Makes 4 servings.

Grilled sausage, onions and peppers

WHAT YOU'LL NEED:
1 large red onion, cut across into 1/4-inch-thick rings
1 red bell pepper, halved, and seeds and core removed
1 green bell pepper, halved, and seeds and core removed
1 pound (6 links) sweet Italian sausage, poked in several places with a fork
6 top-split hot dog buns
2 tablespoon extra-virgin olive oil, divided
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/8 teaspoon salt

HOW TO:

1. Light half the grill. (You will be cooking over both direct and indirect heat.)

2. Insert a toothpick horizontally through the center of each onion ring to hold it together. Place the onion rings and sausage on the unlit half of the grill (for indirect cooking). Place the peppers, skin-side down, over the lit portion for direct heat grilling and close the grill. When the peppers are fully charred, after about 10 minutes, turn and grill 4 to 5 minutes until softened. Set aside.

3. Cook sausage and onions 15 minutes, until well-marked on the undersides; turn and cook another 10 minutes, until cooked through. Remove from heat.

4. Brush the sides of the buns with a little of the oil; grill 1 minute on each side until just toasted and marked.

5. Whisk the remaining oil with the balsamic, basil and salt. Cut the onion rings in half and discard the toothpicks; cut the peppers into thin strips. Add the onions and peppers to the dressing; toss thoroughly. Place a sausage link in each bun and top with the onions and peppers. Makes 6 servings.

Portobello Margherita

WHAT YOU'LL NEED:
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
A teaspoon salt
1/8 teaspoon black pepper
4 portobello mushroom caps, about 1 pound
A cup shredded reduced-fat mozzarella
A cup fresh basil, thinly sliced
A cup grape cherry tomatoes, quartered lengthwise

HOW TO:

1. Whisk the balsamic, olive oil, salt and pepper in a bowl. Brush the mixture over the entire surface of the mushrooms and allow them to sit at room temperature 20 minutes.

2. Meanwhile, heat the grill for direct heat cooking.

3. Place the mushrooms, gill side down, on the grill and cook 4 minutes, until they readily release from the rack surface. Turn and cook another 4 minutes, until they are tender but not soft. Top with the shredded cheese and cook until the cheese is nearly melted, about 1 minute.

4. Remove from the grill, top with the shredded basil and tomatoes and serve warm. Makes 4 servings.

Grilled spice-rubbed whole chicken

WHAT YOU'LL NEED:
1 tablespoon brown sugar
2 teaspoon 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

HOW TO:

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, 1 1/2 to 1 3/4 hours.

4. Remove from the grill and allow to rest 10 to 15 minutes before cutting into pieces. Makes 8 servings.

Grilled eggplant

Simple grilled eggplant may be served as is, drizzled with a little vinaigrette or topped with fresh salsa, layered with slices of tomato and basil leaves, or served up as the centerpiece of a hearty meatless vegetable sandwich.

WHAT YOU'LL NEED:
1 pound eggplant, skin on, cut crosswise into slices 1/2 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper

HOW TO:

1. Coat the grill rack with cooking spray or brush with oil; heat grill to medium-high for direct cooking.

2. Brush the eggplant slices on both sides with the oil; sprinkle with salt and pepper. Place on grill and cook 4 to 6 minutes on each side, or until tender and well-marked. Makes 4 servings.

Garlic and herb chicken kebabs

If you're going to cut up 1 1/2 pounds of boneless chicken breasts to make chicken kebabs for dinner, you might as well make 2 pounds so you have extra for the next day. Serve the just-grilled kebabs with some couscous and grilled vegetables. Refrigerate leftovers and stuff them inside pita pockets with some romaine lettuce (and a little Caesar, ranch or vinaigrette dressing packed in a separate container) for lunch.

WHAT YOU'LL NEED:
1/4 cup olive oil
4 cloves garlic, finely chopped
1/4 cup finely chopped fresh parsley
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 11/2-inch pieces
Lemon wedges for serving

HOW TO:

1. Combine oil, garlic, parsley, salt and pepper in a gallon-size zipper-lock bag. Add chicken, seal bag and shake to coat. Refrigerate until ready to cook, at least 30 minutes and up to 2 hours.

2. Preheat a gas grill on high. Thread the chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through, about 10 minutes total. Serve immediately, with lemon wedges on the side. Refrigerate leftovers in an airtight container for up to 2 days. Makes 4 servings, with leftovers.

