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Chicken tenders cook fast on the grill, which makes the finish everything. Butter melted with honey, Dijon, and yellow mustard gets brushed on in the last two minutes, so it caramelizes into a glossy glaze. Ten minutes of prep, ten on the grate, and dinner is done.
Wings are best when grilled over medium heat until the skin is crisp. These are then finished by brushing on butter, Cajun seasoning, and fresh lemon juice so that it soaks into every crevice.
Everything you love about a shrimp boil, just threaded onto skewers and finished over the fire. Parboiled baby potatoes and corn rounds share the stick with plump shrimp. To finish, just brush with butter, of course, Old Bay seasoning, garlic and lemon in the final minutes on the grill.
Spatchcocking opens the bird flat so that it cooks evenly and comes off the grill in under an hour. Inspired by chimichurri sauce, butter is mixed with parsley, cilantro, garlic, oregano and red wine vinegar and basted on the skin during the last 15 minutes of cooking. The result? Chicken that is crisp, herbaceous and bright.
These Hawaiian Chicken Skewers are threaded with seasoned chicken breast, sweet pineapple, bell peppers, and red onion, then grilled until lightly charred and brushed with a glossy pineapple-teriyaki butter glaze. They’re sweet, savory, buttery, and perfect for summer grilling.
Pineapple gets lightly charred on the grill, brushed with a brown sugar lime butter glaze, and cooked just long enough for the glaze to caramelize over the top. Serve it warm with vanilla ice cream, fresh mint, and an extra drizzle of glaze for the easiest summer dessert.