GRILLED MEAT: Beef, Burgers, Lamb, Pork & Chicken!

   This is the place to look for recipes for grilled meats, for recipes as small as a baby lamb chop or a cornish hen all the way up to a turkey or a pig.  
   We have it, or we'll find it!
* Beef (steaks, chops & buffalo steak)
* Burgers (all kinds)
* Lamb (burgers, chops, leg)
* Pork (chops, loin)
* Chicken (parts, whole, ground, turkey)
....and if you're looking for a mixed grill like the photo here, we have that too.  Just scroll down to the bottom of the page, and those of you who can't decide on one type of meat can have it all!!! 


   The Rib-Eye is probably the most choice piece of steak you can grill, although it can be expensive.  It doesn't need much in the way of flavoring or marinade.  If you like steak, salt & pepper and a bit of oil for the grill is all you really need for this one. Oh, and I know this is a matter of taste, but DONT OVERCOOK IT!! No more than medium please. You don't want to ruin a good steak. 
    It can stand up to a rub or marinade if you choose, but mostly with this one, you want the moist beefy flavor to stand out & LET THE MEAT SPEAK FOR ITSELF.  Save your marinades for hangar, skirt, or strip & london broil steaks. 
4 (8-ounce) ribeye steaks, do not trim
1 teaspoon salt,  3/4 teaspoon freshly ground black pepper, Cooking spray
Sprinkle both sides of steaks with salt and pepper. Let steaks stand at room temperature for 20 minutes.
Prepare grill.
Pat the steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand 5 minutes

Grilled Porterhouse Au Poivre, Serves 4

   A specialty in most restaurants, here’s the classic steak au poivre, done on the grill with a porterhouse steak, which to some is the best steak you can buy.  I still go with the Rib-eye every time. The steak is big, brawny, and rubbed with coarsely cracked peppercorns, but the Cognac cream sauce adds a touch of elegance, balancing out the dish nicely.
- Most supermarkets don’t usually cut steaks as thick as this recipe requires.  If you prefer it, call the meat department or your butcher ahead of time to order it about 2 inches thick.  My preference is to buy 2 steaks (or as many as I'll need, about 1 - 1/1/4 inches.  They'll cook faster and there's less of a chance you will burn the outside. 
- On this steak, the T-shaped bone separates the smaller and more tender tenderloin (or filet) from the larger and more flavorful top loin (strip). If you use one 2" thick steak, you make 4 servings by cutting the 2 pieces away from the bone and then cutting them into 4 pieces or by cutting all of the meat into ½-inch-thick slices and serving each guest a mix of tenderloin and top loin slices. The T-bone itself is up for grabs.  In my house, everyone wants the bone, which is the reason I prefer more of the 1 1/4" steaks!  (I'm an impatient griller and these are fast and plentiful!)
2 tablespoons mixed peppercorns, such as black, green, red, and white 
1 large porterhouse or T-bone steak, 2½ to 3 pounds and at least 2 inches thick 
2 tablespoons olive oil 
Oil for coating grill grate 
1 teaspoon kosher salt, plus more to taste for the sauce 
3 tablespoons butter 
1 large shallot or scallion, minced 
½ cup Cognac 
½ cup heavy cream.
1. Put the peppercorns in a zipper-lock bag, press out the air, seal, and coarsely crush with the bottom of a heavy skillet. (or just buy course grind pepper)
2. Pat the steak dry with paper towels and rub all over with the olive oil. Press the crushed pepper into both sides of the meat. Cover loosely with foil and let the meat rest for 1 to 2 hours at room temperature. 
3. Heat the grill as directed. 
4. Brush the grill grate and coat it with oil. Sprinkle the salt over both sides of the steak just before grilling. Put the steak on the grill over high heat and cook until darkly crusted, 4 to 6 minutes per side. (If you are using a 1 inch steak, reduce the time by almost half, here and on the low heat) Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 10 to 15 minutes for medium-rare to medium-done (135° to 140°F). Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes. 
5. While the steak rests, put the butter in a medium heavy-gauge skillet and melt over medium-low heat, either on a stove-top or directly on the grill grate. Add the shallot and cook until softened, 1 to 2 minutes. Add the Cognac and move the pan over the high-heat area of the grill or raise the heat to high; the Cognac might flame. Boil until reduced to about ¼ cup. Stir in the cream and any accumulated juices from the steak platter. Return to a boil and boil until slightly thickened, 2 to 3 minutes. Add salt to taste and serve with the steak.

