Summer’s not complete without barbecue chicken! Try this barbecue chicken recipe – Carolina-style.

Boil the potatoes or grill them medium high-heat for about 8 minutes, or until the potatoes are fork tender.

Easy steak salad served with delicious honey mustard dressing.

The pineapple mixture for these ribs is absolutely delicious – a mix of crushed pineapple, apricot jam, ginger, garlic, red wine vinegar and FRENCH’S® Honey Mustard.

Use this sweet and tangy sauce for grilled chicken, ribs and shrimp.

Dijon sauce is also great with grilled salmon and swordfish. To serve with fish, you can substitute white wine for the red wine, and minced dill for the parsley.

Try this marinade on boneless chicken or pork chops.

This glaze makes a tasty sauce with cooked chicken wings or ribs! You can substitute orange marmalade, peach or apricot jam for the peach-apricot sauce.

Get in the swing of the BBQ season with these tangy shrimp kabobs.

Prepare this appetizer ahead and cook on the grill just 10 minutes before serving.

If red pepper jelly is unavailable, no problem! Just combine 6 tablespoons of melted apple jelly with 1 tablespoon of FRANK’S® RedHot® Hot Sauce and mix well.

Grill sausage at your next barbecue and add to potato salad just before serving.

The sweet and savory flavors of FRENCH’S® Honey Dijon Mustard and rosemary create a change of pace from baked potatoes!