20 Backyard BBQ Favorites

Perfect proof that a homey meal can be as delicious and fun as any big-deal restaurant event. We've bumped up the flavors of backyard classics, made them lighter, and given you so many variations that you'll never get bored. So, go on: gather friends and family for a healthier menu of your favorite summertime treats—burgers and hot dogs included. See all 20 recipes now!

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This gives new meaning to "a hot dog with the works." Pile on sweet pickle relish, spicy pepperoncini, and other topping favorites for the ultimate dog.

PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4

4 organic beef hot dogs
4 whole wheat hot dog buns
4 tsp yellow mustard
¼ c sweet pickle relish
¼ sm onion, chopped
1 med tomato, cut in wedges
2 dill pickle spears, halved
4 pepperoncini, halved
⅛ tsp celery salt (optional)

1. HEAT grill to high and coat rack with cooking spray. Grill hot dogs, turning until brown.
2. PUT hot dogs in buns and add to each: 1 teaspoon mustard, 1 tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and celery salt, if using.

NUTRITION (per serving) 220 cal, 11 g pro, 30 g carb, 4 g fiber, 7 g fat, 2.5 g sat fat, 1120 mg sodium

MORE: 20 Ready-To-Grill Recipes

A healthy dose of spinach makes these patties juicy and flavorful. Toast the buns right on the grill during the last few minutes of cooking. For a Tex-Mex burger, substitute 2 tablespoons canned chopped green chile peppers, drained, for the barbecue sauce and add 1 teaspoon chili powder.

PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4

1 lb ground lean turkey breast (7% fat or leaner)
1 pkg (10 oz) frozen chopped spinach, thawed and water squeezed out
2 Tbsp barbecue sauce
½ tsp salt
¼ tsp freshly ground black pepper
4 whole wheat hamburger buns, toasted
4 tomato slices
4 lettuce leaves

1. HEAT grill to medium-high and coat rack with cooking spray.
2. COMBINE turkey, spinach, barbecue sauce, salt, and pepper in large bowl. Shape mixture into four 3½"-diameter patties.
3. GRILL patties 10 to 12 minutes, turning once, or until meat thermometer inserted into the middle from the side registers 165°F. Serve on buns with tomato and lettuce.

NUTRITION (per serving) 305 cal, 29 g pro, 30 g carb, 6 g fiber, 9.5 g fat, 2.4 g sat fat, 723 mg sodium

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Don't wait for the county fair for delicious corn; it's quick and easy to make yourself. You'll never miss the butter!

PREP TIME: 7 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4

½ c reduced-fat sour cream
½ tsp ground cumin
½ tsp salt
¼ tsp garlic powder
⅛ tsp black pepper
4 ears corn, husked
¼ c chopped cilantro
1 tsp chili powder

1. COAT a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.
2. STIR together the sour cream, cumin, salt, garlic powder, and pepper in a large shallow dish.
3. GRILL the corn for 8 to 10 minutes or until browned in spots, turning occasionally. Coat with the sour cream mixture. Sprinkle with the cilantro and chili powder.

NUTRITION (per serving) 127 cal, 4 g pro, 19 g carb, 3 g fiber, 4.9 g fat, 2.5 g sat fat, 324 mg sodium

MORE: 12 Crazy-Good Recipes With Fresh Corn

Nothing says summer like a homemade salsa. Here, mango, citrus juices, and cilantro combine for a refreshing topping that keeps the grilled chicken moist and flavorful. (Check out 10 more marvelous mango recipes here.)

PREP TIME: 10 minutes
TOTAL TIME: 22 minutes
SERVINGS: 4

1 mango (12 oz), peeled and finely chopped
1 Tbsp lime juice
1 Tbsp orange juice
1½ tsp orange juice
¼ small onion, finely chopped
¾ tsp salt
6 drops hot-pepper sauce
2 tsp chopped fresh cilantro
4 boneless, skinless chicken breast halves (6 oz each)
1 Tbsp vegetable oil
½ tsp salt
¼ tsp ground black pepper

1. COMBINE the mango, lime juice, orange juice, onion, salt, and pepper sauce in a medium bowl. Stir in the cilantro.
2. COAT a grill rack with cooking spray. Preheat the grill. Rub the chicken with the oil and season with the salt and pepper. Place on the rack and grill, turning once, until the juices run clear and a meat thermometer registers 170°F, 10 to 12 minutes.
3. SERVE topped with the salsa.

