Grilling and Barbecue Recipes

When grilling, one must realize that the best part is the marinade or sauce that the meat sits in. After all, it can make or break your entire meal by either giving you a dry, tasteless meat or a tender, juicy piece. Many use brine which can help leaner meats be more juicy and tender. Many enjoy mixing up rubs and rubbing it all over the meat.

African Apricot Chicken on Skewers can be found at http://www.grilling-recipes.com/chicken/r15.htm. Just cut 3 pounds of boneless chicken breast into 4 inch chunks. Mix in 2 cloves of minced garlic, and salt and pepper, to taste then set aside. Fry 4 finely chopped onions until golden in 2 tablespoons oil, then add 1 1/2 teaspoons coriander, 1/2 teaspoon cumin, and 1 1/2 teaspoon of hot curry powder, stirring to coat the onions. Mix in 1 tablespoon brown sugar, 1/2 cup lemon juice, and four tablespoons apricot jam, then add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat and let cool. Pour over chicken and add 2 bay leaves. Refrigerate overnight. The next day place the meat, along with pieces of onion cut into 2 inch pieces, and pieces of dried apricot halves, of which you may need 30, onto skewers. Grill over coals. Place bay leaves into a heavy pot and bring to a boil. Pour over rice and serve the skewers.

With your skewers, try grilled sweet potatoes and apples, if you don't want the rice. The recipe can be found at http://allrecipes.com/Recipe/Grilled-Sweet-Potatoes-with-Apples/Detail.aspx. Just toss together 2 large sliced sweet potatoes and one peeled and cored apple, cut into slices. Add cinnamon and sugar to taste, and divide it onto 4 large pieces of heavy-duty aluminum foil. Top each with pieces of butter, then seal tightly. Place on grill and cook for 40 minutes, turning every 5-10 minutes, until tender.