Makes: 4 servingsHands-On Time: 1 hour Total Time: 9 hours
1/2 cup butter, melted
1/2 cup fresh lemon juice
1 Tbsp. paprika
1 Tbsp. dried oregano
1 tsp. garlic salt
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 (2 1/2-lb.) whole chicken, quartered
1/2 tsp. salt
1/2 tsp. pepper
1. Whisk together first 7 ingredients; reserve 1/2 cup butter mixture for basting, and chill.
2. Sprinkle chicken evenly with salt and pepper. Place in a shallow dish or zip-top plastic freezer bag; pour remaining butter mixture over chicken. Cover or seal, and chill 8 hours.
3. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade; discard marinade. Grill, covered with grill lid, 40 to 45 minutes or until done, basting often with reserved butter mixture and turning once.
Oftentimes, the meat counter will sell “Pick of the Chick” chicken pieces already cut up for you. They’re great for fried chicken recipes but also work here, too.
Makes: 4 servingsHands-On Time: 47 min.Total Time: 47 min., plus 1 day for marinating
1 1/2cups fresh lime juice
1 cup olive oil
1/2 cup chopped fresh cilantro
2 tsp. seasoned salt
2 tsp. freshly ground pepper
1/2 tsp. ancho chile powder
8 garlic cloves, minced
4 skinned and boned chicken breasts (about 2 lb.)
1. Whisk together first 7 ingredients in a small bowl; reserve 1 cup for basting, and chill. Place remaining marinade in a large shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 24 hours, turning once.
2. Preheat grill to 300° to 350° (medium) heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 12 to 13 minutes on each side or until done, basting frequently with reserved 1 cup marinade.
This recipe uses ancho chile powder, a spice made from ground dried poblano chiles. It’s less spicy than most peppers and offers a sweet, rich pepper flavor without overpowering heat.
Makes: 4 servingsHands-On Time: 19 min.Total Time: 49 min.
1/2 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp. white vinegar
2 Tbsp. lite soy sauce
1/2 tsp. coarsely ground pepper
1/8 tsp. salt
4 skinned and boned chicken breasts (about 2 lb.)
1. Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 6 ingredients in a small bowl. Reserve 1/2 cup mustard mixture to serve with cooked chicken.
2. Pour remaining 1/2 cup mustard mixture in a large shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 30 minutes. Remove chicken from marinade, discarding marinade.
3. Grill chicken, covered with grill lid, 7 to 8 minutes on each side or until done. Serve with reserved 1/2 cup mustard mixture.
Makes: 4 servingsHands-On Time: 21 min.Total Time: 21 min.
4 skinned and boned chicken breasts (about 2 lb.)
3/4 tsp. kosher salt, divided
3/8 tsp. pepper, divided
2/3 cup bottled sweet red barbecue sauce, divided
4 (0.4-oz.) provolone cheese slices
1 large red bell pepper
1 sweet onion, cut in half crosswise
2 portobello mushroom caps, stemmed and gills removed
1 small garlic clove, minced
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle chicken with 1/4 tsp. salt and 1/8 tsp. pepper. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until chicken is done, basting occasionally with 1/3 cup barbecue sauce. Top with cheese; grill 1 minute or until cheese is melted. Grill bell pepper, onion, and mushroom caps, covered with grill lid, 5 to 6 minutes or until vegetables are tender and bell pepper is slightly charred, turning occasionally.
2. Let chicken stand 5 minutes. Cut bell pepper in half lengthwise; remove and discard seeds and membranes. Cut bell pepper into strips. Slice onion and mushroom caps.
3. Toss together grilled vegetables, remaining 1/2 tsp. salt, remaining 1/4 tsp. pepper, remaining 1/3 cup barbecue sauce, and garlic in a medium bowl. Serve vegetables with chicken.
This local favorite has great barbecue and live music—a match made in heaven! The original location was founded by the Puckett family in the 1950s in the Leiper’s Fork area, and it served as a local country store for groceries, gas, and food. When it was sold to Andy Marshall, a local of nearby Franklin, Tennessee, he realized what he had “was a restaurant pretending to be a grocery store.” Marshall uses the barbecuing techniques he learned while growing up in Memphis to create slow-smoked ribs, chicken, and pork as well as other Southern favorites like chicken and waffles and meat-and-three lunches. They even serve breakfast!
