Still, there are plenty of ways to grill frugally without making your guests feel you've put them on an austerity diet. And many economical cuts of meat are actually better served by grilling than their more expensive counterparts.

Chicken thighs, for example, remain juicier over the flame than do chicken breasts (especially the pricier boneless, skinless breasts), and the fuller-flavored thighs can stand up to assertive rubs and seasonings.

When it comes to beef, flank steak or skirt steak has more flavor than filet mignon or some of the other luxury cuts. The cheaper cuts of beef are naturals for marinating, too.

Barbecued Chicken With Asian Flavors

Makes four servings

8 skinned chicken thighs, about six ounces each

1/4 cup firmly packed brown sugar

1/4 cup soy sauce

1 tablespoon fresh lime juice 1/2 teaspoon crushed red pepper

1/4 teaspoon curry powder

3 cloves garlic, minced

Lime wedges and green

onion tops for garnish, optional

   1. Rinse chicken and pat dry. In a large resealable bag, mix brown sugar, soy sauce, lime juice, red pepper, curry powder and garlic. Add chicken; seal and marinate in the refrigerator at least 4 hours or overnight, turning occasionally.

   2. Prepare a grill for medium-high heat (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).

   3. Remove chicken from bag. Transfer marinade to a small saucepan, bring to a boil and cook 2 minutes.

   4. Lay chicken on grill rack. If using a gas grill, close the lid.