50 Makimy Delicious Barbecue Recipes - makimy.com

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2 Introduction Grilling offers vast ideas for every taste both indoor and outdoor occasion, ranging from snacks, appetizers, and entrées. It is an essential part in the American culture and could also be an event in bringing families and friends together, creating moments and memories. It is indeed fun no matter what the weather brings, it assures indoor and outdoor satisfying meal with a smile. Explore the sizzling world of grilling with these fuss-free and taste-intensive recipes, from pork, beef, chicken, and a few number of vegetable and seafood. Grand ideas convene great flavors for amazing food guaranteed to set your appetites on fire. This book is crammed with 50 mouth-watering recipes inspired by flavors around the globe. This book is design to save your time without sacrificing a little hint of flavor in your barbecue dishes. Each has minimal ingredients but with a blasting flavor. This offers everyone s favorite cuts of meat, from numbers of steaks, ribs, loins, juicy chops, and many more. You can have your choice of flavor from spicy, tangy, sweet, and everything in between. Each of the recipe is also illustrated in full-color and fabulous photos all throughout. You would love every single recipe in this irresistible recipe book that will make you feel a real grill master in your own kitchen. Enjoy! 2

3 Table of Contents Introduction... 2 Grilled Basil and Garlic Rubbed Pork Chops... 5 Grilled Pork Chops with Maple Honey Glaze... 6 Grilled Pork Belly... 8 Grilled Pork Tenderloin in Chipotle Honey Sauce Grilled Wine-Thyme Salt Rubbed Pork Tenderloin Grilled Cheesy Bacon Stuffed Pork Chops Grilled Sweet and Sour Pork Skewer Grilled London Broil Grilled Brazilian-Style Flank Steak Grilled Prosciutto-Pesto Steak Pinwheels Grilled Skirt Steak with Chimichurri Sauce Grilled Angus Beef Steak Filet Grilled Pork and Shrimps Mini Burgers Korean-Style Pork Skewers Pork Skewer with Pineapple, Onion, and Pepper Grilled Herbed Stuffed Beef Tenderloin Grilled Wagyu Beef Brisket Grilled Herbed Beef Tenderloin Grilled Filet Mignon Mushroom and Spinach Stuffed Grilled Beef Tenderloin Grilled Cheesy Beef Roll-Ups Beef Apricot Kabobs Sesame Beef Skewers Grilled Steak with Tarragon Butter and Blue Cheese Grilled Rosemary Steak Cheesy Grilled Beef Pinwheels Grilled Prosciutto Wrapped Pork Medallions with Fig-Port Wine Sauce. 50 Grilled Lemon Butter Pork Steak

4 Grilled Apple Butter Baby Back Ribs Grilled Sweet and Spiced Pork Ribs Grilled Back Ribs with French-Dressing Korean-Style Barbecue Pork and Beef Ribs Grilled Coffee Crusted Rib eye Steak Grilled Beef Wrap with Bocconcini Cheese and Dill Grilled Jalapeno Chicken Poppers Grilled Jerk Shrimp and Pineapple Grilled Calamari Grilled Scallops Wrapped in Bacon Veggies and Marinated Tofu Skewer Grilled Mushroom Wrapped in Eggplant Grilled Mozzarella Stuffed Spicy Chicken Grilled Chicken with Honey-Bacon Glaze Grilled Honey Jalapeno Chicken Lollipops Grilled Pesto and Artichoke Stuffed Chicken Grilled Chicken with Pineapple and Bell Pepper Grilled Chicken with Caesar Salad Dressing Grilled Chicken Burger Chicken and Veggie Skewer Chicken Skewers with Sweet Chili Glaze Gingered Chicken Meat Ball Skewer

5 Grilled Basil and Garlic Rubbed Pork Chops This tender and juicy grilled pork chops is rub in a heavenly blend of basil and garlic, goes along perfectly with mashed potatoes. Serves: 4 4 bone-in pork loin chops (about ¾ inch thick) 1 cup packed fresh basil leaves 2 cloves garlic, peeled 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Salt and pepper, to taste Instructions: 1. Mince garlic in a food processor. Add basil and process until chopped. Add oil, salt, pepper, and lemon juice. Process until you will have a thin wet rub. 2. Rub pork chops with the mixture evenly and allow it to stand for 30 minutes. 3. Preheat your grill to medium heat and grease the grate with oil. 4. Grill pork chops for 5-6 minutes each side (medium rare doneness) and a 3 minute rest. 5

6 Grilled Pork Chops with Maple Honey Glaze Easy yet very tasty grilled pork chops with sweet and tangy maple-honey glaze; irresistibly awesome! Serves: 4 4 boneless top loin pork chop, ( ¾ inch thick each) ¾ cup real maple syrup ¼ cup honey 2 tablespoons brown sugar 2 tablespoons spicy brown mustard 2 tablespoons ketchup 1 tablespoon Worcestershire sauce Salt and pepper, to taste Instructions: 1. Preheat your grill to medium-high. 2. Bring honey, maple syrup, mustard, ketchup, Worcestershire sauce, and brown sugar to boil in a saucepan, stirring often. Reserve ¼ cup of the mixture for glazing. 6

7 3. Season pork chops with salt and pepper grill for 7-8 minutes each side. Brush each chop with the honey mixture and grill for 8-10 minutes more, turning often. 4. Allow pork chops to rest for about 8-10 minutes and serve drizzled with the reserved honey mixture. 7

8 Grilled Pork Belly Grilled marinated pork belly basted in its marinade blended with ketchup. These are perfect dish for outdoor picnics. Serves: 2 1 lb. pork belly ½ cup soy sauce ¼ cup ketchup 4 cloves garlic, minced Juice of 1 lemon 1 tablespoon olive oil 1 teaspoon brown sugar Salt and pepper Instructions: 8 1. Marinate pork belly with soy sauce, garlic, lemon juice, sugar, salt, and pepper for 2-3 hours. 2. Preheat your grill to medium-high.

