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Easy Spice-Rubbed London Broil

Lean flank steak gets an Indonesian flavor from grilling with a coating of brown sugar and a few spices.

1-1/2 tablespoons firmly packed light brown sugar
2-1/2 teaspoons ground coriander
4 cloves garlic, minced
2 teaspoons olive oil
1-1/2 teaspoons chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (3-pound) flank steak

1. Preheat grill to medium heat. Place the grill rack 8 inches from the heat.

2. Combine the brown sugar, coriander, garlic, olive oil, chili powder, ginger, salt and black pepper in a small bowl. Mix well.

3. Rub the brown sugar mixture on both sides of the flank steak. Place the steak on the grill and grill for 16 minutes or until an instant-read thermometer inserted into the center reads 160 degrees F, turning once.

4. Cut the steak diagonally across the grain into 1/4-inch slices and serve. Makes 6 to 8 servings.

Emily

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BBQ Chicken

The brown sugar in the sauce is the secret of this tasty chicken. It caramelizes as the meat grills, creating a flavorful glaze.

1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons firmly packed light brown sugar
1 clove garlic, minced
1/4 teaspoon black pepper
3 skinless chicken thighs
3 skinless chicken legs

1. Preheat grill to medium heat or turn on broiler. Place a rack 3-inches from the heat.

2. Combine the ketchup, vinegar, Worcestershire sauce, brown sugar and garlic in a small saucepan; mix well. Bring to a boil over medium-high heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; stir in black pepper.

3. Brush some of the ketchup mixture on one side of the chicken. Place the chicken, sauce side down on the grill (or sauce side up under the broiler). Grill or broil, turning and basting with the remaining sauce, until the chicken is cooked through and the juices run clear when pierced with a knife, 6-8 minutes per side. Makes 3 servings.

Emily

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Lemon Grilled Chicken

DSCN2636-1A delicious mouthwatering marinade containing a trio of herbs, gives these golden chicken breasts a unique and tantalizing flavor.

1 lemon
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon chopped fresh parsley + extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)

1. Using a peeler, remove strips of zest from half of the lemon; trim into fine strips with a small knife. Grate the other half of the lemon to make 1 tablespoon of zest. Squeeze the juice from the lemon into a small bowl.

2. In a large bowl, combine the lemon zest, lemon juice, olive oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts and toss to coat well; cover and chill in refrigerator for 30 minutes or overnight.

3. Preheat the grill, griddle or broiler. Place chicken on grill; reserve the marinade. Cook until chicken is cooked through, about 10 minutes on each side brushing with marinade 2 to 3 times during cooking. Sprinkle with reserved lemon strips; garnish with parsley sprigs and serve immediately. Makes 4 servings.

Emily

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