NUTRITION (per serving) 257 cal, 40 g pro, 10 g carb, 1 g fiber, 5.8 g fat, 1 g sat fat, 854 mg sodium

Flavor changer: Add finely chopped pineapple or papaya to the salsa. You can also cook the chicken in a grill pan. Refrigerate leftover chicken in a covered container for up to 3 days, then cut the chicken into strips and roll up with the salsa in whole wheat tortillas or large lettuce leaves.

Many veggies get sweeter and juicier on the grill. Just coat lightly with olive oil and cook. Finish off with a touch of balsamic vinegar and chopped mixed herbs.

PREP TIME: 15 minutes
TOTAL TIME: 34 minutes
SERVINGS: 4

1 red bell pepper, quartered
1 yellow squash, sliced lengthwise into ½" thick pieces
1 zucchini, sliced lengthwise into ½" thick pieces
1 japanese eggplant, sliced lengthwise into ½" thick pieces
4 cremini mushrooms
4 oz asparagus
3 scallions
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 garlic clove, minced
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh basil
1 tsp finely chopped fresh rosemary
¼ tsp salt
Freshly ground black pepper

1. PLACE a grill pan over medium-high heat or preheat the barbecue to medium-high heat.
2. BRUSH the vegetables lightly with some of the oil to coat. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.
3. ARRANGE the vegetables on a platter. Meanwhile, in a small bowl, whisk the remaining oil, the vinegar, garlic, parsley, basil, rosemary, and salt to blend.
4. DRIZZLE the herb mixture over the vegetables. Season to taste with black pepper. Serve warm or at room temperature.

NUTRITION (per serving) 110 cal, 3 g pro, 11 g carb, 4 g fiber, 7.1 g fat, 1 g sat fat, 158 mg sodium

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Grilling enhances the natural sugar found in healthy summer fruit, and a drizzle of caramel makes it taste decadently delicious.

PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4

4 med peaches, halved and pits removed
4 coconut macaroons
¼ c jarred caramel topping

1. HEAT grill to medium and coat rack with cooking spray.
2. PLACE peaches cut side down on grill rack and grill until lightly browned and tender, about 10 minutes, turning once.
3. ARRANGE 2 halves on each of 4 dessert plates and crumble macaroons into cavities and over tops. Spoon caramel topping evenly over all.

NUTRITION (per serving) 209 cal, 2 g pro, 46 g carb, 3 g fiber, 3.6 g fat, 2.7 g sat fat, 131 mg sodium

MORE: 13 Fantastic Fresh Fruit Summer Desserts

This simple marinated steak recipe from the bestselling The Biggest Loser 30-Day Jump Start is a great reason to break out the grill. Mix the marinade before work and when you come home, light the grill, toss a salad, and set the table—presto!

PREP TIME: 15 minutes
TOTAL TIME: 35 minutes + marinating time
SERVINGS: 4

¼ c water or low-sodium beef broth or chicken broth
¼ c balsamic vinegar
1 Tbsp chopped garlic
1 Tbsp chopped fresh basil or 1 tsp dried
1 Tbsp chopped fresh thyme or 1 tsp dried
1 tsp mustard powder
½ tsp ground black pepper
1¼ lbs flank steak, trimmed of all visible fat
8 roma tomatoes, halved crosswise

1. COMBINE the water or broth, vinegar, garlic, basil, thyme, mustard powder, and pepper in a large zip-top plastic bag. Add the steak and seal the bag. Marinate the steak in the refrigerator for at least 2 hours (but no longer than 12), turning the steak occasionally.
2. PREPARE a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with olive oil cooking spray. Position the rack 4" to 6" from the heat source.
3. REMOVE the steak from the marinade. Drain and blot the meat to remove excess marinade. Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4 to 5 minutes on each side for the steak and about 3 minutes on each side for the tomatoes. Watch the steak carefully, as the balsamic vinegar can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let it stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.