9 3. Combine marinade, ketchup, and oil for basting. 4. Grill pork belly for 7-9 minutes each side, basting with the marinade mixture. 9

10 Grilled Pork Tenderloin in Chipotle Honey Sauce This grilled pork tenderloin has the perfect combination of smoky and sweet flavors. They are juicy and tender, served with a drizzle of its marinade. Serves: 4 1 whole pork tenderloin (about 1 lb.), excess fat and silver skin trimmed ½ cup freshly squeezed lime juice ¼ cup honey 2 chipotle chili pepper in adobo sauce with 1 tablespoon of the sauce Finely grated zest of 1 lime 1 teaspoon olive oil ½ teaspoon garlic powder Salt and pepper 10

11 Instructions: 1. Combine and whisk together honey, lime juice and zest, garlic powder, oil, chilies, salt, and pepper. 2. Marinate pork with half of the mixture into a large resealable bag for hours. Place half of the marinade in the refrigerator. 3. Allow pork to sit for a few minutes and discard he marinade. 4. Preheat grill over medium heat and grease grates with oil. Grill pork for 15 minutes, turning every 2 minutes until the thickest part reaches 140 F. 5. Cover grilled tenderloin with foil to rest for minutes. Slice and serve drizzled with reserved marinade. 11

12 Grilled Wine-Thyme Salt Rubbed Pork Tenderloin This grilled pork tenderloin is rubbed with a Riesling wine blended with salt and thyme. These would be a perfect treat for the family in special occasions. Serves: 6 1 whole boneless pork loin (about 3 ½ lb.), patted dry 1 cup Riesling wine ½ cup sugar 6 tablespoons coarse salt 1 strip lemon zest, minced 1 tablespoon stripped thyme sprigs Instructions: 1. Simmer wine over medium heat until reduced in half. Reduce heat to low and continue to simmer down to 1 tablespoon. 2. Place wine reduction in a food processor and blend along with salt, lemon zest, and thyme leaves in 3 pulses. Add sugar and pulse until mixture resembles damp sand. 12

13 3. Rub pork with the mixture and cover tightly with plastic wrap. Place in the refrigerator to marinate overnight. 4. Turn on one side of your gas grill and spread a piece of foil underneath the grill to catch drippings. Place marinated pork loin on the grill and cook for minutes until the center reaches 140 degrees, turning every 30 minutes. 5. Allow grilled pork to rest for 15 minutes and carve prior to serving. 13

14 Grilled Cheesy Bacon Stuffed Pork Chops This grilled pork chops are stuffed with cilantro, jalapeno bacon, and Gouda cheese, a heavenly combination indeed! Serves: 6 6 thick cut pork chops, worked each in creating a pocket with a small opening ½ cup olive oil Crackled black pepper Salt and pepper, to taste For the stuffing: 2 cups shredded gouda cheese 1 ½ cup chopped jalapeno bacon, cooked until crisp ¼ cup chopped cilantro 14

15 Instructions: 1. Combine all the stuffing ingredients in a bowl and make about a palm-size balls out of it. 2. Season pork chops with salt and pepper and divide the stuffing mixture evenly into each pocket. Secure each with a toothpick. 3. Whisk oil and crackled pepper for basting. 4. Preheat your grill to 450 F. 5. Baste each pork chop with the oil mixture and place on the grill. Sear both sides for 2-3 minutes, basting between turns. 6. Reduce heat to 350 F and continue grilling for minutes, turning often. 7. Allow grilled pork to rest for 8-10 minutes before serving. 15

16 Grilled Sweet and Sour Pork Skewer Enjoy the traditional sweet and sour pork dish in a skewer. Pork grilled along with pineapple, onion, and bell pepper. Serves: lb lean pork loin steaks, cut into 2cm pieces ½ of a small pineapple, cubed into 2cm pieces each 1 large red onion, sliced into thin wedges 1 red bell pepper, cut into 2cm pieces For the marinade: 2 tablespoons sherry 2 tablespoons tomato paste 1 tablespoon olive oil 1 tablespoon soy sauce 1 tablespoon brown sugar 16

17 Instructions: 1. Whisk all the marinade ingredients and season with salt and pepper. Add pork and stir to coat. Allow to marinate in the fridge of 30 minutes. 2. Thread marinated pork onto skewers along with onion, pepper, and pineapple. 3. Preheat grill on medium heat and grease grates with oil. 4. Grill skewers for minutes, turning and basting with the marinade occasionally. 17

18 Grilled London Broil This grill dish is a perfectly flavored grilled London broil that will surely amaze you in every bite; juicy and tender. Serves: 4 1 London Broil (about 1 ½ lb. and 1 ½ inches thick) ½ cup soy sauce 2 tablespoons ketchup 2 tablespoons balsamic vinegar 1 ½ tablespoons olive oil 3 cloves garlic, minced 2 teaspoons coarsely ground black pepper 1 teaspoon paprika 1 teaspoon each of chopped fresh thyme and rosemary ½ teaspoon dried rubbed sage 18

19 Instructions: 1. Combine paprika and pepper in a small bowl and set aside. 2. Cut about ½ inch crosshatch pattern on both sides of steak with ¼ inch deep and marinate with the rest of the ingredients in a ziploc bag for at least 2 hours in the fridge. 3. Preheat your grill to high and cook steak for 7-9 minutes, seasoned with pepper and paprika mixture. 4. Allow steak to rest for 10 minutes before slicing. 19

20 Grilled Brazilian-Style Flank Steak This Brazilian-style flank steak is grilled to perfection with the tang and spice of its marinade. Delish indeed! Serves: 4 2 lbs. flank steak ½ cup olive oil 1/3 cup lime juice 1 small red onion, minced 4 cloves garlic, finely minced 1 serrano chili, finely minced Handful of cilantro, leaves finely chopped 1 teaspoon ground cumin 20

21 Salt and pepper Instructions: 1. Marinate steak with the rest of the ingredients in a ziploc bag overnight in the fridge. 2. Preheat your grill to high. 3. Cook steak for 7-9 minutes, turning often. 4. Allow to rest for 10 minutes before slicing. 21

22 Grilled Prosciutto-Pesto Steak Pinwheels Enjoy this lusciously grilled steak stuffed with prosciutto and pesto with the oozing rich flavor of mozzarella. Serves: 4 1 whole flank steak (about 2 lbs.), excess fat trimmed 4 oz. shredded mozzarella cheese 3 oz. thinly sliced prosciutto ¾ cup toasted pine nuts ½ cup basil pesto Salt and pepper Extra virgin olive oil Instructions: 1. Butterfly steak forming a large perfect rectangle and season with salt and pepper. Spread pesto evenly over steak, leaving about an inch at the top and bottom. Sprinkle pine nuts on top along with a layer of mozzarella and prosciutto. 22

