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On the grill.

Ingredients

Steps

Other Preparation Methods

Nutritional Information

Sweet and Sour Chicken Thighs

Preheat grill (or grill pan) on medium. Combine all ingredients (except chicken); reserve one-half of sauce for later use. Coat chicken with remaining half sauce (wash hands); let stand 10 minutes to marinate.

Place chicken on grill; grill 6–7 minutes on each side until chicken is grill-marked and 165°F. Baste chicken with reserved sauce during last 2 minutes of grill time. Serve.

Tailgating Sausage Skewers

Preheat grill (or grill pan) on medium. Place potatoes in microwave-safe bowl. Cover and cook on HIGH 8 minutes; let stand 5 minutes. Cut each sausage into 4 pieces; cut onion into 1-inch pieces.

Thread potatoes, onions, and sausage onto skewers. Combine beer, syrup, red pepper (if using), salt, and pepper; whisk thoroughly.

Brush skewers with syrup mixture; place on grill. Cook 10–12 minutes, turning occasionally and brushing with syrup mixture every turn, until sausage is 165°F and potatoes are tender.

NOTE: For a fun touch, spiralize the potatoes and sausage by threading onto skewer and cutting around each to the skewer.

Teriyaki Flank Steak

Mince ginger and garlic. Whisk all ingredients (except steak and bag) until well blended. Place marinade and steak in zip-top bag (wash hands). Seal tightly and let stand 20 minutes (or overnight) to marinate.

Preheat oven to 375°F; line baking sheet with foil. Place steak on baking sheet (discard marinade); bake 25–30 minutes until 125°F (for medium rare), 130°F (for medium), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve.

NOTE: The temperatures for medium rare and medium stated above are traditional temperatures for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends internal temperature of 145°F, as measured with a food thermometer, with a 3-minute rest time before slicing.

Seared Steaks with Mushroom Sauce

Melt 1 tablespoon butter in large sauté pan on medium-high 1–2 minutes. Slice shallot thinly (2 tablespoons). Coat steaks with seasoning (wash hands); add steaks to pan and sear 1–2 minutes on each side until browned. Remove steaks from pan (leave drippings in pan) and set aside.

Place remaining 1 tablespoon butter and shallots in same pan; cook 1–2 minutes until shallots are fragrant. Stir in mushrooms; cook 5–6 minutes until mushrooms begin to brown. Stir in flour; cook 1 minute.

Reduce heat to medium-low. Add glaze to pan; cook and stir 1–2 minutes until mushrooms are well coated. Pour in broth and return steaks to pan; simmer 5–6 minutes until sauce is slightly thickened and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).

Transfer steaks to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time. Serve steaks with mushroom sauce.

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Three-Pepper Steak

Whisk agave, salsa, and pepper sauces until blended. Place 1/2 cup sauce in zip-top bag, then add steaks (wash hands). Seal bag and knead to coat; let stand 30 minutes to marinate.

Preheat grill (or grill pan) on medium-high. Place steaks on grill (discard marinade); cook 5–6 minutes on each side until steaks are grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to serving platter and let stand 5–10 minutes; temperature will rise 5–10°F during this time. Brush with remaining 6 tablespoons sauce; serve.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Creamy Onion Jalapeno Steaks

Preheat large nonstick, sauté pan on medium-high 1–2 minutes. Sprinkle steaks with salt and pepper on all sides (wash hands).

Place oil in pan, then add steaks; cook 5–6 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.

Reduce heat on pan to medium. Add butter, onions, and jalapeños; cook 5–6 minutes, stirring occasionally, until onions are tender. Stir in brown sugar and Worcestershire sauce; cook 3 more minutes or until onions are lightly browned.

Combine sour cream and water; stir mixture into onions and remove pan from heat. Slice steaks and top with sauce; serve.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Buffalo Grilled Chicken with Blue Cheese Spuds

Buffalo-Style Grilled Chicken Ingredients

Blue Cheese Spuds Ingredients

Buffalo-Style Grilled Chicken Steps

Blue Cheese Spuds Steps

Aprons' Advice

Buffalo-Style Grilled Chicken with Blue Cheese Spuds

Preheat 2-sided tabletop grill. Place cornstarch and seasoned salt in bag; seal and shake to mix. Add chicken (wash hands); seal and shake to coat. Add wing sauce; seal and knead bag to coat completely.

Coat both sides of grill with spray. Place chicken on grill; close lid and grill 8–10 minutes, pressing lid down occasionally to sear chicken, until edges are crisp and chicken is 165°F. Serve.

Caribbean-Style Jerk Chicken

Place all ingredients (except chicken) in food processor bowl (or blender); process until blended. Coat chicken with marinade (wash hands); cover and chill overnight.

Preheat grill (or grill pan) on medium-high; discard marinade. Grill chicken 18–20 minutes, turning occasionally, until grill-marked and 165°F. Serve.

Grilled Pork Chops

Place all ingredients in zip-top bag (wash hands). Seal and marinate 30 minutes (or chill overnight).

Preheat grill (or grill pan) on medium-high. Place pork chops on grill over direct heat (discard marinade); grill 4–6 minutes on each side until grill-marked and 145°F. Let rest 5 minutes before serving.

Dijon Chicken Skewers Ingredients

Sriracha-Honey Chicken Wings Ingredients

Smoky Chipotle Chicken Dip Ingredients

Dijon Chicken Skewers Steps

Sriracha-Honey Chicken Wings Steps

Smoky Chipotle Chicken Dip Steps

Game-Time Chicken

Push sharp ends of skewers through chicken, then place skewers in single layer on baking sheet (wash hands). Combine remaining ingredients (including 1/4 cup green onions) and pour over chicken; let stand 15 minutes (or chill overnight) to marinate.

Preheat grill (or grill pan) on medium. Grill chicken 8–10 minutes, turning often, until 165°F. Sprinkle with remaining 1/4 cup green onions. Serve.

Luau-Style Ribs with Horseradish Potato Skewers

Luau-Style Ribs Ingredients

Horseradish Potato Skewers Ingredients

Cooking Sequence

Luau-Style Ribs Steps

Horseradish Potato Skewers Steps

Prepare ribs and begin to bake or grill (10 minutes)

Prepare potato skewers and complete ribs; serve (25 minutes)

Spicy Beef and Zucchini Skewers with Pineapple Romesco

Preheat grill (or grill pan) on medium-high. Peel and core pineapple, Cut zucchini, pineapple (2 cups), and bell pepper (2 cups) into 1-inch pieces. Cut steaks into 1-inch chunks. Alternate zucchini and meat on 8 skewers; coat with 1 tablespoon oil and steak seasoning (wash hands). Alternate pineapples, bell peppers, and tomatoes on remaining 8 skewers, ending each with 1 garlic clove; coat with 1 tablespoon oil and paprika.

Place all skewers on grill; grill 5–6 minutes, turning often, until meat is 145°F and vegetables are tender and charred.

Place ingredients from 4 pineapple skewers into food processor bowl (or blender). Add almonds, vinegar, salt, and remaining 3 tablespoons oil; process until smooth. Serve remaining 4 pineapple skewers with meat skewers and sauce.

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