sensational grilling tips
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GRILLINGGRILLING
SENSAT IONAL
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Tips for GrillingPerfect Poultry
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ood times once meant achicken in every pot. Today,youll find chicken on nearlyevery grill. Whether for a fast
week-night supper or a casual week-end dinner party, its one of the mostpopular foods for grilling.
All poultry types and cuts grill up
deliciously, offering healthful meatsthat take to any seasoning and are
suitable for any occasion.
Many cooks now favor tenderboneless, skinless chicken breasts.The reasons are simple. Nothingrivals the ease of plopping theseready-to-cook pieces on the grill, norhow quickly they cook.
No matter what kind of poultry youchoose, here are some inspiringrecipes that will bring out the best inthis versatile meat.
Grilled Chicken with Peach Salsa
gp o u l t r y
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mastering poultryschallenges
Poultry is easy to grill, but just as easy to grillbadly. Most of us have encountered charred
pieces of chicken that are still raw near the
bone, or boneless, skinless pieces that are dry
and tasteless. Grilling moist, flavorful chickenthat is cooked through without burning is easy.
s Bone-in and skin-on chicken pieces grill best
over indirect medium-low heat.This allows slow,
even cooking and helps minimize flare-ups.s Debone chicken and flatten it to a uniform
thickness to help it cook more evenly.
s Set up two heat zones on your grillone
high, the other medium-low. Grill chicken overhigh heat until it is nicely browned, then move it
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Oftentimes, the simplest recipes
provide the most flavorful results.
Chef Bruce Folkins has made grilling
simple boneless chicken breasts an
art form. Since opening Cafe Spoleto in 1995 in an intimate
renovated adobe house in Albuquerque, New Mexico, his
Grilled Chicken Under a Brick entre has appeared on the
menu every day. It remains the most sought-after item among
his rustic Mediterranean fare.
The secrets to this dish, he believes, are the fresh
chickens he gets from nearby farms and a unique grilling
method. Adopting an ingenious technique popular in trattorias
throughout Italy, he places chicken breasts that have been
marinated in a simple mixture of lemon, garlic, thyme, and
olive oil onto a fine mesh grill rack, skin sides down, and
weighs each one down with a brick. These dont have to be
fancy terra-cotta bricks, Folkins chuckles: Just go to the
nearest construction yard and pick one up for a quarter. The
brick squeezes the fat from under the skin, resulting in a crispy
skin and fat-free meat, while holding in the moistness of the
chicken as it cooks, much as clay cookers do. Once the meat
has cooked three-quarters of the way through (about 5 minutes
over his intensely hot wood-burning restaurant grill), he
removes the bricks and turns the breasts over to cook the rest
of the way through.
When grilling poultry with skin directly over a hot fire,
dripping fat can cause flare-ups and result in charred skin.
Folkins solution is an angled grill with a drip pan along the
lower edge to collect the drips. Some newer grills on the
market are designed to minimize flare-ups, but most people
find indirect grilling a less problematic method. Folkins recipe,
adapted for home use on a conventional grill, follows.
Cafe Spoletos Grilled Chicken Under a BrickAt Cafe Spoleto, this dish is often accompanied by one of Folkinsfamous risottos and pesto-vegetable dishes. Other days, youmight find it with cranberry beans and fresh chard drizzled in herbed aoli, or grilled polenta topped with seasonal vegetables.
4 chicken breast halves with
skin and bone
2 tablespoons olive oil
5 sprigs fresh thyme
3 cloves garlic, sliced
1 lemon, thinly sliced12 teaspoon kosher or regular salt12 teaspoon coarsely ground
black pepper4 bricks, each wrapped in two
layers of foil
s To debone, place the chicken breast halves on a cutting board with the bone sides
down and debone. (Starting at the center of the breastbone, cut the meat away from
the bone using a sharp knife. Cut as close to the bone as possible, leaving the skin
intact.) Place the boned chicken breasts in a plastic bag set in a shallow dish.
s For the marinade, combine the olive oil, thyme sprigs, garlic slices, and lemon
slices. Pour over the chicken; seal bag. Refrigerate for 6 hours or overnight, turning
bag occasionally.
sRemove chicken from marinade, reserving lemon slices; discard marinade, thyme
sprigs, and garlic slices. Season chicken with salt and pepper. Place chicken, skin side
down, on the grill rack above a drip pan and top each piece with a foil-wrapped brick.