Makes: 4 servingsHands-On Time: 23 min.Total Time: 23 min., plus 1 day for marinating
4 skinned and boned chicken breasts, cut into 1/2-inch pieces
1 Tbsp. Moroccan seasoning blend
1 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
3/4 cup fat-free yogurt
1 Tbsp. curry powder
2 Tbsp. fresh lime juice
1 Tbsp. grated fresh ginger
2 tsp. sugar
1/4 tsp. ground red pepper
3 garlic cloves, minced
Vegetable cooking spray
4 (12-inch) metal skewers
4 lime wedges
1. Toss chicken with Moroccan seasoning blend, 1/2 tsp. salt, and black pepper in a medium bowl. Stir together remaining 1/2 tsp. salt, yogurt, and next 6 ingredients in a small bowl. Pour 1/2 cup yogurt mixture into a large shallow dish or zip-top plastic freezer bag; add seasoned chicken, turning to coat. Cover or seal, and chill 24 hours. Cover and chill remaining 1/2 cup yogurt mixture to serve with cooked chicken.
2. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
3. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving 1/4 inch between pieces. Grill kabobs, covered with grill lid, 6 minutes on each side or until chicken is done. Serve kabobs with reserved yogurt mixture and lime wedges.
Makes: 8 servingsHands-On Time: 20 min.Total Time: 20 min.
4skinned and boned chicken breasts (about 2 lb.)
1/2 large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
8 (8-inch) metal skewers
1. Preheat grill to 350° to 400° (medium-high) heat. Cut chicken into 1-inch cubes. Thread chicken, onion, and tomatoes alternately onto skewers, leaving 1/4 inch between pieces. Sprinkle kabobs with Smoky-Sweet BBQ Rub.
2. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side. Serve with White BBQ Sauce.
Smoky Steak BBQ Kabobs:
Substitute 2 lb. top sirloin steak, trimmed, for chicken. Proceed with recipe as directed.
Makes: 8 servingsHands-On Time: 44 min.Total Time: 8 hours, 58 min., plus 1 day for marinating
4 garlic cloves, halved
1/2 habanero pepper, seeded
1 cup coarsely chopped green onions
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 Tbsp. salt
2 Tbsp. light brown sugar
1 Tbsp. fresh thyme leaves
3 Tbsp. olive oil
2 Tbsp. soy sauce
2 tsp. ground allspice
2 tsp. pepper
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3 1/4lb. skinned and boned chicken breasts, cut into 1-inch pieces
8 (12-inch) metal skewers
1. With food processor running, drop garlic and habanero pepper through food chute; process until minced. Add green onions and next 11 ingredients; process 30 seconds or until smooth, scraping sides of processor bowl once. Pour onion mixture into a large shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 24 hours.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving 1/4 inch between pieces.
3. Grill kabobs, covered with grill lid, 14 minutes, turning after 7 minutes. Serve with Cool Cucumber Sauce.
Makes: about 1 cupHands-On Time: 8 min.Total Time: 8 min.
1 1/2cups peeled, seeded, and chopped cucumber
1/2 cup mayonnaise
1/3 cup sour cream
1 Tbsp. cider vinegar
1 1/2tsp. Dijon mustard
1 1/2tsp. chopped garlic
1/4tsp. kosher salt
Dash of ground red pepper
1. Process all ingredients in a food processor 30 seconds or until smooth. Cover and chill until ready to serve.
Cucumber 
Makes: 16 to 20 kabobsHands-On Time: 50 min.Total Time: 1 hour, 35 min.
4 skinned and boned chicken thighs (about 1 lb.)
1/2 cup lite soy sauce
1/3 cup sake
2 Tbsp. light brown sugar
1 Tbsp. grated fresh ginger
1/2 tsp. dried crushed red pepper
16 to 20 (4-inch) wooden skewers
8 to 10 fully-cooked bacon slices, cut in half crosswise
Garnish: thinly sliced green onions
1. Place chicken between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness using a rolling pin or flat side of a meat mallet. Cut chicken into 16 to 20 (1-inch) strips.
2. Combine soy sauce and next 4 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 45 minutes, turning once.
3. Meanwhile, soak skewers in water 30 minutes; drain.
4. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade; discard marinade. Thread 1 bacon and 1 chicken strip onto each skewer.
5. Grill skewers, covered with grill lid, 4 to 5 minutes on each side or until chicken is done. Serve skewers with Peanut Sauce. Garnish, if desired.