Turkey burger sliders with avocado mayonnaise

WHAT YOU'LL NEED:
1/2 avocado, coarsely chopped
2 tablespoon light mayonnaise
1/2 teaspoon lime juice
1/8 teaspoon ground cumin
1 1/4 pounds lean ground turkey
1/2 teaspoon salt
1/8 teaspoon black pepper
8 slider-size potato rolls, split
1 medium tomato, cut into 8 thin slices

HOW TO:

1. Heat the grill for high temperature direct-heat cooking (400-500 degrees).

2. Use fork to mash the avocado in a bowl; add mayonnaise, lime juice and cumin and mash until it is the consistency of chunky applesauce. Set aside.

3. Use fork to combine turkey, salt and pepper, working meat as little as possible. In bowl, divide turkey into 8 portions. Form each portion into a -inch thick patty. Press your thumb into top of each patty to form an indentation.

4. Lightly oil grill. Place rolls, cut sides down, on rack until lightly toasted and marked, 1 to 2 minutes. Remove from grill.

5. Place burgers on grill and cook 4 to 5 minutes, until well marked. Turn and cook until instant-read thermometer inserted horizontally into center registers 165 degrees, another 4 to 5 minutes.

6. Spread avocado mayonnaise on bottom of each roll. Top with slice of tomato and turkey slider, close sandwich and serve immediately. Makes 4 servings.

Grilled corn with herb-lime butter

WHAT YOU'LL NEED:
4 tablespoons butter, at room temperature
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt (or more to taste)
6 ears corn

HOW TO:

1. Prepare grill for direct-heat grilling. Combine softened butter, cilantro, mint, lime juice, zest and salt. Place butter on waxed paper or parchment and roll into a log. Refrigerate.

2. Pull husks back but do not remove; pull out silk and replace husks, twisting at top to close. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork.

3. To serve, cut butter into 6 "pats" and serve a pat with each ear. Makes 6 servings.

WHAT YOU'LL NEED:
1/2 cup cilantro
1/2 cup basil
1/2 cup parsley
1 tablespoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small jalapeno pepper (or to taste)
3 tablespoons extra-virgin olive oil, divided
24 peeled shrimp (about 1 pound)
24 cherry tomatoes

HOW TO:

1. Combine cilantro, basil, parsley, vinegar, salt, black pepper, jalapeno and 2 tablespoons of oil in blender and puree.

2. In a bowl, toss 1 tablespoon of herb mixture with shrimp. Heat the remaining 1 tablespoon of oil in a large, nonstick skillet over high heat. Add the shrimp in a single layer and cook about 2 minutes on each side, or until shrimp just loses its translucency. Remove from the pan.

3. Thread one tomato and one shrimp on each skewer. Pass the remaining sauce for dipping. Makes 8 servings.

WHAT YOU'LL NEED:
2 1/2 pounds small new potatoes, cut into 1-inch pieces
5 tablespoons extra-virgin olive oil
Salt
1/3 cup Dijon mustard
1 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped shallot
1 small garlic clove, finely chopped
1/2 teaspoon fennel seeds, finely ground in a spice grinder
Freshly ground black pepper
1 pound kielbasa
2 tablespoons finely chopped fresh dill leaves

HOW TO:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or nonstick aluminum foil. Toss potatoes with 1 tablespoon olive oil and sprinkle with salt. Roast until softened and golden, about 35 minutes.

2. While potatoes are roasting, whisk together mustard, remaining 3 tablespoons olive oil, vinegar, Worcestershire sauce, shallot, garlic, ground fennel seeds, 1/2 teaspoon salt and ground black pepper to taste.

3. Heat coals or a gas grill to medium-high. Grill kielbasa, turning once, until it is heated through and lightly charred, 6 to 9 minutes. Transfer to a cutting board, let cool slightly and cut on diagonal into 1/3-inch pieces.

4. Transfer potatoes to a bowl and let cool slightly. Toss with dressing and kielbasa and adjust seasonings. Stir in dill. Serve warm or refrigerate for up to a day and serve chilled. Makes 8 servings.

WHAT YOU'LL NEED:
1 pound lean (93 percent) ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded pepperjack cheese
4 hamburger rolls
1/2 avocado, thinly sliced
1/2 cup chunky salsa

HOW TO:

1. Coat the grill rack with cooking spray and preheat.

2. Combine the beef, salt and pepper; form into 4 balls. Indent the center of each ball and fill with 2 tablespoons of the cheese. Fold sides up and over to enclose cheese and form into 4-inch patties.

3. Grill patties 4 to 5 minutes on each side, or to desired degree of doneness. Place a burger on the bottom half of each roll; top with avocado slices and salsa and serve immediately. Makes 4 servings.