GRILLED FLANK STEAK W/ GIN SAUCE (*A Lesson in London Broil below), Serves 6

recipe and photo from

   A creamy gin sauce tastes delectable with this hot charred steak. Serve it with watercress. Sealed airtight, the spice blend keeps for several months. Make steak through step 2 up to 6 hours ahead and chill, covered; make sauce up to 6 hours ahead and chill, covered.
* 4 teaspoons dried juniper berries, divided*
1 1/2 teaspoons whole allspice
1 1/2 teaspoons black peppercorns
1 teaspoon kosher salt
1 flank steak (1 1/2 to 1 3/4 lbs.)
1 tablespoon olive oil
1 cup reduced-sodium beef or chicken broth
3/4 cup cream
2 to 3 tbsp. gin
If you are unable to grind spices, use pre-ground spices which you can get it the supermarket. 
     The flank steak is a tough, muscular cut of meat. The flank steak cut is from the meaty part of the flank, opposite the loin section. The best cooking method for flank steak is Braising and London broils. It is a good idea to score the flank steak before marinating. This allows the marinade to seep into the thicker parts of the meat, giving it extra flavor and tenderness. Flank steaks are also great for rolled steaks and fajitas. London Broil is a method, not a cut of meat, and London Broil’s use tough but lean cuts of meats. Such cuts as flank steak, blade roast, top rounds or sirloin tip roasts make excellent London broils. These cuts are usually 1 to 2 inches thick.
    1. In a spice grinder, grind 2 tsp. juniper berries, the allspice, and peppercorns until coarsely ground. Add salt and whirl to mix.  (NOTE: if you don't have a spice or coffee grinder, its ok to use pre ground spices)
     2. Trim fat from steak. Rinse meat, pat dry, and rub all over with oil. Pat and rub spice mixture onto both sides.
     3. In a 2-qt. pot, bring broth and remaining 2 tsp. juniper berries to a boil over high heat and boil until reduced by 3/4. Add cream and 2 tbsp. gin and boil over medium-high heat until reduced by half.
     4. Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Meanwhile, reheat gin sauce over medium-low heat and, if more zip is desired, add 1 tbsp. gin.
     5. Transfer steak to a carving board with a well (to catch juices). With a sharp knife, carve steak into thin, wide slices across the grain, holding the knife at a low angle to meat. Transfer steak to a warm platter; scrape drippings and juice from board into gin sauce. Serve meat slices with sauce.


   The Skirt Steak** is not necessarily a choice piece of meat, but with a proper marinade, quick grilling time, and proper slicing, you will end up with a flavor like no other.  Try this one, its excellent.  Credit to Guy Fieri for this tasty spicy recipe. 
1 minced garlic clove
1/4 cup cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Meat:  1 1/2 pounds skirt steak
     **The difference between a Skirt Steak and a Hangar Steak is that the Hanger steak has a meatier taste and is less "stringy"; making it superior for a steak dinner. The Skirt Steak has more marbling and "crunchy" exterior when grilled; making it perrfect for fajitas or a stir-fry. Both are tastier than traditional steak cuts; & tender if prepared correctly.  But be careful-they bite back if you overcook them!
Four Herb Chimmichuri: 
4 chopped garlic cloves
1/2 cup cilantro leaves
1/2 cup parsley leaves
6 large basil leaves
1 tablespoon oregano leaves
2 tablespoons minced white onion
2 tablespoons minced red bell pepper
1 teaspoon salt
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cumin
1 1/2 teaspoons to 1 tbsp. ancho chile powder (spice to taste)
2 tablespoons olive oil
2 tablespoons red-wine vinegar
     Marinade:     In a food processor, pulse garlic, cilantro, parsley, basil, oregano, onion, bell pepper, salt, pepper, cumin, and ancho chile powder until coarsely chopped.  Pour in olive oil and red-wine vinegar and whirl to combine.  Drizzlle over steak when done, or serve on the side.
   Wisk garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. At least 1 and up to 24 hours before cooking, add steak to bag, shake to coat with marinade, reseal, and chill.
     Steak:    Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. 
   Serve with Four-Herb Chimichurri.*
*This steak is of course flavorful enough to eat as it is, but the Chimmichurri sauce adds extra spice & zing.  You can use any sauce or topping you like on it, on none at all.


   Since we've covered the Skirt Steak, we cannot ignore its cousin.  This recipe for Grilled Hangar Steak was adapted from Cooking Without Borders by Anita Lo.  Copyright © 2011.  (a wonderful cookbook, by the way).  There's also a bonus recipe here for Potato Pancakes that are irresistable.  
¼ cup soy sauce
¼ cup sugar
1 teaspoon finely chopped garlic
1 tablespoon finely chopped scallion white
½ teaspoon toasted sesame seeds
Black pepper to taste
4 (6-ounce) trimmed hanger steaks
3 large Idaho potatoes, peeled
1 teaspoon Korean ground chile (gochu garu) or any mild ground chile
2 tablespoons thinly sliced (on a bias) scallion greens
Salt and black pepper to taste
½ cup neutral-flavored vegetable oil
   1.  Make the steak and marinade: Combine the soy sauce, sugar, garlic, scallion, sesame seeds, and pepper and pour over the steaks. Cover and put in the refrigerator to marinate for at least 4 hours, turning once halfway through, or overnight.
   2.  Make the potato pancakes: Working quickly to prevent oxidation, grate the potatoes on the largest holes of a box grater or in a food processor. Put in a clean kitchen towel and squeeze to extract as much liquid as possible. Place in a bowl and combine with the Korean ground chile and scallion. Season with salt and pepper. Heat a 12-inch saute pan over high heat. Add half of the oil and when lightly smoking, add the potatoes, divided into 4 even balls. Press down to form round cakes about 1/2 inch thick. Lower the heat to medium-high and cook until the cakes are deep golden brown. Turn and add the remaining oil if necessary (the potatoes will absorb some oil) and brown the other side. Drain on paper towels.  [Yes, if you have one of those flat grill pans with the holes in it, you can make the potato cakes on the grill.  Just be sure that pan is well oiled.
   3. Make the sauce, if desired: In a small bowl, combine all the ingredients.
   4.  To serve: Remove the steaks from the marinade and scrape off any excess marinade. Season with pepper and a little bit of salt. Rub both sides with a little oil and grill to desired doneness. Reheat the potato pancakes, if necessary, in a 375°F oven. Place one in the center of each large serving plate and ring with 1 tablespoon of the sauce (if using). Slice the steaks against the grain and arrange over the top of the pancake.