NUTRITION (per serving) 237 cal, 32 g pro, 5 g carb, 2 g fiber, 9.2 g fat, 3.7 g sat fat, 88 mg sodium

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Trade your typical hamburger for a tuna variety. Fresh tuna steak combines with teriyaki sauce, ginger, and garlic for an Asian-inspired flavor.

PREP TIME: 10 minutes
TOTAL TIME: 16 minutes
SERVINGS: 4

1¼ lbs tuna steak, skin and dark edges trimmed
4 Tbsp teriyaki sauce
1 scallion, chopped
2 tsp grated fresh ginger
2 cloves garlic, chopped
1 can (6 oz) unsweetened pineapple slices
2 slices (2 oz) low-fat mozzarella cheese, halved
4 leaves lettuce
4 sesame seed sandwich buns

1. COAT a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler.
2. CHOP the tuna finely to the consistency of ground meat. Transfer to a bowl. Add 3 tablespoons of the teriyaki sauce, the scallion, ginger, and garlic. Stir to mix. Shape into 4 patties. Coat lightly with nonstick spray.
3. GRILL or broil the patties 6" from the heat for 3 minutes, or until the edges appear cooked about halfway up the burger. Turn. Drizzle with the remaining 1 tablespoon teriyaki sauce.Top each with a slice of pineapple and a slice of mozzarella. Cook for 2 to 3 minutes longer, or until the burgers are opaque in the center.
4. DIVIDE the lettuce among the buns. Top each with a burger.

NUTRITION (per serving) 426 cal, 44 g pro, 35 g carb, 2 g fiber, 12.2 g fat, 4.1 g sat fat, 1072 mg sodium

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Grill up tasty skewers of lean beef sirloin and a colorful array of peppers for this no-fuss supper that needs only 15 minutes of cooking time.

PREP TIME: 30 minutes
TOTAL TIME: 45 minutes + marinating time
SERVES: 4

½ c low-fat plain yogurt
1 Tbsp soy sauce
1 Tbsp lemon juice
1 tsp ground ginger
1 tsp ground cumin
¼ tsp ground black pepper
1½ lbs boneless beef sirloin, fat trimmed, cut into 1½" cubes
2 sm red and/or green bell peppers (6 oz), cut into 1½" squares

1. COMBINE the yogurt, soy sauce, lemon juice, ginger, cumin, and black pepper in a large bowl. Add the beef, tossing to coat. Cover and refrigerate for 6 to 8 hours.
2. COAT a grill rack with cooking spray. Preheat the grill. Thread the beef onto skewers, alternating with the bell peppers. Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145° for medium rare, 12 to 15 minutes.

NUTRITION (per serving) 267 cal, 40 g pro, 6 g carb, 1 g fiber, 8.6 g fat, 3.2 g sat fat, 373 mg sodium

MORE: How To Eat At A BBQ Without Packing On The Pounds 

Budget-conscious shoppers, this recipe's for you. Hearty eggplant makes for a surprisingly satisfying supper—even for traditional meat lovers—at a fraction of the cost.

PREP TIME: 3 minutes
TOTAL TIME: 10 minutes + marinating time
SERVES: 4

1 med eggplant
⅓ c fat-free Italian dressing

1. CUT the eggplant into ½" slices and place in a shallow dish. Pour the dressing over the eggplant and marinate for up to 1 hour, turning occasionally to allow the dressing to completely cover the slices.
2. COAT a grill rack with cooking spray. Preheat the grill.
3. REMOVE the eggplant from the marinade and place on the grill rack. Cook for 7 minutes, turning once, or until slightly charred and tender.

NUTRITION (per serving) 36 cal, 1 g pro, 8 g carb, 2 g fiber, 0.4 g fat, 0.1 g sat fat, 289 mg sodium

MORE: 10 Farmers' Market Eggplant Recipes

Try this satisfying salmon burger from The Biggest Loser 30-Day Jump Start. Salmon is not only a great, low-cal choice for slimming down, it's super healthy—the omega-3s in salmon and other cold-water, fatty fish boost brain and heart health. (Should you pick wild salmon or farmed salmon? Find out with our fun Health Food Face-Off.)

