Best Steak Marinade

• 1/3 cup low sodium soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 ½ TBSP garlic powder
• 3 TBSP dried basil
• 1 ½ TBSP dried parsley flakes
• 1 tsp. ground white pepper
• 1/4 tsp. hot pepper sauce (optional)
• 1 tsp. dried minced garlic (optional)

Place all ingredients in a blender for 30 seconds or until thoroughly mixed. Place meat in a Ziploc bag and pour marinade over meat. Close bag and refrigerate for up to eight hours.

Dry-Rub Chicken with Honey Barbecue Sauce

Yield:  Four servings (Serving size: about four ounces chicken and about four teaspoons sauce)

Chicken:

• 1 (3 lb.) whole chicken
  • Use boneless, skinless chicken breast if you prefer
• 1 TBSP paprika
• 2 tsp. lemon pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/8 tsp. seasoned salt
• Cooking spray

Sauce:

• 1/2 cup ketchup
• 1/4 cup fresh lemon juice
• 2 TBSP cider vinegar
• 2 TBSP honey
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper

1. To prepare chicken, remove and discard giblets and neck from chicken. Pat chicken dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from the breast and drumsticks by inserting fingers, gently pushing between skin and meat.
2. Combine paprika and next four ingredients (paprika through seasoned salt). Rub paprika mixture under loosened skin, and rub over breast and drumsticks. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tips of drumsticks into slits.
   *Try using dry rub on boneless, skinless chicken breast for an easier and less fatty meal.    Cook meat over medium heat.
3. To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chicken, breast side down, on grill rack over foil pan. Cover and grill one hour and 30 minutes or until a thermometer registers 180°. Remove chicken from grill; place on a clean cutting surface. Cover with foil, and let stand five minutes.
4. To prepare sauce, combine ketchup and the remaining ingredients in a small saucepan. Bring the sauce to a simmer over medium-low heat; cook 15 minutes, stirring frequently. Remove skin from the chicken, and brush with 1/3 cup sauce. Serve the remaining sauce with the chicken.