Hawaiian Grilled Chicken

• 3 pounds of boneless skinless chicken thighs or breast
• 1 cup soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 2 Tablespoons honey
• 1 white onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon of sesame oil
• 1 (13.5 ounce) can of coconut milk (light or regular)

Mix everything except the chicken in a large, resealable bag or container. Add chicken and refrigerate 8 hours or overnight.

Pour out marinade and grill chicken (and onions if you want) over low heat until cooked through. Serve over rice.

Note: You can make this using the broiler. For my chicken breasts, it took 8 min/side with a high broiler and the pan 3" from the flame.

Simple Lamb

2/3 cup lemon juice
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (or canola)
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied and pounded to an even thickness


In a bowl, mix the lemon juice, brown sugar, mustard, soy sauce, oil, garlic, ginger and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). VARIATION: Sear the meat for 6-8 min/side on a griddle over medium-high heat. Transfer to a roasting pan and bake at 400 for 15-20 minutes, or until desired doneness.

In the meantime, drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

Allow meat to rest for 5 min, slice, and cover with the thickened marinade mixture to serve.

Grilled Lamb Chops

1/4 cup distilled white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops

1.Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for at least 2 hours.

2.Preheat an outdoor grill for medium-high heat.

3.Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Serves 6

Barbecued Pork and Apple Kababs

1/2 cup apricot jam
2 tablespoons cider vinegar
1 tablespoon tomato paste
2 tablespoons olive oil, plus more for grill
Coarse salt and ground pepper
1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
1 medium red onion, cut into 8 wedges
1 Granny Smith apple, peeled and cut into 8 wedges
Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.

Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.

Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.

Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

Serves 4.

{From Martha Stewart}