Join “Jayni’s Kitchen” this week for “Jayni’s Star-Spangled Grill.”

Host Jayni Carey will prepare the following recipes, which are perfect for the Fourth of July.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Grilled Lime-Thyme Chicken

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1 3-pound chicken, butterflied

Lime-Thyme Marinade:

zest of 1 lime

1/3 cup lime juice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons fresh thyme leaves

1 large garlic clove, smashed

3 tablespoons extra-virgin olive oil

To butterfly the chicken: Place the chicken on a cutting board, breast-side down. Using kitchen shears, remove the tail. Butterfly the chicken by cutting down one side of the back bone from the thigh to the wing with the shears. Turn the chicken around and cut down the other side of the back bone, wing to thigh. (Or, remove the back bone in the same fashion using a sharp knife.) Turn the chicken over, breast-side up, and press firmly on the breast to crack the breast bone. Rinse the chicken in cold running water, drain and pat dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large plastic storage bag.

Lime-Thyme Marinade: In a small bowl, whisk together the lime zest, lime juice, salt, pepper, thyme, garlic and olive oil.

Pour the marinade over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well-coated with the marinade. Refrigerate for at least 8 hours, or overnight, turning the bag several times.

Grill the chicken over indirect heat on a covered gas or charcoal grill, medium-high to high heat, for 1 to 1 1/4 hours, or until the thighs are tender when pierced with a knife. Quarter the grilled chicken to serve. Serves 4.

Option: Lime-Thyme Pork Chops: Marinate 4 to 6 boneless pork loin chops (1/2 to 1-inch thick) in the Lime-Thyme Marinade for 8 hours. Grill the pork chops over medium-high heat on a covered gas or charcoal grill from 3 to 5 minutes each side. Serves 4 to 6.

Potato Salad with Sun-dried Tomatoes and Arugula

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1 pound new red potatoes

1/4 cup onion (sweet variety), finely chopped

1/3 cup sun-dried tomatoes in olive oil, drained and chopped

1 cup loosely-packed arugula leaves, chopped or torn

salt and black pepper, to taste

Dressing:

3 tablespoons sherry vinegar

1 teaspoon Dijon mustard

pinch salt

2 tablespoons olive oil from the jar of sun-dried tomatoes in oil, or extra-virgin olive oil

Rinse the potatoes and steam them in a vegetable steamer over boiling water until tender, but firm. Cool, peel and cut the potatoes into 1-inch dice. Place the diced potatoes in a large bowl. Add the onion, sun-dried tomatoes and arugula. Toss to combine and season with salt and pepper.

Dressing: In a small bowl, combine the sherry vinegar, mustard and salt. Whisk in the oil drained from the sun-dried tomatoes.

Pour the dressing over the potato salad and toss to coat. Serves 4 to 6.

Green Beans and Grilled Portobello Mushrooms

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1 pound green beans, trimmed

5 tablespoons olive oil, divided

6 ounces medium portobello mushrooms, cleaned and stemmed

salt and black pepper

Steam the green beans in a vegetable steamer over boiling water until tender, but firm, 3 to 5 minutes. Place the green beans in a bowl of ice water until cool, then drain well.

Brush the mushrooms with 2 tablespoons of olive oil and place them over medium heat on a gas or charcoal grill, cover and grill from 5 to 8 minutes, turning once, until tender.

Slice the mushrooms into 1/4-inch wide strips. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the green beans and sliced mushrooms and saute for about 2 minutes, until heated throughout.

Sprinkle with salt and pepper. Serves 6.

Lime Cream with Fresh Berries

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4 eggs

1 1/2 cups sugar

zest of 2 limes

1/2 cup fresh lime juice

pinch salt

1/4 cup butter, cut up and softened

1/2 cup whipping cream, whipped

12 ounces red raspberries

12 ounces blueberries

In a mixing bowl, whisk together the eggs and sugar. Whisk in the lime zest, lime juice and salt. Pour the mixture into a saucepan and add the butter. Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens to a sauce-like consistency, 5 to 6 minutes. Do not let the mixture boil, or it will curdle.

Remove the lime curd from the heat and pour it through a wire-mesh strainer into a large bowl to strain out the lime zest and any curdled egg. Cool the curd to room temperature. Whip the cream until soft peaks form. Fold the whipped cream into the curd.

To assemble, place some of the raspberries in the bottom of six parfait or wine glasses. Spoon some of the lime cream over the berries. Add a layer of blueberries, another layer of lime cream, more raspberries, and continue until the parfait or wine glasses are filled. Cover the glasses with plastic wrap and chill for a few hours before serving. Serves 6.