Grill/3 recipes

Garlic and sage grilled chicken with a tangy cider vinegar marinade thickened by an emulsified egg-and-oil base. Smoky from indirect charcoal heat, juicy and herby in every bite.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Ayam Panggang Mesanten features charcoal-grilled chicken sliced and simmered in a coconut milk sauce with shrimp paste, red chiles, shallots, and lemongrass. Smoky, fiery, and deeply savory Indonesian grilling.

Grilled Italian sausage with charred bell peppers, Vidalia onions, jalapenos, and sweet pineapple chunks, tossed with rosemary and pineapple juice. Smoky, sweet, spicy, served over mashed potatoes.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Grilled Chicken, New Potato & Roasted Garlic Quesadilla recipe

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Pimentos Grilled Chicken with Raspberry Butter Sauce recipe

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Mesquite-smoked beef brisket on a gas grill rotisserie, rubbed with paprika and cayenne, then basted for hours in a beer-spiked barbecue sauce. Slice it thin and watch it fall apart on the cutting board.

Grilled Chicken Breasts in Raspberry Vinegar Marinade recipe

Grilled vegetable tortilla wraps with basil-garlic mayonnaise and fontina cheese, rolled tight and sliced into spiral pinwheels. A colorful make-ahead lunch or party appetizer.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.