You need to enable JavaScript to visit this website.

Promo Banner

Sign up for MedicAlert and get 25% off any Medical ID. Use code WELCOME25. Excludes 14K gold & good on one ID. Start Shopping

Professionals Enroll

Spice Up Your Memorial Weekend Grilling Traditions With These Zesty New Favorites

Spicy Thai Chicken Kabobs

(Courtesy of

Yield: Makes 4 to 6 servings


  • ½ cup creamy peanut butter
  • ½ cup lite soy sauce
  • ¼ cup firmly packed brown sugar
  • 1 tbs lime zest
  • 1 tsp dried crush red pepper
  • 1 ½ lbs skinned and boned chicken breasts, cut into 1-inch pieces
  • 8 (12-inch) wooden or metal skewers
  • 1 bunch green onions, cut into 2-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 32 fresh snow peas
  • 16 basil leaves


  1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
  2. Soak wooden skewers in water 30 minutes.
  3. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
  4. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
  5. Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

For more on this recipe, click here.


Spicy Grilled Pork Chops


(Courtesy of


  • 6 (6 ounce) lean pork chops, center cut, ½’’ thick
  • 1 ¼ cups water
  • 2 tbs vinegar
  • 2 tbs onions, minced
  • 1 tbs Worcestershire sauce
  • 2 tsp sugar
  • 1 ¼ tsp pepper
  • 1 tsp chili powder
  • ½ tsp dry mustard
  • ¼ tsp garlic powder
  • 1/4j tsp ground red pepper
  • ¼ tsp hot sauce
  • Vegetable oil cooking spray


  1. Trim pork chops and place them in a shallow dish; set aside.
  2. Combine water and next 10 ingredients in a medium saucepan and bring to a boil.
  3. Pour over the chops.
  4. Cover and marinate in refrigerator 8 hours, turning occasionally.
  5. Remove chops from marinade; reserving marinade.
  6. Coat grill rack with cooking spray; place on grill over medium-hot coals.
  7. Cook chops 15-20 minutes or until tender, turning and basting frequently with reserved marinade.

For nutritional information on this recipe, click here.


Spicy Grilled Shrimp


(Courtesy of

Prep Time: 15 minutes

Cook Time: 6 minutes

Original recipe makes 6 servings



  • 1 large garlic clove
  • 1 tbs coarse salt
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 2 tbs olive oil
  • 2 tsp lemon juice
  • 2 lbs large shrimp, peeled and deveined
  • 8 wedges lemon, for garnish



  • Preheat grill for medium heat.
  • In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
  • Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

To change the number of servings for this recipe, click here.