    And then there is the Buffalo Steak, a richly flavored, very lean meat, which does not have a gamey taste at all.  And its a much healthier option than beef. We have a bonus recipe here for you, put together by because the buffalo, complemented by the tanginess of radicchio & beets, and a creamy goat cheese dressing, makes a delicious meal. Buffalo is a tasty option but, because it's so lean, is best cooked rare to medium-rare, and no more than that.  If you cook this meat well done, it will become very dry, so be forewarned. 
1/4 cup(s) crumbled goat cheese, or feta cheese
4 teaspoon(s) white-wine vinegar
3/4 teaspoon(s) dry mustard
 1 small shallot, minced
1 tablespoon(s) minced fresh parsley
3/4 teaspoon(s) kosher salt, divided
3/4 teaspoon(s) freshly ground pepper, divided
1 tablespoon(s) extra-virgin olive oil, divided
2 head(s) radicchio
1 can(s) baby beets, drained ( liquid can be reserved for Pickled Eggs)
1 pound(s) buffalo steak, trimmed of fat and cut into 4 portions  (if you really cant think about eating buffalo you can use beef New York strip (loin) steaks
Preheat grill to high.
Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.
Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.
Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.


photo courtesy

     I guess I'm not the only one having a craving for meatloaf this summer, because they had a wonderful idea on "The Chew" for "Meatloaf Burgers." If you cook these on the grill and serve them with a quick chopped salad (your tomatoes should be coming out just about now) you can have your loaf and eat it too… without turning on the oven and turning your kitchen into an inferno! Check out my adaptation:
2 pounds ground Beef (no need for pork)
1/2 cup grated Onions (Use a grating plane or cheese grater)
1 cup Panko Breadcrumbs
2 Eggs
1/4 cup Worchestershire Sauce
1/4 cup Horseradish
2 tablespoons Garlic Paste (or minced)
1 teaspoon Dijon Mustard
Salt and Fresh Ground Black
1/4 cup tomato sauce or bbq sauce (we don't put ketchup in meatloaf)
Hamburger Potato Rolls
Mayonnaise or Honey Mustard (for serving)
Bacon to serve (optional)
Heniz Jalapeño Ketchup is also a nice condiment

     Combine eggs, Worchestershire, horseradish, garlic, dijon, tomato sauce, grated onion salt and pepper in a large bowl and mix well with a wisk. Add ground beef and mix gently, then fold in the breadcrumbs until you have the desired consistency. You should be able to form patties that stay together, but it should feel moist. Set patties aside on a parchment lined sheet tray.
*Photo credit


     These Grilled Lamb Feta Burgers are made even more flavorful with a lightened rémoulade sauce that substitutes Greek yogurt and olive oil for mayonnaise!
1/3 cup minced parsley
1 medium garlic clove, minced
1 tablespoon capers, minced
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
3 tablespoons Greek yogurt
1 pound ground lamb
generous 1/2 cup crumbled feta cheese
salt and freshly ground pepper
4 burger buns or rolls
     Prepare the rémoulade. Combine the first six ingredients in a small bowl and stir to combine. The parsley, garlic and capers should be minced as finely as possible. You can use a mini food processor to make the rémoulade, but a good sharp knife and a little patience will do a beautiful job. Cover with plastic and store in the fridge. Can be made a day ahead—make at least a few hours ahead to let the flavors combine.
     Make the burgers. Prepare or preheat your grill. Mix ground lamb and crumbled feta in a bowl until just combined. Handle the meat as little and as gently as possible, or your burgers will be tough. Form into 4 patties. Season on both sides with salt (use a light hand—the feta and remoulade will provide plenty of flavor) and a generous grinding of pepper.
     When the grill is ready, brush it with oil and quickly grill the buns cut side down for a minute or so. Transfer buns to a plate. Grill the lamb feta burgers for about 4 minutes per side, turning once (or to desired doneness—grilling is an inexact science, at least as practiced by me). If you get flare ups, gently move burgers away from flames. Transfer burgers to a plate and tent with foil. Let them rest for about 5 minutes as you prepare buns. Spread 1/4 of the rémoulade on the bottom half of each bun. Top with burger and bun and serve.

Burgers, Burgers & More Burgers...

Jun. 1, 2014

Find More Burgers Here:

There were so many different and fun types of burgers for the grill, or even burgers to be made indoors, I simply had to make a category of their own. There are only a couple for you to sample here. For the rest, go to our Burger Page!!


   This is a simple recipe that you can have done in no time, but your guests will think you have worked all day.  Prepare the dip ahead of time and refrigerate, and you can also  season the meat ahead of time and let sit a few hours in a Ziploc bag.  Remember, you want to have fun at your BBQ, not spend hours over the hot fire.  
1 packet Hidden Valley® Original Ranch Dips Mix 
1 rack of lamb, cut into 8 chops 
1 tablespoon cinnamon 
1 tablespoon cumin 
1 tablespoon fresh mint, chopped 
1 teaspoon salt & fresh ground pepper 
2 cups plain yogurt, drained 
Juice of half a lime
     1. Combine the spices (cinnamon, cumin, salt & pepper)  in a small bowl and then rub half over the lamb chops. Turn over the lamb chops and rub in the other half of the spice mix.  
     2. Place each of the chops on the hot grill grate, directly over the coals. You'e going to cook these hot and fast, so they're still pink in the center.  Grill for 4 minutes and turn each over and grill for another 3 minutes. Remove from the heat and allow to rest. 
     3.  Squeeze the lime juice over the lamb chops and serve with the dipping sauce pm the side, as the spice rub might just stand on its own. 
     4. To make the dipping sauce, combine the drained yogurt, mint and Hidden Valley® Original Ranch® Dips Mix and keep in the refrigerator until ready to serve. Place a dollop of the dip on each plate of lamb chops.


