Grill it up for Memorial Day


With Memorial Day weekend around the corner — or whether you just want to enjoy being outdoors with family and friends — forgo the oven and step outside.

Serving your gang the most mouth-watering grilled entrees with ease requires a little know-how and a few crowd-pleasing recipes. From versatile chicken to hearty ribs to tender seafood, it’s never been more fun to incorporate new flavors into grilled cuisine.

Find some inspiration with these recipes.

Buffalo Chicken Sandwich

Take a break from the burger and kick your grilling chops up a notch with new take on Buffalo chicken.

• 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
• 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
• 1/4 cup blue cheese or ranch dressing
• 4 hard rolls, split
• 1/4 cup blue cheese crumbles
• Lettuce leaves (optional)
• Tomato slices (optional)
• Red onion rings (optional)

Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.

Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.

Grill chicken 12 minutes, turning once, or until no longer pink in center.

Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.

Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.

Sweet Chili Ribs

As the temperatures rise, focus on flavor to take your backyard barbecue to a whole new level. Sweet and tangy, fall-off-the-bone ribs are sure to be a crowd-pleaser.

• 2 full racks spareribs, trimmed (about 6 pounds)
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided

Heat grill to 250° F and prepare for indirect cooking.

Spread ribs with ginger and garlic. Place ribs on rib rack or in foil pan.

Cook on covered grill for 2 hours.
Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender.

Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. If desired, at end of cooking time grill ribs over direct heat to char slightly.

Sweet ‘n Savory Teriyaki Kabobs

Kabobs are a tasty, healthy way to enjoy many of your favorite fresh flavors in a single meal. The potential combinations of meat, vegetables and fruit on a kabob are nearly endless.

• 3/4 pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes
• 18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)
• 1/2 cup olive oil
• 1/2 cup prepared mango chutney, chopped if coarse
• 1/2 cup bottled teriyaki sauce
• 2 tablespoons balsamic vinegar
• 18 large bamboo or metal skewers (about 12 inches long)
• 1 medium yellow onion, cut into 1/2-inch wedges
• 1 medium red onion, cut into 1/2-inch wedges
• 2 firm, ripe mangos, peeled, pitted and cut into large cubes
• 1 large green bell pepper, halved, trimmed, seeded and cubed
• Nonstick cooking spray, as needed

Place chicken and shrimp in shallow glass pan or large re-sealable plastic bag. For marinade, combine oil, chutney, teriyaki sauce and vinegar in small bowl with lid. Pour half of marinade mixture over chicken and shrimp. Cover or seal and marinate in refrigerator at least 3 hours, preferably overnight. Cover and refrigerate remaining marinade for basting.

If using bamboo skewers, soak in water at least l hour before using.
To prepare kabobs: Drain and discard marinade from meat. Thread chicken, yellow and red onion, mango, green pepper and shrimp alternately onto skewers. Be sure to keep enough room at one end of each skewer for a “handle.”

Coat grill grate with nonstick cooking spray. Place skewers over medium coals, and grill for 12 to 15 minutes or until meat is done and vegetables are tender. Brush often with reserved marinade and turn skewers until cooked through. If needed, use spatula to gently loosen skewers before turning as they may stick.

Arrange skewers on a platter and serve with Serve with dipping sauce of your choice. Makes 4 to 6 servings