PREP TIME: 5 minutes
TOTAL TIME: 13 minutes
SERVINGS: 4

1 lb skinless salmon fillet, cut into 1" cubes
1 Tbsp dijon mustard
1 Tbsp grated lime peel
1 Tbsp peeled, minced fresh ginger
1 Tbsp chopped fresh cilantro
1 tsp low-sodium soy sauce
½ tsp ground coriander
Salt and pepper to taste
Fresh lime wedges and cilantro leaves 

1. PREHEAT the barbecue grill to medium-high heat. Lightly coat the grill rack with olive oil cooking spray.
2. PULSE the salmon just enough to grind it coarsely in a food processor. Transfer the salmon to a large bowl and mix in the mustard, lime peel, ginger, cilantro, soy sauce, and coriander. 
3. FORM the salmon into 4 patties and season with salt and pepper. Grill the burgers or cook them in a skillet, turning once, until done, 4 minutes per side for medium. Garnish with fresh lime wedges and cilantro leaves.

NUTRITION (per serving) 168 cal, 23 g pro, 1.5 g carb, <1 g fiber, 7.2 g fat, 1.1 g sat fat, 331 mg sodium

Fish sauce—also called nam pla—is an essential ingredient in Thai cooking but is extremely high in sodium. We used a healthier reduced-sodium version, available at thaikitchen.com.

PREP TIME: 16 minutes
TOTAL TIME: 53 minutes
SERVEINGS: 6

3 cloves garlic, minced
1 serrano chile pepper, minced (wear plastic gloves when handling)
1½ Tbsp reduced sodium fish sauce
1½ Tbsp sugar
1 Tbsp freshly squeezed orange juice
1 Tbsp rice wine vinegar
½ tsp chile paste (available in the ethnic food section of most supermarkets)
1½ lb lg shrimp, shelled, deveined, and patted dry

1. COMBINE garlic, pepper, fish sauce, sugar, orange juice, vinegar, and chile paste in small saucepan and bring to a boil. Reduce heat to medium and simmer 3 minutes until mixture thickens slightly. Let cool.
2. PLACE shrimp in large bowl. Add 3 tablespoons of marinade, tossing well to coat shrimp and rubbing into flesh. Chill 30 minutes. Reserve remaining marinade.
3. COAT grill rack with cooking spray and preheat grill to medium high.
4. SKEWER shrimp and grill 3 to 4 minutes or until just cooked through, turning once and brushing with reserved marinade.

NUTRITION (per serving) 124 cal, 20 g pro, 5 g carb, <1 g fiber, 1.8 g fat, 0.3 g sat fat, 374 mg sodium 

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This one-of-a-kind bruschetta proves anything is better when grilled—even plain old tomatoes. It's a perfect starter for any traditional Italian meal.

PREP TIME: 15 minutes
TOTAL TIME: 1 hour, 22 minutes
SERVINGS: 4

8 plum tomatoes
2 Tbsp rice vinegar
2 tsp olive oil
2 bay leaves
1 lg clove garlic, minced
1½ tsp minced fresh thyme or basil
½ sliced baguette

1. MAKE a lengthwise cut in each tomato, being careful not to cut the tomato in half. Gently seed and drain the tomatoes.
2. COAT an unheated grill rack with no-stick spray. Light the grill according to the manufacturer's directions. Place the rack on the grill. Grill or broil the tomatoes about 6" from the heat for a total of 7 minutes. Turn them over after 5 minutes. The skins will be blistered and slightly charred.
3. MEANWHILE, in a 9" or 10" round nonreactive shallow dish, combine the vinegar, oil, bay leaves, garlic and thyme or basil. Place the tomatoes in a single layer in the marinade, spooning some marinade over the tomatoes. Cover and marinate for at least 1 hour. Serve each tomato on a slice of the baguette.

