Lemon-Ginger Grilled Chicken

4 tablespoons lemon zest
2/3 cup lemon juice
4 teaspoons ginger, peeled and minced
4 teaspoons light brown sugar, firmly packed
1 tablespoon peanut oil
1 tablespoon salt, or to taste
4 Szechwan chili peppers, dried, seeds removed
3 pounds chicken thighs, boneless, skinless

Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt and chilies in a resealable plastic bag. Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.

Lightly coat the chicken and grill with oil. Preheat the grill. Grill the chicken until cooked through, about 6 minutes per side. (This recipe can also be prepared using a broiler. If broiling, position the rack about 5 inches from the heat source and preheat on high. Broil the chicken until cooked through.)

Serves eight.

Honey-Glazed Chicken

6 chicken breasts or leg with thigh

1/3 cup Worcestershire sauce

1/3 cup honey

1/3 cup boiling water

2 tablespoons prepared mustard

2/3 cup orange juice or dry white wine

1/3 cup olive oil

In 1-gallon resealable plastic food storage bag, combine Worcestershire sauce, honey, boiling water, mustard, orange juice and oil. Seal bag. Knead to combine marinade ingredients. Add chicken parts. Reseal bag. Turn to coat all surfaces of chicken. Refrigerate at least 60 minutes.

About 45 minutes before cooking, prepare and heat grill, until coals turn gray or follow directions for gas or electric grill. Remove chicken from marinade, shaking off excess.

Grill skin side down, about 15 to 18 minutes. Turn and baste cooked side with marinade. Grill second side 6 to 10 minutes longer.

Heat remaining marinade in small pan on side of grill, until it comes to boil. Simmer 3 to 4 minutes. Spoon over chicken before serving.

Makes 6 servings

Honey Butter Boneless Chicken Breasts

4 boneless chicken breasts

Honey Butter Blend:
1 stick butter
1/2 cup honey
3 cloves minced garlic
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary
1/4 teaspoon ground black pepper

Melt the stick of butter and let cool. In blender, combine the butter, honey, garlic, thyme, oregano, rosemary and black pepper until smooth. Preheat grill to medium heat.

Grill boneless chicken breasts, turning occasionally and basting with honey butter blend, 20 minutes or until meat thermometer inserted in center registers 170F. Do not baste during the last 5 minutes of grilling.

Serves 4.

Grilled Whole Turkey

1-12 pound whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika

Prepare grill for medium-high heat. Rinse turkey and pat dry. Place turkey, breast side down, on rack over hot coals. Sear turkey on both sides until skin is golden to dark brown.

In a large roasting pan, mix together the water, bouillon, garlic powder, onion powder, chicken seasoning, parsley and paprika. Place turkey breast side down in pan.

Pour liquid with spices over turkey back, cover tightly with foil and place on grill. Cook 11 to 13 minutes per pound to an internal temperature of 180 degrees F in the thigh and 170 degrees F in the breast. Remove turkey from grill and let stand 15 minutes before carving.

1 (12-pound) whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika

1. Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
2. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
3. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
4. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
5. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180*F (85*C). Remove turkey from grill and let stand 15 minutes before carving.

Makes 10 servings.

As the birthplace of barbecue, the Carolinas embrace many rich and flavorful traditions. Many area churches host Sunday afternoon get-togethers. Seeking healthier options to serve these generally large crowds, many have turned to turkey.

North Carolina Barbecue Turkey

New England Turkey Gravy:
1 (10 to12-pound) whole, fresh or thawed
As needed cooking oil
1 1/2 pounds turkey bacon
To taste salt
To taste pepper
1 tablespoon red pepper flakes, crushed
1 pint apple cider vinegar
1/2 pint cold water

1. Cut turkey in half.
2. Rub with oil.
3. Wrap with bacon (If turkey is more than 12 pounds, use bacon substitute, as real bacon will burn).
4. Prepare grill for medium indirect heat cooking. For gas grills, place a drip pan under one half of the rack then spray the rack with nonstick cooking spray, turn on the heat on the other half of the grill. For charcoal grills, place the coals around the outside edges of the grill, place a drip pan in the center, spray the rack and light the charcoal.
5. Place turkey, breast side up, on grill rack over drip pan. Cover and grill turkey 2½-3 hours or until meat thermometer inserted into deepest portion of thigh reaches 180 degrees F and leg bone will turn and separate from meat. Turkey should be golden brown.
6. Allow turkey to cool. Remove turkey from bones and chop.
7. Add salt and pepper to taste. Sprinkle with red pepper flakes and mix well.
8. Mix vinegar and water and sprinkle over meat. Stir gently into chopped turkey. Add water if vinegar mixture is too strong.
9. Serve 1/3-pound turkey barbecue with a vinegar-based coleslaw.

Makes 15 servings.