A lot of backyard chefs will be firing up the grill this weekend. While some will be grilling up familiar favorites, like brats, hot dogs and burgers, others will follow the urge to try something a little different. If you’re in the latter category, check out the recipes below from Recipes Remembered, a publication of the Star Journal.

We welcome recipes from our readers, so if you have some favorites you’d like to share with others, we’d like to hear from you. Simply email your recipes to starjournal@jcpgroup.com. We’ll post new recipes each week, so log on to starjournalnow.com often.

Charcoal butter grilled chicken
1/2 c. butter, softened
3 T. minced onion
1 tsp. leaf marjoram
1 tsp. leaf thyme
2 (21/2-lb.) broiler-fryer chickens, cut up or in half
Salt
8 lemon slices
Prepare chicken and place halves or pieces aside. Combine butter, onion and herbs; mix well. Place chicken half on a rectangle of heavy foil and coat with seasoned butter. Sprinkle with salt. Place 2 lemon slices on each piece and wrap with foil, sealing all edges tight. Place the wrapped chicken on the grill 5 inches above the hot coals. Keep seam side up and allow to cook for 20 minutes without turning. Carefully remove chicken from foil and brown over the coals. Save all juices in the foil. Spoon this buttery liquid over chicken as it browns. Extra juices are used on the French bread. French bread should be toasted on the grill and spread with the same seasoned butter used on the chicken.
Nancy Wesley

London broil
Approx. 6-lb. London broil roast
Marinade:
5 green onions, finely chopped
1/2 c. oil
1/2 c. soy sauce
1/2 tsp. ginger
11/2 tsp. minced fresh garlic
2 T. honey
2 T. white vinegar
Combine marinade ingredients. Spread on meat in several places and place in a zip-top heavy-duty plastic bag. Pour marinade in bag and seal tightly. Place bag in a shallow pan and refrigerate 8 hours, turning occasionally. Drain off and reserve marinade. Place meat on grill. Baste occasionally with marinade while grilling. Grill meat until slightly rare in middle. Remove from grill. Thinly slice meat with electric knife. Boil marinade and pour over sliced meat.
Linnea Horst

Grilled shrimp in bacon jackets
1/2 c. olive oil
2 T. champagne vinegar or good white vinegar
3 T. chopped fresh dill
2 garlic cloves, minced
1 lb. lg. shrimp, peeled and deveined with tail intact
5 slices very lean bacon, sliced very thin
Combine oil, vinegar, dill and garlic in a bowl. Add the shrimp and marinate overnight. Cut bacon slices into thirds and wrap a piece around each drained shrimp, securing well with a toothpick. Grill over hot coals until the bacon is crisp and the shrimp are cooked through, 7 to 8 minutes. You could grill them under a hot broiler for about 4 to 5 minutes each side. Be careful not to burn the bacon or overcook the shrimp.
Jill Kusek