NUTRITION (per serving) 269 cal, 9 g pro, 41 g carb, 3 g fiber, 8.2 g fat, 1.3 g sat fat, 423 mg sodium

MORE: 17 Totally Tempting Fresh Tomato Recipes

Kofta is a Middle Eastern name for a meat dish, usually a combo of ground beef and lamb. Here, bulgur is used to bind lean beef and lamb in small burgers, reducing the fat and boosting the fiber.

PREP TIME: 7 minutes
TOTAL TIME: 1 hour, 45 minutes
SERVINGS: 4

⅓ c med bulgur
⅓ lb ground lamb
⅓ lb ground 95% lean beef
½ med onion, grated
4 cloves garlic, minced
¼ c finely chopped mint
1½ tsp red curry paste
¾ tsp ground cumin
½ tsp ground allspice
¼ tsp ground coriander
½ med cucumber, grated and spun dry in salad spinner (about ½ cup)
⅓ c low fat plain greek style yogurt
¼ tsp freshly ground black pepper
12 lg lettuce leaves
1 med tomato, chopped (about ½ cup)

1. SOAK bulgur in ⅓ cup hot water for 1 hour.
2. COMBINE bulgur and next 9 ingredients. Chill, covered, 30 minutes.
3. MIX cucumber, yogurt, and pepper in small bowl. Season with salt.
4. PREHEAT grill to medium high. Shape meat mixture into 12 balls and flatten into thick miniburgers. Season with salt.
5. GRILL patties 4 to 8 minutes, turning once, until thermometer inserted registers 160°F. Wrap each patty in a lettuce leaf and serve with yogurt sauce and tomato.

NUTRITION (per serving) 248 cal, 19 g pro, 17 g carb, 5 g fiber, 11.7 g fat, 5 g sat fat, 574 mg sodium

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Freshly picked sweet corn doesn't have to be cooked. Just slice off the kernels and then run the dull side of the knife down the cob to release any juices. This salad is a good source of antioxidants, including lycopene for your heart and lutein and zeaxanthin for your eyes, thanks to the tomatoes and fresh basil.

PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4

1 c fresh (uncooked) corn kernels, cut from 2 ears corn
1 c grape tomatoes, halved
1 c yellow pear or cherry tomatoes, halved
1 c seeded and chopped tomato (about 1 lg)
½ c chopped Vidalia or other sweet onion (about ¼ lg)
¼ c chopped fresh mint
2 Tbsp chopped fresh basil
1½ Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp drained nonpareil capers
½ tsp salt
⅛ tsp freshly ground black pepper
4 slices (1 oz each) multigrain bread
1 clove garlic

1. COMBINE corn, grape tomatoes, yellow tomatoes, chopped tomato, onion, mint, basil, oil, vinegar, capers, salt, and pepper in large bowl. Toss well.
2. GRILL or toast bread. Rub 1 side of each slice briefly with garlic clove. To serve as a salad, place 1 slice of bread, rubbed side up slices into small pieces and top evenly with corn mixture.

NUTRITION (per serving) 187 cal, 6 g pro, 27 g carb, 7 g fiber, 7 g fat, 1 g sat fat, 488 mg sodium

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Add these to your BBQ bash and vegetarian guests will sing your praises. Chickpeas, mushrooms, and carrots blend with spices to create a flavor-packed patty. After tasting this, the frozen ones will make you cringe. (Keep the veggie vibe going with 6 more delicious veggie burger recipes.)

PREP TIME: 15 minutes
TOTAL TIME: 32 minutes
SERVINGS: 6

2 Tbsp olive or canola oil
1 med onion, chopped (about 1 c)
1 tsp curry powder
½ tsp ground coriander
½ tsp crushed fennel seeds
1½ c white button mushrooms, chopped
1½ c cooked and drained chickpeas
1 med carrot, grated (about 1 c)
¼ c chopped walnuts
3 Tbsp chopped cilantro
½ tsp salt
¼ tsp ground black pepper
Flour

1. WARM 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add the onion, curry powder, coriander, and fennel. Cook, stirring frequently, for about 2 minutes, or until the onion starts to soften. Add the mushrooms. Stir to mix. Cover and cook for about 4 minutes longer, or until the liquid pools in the pan. Uncover and cook for about 3 minutes more, or until the liquid is evaporated.
2. TRANSFER the mixture to the bowl of a food processor fitted with a metal blade. Add the chickpeas. Pulse until well chopped. Transfer to a bowl. Add the carrot, walnuts, cilantro, salt, and pepper and mix well.
3. LIGHTLY dust hands with flour. Shape the mixture into six 4" wide patties.
4. WARM the remaining 1 tablespoon oil in a large skillet over medium heat. Place the patties in the pan. Cook for about 4 minutes, or until browned on the bottom. Flip and cook for about 4 minutes longer, or until heated through.

