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This Tuscan technique is guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, flavorful delight. Called pollo al mattone in Italian, the dish starts with a flattened chicken and a savory marinade. Add a foil-covered brick to hold the chicken flat to the grill while it cooks. The result is the crispest possible exterior and a juicy, evenly cooked interior. Switch up the marinade -- recipes for four delicious versions are offered here -- for extra variety.

The authentic Tuscan flavor comes from a marinade of olive oil, lemon juice and herbs, such as rosemary and basil.

Southwestern seasonings, such as cumin, oregano and crushed red pepper, flavor this marinade.

A Mediterranean blend of citrus and thyme seasons this marinade.

Sesame seed, ginger and a hint of crushed red pepper give this marinade Asian flair.

Bring home restaurant-inspired flavors and techniques with this summery recipe. Rosemary-marinated Cornish hens are grilled under a brick -- then served with fresh, grilled figs, gorgonzola and honey.

With the first bite of this unique tuna sandwich, you will agree that it is one of the best sandwich recipes you've ever tasted. It is full of flavor with its mixture of radishes, pickles, and mayonnaise; along with cucumbers, carrots, parsley, onions and Swiss cheese, housed between Panini slices and served warm from the grill.

Wonderful combination of flavors that is easy to make and a great way to use turkey and ham leftovers.