23 2. Roll steak carefully but tightly and secure with a twine with 1 ½ inches interval. Insert soaked skewer through each piece of twine and carefully cut between ties, then season each with salt and pepper. 3. Heat your grill to high and grease grate lightly with oil. Gently place pinwheels on the grate and cook each side for 3 minutes. 4. Allow them to rest for 5 minutes and serve with extra pesto and a drizzle of oil. 23

24 Grilled Skirt Steak with Chimichurri Sauce This juicy and delicious grilled skirt steak will surely work strongly in your favor, a quick and easy impromptu barbecue treat. Serves: 4 1 ½ lbs. skirt steak (about ½ inch thick), halved crosswise Salt and pepper For the Chimichurri: 1 cup minced fresh cilantro ½ cup minced fresh parsley ¼ cup red wine vinegar 6 tablespoons extra-virgin olive oil 2 tablespoons minced fresh oregano 1 shallot, minced 2 cloves garlic, minced ½ red jalapeno, minced Salt and pepper 24

25 Instructions: 1. Combine vinegar, salt, shallot, chili, and garlic in a bowl and allow it to stand for 10 minutes. Stir in oregano, parsley, cilantro, and oil. Whisk to combine and set aside. 2. Lightly season steak with salt and pepper and allow it to sit for half an hour. Pat dry and season again with salt and pepper. 3. Preheat your grill to high and cook steak for 3-4 minutes each side until medium rare. 4. Allow it to rest for 10 minutes before slicing and serve with Chimichurri sauce. 25

26 Grilled Angus Beef Steak Filet This Angus beef steak filet is grilled with absolute succulence and tenderness, truly a good thing to behold. Serves: 2 2 angus beef steak filet (about 4 oz. each) 1 teaspoon each of Worcestershire sauce, olive oil, and garlic powder ½ teaspoon each of salt and black pepper A dash of paprika Instructions: 1. Season steak with salt, pepper, and garlic powder, then dress it lightly with ½ teaspoon of Worcestershire sauce and olive oil each side. Sprinkle paprika on top. 2. Preheat your grill to high and grease grate with oil. Cook steak for 7-9 minutes, turning often. 3. Allow to rest for 10 minutes before slicing. 26

27 Grilled Pork and Shrimps Mini Burgers This grilled pork and shrimp burger is a new and delicious way to enjoy burger patties at home. Enjoy every single bite with this juicy and amazing dish. Serves: 12 1 lb lean ground pork ½ lb frozen shrimps, mashed in a food processor ¼ cup finely grated carrots 4 cloves garlic, minced 2 tablespoons sesame oil 2 tablespoons soy sauce 2 green onions, thinly sliced 1 egg 27

28 2 teaspoons cornstarch 2 teaspoons finely grated ginger Instructions: 1. Whisk together egg, sesame oil, soy sauce, garlic, cornstarch, and ginger. 2. Combine pork and shrimps and stir in the egg mixture. Mix well to combine and stir in carrots and green onions. Shape mixture into 12 small patties. 3. Heat your grill to 375 F and grease grates with oil. 4. Grill patties covered for 4-6 minutes each side or until browned and firmed. 28

29 Korean-Style Pork Skewers You will surely love this pork barbecue skewer with a Korean touch. These has rich flavor from its perfectly blended marinade. Serves: 8 1 lb. boneless pork chops (about ¾ inch thick each), cut into 8 diamond-shaped pieces 2 tablespoons Korean pepper paste 2 tablespoons soy sauce 2 tablespoons honey 2 green onions, minced 1 tablespoon sesame seeds 2 teaspoons sesame oil 1 teaspoon ground ginger 1 teaspoon garlic powder Instructions: 1. Whisk together pepper paste, honey, sesame oil, soy sauce, ginger, and garlic powder. Reserve 2 tablespoon for basting. 2. Marinate pork with the marinade mixture in a resealable bag for 30 minutes. 3. Thread a piece of pork onto soaked skewer and grill over medium-high for 2 minutes each side, basting with the reserved marinade. 4. Serve pork with sprinkled with sesame seeds. 29

30 Pork Skewer with Pineapple, Onion, and Pepper Grilled pork with pineapple, pepper, and onion is a perfectly easy grilling dish for outdoor fun. They are simply juicy delicious. Serves: 12 1 ½ lb. boneless pork loin chops, cut into 1 ½ inch pieces 1 can (14 fl oz.) pineapple chunks ¼ cup soy sauce 1 red onion, cut into 1 inch pieces 1 yellow bell pepper, cut into 1 inch pieces 1 tablespoon rice vinegar 1 tablespoon cornstarch ¼ teaspoon sesame oil Instructions: 1. Place pork in a bowl. Pour the pineapple juice along with vinegar, sesame oil, and soy sauce. Mix and marinate in the refrigerator for at least 2 hours. 2. Preheat your grill to medium-low and grease grates with oil. 3. Thread pork onto soaked skewer along with pepper, onion, and pineapple. Reserve the marinade. 4. Grill skewer for 5-7 minutes each side. 30

31 5. Place 2 tablespoons of the marinade in a bowl and stir in cornstarch. 6. Pour the rest of the marinade into a saucepan and bring it to boil over high heat, stirring frequently. Stir in cornstarch mixture and boil for a minute until thick. 7. Pour sauce over skewer and serve right away. 31

32 Grilled Herbed Stuffed Beef Tenderloin This grilled beef is stuffed with garlic, sage, and basil, a perfect combination of herbs for a delish tender beef recipe. Serves: 8 1 center-cut beef tenderloin (about 3-4 lbs.), cut horizontally within ½ in of the other side 8 cloves garlic, minced 12 sage leaves 12 each of large fresh basil leaves and sage leaves 2 tablespoons Dijon mustard 2 tablespoons olive oil 1 tablespoon fresh thyme leaves 2 teaspoon sea salt, divided ½ teaspoon pepper, divided 32

33 Instructions: 5. Lay meat open and spread mustard evenly. Top with sage and basil leaves and sprinkle with garlic, salt, pepper, and thyme leaves. Close and secure with a cotton spring with 1 inch interval. Rub loin with oil, salt, and pepper. 6. Heat your grill on medium and place a drip pan filled halfway with water. Grill beef covered for minutes until thermometer inserted into the thickest part reads degree. 7. Allow beef to rest for 20 minutes. Discard the string. Slice and season with salt and pepper. 33

34 Grilled Wagyu Beef Brisket This grilled wagyu beef brisket will surely melt in your mouth with soothing satisfaction, a perfect dish for grilling season. Serves: 8 6 lbs. wagyu beef brisket, trimmed 1 large onion, chopped coarsely 3 cloves garlic, crushed 6 peppercorns Olive oil cooking spray Barbecue dry rub Barbecue sauce, to serve Instructions: Place brisket in a large saucepan along with onion, peppercorns, and garlic. Cover meat with water (about an inch). Bring to boil over high heat. Lower heat to medium-low and cook covered for 2-2 ½ hours until tender. Lift meat and drain on paper towels.

