The women in his family cook, the men grill. His dad is great with the grill and puts it to good use in summer. When we got married NH decided to take ownership of this culinary cooridor; for his birthday he received several grilling utensils, and two cookbooks: one from me and one from his parents. My volume has more information and instruction, while the parental gift, Bobby Flay's Grill It, has more interesting recipes.
The first recipe he sampled was a winner and has become a household staple. He has perfected his chicken-grilling technique and is confident enough to serve it to guests.
I do not partake in the chicken but I do assist with the making of the glaze. It smells good and is very simple to put together with basic pantry items. Before this I had no idea apple jelly existed; now it's a permanent fixture in our fridge. If you are anti-meat like I am, this could be nice on a fatty fish like salmon, or as a marinade for tofu.
Apple Ginger Glaze
adapted from Grill It! by Bobby Flay
In a small pot, whisk together 1/2 cup apple jelly, 2 Tbs low-sodium soy sauce, 1 Tbs fresh thyme, finely chopped, 1 Tbs grated fresh ginger, and freshly ground black pepper. Simmer over low heat for a few minutes until the mixture thickens a bit. Set aside to cool slightly before using. Brush on chicken, fish, tofu, or vegetables before grilling.