into 4 to 6 burgers. Grill on lightly oiled surface 5 to 6
inches above medium-hot coals, 5 to 6 minutes per side or
until cooked through. Serve on toasted slices of Italian
or French bread, topped with sour cream and scallions.
PHOTO: Hawaiian glazed wings
HAWAIIAN GLAZED WINGSServes 2-4
The natural juiciness of chicken wings makes them a good
choice for barbecuing. This can make either a nice meal for
a few, or appetizers for several.
10 chicken wings
1/2 cup vegetable oil
2 tablespoons fresh lemon juice
1/2 teaspoon seasoned salt or to taste
Marmalade Pineapple Glaze:
1/4 cup orange marmalade
1/4 cup pineapple preserves
1/2 cup soy sauce
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
In a large bowl toss wings with vegetable oil, lemon juice
and seasoned salt. In a small bowl combine glaze
ingredients. Drain wings and grill 6 to 8 inches above
medium-hot coals for about 20 minutes or until golden brown
and cooked through. Turn and baste 2 to 3 times with
glaze.
HERB BARBECUED BREASTSServes 4
Frank always removes the skin from chicken, and often, that
means losing some of the herbs and spices. I like this
recipe because even if you remove the skin at the end of
the barbecuing, the flavoring is still there.