35 2. Rub brisket liberally with the dry rub and place in a sealable plastic. Refrigerate for 24 hours. 3. Heat your grill over medium and grease grates with oil. Grill brisket for 20 minutes until internal temperature reaches 200 F. 4. Allow brisket to rest for 15 minutes. Slice and serve with barbecue sauce. 35

36 Grilled Herbed Beef Tenderloin This grilled beef tenderloin is coated with the perfect blend of herbs; parsley, basil, oregano, and rosemary. Serves: lbs. whole beef tenderloin, excess fat and silver skin trimmed ½ cup finely chopped fresh parsley ¼ cup freshly chopped basil ¼ cup extra-virgin olive oil 2 tablespoons finely chopped oregano 2 tablespoons finely chopped rosemary 1 teaspoon fresh cracked pepper Instructions: 1. Combine all chopped herbs. Coat meat with olive oil and roll in chopped herbs. 2. Sear beef loin on HIGH barbecue, turning every 5 minutes. Lower heat to medium-high and continue grilling for 6-8 minutes per quarter turn. Use a meat thermometer to check for doneness. 3. Allow grilled beef to stand for 10 minutes before carving. 36

37 Grilled Filet Mignon A marinated tender filet mignon grilled juicy and tasty, super easy! Serves: 2 1 lb. filet mignon 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon Dijon mustard 2 teaspoons minced garlic 1 teaspoon olive oil ½ teaspoon ground black pepper Instructions: 1. Marinate meat with the rest of the ingredients in the fridge for at least 2 hours. 2. Grill on medium for 7-8 minutes each side or until cooked through. 37

38 Mushroom and Spinach Stuffed Grilled Beef Tenderloin Grilled beef tenderloin with a huge boost of earthy and fresh flavor of mushroom and spinach stuffing, complemented by a garlicky hint. Serves: 8 1 whole beef tenderloin (about 5 lbs.), silver skin trimmed sliced into butterfly For the filling: 10 oz. button mushrooms, cleaned and sliced into ½ inch each 10 oz. frozen chopped spinach, squeezed dry ¼ cup finely chopped shallots 3 tablespoons unsalted butter, melted 2 teaspoons minced garlic ½ teaspoon crushed red pepper Salt and pepper 38

39 Instructions: 1. Sauté shallots in butter for 5 minutes. Stir in mushrooms and sauté for 7 minutes. Add crushed pepper and garlic and sauté for half a minute. Add spinach and cook for 2 minutes. Season with salt and pepper. 2. Season butterflied meat generously with salt and pepper and spread filling over, leaving about ½ inch edge without stuffing. Roll tightly and secure with a twine at 1 inch intervals. Allow to rest for 45 minutes. 3. Clean and grease the grill grate and place stuffed loin. Grill covered until the thickest part of meat reaches 120 F, turning every 25 minutes. 4. Allow to rest for 15 minutes. Discard twine and carve. 39

40 Grilled Cheesy Beef Roll-Ups This grilled beef roll-ups is fully loaded with flavor from cheese and chorizo sausage. These are easy yet sensational recipe for your grill. Serves: 8 4 slices Milanese cut beef 5 oz. chorizo sausage, crumbled and cooked (excess oil reserved) 1 cup cooked long grain rice ½ cup shredded Parmesan ½ cup fajita marinade ½ mini sweet red bell pepper, seeded and diced finely ½ jalapeno pepper, seeded and minced Instructions: 1. Marinate beef in fajita marinade for an hour. 2. Sauté bell pepper, jalapeno, and sausage in chorizo oil for 2 minutes. Stir in rice and cheese. Turn off heat and allow mixture to cool. 3. Slice the marinated beef in half and place a heaping tablespoon of stuffing mixture in each, about the width of the meat. Roll and secure with a toothpick. 4. Preheat your grill to 350 F and grill roll-ups for about 2 minutes each side. 40

41 Beef Apricot Kabobs Grilled beef kabobs with apricot, red onion, and pepper; grilled to perfection with savory marinade baste. Serves: 6 1 ½ lbs. boneless beef sirloin, cut into 1 ½ inch chunks 6 oz. dried apricots ¼ cup each of red and green bell pepper chunks ¼ cup red wine vinegar ¼ cup olive oil ¼ cup pineapple juice ¼ cup apple juice 1 red onion, cut into 12 wedges 2 teaspoons dried Greek seasoning 1 teaspoon minced garlic 1 teaspoon grated lemon zest Salt and pepper 41

42 Instructions: 1. Whisk together vinegar, oil, garlic, seasoning, salt, and pepper. Reserve ¼ cup for serving. 2. Marinate beef with the remaining marinade for at least an hour in the fridge. 3. Combine dried apricots and fruit juices, then microwave on HIGH for 2 minutes. 4. Thread beef chunks, onion, bell peppers, and apricots onto soaked bamboo skewer. 5. Grill on medium for 4-5 minutes each side. 6. Brush grilled beef skewer with the reserved marinade before serving. 42

43 Sesame Beef Skewers These tenderloin beef skewer will surely melt in your mouth deliciously and will satisfy kids and grown-ups alike. Serves: 4 1 beef tenderloin, membrane and fat trimmed and cut into 1 inch cubes 2/3 cup soy sauce ½ cup vegetable oil ½ cup sesame oil ½ cup sugar ¼ cup freshly grated ginger 10 cloves garlic, minced 8 green onions, chopped 2 tablespoons black sesame seeds 2 tablespoons sesame seeds 1 teaspoon dried chili flakes 43

44 Instructions: 1. Marinate beef in soy sauce, oil, garlic, sugar, chili flakes, and ginger for at least an hour in the fridge. 2. Thread marinated beef onto soaked skewers and grill on medium-high for about 4 minutes each side for medium rare. 3. Serve sprinkled with sesame seeds and chopped onions. 44

