Marinated Flank Steak

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Directions

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Hawaiian Chicken Kabobs

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• skewers

Directions

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Chile-Lime Chicken Kabobs

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Unbelievable Chicken

Ingredients

• 1/4 cup cider vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Rosemary Ranch Chicken Kabobs

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Grilled Guacamole

Ingredients

• 4 Hass avocados, halved and pitted
• 1/2 cup diced red onion
• 1 jalapeno pepper, seeded and minced
• 1/2 cup reduced-fat sour cream
• 2 tablespoons lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
• 12 cherry tomatoes, quartered
• 2 tablespoons chopped fresh cilantro, or to taste

Directions

1. Preheat an outdoor grill for low heat, and lightly oil grate.
2. Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.

Key West Chicken

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.