Recipes for the grill

PEACH-GLAZED CHICKEN THIGHS

Serves 8

This is a simple way to glaze chicken. The recipe is from "Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes From America's Backyard" by Fred Thompson (Taunton Press).

1/3 cup peach preserves

2 tablespoons white wine vinegar

3 teaspoons chopped canned chipotle peppers in adobo sauce

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

8 skinless chicken thighs

In a saucepan, combine preserves, vinegar, chipotles and half the nutmeg. Place over medium-high heat, stirring just until melted. Set aside. Combine salt, pepper and remaining nutmeg in a bowl. Sprinkle evenly over thighs.

Preheat grill and oil surface. Place thighs bone side down on grill away from heat over a drip pan. Cover and grill until no longer pink at the bone, 50 to 60 minutes. Brush chicken liberally on both sides with the peach glaze during the last 10 minutes of cooking and just before they come off the grill. Serve while still hot.

SESAME-LIME MARINADE FOR SALMON

Serves 8

This is a simple marinade that enhances the flavor of salmon. It also is from "Barbecue Nation."

1/2 cup rice vinegar

1/2 cup fresh lime juice (about 6 limes)

1/4 cup toasted sesame oil

1/4 cup canola oil

8 center-cut salmon fillets with skin on and pin bones removed

Combine marinade ingredients in a bowl. Place fillets in a large plastic bag and pour marinade over the top and seal the bag. Tip the bag to cover all of the fillet pieces. Let marinate in refrigerator for at least 2 hours, but no longer than 3 hours.

Heat the grill on high. Oil the grill's cooking surface. Let the coals burn down to medium-hot or adjust the gas grill burners to medium-high.

Remove fillets from marinade and discard the marinade. Place fish on grill, skin side up, and cook for about 6 minutes. Turn and grill another 6 minutes for medium, or to your desired degree of doneness. (If your fillet is less than 1 inch thick, cook 4-5 minutes on each side for medium.) Transfer to a platter and serve.

GRILLED ARTICHOKES

Serves 6

Grilling artichokes turns them sweet and tender. This recipe is from "Weber's Charcoal Grilling: The Art of Cooking With Live Fire" by Jamie Purviance (Sunset Books).

6 large artichokes, 10 to 12 ounces each

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Bring a large pot of salted water to a boil. Trim the stem of each artichoke, leaving about 1 inch attached. Snap off the dark outer leaves until you expose the yellowish leaves with pale green tips. Cut each artichoke in half lengthwise through the stem and drop each half into a bowl of water mixed with lemon juice.

One at a time, lift each artichoke from the lemon water and use a teaspoon to scoop out the purplish leaves and fuzzy choke. Peel the tough outer layer of the stem. After each artichoke is trimmed, return it to the lemon water.

Drain the artichoke hearts and cook them in the boiling salted water until you can pierce them easily with a knife, about 10-12 minutes. Do not overcook. Drain the artichokes in a colander and place them in a bowl. While still warm, add the oil and salt. Toss gently to coat the artichokes. At this point they can be refrigerated for up to 4 hours. Bring them to room temperature before grilling.

Preheat grill or burn the charcoal down until it has a gray ash coating. Drain excess oil from the artichokes back into the bowl. Grill over direct medium heat with the lid closed until warm and lightly charred, about 4 to 5 minutes, turning them once or twice for even cooking. While grilling, baste them with the reserved oil in the bowl, if needed. Serve warm.

BONEDUST SEASONING RUB

Makes 2 cups

According to Ted Reader, author of "King of the Q's Blue Plate BBQ" (Penguin Group), "all great grilled food needs a little rubbin' and lovin' to get things seasoned right." This is Reader's signature rub. He recommends it for everything from ribs to popcorn.

1/2 cup paprika

1/4 cup chili powder

3 tablespoons salt

2 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons curry powder

2 tablespoons hot mustard powder

2 tablespoons sugar

1 tablespoon freshly ground black pepper

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon ground cumin

1 tablespoon cayenne pepper

Combine all ingredients and mix well. Store in an airtight container in a dry, cool place away from light and heat. To use the rub, sprinkle it over the meat at least an hour before grilling. Allow meat to come to room temperature before grilling.

SWEET RIB RUB

Makes 1-1/2 cups

This recipe is from "King of the Q's Blue Plate BBQ" by Ted Reader (Penguin Group. Reader says it is sweet and spicy, perfect for ribs.

1/2 cup brown sugar, firmly packed

1/4 cup kosher salt

1/4 cup dehydrated garlic flakes

2 tablespoons coarsely ground black pepper

1 tablespoon red pepper flakes

1 tablespoon ground coriander

2 teaspoons ground ginger

1 teaspoon hot mustard powder

1 teaspoon powdered orange drink mix (such as Tang)

1/2 teaspoon cayenne pepper

Mix all ingredients together and store in a cool, dry place away from heat and light.

To use, sprinkle rub generously over ribs. Wrap in plastic wrap and refrigerate for at least an hour. Allow the ribs to come to room temperature before you place them on grill.

(Distributed by Scripps Howard News Service, www.scrippsnews.com.)