Lemon Grilled Salmon from The West Linn Ward Cookbook

Sprinkle over:
1-1½ pound salmon fillet
¾ t. dill weed
½ t. lemon pepper
½ t. salt
½ t. garlic powder
Combine marinade and pour over salmon.
Marinade one hour, turning once.
Marinade
½ C. brown sugar
2-3 T. vegetable oil
3 T. chicken broth
3 T. soy sauce
3 T. chopped green onion
Drain marinade from salmon.
Place salmon in foil on grill.
Put on salmon:
1 small lemon sliced
2 onion slices, separated
Cover and grill over medium heat
15 -20 minutes.

Easy Grilled Chicken Sate With Peanut Sauce

Marinate: 10 pieces chicken strip in
1/4 t. curry powder,
1/4 T. condensed milk
1/2 T. fish sauce or low sodium soy sauce
1 T. coconut milk.

Skewer chicken and grill over medium heat 3-5 minutes on each side.

Serve with Thai Peanut Sauce.
Sauté 3-5 minutes:
1/2 T. Thai red curry paste
1 cup coconut milk

Add:
1 T. peanut butter
/2 T. fish sauce
1/3 T. sugar

Grilled Teriyaki Chicken

Combine:
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper
Marinate chicken for at least 2 hours.
Barbeque 8 to 10 minutes on each side.
Good with macaroni salad & sliced melon.

Catherine’s Grilled Lemon Chicken

Combine in a shallow baking dish:
¼ C. lemon
2 T. white wine vinegar
1 T. dried basil
2 cloves minced garlic
½ t. salt
¼ t. pepper
Marinate 1 pound chicken breasts for 30-40 minutes in mixture.
Grill or broil 3-5 minutes per side.
Serve with tomato & basil pasta.

Grilled BBQ Chicken

Combine in a saucepan and simmer 15 minutes:
1 C. tomato sauce
¼ C. catsup
¼ C. vinegar
½ C. water
2 T. Worcestershire sauce
2 T. brown sugar
1 T. paprika
1 t. salt
1 t. dry mustard
¼ t. chili powder
1/8 t. cayenne pepper
Marinate chicken in sauce for 2 hours.
Barbeque on grill for 8 to 10 minutes each side.