     This is one of the most simple rib grilling recipes you will ever use.  It uses a rub rather than a sauce or glaze, because I believe it brings out the flavor of the meat better.  If you prefer your ribs saucy, you can add your favorite just before you take them off the grill or after they are cooked. (I will post a homemade sauce for you in the Soups and Sides section) You will not need it!
2 racks baby back ribs, cut into individual ribs
1 jar of Paul Prudommes Poultry Magic
1/2 c. Worstershire Sauce
     Cut ribs and place all of them into a jumbo ziploc plastic bag.  Add Worstershire Sauce and all of the poultry magic.  Zip the bag and toss around until all ribs are coated.  Let marinate in the fridge 1-2 hours.
     When ready to cook, preheat grill to 400 degrees or so.  Toss all the ribs on the grill, (leaving the marinade paste in the bag for basting) and cover, keeping a close eye out for smoke.  If you see smoke, it is likely that the ribs are flaming and you should turn down the heat. This is a good time to baste the ribs with the remaining marinade that was left in the bag.  
     Move the ribs away from the flames, close cover and cook on medium, checking often to turn, for about 15- 20 minutes.  Done!
     If you prefer a wetter sauce, add a jar of your favorite salsa to the marinade.


photo credit:

   Marinated in beer, garlic, and a rub of Creole seasoning, this grilled pork loin is ultra moist and loaded with flavor. If the weather isn't suitable for outdoor grilling, this pork loin can be oven roasted just as easily.
6 pounds average whole pork loin, boneless**
8 cloves garlic, minced (abt 3 tbsp)
1 tablespoon Creole seasoning, to taste (we use Paul Pruhdomme's Seasonings)
12 ounces beer
**NOTE: The meat we are using here is a pork loin, not a pork tenderloin.  Pork Tenderloins are smaller and thinner (sort of the filet mignon of pork) and will cook much quicker, like in 20 - 30 minutes.  You can use a tenderloin with this recipe if you like, just be quick to adjust your cooking times, and you want to cook this not more than medium. 
     Place the pork loin in a large ziploc bag and pour approximately 12 oz. (1 can or bottle) of beer over the loin.  Add the Creole seasoning and minced garlic. Squeeze out most of the air and close the bag, then rub the ingredients around inside the bag so they get all over the Loin.  Marinate a minimum of 3 hours; longer if desired.  The loin may then be grilled or roasted.
GRILL: Over medium to medium-high heat, turn the loin every 5 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for about an hour or so, depending on how hot your covered grill gets, until the internal temperature reaches 155°-160°F for medium doneness or 165°-170°F for medium-well doneness.
OVEN: roast the loin uncovered at 325ºF, 20 minutes per pound. (The internal temperature should read 155º-160ºF for medium; 165º-170ºF for medium well.) After removing the meat from the oven, the temperature will rise approximately 5ºF.

PORK TENDERLOIN w/CORN on the COB, Serves 6-8

Recipe and photo adapted from Food Network Mag.

For the pork and corn:
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
For the sauce:
3/4 cup apple cider vinegar, 3 tablespoons packed light brown sugar, 2 tablespoons ketchup, 1/2 teaspoon red pepper flakes & Kosher salt to taste.
   Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
   Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
   Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
   Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn. 


   This is one of those meals you can make as delicate or as hearty as you like simply by changing or adding the type of meat you grill.  Here we used chicken thighs.  You can substitute beef skewers, lamb, pork, or you can add some or all of the foregoing and make a true mixed grill with extra eggplant and bread and you will end up with a very successful party.  The spices here are light and flavorful, and you can serve the sauce on the side, so everyone is happy.  Have some fun with this one!
1 1/4 cups nonfat plain Greek yogurt
1 clove garlic, finely grated
1 tablespoon chopped fresh parsley
1 1/2 teaspoons dried oregano
8 bone-in chicken thighs, skin removed
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 large eggplant, quartered lengthwise
1 teaspoon smoked paprika
8 baguette slices
3 medium tomatoes, quartered
   Preheat a grill to medium high.
    Mix the yogurt, garlic, parsley and oregano in a bowl. In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 teaspoon salt, and pepper to taste. Stir the olive oil into the remaining yogurt mixture and set aside.
   Brush the cut sides of the eggplant with olive oil and sprinkle with salt and the smoked paprika. Brush the bread with olive oil.
   Brush the grill grates with olive oil. Grill the chicken, turning once, until cooked through and a thermometer inserted into the thickest part registers 160 degrees F, 15 to 20 minutes. 
   Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes. 
   Grill the tomatoes and bread, turning once, until marked, 2 to 3 minutes.
Serve the chicken, eggplant, tomatoes and bread with the yogurt sauce.

Debs Grilled Chicken Wings, Wings and More Wings....

photo of Garlicy Wings.

