a special flavour that can't be matched by any other cooking method.

Grilling is also a healthy way to prepare dishes since it allows fat and grease to drip away from the food.

Here are some delicious recipes which can be prepared on the grill: *** BERMUDA JERK CHICKEN One 5-pound or so chicken, cut in eights (or all thighs, all wings, as you like) FOR THE MARINADE: 2 tablespoons olive oil 1 cup soy sauce 1 teaspoon gravy browning 1 cup apple cider vinegar 2 tablespoons ginger root, freshly grated 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon 4 Scotch bonnet (habanero) peppers, seeded, roughly chopped 1 Bermuda onion, chopped 2 cloves garlic, chopped COMBINE all the ingredients in a food processor and liquefy. Pour into a none-reactive pot and bring to a boil. Simmer 15-20 minutes until you reach desired thickness. Cool completely. Refrigerate in a clean, snap-lid jar.

Keeps indefinitely. Can also be used on pork, beef or fish.

Wash the chicken, pat dry and put in a sealed plastic bag with the marinade for at least four hours, or better, overnight. Turn once or twice.

Grill the chicken at least 6 inches from the hot coals. Slow-cook the chicken, basting frequently with the leftover marinade. Serve as whole pieces or chopped.

Recipe from Spirit of Bermuda Cookbook.

*** CAMARONES AL CARBON Seafood brochettes 500 grams/1 pound mixed seafood (e.g. uncooked prawns, fresh tuna, scallops).

Juice of 2 limes 2 tablespoons olive oil 2 garlic cloves, crushed Salt and freshly ground black pepper 50 grams/20 ounces softened butter 2 hot chilies (preferably jalapeno) Few coriander leaves, torn PREPARE the seafood: peel the prawns and remove the black vein running along the back. Remove and bones from the tuna and cut into large chunks. Wash the scallops and pat them dry. If they are very large, cut them in half.

Make the marinade: put the squeezed juice of 2 limes with the olive oil and garlic in a large bowl. Mix thoroughly to blend and add some salt and pepper.

Put the prepared seafood in the marinade and stir gently until it is completely coated. Cover and refrigerate for at least 1 hour.

Remove the seafood from the marinade and thread alternatively on to wooden or metal skewers. Place them on the rack of a grill pan and brush with the remaining marinade. Grill, turning occasionally, until cooked and tender - this takes about 5 minutes. Baste with more marinade if necessary.

Make the chili butter: blend the softened butter with the chopped chilies until they are thoroughly mixed. Arrange the seafood brochettes on 4 serving plates on a bed or rice and put a pat of chili butter on top of each one.

Scatter with torn coriander leaves.

*** POLLO AL CARBON Marinated chicken kebabs Juice of 2 limes or lemons 1 tablespoon honey 1 green chili, finely chopped 2 tablespoons olive oil 6 chicken breasts For the avocado sauce: 3 tablespoons olive oil 1 tablespoon red wine vinegar 1 large avocado, peeled, stoned and mashed 1 large tomato, skinned and chopped 2 springs onions, chopped 120 millilitre/4 fluid ounces sour cream Seeds of 1 pomegranate MAKE the marinade: squeeze the lime or lemon juice into a large bowl and mix in the honey, chopped chili and olive oil, until the mixture is well blended and smooth.

Bone and skin the chicken breasts and cut the flesh into large chunks. Add to the marinade and stir gently until thoroughly coated. Cover and refrigerate for at least 1 hour.

Thread the chicken on to wooden skewers and brush with the marinade. Place under a preheated hot grill or cook on a barbecue, turning occasionally, until the chicken is cooked, tender and golden brown. Brush the kebabs with more marinade if necessary.

Meanwhile, make the avocado sauce: blend the olive oil and vinegar together in a bowl and then beat in the mashed avocado until thick and smooth. Stir in the chopped tomato and spring onions and then the sour cream. Serve the kebabs accompanied by a mound of avocado sauce, scattered with pomegranate seeds.

Recipes from Essential Mexican Cookery.

*** FLANK STEAK TERIYAKI 1 flank steak 1 cup cooking oil 1 cup soy sauce 11 teaspoons ginger 2 tablespoons vinegar 3 tablespoons honey 11 teaspoons garlic salt IN a blender, beat the cooking oil, soy sauce, ginger, vinegar, honey and garlic salt. Score flank steak and marinate in blended ingredients for 24 hours.

Cook over barbecue grill 5 minutes on each side. Cut in diagonal slices.

*** MUSTARD GLAZED LAMB CUTLETS 8 lamb cutlets 2 tablespoons prepared Dijon mustard 3 tablespoons demerara sugar Salt and pepper to taste PREHEAT barbecue grill or oven broiler to high setting. Wipe cutlets and dry with absorbent kitchen paper; season with salt and pepper.

Spread both sides of each cutlet with mustard. Dip cutlets in sugar, making sure they are evenly coated.

Grill for about 5 minutes per side (depending on thickness - 1 1 inch for medium rare).

Recipes from International Cooking In Bermuda.

Hot off the grill: Cooking on a grill is a great way to prepare meat and vegetables.