Marinated Grilled Dove Recipes

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
• While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
• When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

Steps:

• Combine all ingredients and mix well.
• Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
• Yield 1 cup marinade.

Steps:

• In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.

Steps:

• Marinate the doves overnight or at least for several hours.
• Take each dove, line a jalapeno up against it and wrap the piece of bacon around it.
• Secure with a toothpick.
• Repeat.
• Grill the breasts over medium heat, turning constantly to ensure even grilling.
• Baste in the last few minutes with the remaining marinade.
• Cook until the bacon is crispy.

Steps:

• Wash dove breasts.
• Place jalepeno slice on top of meat.
• Wrap a slice of bacon around meat/jalepeno and insert toothpick to hold in place.
• Grill doves on low heat with aluminum foil over grate so they don't burn for about 20 minutes turning half way.
• Remove aluminum foil and allow outside to brown or blacken to taste.
• Serve while warm.

Steps:

• In a large bowl, combine cilantro, garlic, cumin, black pepper, teriyaki, and lime juice. Add chicken, cover and marinate overnight.
• Grill chicken and serve with teriyaki rice, over a salad, or with fajita fixings.

Steps:

• Salt and pepper each bird and fill cavity witih 1/2 a jalapeno.
• Wrap with strip of bacon and use a toothppick to secure.
• Place on charcoal grill and baste with Italian dressing.
• Grill slowly and continue basting with dressing until birds are done.