NUTRITION (per serving) 169 cal, 6 g pro, 18 g carb, 5 g fiber, 8.9 g fat, 1.1 g sat fat, 18 mg sodium

Paint on a tangy mixture of barbecue sauce and mango or apricot nectar to prepare this chicken. You'll never go with plain BBQ sauce again.

PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4 

¼ c prepared barbecue sauce
½ c mango or apricot nectar
½ tsp ground ginger
4 boneless, skinless chicken breast halves

1. COAT the unheated grill rack with cooking spray. Preheat the grill.
2. COMBINE the barbecue sauce, fruit nectar, and ginger in a medium bowl.
3. PLACE the chicken on the rack and grill, turning occasionally and basting with sauce, for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

NUTRITION (per serving) 172 cal, 27 g pro, 11 g carb, <0 g fiber, 1.6 g fat, 0.4 g sat fat, 252 mg sodium

MORE: 20 Not-Boring Chicken Dinners

In Korea, most meats—like this thinly sliced, lean beef tenderloin—play a supporting role in meals, helping to keep overall saturated fat intake low.

PREP TIME: 7 minutes
TOTAL TIME: 55 minutes
SERVINGS: 4

5 scallions, finely chopped
5 cloves garlic, minced
2 tsp sesame seeds, toasted
3 Tbsp reduced sodium soy sauce
2 Tbsp sugar
1 Tbsp water
2 tsp toasted sesame oil
1 tsp rice wine vinegar
1 lb beef tenderloin, trimmed and sliced into ¼" thick medallions

1. GRIND first 3 ingredients in a small food processor or with a mortar and pestle. Stir in next 5 ingredients.
2. POUR into shallow dish. Add beef; turn slices to coat. Cover and chill 45 minutes.
3. PREHEAT grill to high for direct heat.
4. REMOVE beef from marinade (discard marinade). Grill 2 to 3 minutes, turning once.

NUTRITION (per serving) 244 cal, 27 g pro, 10 g carb, 1 g fiber, 10.5 g fat, 3.2 g sat fat, 521 mg sodium

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This Indian dish gets its name from the cylinder-shaped, charcoal-heated grilling ovens called tandoors. Also traditional: The spicy yogurt-based marinade. Dark meat chicken thighs contain a little more fat than white meat, but that helps them stay moist.

PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4

1 sm onion, quartered
5 cloves garlic
½" piece ginger, peeled
½ c low fat plain Greek-style yogurt
¾ tsp ground coriander
¾ tsp ground cumin
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp ground turmeric
¼ tsp freshly ground black pepper
¼ tsp ground red pepper
8 skinless, bone in chicken thighs (about 3 lb)
½ tsp salt 

1. COMBINE onion, garlic, ginger, yogurt, coriander, cumin, allspice, cinnamon, turmeric, black pepper, and red pepper in food processor and blend until smooth.
2. PRICK chicken all over with sharp knife and place in shallow dish. Add marinade, turning to coat chicken completely. Cover and chill overnight or up to 24 hours.
3. COAT grill rack with cooking spray and preheat grill to high.
4. REMOVE chicken from marinade (discard marinade). Season chicken with salt and grill 12 minutes, turning once. Reduce heat to medium and grill 12 to 15 minutes longer, flipping once, until thighs are no longer pink inside and thermometer inserted into thickest part reads 170°F.

NUTRITION (per serving) 200 cal, 30 g pro, 5 g carb, 1 g fiber, 6.1 g fat, 1.8 g sat fat, 420 mg sodium

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