      Make these tasty garlic grilled chicken wings as mild or hot as you wish. This chicken recipe makes enough to serve as a main dish for two people or as an appetizer course for four to six people
DEB'S WINGS (simple but delicious)
1/2 Bottle Paul Prudhomme's Poultry Magic
1/4 c. Worsterchire Sauce
2 tbsp olive oil
12 chicken wings
1 onion powder
2 tablespoons garlic powder
2 tablespoons spicy mustard
1/2 cupdry red wine (substitute fruit juice)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 tablespoons soy sauce
1/2 cup sesame oil
1 1/2 tablespoons garlic salt
1 1/2 tablespoons cayenne pepper
2 teaspoons ginger
2 poundschicken wings, separated at joints, tips removed
1 cup Buffalo chicken wing sauce
Separate wings into sections. Cut off wing tips at the joint and save for stock or discard.  Cut the other 2 sections in half at the joint separating the drumette and the flat part of the wing.
For Deb's Wings, place all ingredients in a Ziploc bag and mix, then leave to marinate in the fridge for an hour or more.
For Garlicy Wings, put all ingredients together in a bowl and wisk well. Combine the wings and sauce in a small bowl or plastic bag. Stir to coat well, or shake and turn bag. Refrigerate, covered, for at least 2 hours (or up to 8 hours).
For the Sesame Buffalo Wings, Combine sesame oil, garlic salt, pepper and ginger in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the oil mixture. Refrigerate 30 minutes to marinate
Heat the grill. Remove the chicken from the sauce/marinade and pat dry.  For the Garlic wings pour the sauce into a small saucepan and boil until reduced by half.
Grill the chicken 15 minutes or until done (no pink shows in thickest part of meat), turning as needed to prevent burning and you have a crispy skin.
Serve the wings with the sauce (for dipping).
     For the Sesame Buffalo wings, brush frequently with marinade, then discard.  Serve with ranch or blue cheese salad dressing.


     Too easy not to make immediately!
4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1 cup vegetable oil
1 cup lemon juice
1 teaspoon garlic powder
Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.


     I was tempted by the ingredients for the peach bourbon scallops, but I didn't have peaches, bourbon (drank it) or scallops (expensive for a big family).  So I decided to improvise and came up with this delicious orange glaze for the chicken breasts that I did have.  I hope you enjoy it
6 large boneless skinless chicken breasts
1 c. Orange Marmalade
1 tbs granulated garlic
1 tbsp chili powder ( or crushed red pepper flakes, if you like it spicier)
1 tbsp red wine vinegar
1 tbsp oil
1/4 c. of frozen chopped onion, or fresh if you prefer (I used onion & peppers) 
1/3 c. light brown sugar
2 tbsp ketchup
2 tbsp of good dark rum (I was out of bourbon)
Salt and fresh ground Pepper to taste
     In a small saucepan, add oil and onions and saute' about 2-3 minutes.  Add the rest of the ingredients, wisk until combined, and simmer at bubbling until mixture is thickened.  About 5 minutes.  Let the sauce cool.  
     Rinse and pat dry your chicken and place all into a Ziploc bag.  Cover with marinade and mix it up.  Let marinate for 2 - 6 hours in the fridge.  If you want to use some extra marinade as a sauce later, reserve some now before you put it with the raw chicken.  
When ready to grill, take chicken out of bag with tongs and place on OILED grill, depending on the thickness of your chicken, about 3 or 4 minutes per side.  If you do not Oil or Pam your grill, the sugars in the marinade will stick.  
     When you turn your chicken, baste with remaining marinade, then discard.  Do not use it as a dipping sauce if it has been in contact with raw chicken unless you cook it to boiling first  
   Serve with fresh corn on the cob, or a beautiful spring salad for a light meal, or lay the chicken over a delicious coconut rice for a real Island night out.
     See photo below, hot off the grill. We used the thick cut chicken breasts and a hot grill, so the glaze made perfect grill marks.  I served it with braised purple cabbage seasoned with olive oil, salt & pepper, and some diced oranges & a dash of orange juice, along with some parmesan couscous.  A simple meal on a hot night, and the kids loved the cabbage!  This is definitely a keeper.


     I prefer to make this recipe with boneless skinless chicken thighs, but you can make it with breasts, tenders, or chicken pieces.  If grilling chicken with skin on, you may want to grill the chicken on an indirect heat to avoid flare-ups, and check frequently. 
8-12 Boneless Skinless Chicken Thighs
1/2 jar of Paul Prudhomme Poultry Magic (or 2 tbs BBQ seasoning if you prefer)
1 regular size bottle of your favorite italian salad dressing
1 jar of your favorite salsa
     Trim fat off chicken as necessary, pat dry and place all pieces in a Jumbo Ziploc bag.  Toss in the seasoning and rub into the meat trying to cover all pieces.  Open bag again and add the salad dressing and salsa. Close bag, trying to get as much air out as possible. Roll the bag around until all the meat is coated.       You will not likely need salt or pepper for this recipe because of the other ingredients.
     Place chicken on grill.  Boneless chicken: 10-12 minutes turning once, Bone in chicken: 15-20 minutes.  Keep in mind, white meat cooks faster than dark meat.  When you turn the chicken you can baste it with the rest of the marinade in the bag.  
     This is great served on hamburger buns, or in combination with the ribs below for a chicken and rib BBQ. (Don't forget the cole slaw) 
**The variation below was made with Paul Prudhome's Poultry Magic and Honey Mustard/Black Pepper marinade, and bone-in, skinless chicken thighs, marinated overnight.  The chicken was melt in your mouth tender.


recipe & photo from Food Network

1/3 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt
8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Vegetable oil, for brushing
1 1/2 cups breadcrumbs
3 large tomatoes, halved crosswise
Freshly ground black pepper
   Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.
   Preheat a grill to medium low. Brush the grill grates with vegetable oil. 
   Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.    
   Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.