Makes: about 1 1/3 cups Hands-On Time: 10 min.Total Time: 10 min.
1/2 cup creamy peanut butter
1/3 cup lite soy sauce
1/4 cup loosely packed fresh cilantro leaves
3 Tbsp. fresh lime juice
3 Tbsp. honey
3 Tbsp. dark sesame oil
1. Process all ingredients in a blender or food processor until smooth. Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.
Makes: 10 servingsHands-On Time: 5 min.Total Time: 21 min.
3 lb. skinned and boned chicken thighs
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup orange marmalade
1/4 cup chopped green onions
2 Tbsp. soy sauce
1 Tbsp. refrigerated horseradish
1. Preheat grill to 300° to 350° (medium) heat. Sprinkle chicken with salt and pepper. Stir together marmalade, green onions, soy sauce, and horseradish in a small bowl.
2. Grill chicken, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°, basting frequently with marmalade mixture.
Boneless skinless chicken thighs offer the convenience of a quick cook time. You can buy them already skinned and boned. Or, if you prefer, substitute bone-in chicken thighs and remove the skin to prevent greasiness. You’ll need to increase the cook time to 12 to 13 minutes per side.
Makes: 12 servingsHands-On Time: 28 min.Total Time: 8 hours, 38 min.
2 (6-oz.) cans pineapple juice
3 Tbsp. grated fresh ginger
3 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. light brown sugar
1 tsp. kosher salt
3/4 tsp. coarsely ground pepper
3 green onions, thinly sliced
4 lb. skin-on, bone-in chicken thighs
1. Whisk together first 8 ingredients; reserve 1 cup for sauce. Pour remaining marinade into a large zip-top plastic freezer bag; add chicken. Seal and chill 8 hours.
2. Pour reserved 1 cup marinade into a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until marinade is slightly thickened and reduced to 1/2 cup.
3. Preheat grill to 300° to 350° (medium) heat. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer registers 180°. Brush chicken with reserved marinade.
Ginger 
Makes: 4 servingsHands-On Time: 40 min.Total Time: 1 hour, 10 min.
8 chicken drumsticks
1 tsp. salt
1/2 tsp. pepper
Vegetable cooking spray
Garnish: lime wedges
1. Sprinkle chicken with salt and pepper. Let stand, covered, 30 minutes. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350º to 400° (medium-high) heat.
2. Grill chicken, covered with grill lid, 5 to 10 minutes on each side or until browned. Reduce grill temperature to 250º to 300° (low) heat; grill chicken, covered with grill lid, 20 to 30 minutes.
3. Prepare Spicy Honey-Lime BBQ Sauce. Reserve 1 cup sauce. Brush chicken with remaining barbecue sauce. Grill, covered with grill lid, 10 more minutes or until done. Serve chicken with reserved 1 cup barbecue sauce. Garnish, if desired.
Makes: about 2 cupsHands-On Time: 20 min.Total Time: 20 min.
1/4 cup butter
1 medium onion, diced (about 1 cup)
1 (12-oz.) bottle chili sauce
1/4 cup honey
2 Tbsp. fresh lime juice
1/4 tsp. pepper
1. Melt butter in a small saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Stir in chili sauce, next 3 ingredients, and 1/3 cup water; bring to a boil. Reduce heat to low, and simmer 5 minutes. Store in refrigerator up to 1 week.
Makes: 4 to 5 servingsHands-On Time: 32 min.Total Time: 8 hours, 32 min.
6 Tbsp. fresh lemon juice
1/4 cup marinade for chicken with white wine and herbs
3 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. freshly ground pepper
8 garlic cloves, chopped
3 lb. chicken drumsticks
1. Combine lemon juice and next 5 ingredients in a large shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 8 to 24 hours, turning once.
2. Preheat grill to 300° to 350° (medium) heat. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, 24 minutes or until done, turning often.
Makes: 12 servingsHands-On Time: 1 hour Total Time: 1 hour
2 tsp. ground chipotle chile pepper
2 tsp. black pepper
2 tsp. salt, divided
4 1/2 to 5 lb. chicken wings
1 Tbsp. olive oil
3 Tbsp. butter
1/2 cup chopped onion
2 garlic cloves, pressed
1 cup cider vinegar
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
2 Tbsp. light brown sugar
2 Tbsp. Worcestershire sauce
2 tsp. hot sauce
1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.