45 Grilled Steak with Tarragon Butter and Blue Cheese This grilled New York steak reaches a level of sophistication with just a little effort. This is served with a rich and bold flavor of tarragon butter and blue cheese. Serves: 4 4 New York cut steaks ½ cup butter, softened ¼ cup blue cheese, crumbled 1 tablespoon fresh tarragon leaves, minced 2 cloves garlic, minced ½ teaspoon lemon juice Salt and pepper Instructions: 1. Cream butter using an electric mixer, blending other ingredients gradually. 2. Season steak with salt and pepper and grill on medium-high until desired doneness. 3. Serve with the tarragon butter and blue cheese mixture. 45

46 Grilled Rosemary Steak This grilled steak has the perfect match of marinade; red wine, balsamic vinegar, rosemary, and garlic. Serves: 4 1 ½ lbs. flat iron steak ½ cup dry red wine, divided ¼ cup extra-virgin olive oil ¼ cup balsamic vinegar 6 cloves garlic, minced 2 tablespoons chopped fresh rosemary, divided Salt and pepper Instructions: 1. Marinate steak with a mixture of 1 tablespoon rosemary, olive oil, garlic, ¼ cup red wine, balsamic vinegar, salt, and pepper in a resealable plastic bag in the fridge for at least 8 hours. 2. Preheat your grill to medium-high. 3. Place steak on the grill, reserving marinade. Grill for 3-4 minutes each side for medium rare. Allow steak to rest for 10 minutes. 46

47 4. Bring reserved marinade and ¼ cup red wine to boil and allow it to reduce in half. Stir in rosemary and turn off heat. 5. Slice grilled steak and serve with the sauce mixture. 47

48 Cheesy Grilled Beef Pinwheels These beef pinwheels are stuffed with Italian Fontina and Parmigiano-Reggiano cheeses; truly a recipe with rich and immense flavor. Serves: 10 1 flank steak (about 2lbs), excess fat trimmed and butterflied 8 oz. Italian Fontina, cut into ¼ inch cubes 4 oz. thinly sliced salami, slice into ¼ inch-wide matchsticks ½ cup toasted bread crumbs ½ cup freshly grated Parmigiano-Reggiano ¼ cup + 3 tablespoons extra-virgin olive oil ¼cup chopped fresh parsley 4 scallions, sliced thinly 2 cloves garlic, minced Salt and pepper Instructions: 1. Combine and mix well scallions, garlic, salami, parsley, bread crumbs, and cheeses. Stir in ¼ cup olive oil and mix everything well. 48

49 2. Season butterflied steak with salt and pepper and spread bread crumbs mixture, leaving ½ inch border alongside. Gently pack and press stuffing mixture onto beef and roll, then secure with twine with 1 ½ inches interval. Wrap roll in plastic wrap and place in the fridge for at least 2 hours. 3. Unwrap beef roll gently and cut between ties and brush both sides gently with olive oil, then season with salt and pepper. 4. Grill pinwheels on medium-high for 4-5 minutes each side for medium rare. 5. Allow to rest for 5 minutes before serving. 49

50 Grilled Prosciutto Wrapped Pork Medallions with Fig-Port Wine Sauce This stunning grilled recipe takes some time to prepare but would truly be a worth. Grilled pork medallions wrapped in prosciutto served with a rich fig-port wine sauce. Serves: 9 1 pork tenderloin (about 1 ½ lbs.), cut into 9 pieces (1 ½ inch each) ¼ lb. prosciutto, sliced thinly Barbecue rub For the fig and port wine sauce: 50 2 ½ cups port wine 1 ¼ cup chicken broth 16 small dried figs, stemmed 1 sweet onion, sliced thinly 3 tablespoons butter 1 tablespoon honey 1 teaspoon thyme 1 bay leaf 1 teaspoon balsamic vinegar Olive oil Salt and pepper

51 Instructions: 1. Caramelize oil and sweet onions. 2. Reduce port wine and figs over medium-low in a wide-based pan for 8 minutes. Stir in caramelized onion, broth, thyme, honey, vinegar, and bay leaf. Bring mixture to boil and simmer on medium heat for minutes until syrupy. Season with salt and pepper and stir in butter. 3. Mold meat carefully into medallion and wrap each with prosciutto, securing with toothpick. Season all sides of meat with the dry rub and spray lightly with oil. 4. Preheat your grill to medium-high and grill medallions for 6 minutes on each side or until prosciutto is browned. 5. Serve with the sauce. 51

52 Grilled Lemon Butter Pork Steak This easy grill recipe will not make you go easy on its taste with the garlicky butter basting, satisfying indeed. Serves: 6 6 pork chops 3 tablespoons butter, melted 2 teaspoons lemon juice 1 clove garlic, minced Salt and pepper Instructions: 1. Preheat grill on high and grease grate with oil. 2. Heat melted butter, lemon juice, and garlic in a saucepan until garlic is softened. 3. Coat top side of chops with the mixture and place on the grill with the coated side down. Sear for a minute on high, coating top and sides with the sauce. Flip chop and sear another side for a minute. 4. Cover and grill for 3-5 minutes more each side (145 F internal temperature), brushing often with the butter sauce. 52

53 Grilled Apple Butter Baby Back Ribs This grilled baby back ribs has a spicy barbecue flavor mingling in the sweetness of apple butter-cinnamon glaze. Serves: 4 2 racks baby back ribs, membrane removed ½ cup apple cider vinegar ½ cup apple butter ¼ cup brown sugar ¼ cup maple syrup 1 tablespoon chili powder 1 tablespoon garlic salt 2 teaspoons salt 53

54 1 teaspoon black pepper ½ teaspoon celery salt ¼ teaspoon each of cayenne pepper, cinnamon, and white pepper For the sauce: 1 cup honey chipotle barbecue sauce ½ cup apple butter Instructions: 1. Preheat oven to 250 F. 2. Combine brown sugar with the rest of dry spices, reserving 1 tablespoon. 3. Rub ribs with the spice mix and place on a rimmed baking sheet. Bake for 2 ½ hours with the meaty side up. 4. Combine reserved spice mixture with apple butter, apple cider, and maple syrup. Pour over ribs, turning to coat evenly. Cover with aluminum foil and bake for an hour more. 5. Combine barbecue sauce and apple butter. 6. Heat your grill to medium-high and grill ribs for 15 minutes, basting with the sauce mixture and turning often. 7. Allow to rest for 10 minutes before serving. 54

