Citrus Sensation: Outdoor Entertaining,
with Recipes

Season chicken with salt and pepper; coat with cooking spray. In small saucepan, combine honey, lemon juice, mustard, and thyme. Bring to boil; reduce heat. Simmer, uncovered, 3 to 5 minutes just until slightly thickened. Set aside.

For charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken pieces, meaty sides down, on grill rack over drip pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink (180°F), turning once halfway through grilling. Brush with lemon glaze twice during last 10 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium. Turn off burners directly below section where food is to be placed. Grill as above.) Grill lemons, cut sides down, 1 to 2 minutes or until grill marks form and lemons are heated through. To serve, transfer chicken to plates; sprinkle chicken with cilantro. Serve with Cilantro-Lemon Rice and Baby Bok Choy. Squeeze juice from grilled lemon halves over all. Makes 6 servings.

Cilantro-Lemon Rice: In large saucepan, bring 3 cups water and 2 teaspoons salt to boil. Add 1-1/2 cups long grain white rice; return to boil; reduce heat. Cook, covered, about 15 to 20 minutes or until water is absorbed and rice is tender; set aside. Meanwhile, in medium skillet, cook 1 small shallot, finely chopped, in 2 tablespoons hot butter 3 to 5 minutes or until tender. Add 1/2 cup toasted silvered almonds; cook and stir 1 to 2 minutes more or until almonds are coated. Add shallot mixture, 1/4 cup lemon juice, and 3 tablespoons snipped fresh cilantro to rice. Stir just until combined. Season to taste with salt and pepper. Serve immediately.

Baby Bok Choy: Wash 6 bunches baby bok choy, being very gentle with leaves. Blot dry. Quarter each bok choy lengthwise. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add one-third of bok choy cut side down. Sear until lightly browned, 1 to 2 minutes. Turn to other cut side; sear 1 to 2 minutes more or until lightly browned. Repeat with remaining bok choy and additional oil. Season with salt and pepper.