Makes: about 2 cupsHands-On Time: 10 min.Total Time: 10 min.
1 (8-oz.) container sour cream
1/3 cup buttermilk
1 (4-oz.) wedge blue cheese, crumbled
2 Tbsp. chopped fresh chives
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. coarse-grained mustard
1/2 tsp. salt
1/4 tsp. pepper
1. Stir together all ingredients. Cover and chill until ready to serve.
Makes: 8 servingsHands-On Time: 1 hour, 25 min.Total Time: 9 hours, 35 min.
1/3 cup kosher salt
1/3 cup sugar
3 bay leaves
2 jalapeño peppers, halved
2 Tbsp. cumin seeds
Large, deep, food-safe container
1 (5- to 6-lb.) boned, skin-on fresh turkey breast*
Vegetable cooking spray
1 Tbsp. table salt
1Tbsp. cumin seeds
1 Tbsp. paprika
2 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. dried oregano
1. Stir together kosher salt, next 4 ingredients, and 2 qt. water in a large, deep, food-safe container or stockpot until sugar is dissolved. Add turkey. Chill 8 hours or overnight, turning once.
2. Coat cold cooking grate of grill with cooking spray, and place on grill. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Remove turkey from brine. Rinse turkey, drain well, and pat dry with paper towels.
3. Stir together table salt and next 5 ingredients. Rub skin of turkey with mixture.
4. Place turkey, skin side down, over lit side of grill, and grill, without grill lid, 4 to 5 minutes or until slightly charred. Transfer to unlit side, skin side up. Grill, covered with grill lid, 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 165°. Return turkey, skin side down, to lit side, and grill, covered with grill lid, 4 to 5 minutes or until skin is crisp.
5. Remove turkey from heat; cover loosely with aluminum foil. Let stand 10 minutes. Serve with Parsley-Mint Salsa Verde.
*Frozen turkey breast, thawed, may be substituted.
Makes: 1 3/4 cupsHands-On Time: 15 min.Total Time: 35 min.
2/3 cup extra virgin olive oil
1/3 cup sherry vinegar
1/4 cup finely chopped shallots
2 garlic cloves, finely chopped
1 tsp. salt
1/2 tsp. freshly ground pepper
1 cup chopped fresh flat-leaf parsley
3/4 cup chopped fresh mint
1. Whisk together first 6 ingredients and 2 Tbsp. water until salt dissolves. Whisk in parsley and mint. Let stand 20 minutes.
Makes: 4 servingsHands-On Time: 45 min.Total Time: 1 hour, 15 min.
1/4 cup hoisin sauce
2 Tbsp. sesame seeds
3 Tbsp. Asian chili-garlic sauce
3 Tbsp. dark sesame oil
3 Tbsp. honey
1 tsp. ground ginger
8 quail, dressed
1 (14-oz.) can chicken broth
2 tsp. cornstarch
Garnish: sliced green onions or green onion curls
1. Whisk together first 6 ingredients in a shallow dish or large zip-top plastic freezer bag; add quail. Cover or seal, and chill 30 minutes, turning occasionally.
2. Remove quail from marinade, reserving marinade. Light coals on 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.
3. Place quail over unlit side, and grill, covered with grill lid, 30 minutes or until done. Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth, and add remaining chicken broth to marinade.
4. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, 5 minutes. Whisk together cornstarch and reserved 1/4 cup chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, 1 minute. Serve with quail; garnish, if desired.
Asian-Grilled Cornish Hens:
Substitute 4 (1- to 1 1/2-lb.) Cornish hens for quail. Grill as directed 45 to 50 minutes or until done.
Makes: 6 servingsHands-On Time: 30 min.Total Time: 30 min.
2 lb. lean ground turkey breast
1 tsp. salt
1 tsp. lemon zest
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
1/2 cup chopped pimiento-stuffed Spanish olives
1/2 (16-oz.) jar mixed pickled vegetables, drained
2 Tbsp. dried Italian dressing
Hamburger buns
Toppings: salami, ham, and provolone cheese slices
1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 5 ingredients gently. Stir olives into meat mixture. Shape mixture into 6 (5-inch) patties.
2. Grill, covered with grill lid, 6 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 170°.
3. Pulse pickled vegetables and Italian dressing in a food processor until coarsely chopped. Serve burgers on buns. Top burgers with provolone cheese slices, ham, salami, and vegetable mixture.