These succulent chicken wings might disappear as fast as you can grill them. The recipe comes from Danny Edwards Famous Kansas City BBQ, formerly Li'l Jake's Eat It and Beat It. The tiny, no-frills eatery has served weekday lunch crowds in Kansas City for more than two decades.
Mix cider vinegar, Jamaican jerk seasoning, orange juice, lime juice, olive oil and soy sauce for this version of jerk marinade. Let chicken marinate 4 to 24 hours, and it'll be ready to go on the grill. Serve with Mango Salsa for more Caribbean flavor.
Use this spicy, golden marinade on chicken, pork, lamb or beef. Marinate your meat for 2 to 4 hours before grilling. Grill long-cooking meats over indirect heat so the splash of honey in the marinade doesn't burn during cooking.
A simple marinade gives this grilled entree a pleasant lemon-pepper flavor. The recipe was inspired by the kabobs served at Al-Ameer Restaurant in Dearborn, Michigan. Try serving with tabbouleh, a traditional Middle Eastern grain side dish.
Cookbook author Nina Swan-Kohler created this sauce to remind her of the Caribbean flavors she enjoyed while living in Trinidad and Tobago after college. Brush the sauce -- a combination of honey, chili sauce and spices -- on beef, chicken or pork.
Serve grilled chicken on a toasted roll slathered with a sauce made of apple jelly or hot pepper jelly, chili sauce, vinegar, mustard, Worcestershire sauce and chili powder. Cheese, bacon and tomato slices complete the hearty sandwich.