WHAT YOU'LL NEED:
1 teaspoon dried crumbled sage
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon powdered garlic
1 1/2 pounds boneless chicken thighs

HOW TO:

1. Coat the grill rack or grill pan with cooking spray; heat for direct, medium-high cooking.

2. Combine sage, paprika, salt, pepper and garlic in bowl; dredge chicken on all sides in mixture.

3. Grill until browned and well marked on undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 170 degrees. Makes 4 servings.

WHAT YOU'LL NEED:
12 ounces sweet potato, peeled and cut in 1-inch cubes
1 1/2 teaspoons turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
2 teaspoons brown sugar
1 teaspoon fish sauce
1 tablespoon water
1 pound boneless chicken breast, cut in 1-inch pieces
2 cobs corn, cut across in 1-inch pieces
6 Serrano or jalapeno peppers, halved lengthwise and seeds removed

HOW TO:

1. Prepare grill for direct heat cooking.

2. Microwave the sweet potato until tender but not mushy.

3. Combine turmeric, coriander, cumin, salt, brown sugar, fish sauce and water in a bowl. Toss in chicken and sweet potatoes.

4. Thread 8 skewers with the chicken, corn, sweet potatoes and peppers. Place on the grill and cook 5 minutes on each side, or until chicken is cooked through. Makes 4 servings.

WHAT YOU'LL NEED:
1 ear corn, cooked
1 plum tomato, cut into 1/4-inch dice
1 peach, cut into 1/4-inch dice
1/2 cucumber, peeled, seeded and cut into 1/4-inch dice
1/4 cup diced red onion
1/2 avocado, cut into 1/4-inch dice
1/2 jalapeno, finely minced
2 tablespoons cilantro leaves, chopped
1 tablespoon lime juice
1 teaspoon salt, divided
1 pound boneless chicken breasts, cut into 4 even pieces
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

HOW TO:

1. Cut kernels from corn and combine with tomato, peach, cucumber, onion, avocado, jalapeno, cilantro, lime juice and 1/2 teaspoon of the salt.

2. Coat the grill rack with cooking spray or oil; heat grill.

3. Pound chicken to 1/2-inch thickness. Season with remaining salt, cumin and pepper. Grill 4 minutes on each side until well-marked and a thermometer inserted in center reaches 160 degrees. Serve with topping.

WHAT YOU'LL NEED:
1/2 cup balsamic vinegar
1 medium zucchini (about 8 ounces) cut into 1/4-inch thick slices
1 tablespoon extra-virgin olive oil
1 large tomato, halved and cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/2 cup loosely packed whole basil leaves
5 ounces fresh mozzarella, cut in half and then into 1/4-inch slices

HOW TO:

1. Bring the balsamic vinegar to a boil; continue boiling until it coats the back of a spoon and is reduced by about half; about 5 minutes. Remove from heat.

2. Coat grill rack with cooking spray. Lightly brush zucchini slices on both sides with oil, reserving remaining oil. Sprinkle the zucchini and tomato slices with the salt. Place the zucchini on the grill and cook 2 minutes on each side, or until lightly marked and crisp-tender.

3. Alternate basil leaves with tomato, mozzarella and zucchini slices in an overlapping layer on a platter. Garnish with small basil leaves, if desired. Drizzle with the remaining oil and the balsamic. Makes 6 servings.

WHAT YOU'LL NEED:
1 small (2 1/2-inch diameter) red onion
2 peaches, halved
1 teaspoon canola oil
1/4 cup basil leaves, cut into thin strips
3/4 teaspoon salt, divided
4 (4-ounce) boneless chicken breast halves, pounded to even thickness
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon chipotle chili powder

HOW TO:

1. Heat the grill for direct-heat cooking.

2. Cut the onion in half through the stem end, then each half into 8 wedges, keeping the stem intact on each wedge (to hold the onion together as it grills). Coat the cut sides of the onion wedges and peaches with the oil.

3. Place peaches and onion cut-side down on grill; turn the wedges to the second cut sides after about 3 minutes, when the undersides are marked. Cook another 2 minutes, until softened and marked on the undersides. Transfer to a plate. At this point, the peaches should be well-marked and somewhat softened; transfer to the plate with the onions. When cool enough to handle, slice peaches in narrow wedges and cut each onion wedge in half; combine peaches, onion, basil and 1/4 teaspoon salt in a bowl.

4. Season the chicken with the remaining 1/2 teaspoon salt, cumin and chipotle powder; place on the grill. Cook until the undersides are well-marked and the chicken lifts easily from the grill surface, about 5 minutes. Turn and cook until the thickest part of the breasts reach an internal temperature of 160 degrees, 4 to 5 minutes longer. Serve with peach topping. Makes 4 servings.