Grill, covered, for 15 to 20 minutes or till chicken is tender and no longer pink.
Carefully lift off bricks using an ovenproof mitt or pot holder and move the chicken,
using tongs, directly over the coals, skin side still down. Place lemon slices alongside
chicken, if desired. Grill, covered, 2 to 3 minutes more to crisp and brown the chicken
skin and lightly brown the lemon slices,
turning the lemon slices once.
s To serve, slice the chicken and serve
with the lemon slices. Makes 4 servings.
GRILL Indirect, followed
by direct, covered
HEAT Medium-hot
TIME 17 to 23 minutes
Nutrition facts per serving: 186 cal.,10 g total fat (2 g sat. fat), 59 mg choles-terol, 321 mg sodium, 2 g carbo., 0 gdietary fiber, 22 g pro.
talking with the chef
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sPlace chicken in a plastic bag set in a shallow dish. Add 1 cup of the Citrus-Spice
Marinade and the orange slices. Refrigerate remaining marinade. Seal bag; turn to
coat chicken with marinade. Refrigerate 6 to 24 hours, turning bag occasionally.
sRemove chicken from the bag, discarding the marinade. Grill chicken for 12 to 15
minutes or till tender and no longer pink, turning and brushing with the remaining
marinade halfway through grilling. Grill vegetables for 8 to 10 minutes or till tender,
brushing occasionally with the marinade. Before serving, season with salt and pepper,
if desired. Makes 4 servings.
Citrus-Spice Marinade: Combine 34 cup orange juice; 14 cup lemon juice;
3 tablespoons cooking oil; 2 tablespoons Worcestershire sauce; 2 cloves garlic,
minced; 34 teaspoon ground cumin; 12 teaspoon onion powder; 14 teaspoon salt; and14 teaspoon pepper in a screw-top jar.
Cover and shake well to mix. Makes
about 113 cups.
4 medium skinless, boneless
chicken breast halves
(about 1 pound total)
Citrus-Spice Marinade
1 medium orange, sliced
1 small sweet onion, cut into12-inch-thick slices
1 small eggplant, cut crosswise
into 1-inch-thick slices
1 large red sweet pepper, cut into
1-inch-wide strips
1 medium zucchini or summer
squash, quartered
lengthwiseSalt and pepper (optional)
Grilled Citrus Chicken and VegetablesBesides tenderizing the chicken, this marinade keeps the chicken and vegetables moist while on the grill.
Feel free to substitute any seasonal vegetables for those we chose.
GRILL Direct, uncovered
HEAT Medium
TIME 12 to 15 minutes
Chili-Mustard Turkey BreastTurkey breasts can sometimes taste ho-hum. Tucking a flavorful spice paste under the skin allows intense flavor to penetrate
both the skin and the flesh during grilling, while developing an irresistible crunchy crust.
Cooking oil or nonstick spray
coating
2 tablespoons chopped onion
2 tablespoons brown mustard
2 teaspoons brown sugar12 teaspoon chili powder18 teaspoon ground cumin18 teaspoon pepper
1 2- to 214-pound turkey breast
half with skin and bone
3 cups hickory or mesquite wood
chips, soaked 1 hour and
drained (optional)
sLightly oila small skillet or spray with nonstick coating. Cook onion in prepared
skillet over medium heat till tender. Stir in brown mustard, brown sugar, chili powder,
cumin, and pepper. Cook 1 minute more. Make a pocket under skin of turkey breastwith your fingers. Spread onion mixture evenly under skin.
s Sprinkle about 1 cup of the wood chips onto preheated coals. Insert a meat
thermometer into the thickest part of turkey. Place turkey in a roasting pan; place pan
on the grill rack. Grill about 114 hours or till thermometer registers 170, adding
additional coals and wood chips every 20 to 30 minutes or as necessary to maintain
medium heat. Makes 6 to 8 servings.
Nutrition facts per serving: 137 cal.,3 g total fat (1 g sat. fat), 55 mg cholesterol,120 mg sodium, 2 g carbo., 0 g dietary fiber,24 g pro.