    There are 3 things that make this chicken great. First, it’s all about marinade.  Overnight.  Second, it’s not just lemon juice. Combining lemon juice with olive oil, salt, pepper and some fresh thyme just enhances the flavor even more. Third, don’t overcook the chicken. These are boneless chicken breasts. They’re lean, relatively thin pieces of meat and cook quickly
1-1 1/2 pounds boneless, skinless chicken breast fillets (medium or thinly sliced)
3 lemons including zest and juice
1/2 cup olive oil
2 teaspoons fresh thyme, chopped
1 tablespoon salt
1/2 teaspoon pepper
(Depending on how many you are, plan on making extra, enough to use in our Lemon Chicken Couscous in the No-cook section!)
   Prepare the marinade by zesting two lemons and juicing all three into your fridge-friendly storage bowl or zip-top bag. Add the oil, thyme, salt and pepper. Then taste it. It should taste like an extra lemony vinaigrette. Add more salt, pepper, oil, etc. as you like. Once it’s ready add your chicken and refrigerate. If it’s not evenly submerged, be sure to flip your chicken a couple of times between now and when you’ll be cooking it, just to get flavor everywhere.
   When you’re ready to cook, preheat the grill or grill pan (even a skillet will work) on medium-high and take the chicken out of the fridge. Let it come up to closer to room temperature while the grill/grill pan heats up. It’ll cook more evenly and be juicier in the end. Place each piece on the grill. It should sizzle when it hits the grates; if it doesn’t the pan isn’t hot enough. Don’t crowd the pan, allow an inch or so around each piece and work in batches if necessary.
   Flip after 3-4 minutes and cook an additional 2-3 minutes on the second side. Remove chicken to a plate and cover with foil for at least 10 minutes. If you’re making this ahead of time and plan to refrigerate, allow to cool completely first then put in an airtight container, pouring the juices from the plate (and grill pan) on top. Serve hot, cold or room temperature.


   The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Moroccan Chicken Recipe. Enjoy quick & easy recipes and learn how to make Grilled Moroccan Chicken. 
1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts
1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot.
5. Grill chicken breasts 5-7 minutes on each side, or until done.


   This is the best tasting Garlic Chicken I have ever had, and its so simple.  I love fast and simple.  Of course, we love the legs in our house, but you can do this with any part, thighs, wings or breasts.  Leave the bone in for juiciness, skin or not is your choice!
2 lbs chicken legs
4 tablespoons olive oil
4 large garlic cloves, minced  (I used 2 tbsp garlic paste)
sea salt, to taste
1. In a large mixing bowl or Ziploc bag place chicken legs, olive oil, garlic and salt. Coat the chicken with the other three ingredients.
2. Preheat the charcoal grill to medium high, direct heat.
3. Place the drumsticks on the hot grill, turning only once if possible.** Cook for approximately 4 minutes per side or until chicken is cooked thoroughly.
**NOTE: Beware of flare-ups, especially if you're cooking with the skin on. Even if you don't need to turn it just yet, its ok to move it out of a flaming area to another part of the grill. In fact, you should do so.


     This is one of my favorite grilling meats. although it does require a bit of preparation, its easier than you think. Depending on their size, i'm calculating one hen per person. Nothing wrong with leftovers for a little chicken salad!
4 Cornish Game Hens, backbone removed.
Olive Oil for rubbing the Hens
2 tbs Honey
2tbs Lemon Juice
Salt & Pepper to taste
Preheat your grill to very hot.
     Unwrap each Hen, remove and discard the giblets, or whatever is inside those birds.  Rinse with salt and water, then pat dry.  Turn the Hen over (breast side down) and using kitchen shears remove the backbone by cutting down each side of it. Now you should be able to turn the Hen over and it will lie flat. (See Photo below, courtesy of SpiCes). 
     Mix the Oil, Honey and Lemon Juice, Salt and Pepper in a small bowl and rub each Hen with the mixture, trying to get as much under the skin as possible without tearing the skin. 
     Place each Hen on the Grill, skin side down, for about 5 - 10 minutes, watching carefully for flare-ups.   You can put out a flare up with a spray bottle of water and move the Hen to another part of the grill.  Once the skin is crisped (you will know when you can remove it easily from the grill without it sticking [or when you have a fire]) turn the Hens over, close cover and cook on a medium heat about 15 more minutes.  If you are cooking on direct heat, be careful of flare-ups.  If you are able to get indirect on your grill, put the Hens there and cook about 20 minutes.  Check for doneness (when the juices run clear).
     You can serve the Hens skin side up, whole or in half, with the grilled vegetables above and rice.  Or go casual with potato salad and cole slaw. 