55 Grilled Sweet and Spiced Pork Ribs This grilled pork ribs has an incredible pineapple-sesame basting and with the perfect blend of five-spice seasoning. Serves: rack baby back pork ribs 1 cup diced pineapple ¼ cup brown sugar 2 tablespoons sesame seeds 2 tablespoons soy sauce 1 tablespoon each of onion and garlic powder 1 tablespoon + 1 teaspoon kosher salt, divided 1 tablespoon fresh ground ginger 2 teaspoons sesame oil 1 teaspoon ground white pepper

56 1 ½ teaspoon Chinese five spice powder, divided 1 teaspoon white sugar ¼ teaspoon red pepper flakes Instructions: 1. Mix together brown sugar along with the dry spices and rub liberally on the meat. 2. Place meat on olive oil sprayed aluminum foil and fold. Place in the fridge to marinate for at least 2 hours. 3. Process pineapple, sesame oil, soy sauce, ½ teaspoon salt, white sugar, and ½ teaspoon Chinese five spiced seasoning in a food processor until smooth, for basting. 4. Preheat your grill to 325 F. 5. Lay rib with the bone side down and grill covered for 45 minutes. Brush ribs liberally with the sauce mixture and grill covered for minutes more until browned and cooked through. Brush again with the sauce and grill for 1-2 minutes each side. 6. Allow ribs to rest for 10 minutes before serving sliced. 56

57 Grilled Back Ribs with French-Dressing Pork back ribs baste in French dressing that is blended with honey, soy sauce, and onion soup. Nom nom nom! Serves: 4 4 lbs. pork back ribs 1 cup French dressing 2 tablespoons honey 2 tablespoons dry onion soup mix 1 tablespoon soy sauce Salt and pepper Instructions: 1. Combine and mix well soup mix, dressing, soy sauce, and honey. 2. Season the ribs with salt and pepper and grill over medium for 1 ½ - 2 hours, brushing with the sauce during last 30 minutes of grilling. 3. Serve grilled ribs with the remaining sauce. 57

58 Korean-Style Barbecue Pork and Beef Ribs Beef and pork spare ribs grilled in a Korean-style barbecue sauce and perfected with a sprinkle of sesame seeds. Serves: 6 1 ½ lbs. prime rib of beef ribs, patted dry 1 lb. pork spare ribs, patted dry ½ cup Korean barbecue sauce 2 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon each of garlic powder and brown sugar 1 teaspoon each of steak salt and Montreal steak spice ½ teaspoons sesame seeds ¼ teaspoon Chinese five spice Instructions: 1. Combine and mix well garlic powder, brown sugar, soy sauce, five spice, and steak spice. 2. Coat ribs with oil and spice mixture and allow it to marinate in the fridge for at least 1 hour. 58

59 3. Preheat grill to 400 F. 4. Place the pork ribs first if they have smaller cut than beef. Add beef after 10 minutes and cook them for 20 minutes more, coating the top with the sauce when almost done. 5. Serve sprinkled with sesame seeds. 59

60 Grilled Coffee Crusted Rib eye Steak Beef and coffee is surprisingly going along very good. The match compliments well, keeping you always wanting for more. Serves: 2 2 well-marbled rib eye steaks (about 8oz each) Spicy red coffee steak rub ½ tablespoon each of butter and olive oil Instructions: 1. Preheat your grill to 425 F. 2. Coat steaks with the butter and oil mixture, then season liberally with the steak rub and allow it to set for 10 minutes. 3. Grill each side for 5-7 minutes or until internal temperature reaches 135 F. 4. Allow to rest for 10 minutes and serve sliced. 60

61 Grilled Beef Wrap with Bocconcini Cheese and Dill Beef sirloin steak grilled infused with the strong blend of spices is served along with caramelized onion, fresh dill, bocconcini cheese and a drizzle of mayo. Serves: 6 2 lbs. beef sirloin steak, cut into bite-sized cubes ½ oz. small bocconcini cheese 1 cup sliced onion, caramelized Fresh dill Mayo, to serve 61

62 For the spices: 1 tablespoon + 1 teaspoon each of ground coriander seeds, oregano, and sea salt 1 tablespoon each of ground black pepper and ground cumin ½ tablespoon ground cloves For the wrap: 2 cups self-raising flour 1 cup + ½ tablespoon warm water 1 teaspoon sugar Instructions: 1. Coat the meat with half of the spice mixture and leave in the fridge for 3 hours. 2. Thread meat onto soaked skewers and grill on medium-high for 6-8 minutes each side until cooked through, spreading with the reserved spice mixture when done. 3. Combine all the wrap ingredients and allow it to rise about 1 ½ times of the base size. Divide equally into 6 portions and roll each into round shape not more than 3mm thick. 4. Brown each side slightly of the dough in a pan on low heat. 5. Place dill in the center of each bread and top with grilled beef, caramelized onion, and cheese balls. Drizzle mayo on top, then wrap. 62

63 Grilled Jalapeno Chicken Poppers Grilled seasoned chicken stuffed jalapeno and wrapped in prosciutto will surely pop tastily in your mouth. These are great recipe for appetizers serve with blue cheese. Serves: 30 1 lb. boneless, skinless chicken breasts, cut into strips that will fit your pepper 1 lb. thinly sliced prosciutto 15 jalapeno peppers, halved and seeded 1 red onion, cut into strips 1 tablespoon each of garlic powder, onion powder, ground pepper 2 teaspoons seasoning salt 1 teaspoon paprika Blue cheese Instructions: 1. Coat chicken strips with a combination of onion powder, garlic powder, seasoned salt, paprika, and black pepper. 2. Place a chicken and onion strip into each half of jalapeno and wrap each entirely with prosciutto, securing with toothpick. 63

64 3. Heat the grill to medium-high and lightly grease grates with oil. Grill peppers for minutes, turning often. 4. Serve with blue cheese. 64

65 Grilled Jerk Shrimp and Pineapple Spicy grilled shrimp marinated in jerk and pineapple juice served in a skewer with pineapple chunks. Serves: 4 1 lb. shrimp (18-24 pieces), peeled and deveined 1 cup pineapple chunks (about ½ inch each) ½ cup jerk marinade Instructions: 1. Marinate shrimp with half of the marinade for 20 minutes. 2. Thread shrimp and pineapple and grill on medium-high for 2-3 minutes per side. 65

66 Grilled Calamari Spicy and irresistible grilled calamari induced with herbs and spices which further enhance its taste. Serves: 3 1 ½ lbs. calamari, cut evenly 1 tablespoon + 1 teaspoon soy sauce 2 cloves garlic, minced 2 teaspoons lime juice 2 tablespoons olive oil 1 teaspoon chili sauce ¼ teaspoon fish sauce ¼ teaspoon sesame oil ¼ teaspoon coarsely ground black pepper Salt, to taste Instructions: Marinate calamari with the rest of the ingredients for 20 minutes. 2. Grill marinated calamari in charcoal grill over HIGH for 4 minutes, brushing them with the marinade.

