Summer barbecues are a fun way to celebrate the sizzling season. However, if proper safety measures aren’t followed, that fun day of grilling can come to an abrupt end. Here are some important grilling safety tips to follow:

• Place the grill on a flat surface, away from fences, plants, overhangs, deck railings and buildings. And position it in a well-ventilated area.

• Light the charcoal carefully. Avoid pouring lighter fluid directly onto hot coals. Flames can travel up the stream of fluid and burn you. And never use gasoline to light a charcoal fire – you’ll risk an explosion.

• When putting out hot coals, place the cover on the grill and close the vents. Allow the coals to burn out completely, approximately 36 to 48 hours, and dispose of them properly.

• Kabobs are fun and impressive, and an easy way to grill small pieces of meat. If using metal skewers, be careful not to touch them directly off the grill – the metal will be hot. Soak bamboo or wooden skewers in water for at least 20 to 30 minutes before use.

• Food safety is of utmost importance when grilling. Use a meat thermometer to ensure that the meat is cooked to the proper temperature. Use clean plates, cutting boards and utensils. Store food at the proper temperature and discard food that sits out in the sun and in high temperatures for more than one hour.

Looking for an easy but tasty grilled recipe for chicken that the whole family will love?

Honey Mustard Grilled Chicken

1/3 cup Dijon mustard

¼ cup honey

2 tablespoons mayonnaise

1 teaspoon steak sauce

4 boneless, skinless chicken breast halves

Preheat grill to medium. In shallow bowl, mix mustard, honey, mayonnaise and steak sauce. Set aside small amount of honey mustard sauce for basting, and dip chicken into remaining sauce to coat. Lightly oil grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with reserve. Preparation time: five minutes; cook time: 20 minutes. Serves four.

Chef Heather graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family-friendly meals in her mother’s kitchen since the age of 9. She’s an avid crockpotter and knows how to get food onto the table in a pinch. Chef Heather currently serves as a writer and recipe developer for meal planning site www.foodonthetable.com.