One whole chicken, cleaned and salted.
One can of your favorite beer
BBQ seasoning or your favorite rub mix. McCormacks BBQ is excellent
     *You can double this recipe, as two chickens easily fit on the grill.  Just use an extra can of beer and extra rub.
     Preheat your grill to about 450 degrees.  NOTE:  When the chicken is placed in the center, turn down or turn off the heating element directly under the chicken. Alternatively, put an aluminum pie plate or pizza stone under the chicken. If you skip this step, you will end up with chicken flambé.
     Rub the cleaned chicken inside and out with a bit of olive oil, and the BBQ rub.  Try and get some under the skin without tearing it.
     Open the beer and pour out about 1/4 cup of the beer, and make an extra few  holes in top of the can with   church-key can opener. Sprinkle a few tablespoons of the dry rub inside beer can (it might fizz up a little bit at the top, but don't worry, that is normal). 
     Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tri-pod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chicken—this is called "wings akimbo." 
     Place chicken on the beer can in the center of the grill's cooking grate. Make sure the legs are in front of the can, supporting the chicken. 
     Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving. 
Please Note:  When removing chicken from grate, be careful not to spill contents of beer can on yourself or anyone else, as it will be very hot. Its easiest to use two silicone oven mitts, or two tongs and grab the bottom of the chicken and can, and place on a platter with sides to cool.  This way, in case it tips, the serving dish will catch the sauce in the can .


    Yes, I know, another long ingredient list, but it comes together quickly and the combination of spices is like no other.  If you are short on time, just buy the Chutney in the Ethnic Foods aisle of your local market.  
2/3 cup(s) fat-free plain thick Greek yogurt
2 tablespoon(s) vegetable oil
2 tablespoon(s) minced flat-leaf parsley
3 clove(s) garlic, crushed through a press
2 tablespoon(s) peeled fresh ginger, grated
1 teaspoon(s) garam masala
1/2 teaspoon(s) (each) paprika, ground coriander, cumin, red pepper, and turmeric
1 1/4 pound(s) boneless turkey breast, cut into 16 (1 1/2-inch) chunks
Cilantro Chutney
3/4 cup(s) (packed) cilantro leaves
2 small green chiles, chopped
2 tablespoon(s) water
1/2 cup(s) fat-free plain thick Greek yogurt
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1 tablespoon(s) lemon juice
20 (about 6 ounces) fresh okra, stem ends trimmed
2 orange bell peppers, cut into 20 squares
 Vegetable oil, for brushing
1 small Vidalia onion, cut into paper-thin slices
Kebabs: Combine all ingredients, except turkey, in a large resealable food-storage bag; add turkey. Seal bag; turn bag to coat. Marinate in refrigerator at least 12 hours, or overnight.
Cilantro Chutney: Pulse cilantro, chiles, and water in a blender until pureed. In a small bowl, mix yogurt, cumin, salt, and lemon juice; stir in cilantro puree. Cover and refrigerate until ready to use.
Thread turkey alternately with okra and bell pepper pieces onto 12-inch skewers. Grill over medium-high heat, turning frequently and brushing with vegetable oil, 12 minutes, or until turkey is cooked through. Let skewers rest 3 minutes.
     To serve, place Vidalia onion slices on plates; slide turkey and okra from skewers on top of onions. Serve with Cilantro Chutney and naan bread.


     The tasty marinade of this recipe makes tenderloins of turkey even more tender and delicious, especially when grilled. A quick and easy main dish for the busy cook.  Even more important, its a lean and healthy meal that's versatile and adaptable to the tastes of your family.  This recipe is fairly simple, almost a vinaigrette, but you could substitute a spice rub, one of our selection of BBQ sauces, or any type of marinade you like.  Make a mini-Thanksgiving and by some Stove-Top stuffing (yes, that's what I said.  Throw in some chopped peppers and onions, a bit of seasoning, and open a jar of low-fat turkey gravy.  There you have it, Thanksgiving in July!
1 1/2 - 2 lbs. turkey breast half - often known as a Turkey London Broil (because it looks just like a beef london broil)
2 big garlic cloves, peeled and pressed or chopped finely
1/3 cup red wine vinegar
2 tbls. freshly ground black pepper, or black and white pepper mixed
For sauce:
2 tbls. chicken stock
2 tbls. orange juice
1 tsp. red wine vinegar
   To allow for even cooking, turn over the turkey breast and open up the flap of the breast, like a book. Turn back over and lay flat in a baking dish.
   Rub garlic and then pepper on both sides of the turkey breast. Pour over the vinegar and let sit at room temperature for 10 minutes. Turn once. Just before cooking, grind a bit more pepper over and baste with the vinegar in the dish
   (To bake, place dish in oven and cook for 50 to 60 minutes, basting every 20 minutes with juices in dish.)
   If grilling, allow 15 minutes a pound and turn the breast every 10 minutes to allow even cooking. After the first 15 minutes, move breast to the indirect heat part of the barbecue.
   Test turkey for doneness (165°F) with thermometer at the thickest part of the breast. Cover loosely with foil. Allow turkey to sit for 10 minutes before carving thinly on an angle, as if you were slicing London Broil.
   To make a bit of sauce, pour the liquid from the dish into a small saucepan. Add 2 tablespoons of stock, 2 tablespoons of orange juice and 1 teaspoon red wine vinegar. Boil to reduce slightly. Spoon over turkey slices just before serving


   As I noted above, a turkey "london broil" is simply one breast of turkey taken off the bone and flattened.  After my additions the other day, my husband was reminded of how good they were and went out and got some.  I was thinking, what should I do with these today and I just happened to have a couple of extra jars of some pesto leftover from a prior recipe.  This is a delicious recipe, that is deliciously simple.  Serve it up with some couscous and a veggie, and you're done
2 turkey london broil (boneless breasts)
1 jar prepared pesto (about 6 oz)
1 jar prepared bruscetta (about 10 oz) [you can use salsa if you want more of a kick]
2 or so tablespoons of olive oil.
How to:
Place all ingredients in a Jumbo Ziploc bag and smoosh around until well mixed and let marinate at least an hour to all day. 
As with above, preheat your grill to high. 
Remove meat from bag (there will be some marinade left in the bag.  save it), and place on grill skin side down (if yours has skin).  Keep a close eye on this now for about 5 or 10 minutes because you don't want the skin on fire.  Move sides of the grill to get your grill cross marks if you like that.  
After about 15 minutes, turn breasts over and pour (or spread) the remaining marinade over the top of the meat.  Close lid and let them finish cooking, checking occasionally, about another 10 - 20 minutes.  
There you go, turkey in half an hour!  Enjoy. 