67 Grilled Scallops Wrapped in Bacon Scallops and bacon come together in this deliciously grilled entrée recipe served with a squeezed of lemon and a sprinkle of chopped chives. Serves: 4 24 large sea scallops, tendons removed 12 slices ordinary bacon ¼ cup chopped fresh chives 3 tablespoons unsalted butter, melted 2 lemons, halved Salt and pepper, to taste Instructions: 1. Drain bacon well by pressing them in paper towels and microwave for about 4 minutes. 2. Toss scallops with butter, salt, and pepper. 3. Press 2 scallops together and wrap with a piece of bacon, trimming any excess. 67

68 4. Thread them onto skewer through the bacon and grill for 4 minutes per side or until opaque. 5. Serve with a squeeze of lemon and sprinkle of chives. 68

69 Veggies and Marinated Tofu Skewer This vegetarian skewer is made of squash, Brussels sprouts, and marinated tofu. Its light sweet and spicy flavor is perfect for a starter or a side. Serves: 4 2 cups extra-firm tofu cubes (about 1 inch each) 8 pieces butternut squash cubes (about 1 inch each) 8 pieces Brussels sprouts, halved ¼ cup water ¼ cup tamarind paste ¼ cup sweet soy sauce 1 tablespoon chili garlic sauce 1 clove garlic 1 teaspoon black pepper 1 teaspoon toasted sesame seeds ½ teaspoon ground ginger Instructions: 8. Blend tamarind paste, soy sauce, chili garlic sauce, garlic, ground ginger, and black pepper until smooth. 9. Toss tofu with ¼ cup of the marinade and chill for 20 minutes. 69

70 10. Combine squash, Brussels sprouts, and water. Microwave in HIGH for 3 minutes then drain well. 11. Thread veggies and marinated tofu onto soaked wooden skewers and grill for 2-3 minutes per side, brushing occasionally with the remaining marinade. 12. Sprinkle grilled tofu and veggies with sesame seeds before serving. 70

71 Grilled Mushroom Wrapped in Eggplant Mushroom wrapped in grilled eggplant is an innovative grilling recipe. These are creatively tasty and healthy. Serves: 4 For the eggplant: 1 eggplant (long and skinny), thinly sliced using a mandolin 2 tablespoons apple cider vinegar 2 tablespoons brown sugar 2 tablespoons soy sauce 3 tablespoons olive oil 1 clove garlic, minced 2 teaspoons smoked paprika 1 teaspoons cumin For the mushroom: 3 king oyster mushrooms, sliced into large chunks 2 tablespoons soy sauce 2 tablespoons olive oil 1 teaspoon brown sugar 71

72 ½ teaspoon each of garlic powder and onion powder Instructions: 1. Marinate eggplant and mushroom in their respective marinade mixture for minutes and grill for a few minutes. 2. Wrap each mushroom with the eggplant and secure with toothpick. 72

73 Grilled Mozzarella Stuffed Spicy Chicken Perfectly tasty grilled chicken breast stuffed with oozing-flavored Mozzarella, basted in spicy and buttery sauce. Serves: 4 1 lb. boneless chicken breast, cut into butterfly ¼ cup hot sauce ¼ cup shredded mozzarella cheese, divided 1 teaspoon butter, melted ¼ teaspoon celery salt Black pepper Instructions: 1. Preheat grill on medium low heat. 2. Sprinkle inside of the chicken with pepper and top with cheese then fold to close. 3. Combine butter, celery salt, and hot sauce in a bowl and brush over chicken. 4. Grill for about 5-6 minutes per side, brushing with the sauce mixture. 73

74 Grilled Chicken with Honey-Bacon Glaze Easy and ridiculously tasty grilled chicken breast served with rich sweet and savory honey-bacon glaze. Serves: 4 4 small chicken breasts ¾ cup olive oil 1/3 cup balsamic vinegar 3 tablespoons brown sugar 2 tablespoons steak seasoning For the glaze: 6 slices bacon 3 tablespoons Worcestershire sauce ¾ cup honey 1 tablespoon hot sauce Instructions: 1. Combine all the marinade mixture in a large ziplock. Add chicken and allow it to marinate in the refrigerator for a few hours. 74

75 2. Preheat your grill to medium-high heat. 3. Cook bacon until crisp and drain on paper towel. Crumble and set aside. 4. Drain bacon fat and add the rest of the glaze ingredients. Allow to bubble over medium heat. Stir in bacon and cook for 1-2 minutes. 5. Brush the grill with oil and then cook chicken for 7-10 minutes per side or until no longer pink. 6. Serve topped with the glaze. 75

76 Grilled Honey Jalapeno Chicken Lollipops Spice rubbed chicken lollipops grilled to perfection with honey jalapeno barbecue sauce is truly a lip-smacking recipe. Serves: 4 3 lbs. chicken lollipop cuts 1 cup honey jalapeno barbecue sauce 3 tablespoons olive oil For the rub: 1 tablespoon smoked paprika 1 teaspoon each of garlic powder, kosher salt, ground peppercorn, ground thyme ½ teaspoon of ground cayenne pepper and brown sugar Instructions: 1. Place all the rub ingredients in a bowl and mix well. 2. Rub the chicken generously with the rub mixture and place in an air-tight sealed container. Place in the refrigerator for at least an hour. 76

77 3. Preheat your grill to medium. 4. Grill chicken for minutes, turning once and basting with oil. 5. Brush the chicken generously with the barbecue sauce and grill for 3-5 minutes more until the sauce caramelized. 6. Brush again with the sauce prior to serving. 77

