Chicken Teriyaki
Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the sauce. Click here to see 5 Essential Japanese Dishes to Know.
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From Brother Jimmy's' cookbook, Brother Jimmy's BBQ, this wing recipe adds a bit of Southwestern flare to make them tangy and citrusy.  Click here to see 24 Chicken Wing Recipes for Fall
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  We first came across this recipe from Michael Psilakis as a roasted chicken recipe, but converted it for the grill to make it perfect for summer. It’s ideal for feeding a crowd and the chicken’s light, lemony marinade is a great summertime flavor. 
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Asparagus
Marinating asparagus and wrapping them in bundles with thick, juicy bacon turns the spears into a little entrée or a hefty side dish. Saving the marinade for drizzling over the cooked bundles adds one last punch of flavor. The bundles can also be roasted in the oven.
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These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf. Click here to see 6 Great Grilling Recipes
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Feta is Greek for "piece" or "slice," and refers to an important step in the process of making this delicious cheese. Adding this traditional Greek ingredient to a flatbread filled with olives and other fresh vegetables makes for a nutritious dinner option. 
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Grilled Boneless Leg of Lamb
Spring grilling wouldn’t be complete without a great lamb recipe.  And when I think of flavoring lamb, I always stick with light, bright tastes.  Good olive oil, fresh rosemary, lemons, a little red wine and not much more.  I tend to cook my lamb hot and fast, providing guests with the bite of a quick char and the richness of a medium rare interior. Click here for more Grilled Easter Recipes From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.  
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Little Tokyo Turkey Kebobs
Marinate turkey breast tenderloin overnight in an Asian-style marinade for ultimate flavor. Pair these kebobs with other barbecue favorites like crunchy coleslaw and potato salad. Click Here to See More Kebob Recipes
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Zesty Grilled Tuna with Fresh Tomato Salsa
This refreshing pairing is simple to make and will quickly become a family favorite. The dressing gives this recipe a kick while the balsamic gives it a sweetness that will leave your taste buds totally satisfied.
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Rosemary-Lime Wild Alaska Salmon Kabobs
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
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Mahimahi a la Talla
Here's a light, yet tasty preparation for delicate mahimahi. The white-fleshed fish is marinated in classic adobo and then pan-seared to crisp perfection and served with a slightly spicy habanero-chive dressing.
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Vegetable Brochettes with Pimentón Marinade
Who can resist the taste of grilled foods? Smoky aromas make your mouth water, and robust flavors satisfy the most ravenous hunger. That’s how pimentón found its way into the marinade. A smoked Spanish paprika that comes in three varieties — dulce (sweet), agridulce (bittersweet and a little spicy), and picante (spicy) — pimentón is the spice most associated with Spanish national dishes like chorizo and paella. Click here to see A Vegetarian Grilling Menu.
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