Servings depend on the size of your turkey
     We did this on Thanksgiving and it was unanimously the absolute best turkey ever, but who's to say you can't grill a turkey all year 'round.  Its light, low in calories and when its brined and hot and smokey right off the grill, there is nothing like it.  Plus, you can have extra turkey for to garnish salads, pasta salads, and turkey sandwiches.  Try this one weekend.
Note:  you should use a gas grill with a cover where you can control your heat. 
1 12 - 18 lb turkey (bigger than that and it may not fit in your grill), 
                  cleaned out and washed. 
Brine: 1 very large pot or basin with enough water to cover turkey to which you will add 1 c. salt, 4 bay leaves, a palm full of peppercorns, allspice, 1 bottle of beer (your choice), and a few cloves.  Let this sit overnight.  
1/2 c. olive oil or melted butter. 
1/2 c. of your favorite turkey or chicken seasoning or herbed mixture.  We used a mix of thyme, garlic, basil, herbs de provence and a bit of salt and black pepper and, of course, a couple of tablespoons of Poultry Magic.  
Smoking box and Soaked wood chips (Hickory or Mesquite)
   Preheat your grill to High.  Put the soaked wood chips in the smoking box on the grill, off to the side. 
   Meanwhile, take your turkey out of the brine, rinse and pat dry.  
Mix the spices with the olive oil or butter, and massage into your turkey.  Try and get your fingers under the skin (without tearing it) and get some of your spice mixture under there.  
   Since its not Thanksgiving you will probably not be using stuffing.  If you are, stuff it now.  (stuffing will add to the cooking time)  If not, you may want to put some halved citrus or apple and onion on the inside.
   Now truss him up tight so his legs are together.  Simple kitchen twine will do. 
   You will need 2 heavy duty aluminum roasting pans inside eachother for extra strength, unless you are going to use your own stainless steel one.  Put the turkey in the pan and pour some chicken broth in the pan, about 1 inch deep.  This will evaporate during cooking, so keep extra on hand because you don't want the pan empty and the bottom to burn.  Cover the turkey in the pan with heavy duty aluminum (you may need 2 sheets folded together) then put the turkey on the grill and open the foil closest to the smoking box.  You are partially baking and partially smoking at this point. 
Now, be sure you turn down the heat.  If you have a three burner grill, turn off the middle burner.  If you have a 2 burner grill, turn off one side and put the turkey closest to the side that is off. Turn the other burners down until you can maintain a heat of about 250 - 275 degrees.  You will need about 15 minutes a lb for your turkey to cook.  The lower the heat the longer it will take to cook him.  Check the turkey periodically and add more broth and wood chips as necessary.  Use a meat thermometer to check for doneness.
     About 20 minutes before your turkey is done, remove the foil and let the skin crisp a bit. 
     Let him rest about half hour before slicing.  
See photo below of the turkey we did recently.  It was so good, we made another on New Years Day.  The brine keeps it moist and juicy on the inside, and the smoke gives it a delicate bbq flavor. 
Trust me, its an easy, no mess way to cook, and you won't heat up your kitchen in the summer.  


     And, for those of you who cannot make a decision about anything, the Chefs at Academia Barilla share a barbequing recipe for assorted meats and skewers.  (8 hours preparation including marinating + 30 minutes cooking)    **OK, I know this sounds long and involved, but most of the time is spent leting the meats marinate, with the actual prep time being about half an hour.  So, next time you're having company, prep ahead of time or the night before and give it a go! (and double the recipe so all that work lasts a few days)

*   1 lb spare ribs
7oz pork sausage, fresh
5 oz turkey breast
1 chicken
5 oz pancetta (italian bacon), in one single slice
1 red pepper
1 onion
10 oz lamb chops
¼ cup extra virgin olive oil
3 ½ tbsps Academia Barilla Traditional Balsamic Vinegar, Modena, 12 years
juice of 1 lemon
3 cloves of garlic
3 sprigs rosemary
  1. Place the lamb chops in a ceramic or glass bowl. Cover with a mixture of the balsamic vinegar of Modena, the garlic and rosemary and marinate for at least 8 hours.
  2.  Butterfly the chicken and rub with 3 tbsp extra virgin olive oil, lemon juice, rosemary and garlic. Marinate for 8 hours.
  3.  Cut the turkey, sausage, bacon, pepper (with the seeds removed) and onion into 1-inch cubes. Place everything in a bowl and coat 2 tbsp olive oil and rosemary. Let rest for 8 hours, then place the meat and vegetables on wooden or metal skewers, alternating the types of meat.
  4. The pork ribs should be seasoned with only garlic and rosemary. 
  5. Heat up the grill and once hot, add the meat. Cook, turning once, until completely browned or possibly a bit longer, depending on personal taste.
  6. Remember to salt the meat only at the end.