78 Grilled Pesto and Artichoke Stuffed Chicken Grilled chicken breast stuffed with artichoke and pesto is truly a satisfying recipe for a healthy and scrumptious meal. Serves: 6 6 boneless chicken breast, cut a portion of each piece on the side to make a pocket 1 cup grated Parmesan cheese 6 oz. goat cheese 1 cup flat-leaf parsley ¾ cup extra-virgin olive oil + extra ½ cup toasted walnuts ½ cup fresh basil leaves 9 oz. package frozen artichoke hearts, thawed 1 clove garlic Zest and juice of 1 lemon Salt and pepper Instructions: 78

79 1. Process parsley, artichoke hearts, walnuts, basil, lemon juice and zest, salt, and pepper in a food processor until well combined, slowly adding oil. Place in a bowl and stir in Parmesan cheese. 2. Place 3 tablespoons of peso into pocket of each chicken and top with 1 oz. of goat cheese. Secure each pocket with a toothpick. 3. Preheat grill to 400 F. 4. Rub each chicken with salt and pepper and drizzle with oil. 5. Grill stuffed chicken for 5-6 minutes each side until internal temperature reaches 165 degrees. 79

80 Grilled Chicken with Pineapple and Bell Pepper This grilled chicken breast is marinated in sweet Hawaiian marinade and served with grilled pineapple and bell pepper. Serves: 6 1 ½ lbs. boneless and skinless chicken breasts ½ cup + 2 tablespoons Hawaiian marinade 8 pineapple rings ¼ cup chopped macadamia nuts Instructions: 1. Marinate chicken with ½ of the marinade in the refrigerator for at least an hour. 2. Grill marinated chicken over medium for 6-7 minutes each side. 3. Grill pineapple and bell pepper for 5-8 minutes, turning once and brushing with the marinade. 4. Coarsely chop bell pepper and serve with chicken along with pineapple and a sprinkle of macadamia nuts. 80

81 Grilled Chicken with Caesar Salad Dressing Grilled chicken breast coated with herb and spices is served in a bed of lettuce with creamy Caesar salad dressing and topped with Parmigiano Reggiano cheese. Serves: 4 1 lb. boneless and skinless chicken breasts ½ cup shaved Parmigiano Reggiano 1/3 cup Caesar salad dressing 1 teaspoon olive oil ¼ teaspoon each of dried basil and dried oregano Salt and pepper, to taste Lettuce Juice of ½ lemon Instructions: 1. Preheat your grill. 81

82 2. Rub each chicken with oil and rub with basil, oregano, salt and pepper. Allow to rest for about 30 minutes. 3. Grill chicken for 7-8 minutes each side until no traces of pink in the center. 4. Toss lettuce with the dressing and season with salt and pepper. Slice grilled chicken and place on top of lettuce. 5. Serve topped with cheese and a squeeze of lemon. 82

83 Grilled Chicken Burger This pretty-colored grilled chicken burger has the incredible flavor combination with a unique twist of mango and jalapeno. Serves: 4 ½ lbs. chicken breast meat, ground in a food processor 1 oz. unsweetened grated coconut ¼ cup finely chopped parsley ¼ cup coconut flour 2 green onion, minced 1 jalapeno pepper, chopped finely 1 small-sized red bell pepper, minced ½ mango, cubed finely 1 egg Salt and pepper, to taste Instructions: 1. Combine all the ingredients in a bowl. Mix well and make 4 patties. 2. Preheat your grill to HIGH and grill on MEDIUM for 4-5 minutes each side until cooked through. 83

84 Chicken and Veggie Skewer Bright-colored chicken skewer with cherry tomato, pepper, zucchini, and mushroom grilled with a rich and tasty marinade. Serves: 4 2 lbs. boneless and skinless chicken breasts, cut into cubes (about 1 ½ inch each) ½ cup each of yellow and red bell pepper cubes 2 zucchini, cut into 1 inch pieces ½ cup sliced mushrooms 1 cup cherry tomato halves Salt and crushed red pepper flakes Vegetable oil For the marinade: 3 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon sesame oil 2 tablespoon soy sauce 1 ½ teaspoon grated fresh ginger ½ teaspoon red pepper flakes 1 ½ teaspoon sugar 84

85 Instructions: 1. Marinate chicken with the marinade in a ziploc bag place in the refrigerator for 1 hour. 2. Preheat your grill on HIGH. 3. Drizzle marinated chicken and veggies with oil and sprinkle with red pepper flakes and salt. Thread them into a meal skewer. 4. Grill for about 15 minutes, turning occasionally. 85

86 Chicken Skewers with Sweet Chili Glaze Super easy and tasty chicken skewers coated with fruit spread and served with sweet chili glaze. Serves: 6 4 boneless and skinless chicken breasts, cut into 1 inch cubes 1 1/3 cup triple fruits spread ¼ cup rice wine vinegar 2 tablespoons soy sauce 2 tablespoons finely chopped fresh cilantro 2 tablespoon canola oil 1 clove garlic, minced 1 tablespoon + 1 teaspoon chili sauce 1 tablespoon + 1 teaspoon minced ginger 1 tablespoon toasted sesame seeds ½ teaspoon each of salt and pepper Instructions: 86

87 1. Combine and mix well vinegar, ginger, soy sauce, garlic, chili sauce, and fruit spread in a bowl. Set aside half of the mixture for dipping. 2. Heat your grill to medium-high and grease the grates. 3. Rub chicken with oil and season with salt and pepper. Thread chicken onto skewers and grill for minutes, turning often and brushing with the glaze. 4. Top with sesame seeds and cilantro and serve with reserved dipping. 87

88 Gingered Chicken Meat Ball Skewer Chicken meatball skewer grilled with a zing of ginger that goes perfectly well with salad and breads. Serves: 2 ½ lbs. ground chicken 6 tablespoons dried bread crumbs ¼ cup original barbecue sauce 2 eggs 2 tablespoons freshly squeezed ginger extract 2 teaspoons cornstarch 2 teaspoons plain flour ½ teaspoon salt ¼ teaspoon pepper Instructions: 1. Mix well all the ingredients leaving ginger behind. Shape mixture into balls (1 tablespoon each). 2. Boil 1 cup of water in a small saucepan and stir in ginger juice. Add chicken balls and allow it to boil for 7 minutes until balls will float to the surface. 3. Drain chicken balls well and thread on soaked bamboo skewers, then grill for 4-6 minutes or until brown, turning frequently and brushing with the barbecue sauce. 88