GRILL Indirect, uncovered
HEAT Medium
TIME 114 hours
Nutrition facts per serving: 304 cal.,14 g total fat (2 g sat. fat), 59 mg choles-terol, 268 mg sodium, 22 g carbo., 5 gdietary fiber, 24 g pro. Daily Values: 147%vit. C, 15% iron.
Grilling gives us a respite from the kitchen, offering us a new kind
of hearth around which to gather family and friends.A. Cort SinnesFrom The Gas Grill Gourmetby A. Cord Sinnes (Harvard Common Press; 1996)
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14 cup dry white wine
2 tablespoons olive oil
2 teaspoons snipped fresh
tarragon or 14 teaspoon
dried tarragon, crushed14 teaspoon salt
6 medium skinless, boneless
chicken breast halves (about
114 pounds total)
2 avocados1 tomato, chopped
1 clove garlic, minced
2 jalapeos, seeded and finely
chopped (2 tablespoons)
2 green onions, finely chopped
1 tablespoon snipped fresh
cilantro
1 tablespoon honey
1 tablespoon lemon juice
Lettuce leaves (optional)
Southwest Chicken BreastsTransform these into delicious burritos by wrapping the sliced chicken in soft flour tortillas and toppingthem with the avocado salsa, lettuce, and dollops of sour cream.
sFor the marinade, combine wine, olive oil, tarragon, and salt. Place chicken in a
plastic bag set into a shallow dish. Add marinade; seal bag and turn to coat chicken
with marinade. Refrigerate for 2 to 24 hours, turning bag occasionally.
s Meanwhile, for the avocado salsa, peel, pit, and chop the avocados. Combine
avocados, tomato, garlic, jalapeos, green onions, cilantro, honey, and lemon juice in
a small bowl. Cover and refrigerate up to 2 hours.
sRemove chicken from bag, reserving marinade. Grill chicken for 5 minutes. Turn
and brush once with marinade; grill 7 to 10 minutes more or till chicken is tender andno longer pink.
s Serve with avocado salsa and, if desired, lettuce leaves. Makes 6 servings.
Nutrition facts per serving: 239 cal.,16 g total fat (1 g sat. fat), 50 mg choles-terol, 130 mg sodium, 5 g carbo., 9 g dietary
fiber, 20 g pro. Daily Value: 24% vit C.
GRILL Direct, u ncovered
HEAT Medium
TIME 12 to 15 minutes
premiumchickens
Many chefs look for chickens that
have been allowed to roam
outdoors while they were raised,
crediting them with more flavor
than their factory-cooped cousins.
Whether theyre called free-
range or field-grazed, the result
isnt always premium chicken.
Sometimes theyve had little more
than a glimpse of sunshine. Ask
your butcher how they were raised
before paying extra for them.
Southwest Chicken Breasts
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M ain D ish es q 8 2
1 2- to 212-pound turkey breast
half with skin and bone
112 cups soft bread crumbs
(2 slices)12 cup snipped dried apricots14 cup chopped toasted pecans
2 tablespoons margarine or
butter, melted
2 tablespoons dry sherry or
apple juice14 teaspoon dried rosemary,
crushed14 teaspoon garlic salt
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
Apricot-Stuffed Turkey BreastStuff the turkey lightly right before grilling, and be sure it gets cooked through.
The stuffing should register 165 on a meat thermometer.
sRemove bone from turkey breast (see page 78 for how to debone poultry). Cut a
horizontal slit in the thickest part of turkey breast to form a 5x4-inch pocket. Set aside.
sFor stuffing, combine bread crumbs, apricots, pecans, margarine or butter, sherryor apple juice, rosemary, and garlic salt in a medium mixing bowl. Spoon stuffing into
pocket. Securely fasten opening with water-soaked wooden toothpicks or tie with
heavy string. Stir together mustard and olive oil; set aside.
sGrillturkey for 1 to 114 hours or till meat is no longer pink, brushing with mustard
mixture during the last 15 minutes. Remove turkey from grill and cover with foil. Let
stand for 15 minutes before slicing. Makes 8 servings.
Nutrition facts per serving: 208 cal.,9 g total fat (2 g sat. fat), 46 mg cholesterol,231 mg sodium, 8 g carbo., 1 g dietary fiber,21 g pro.
GRILL Direct, covered
HEAT Medium
TIME 1 to 114 hours
grill your turkeyGrilling is a great way to cook a whole
turkey without taking up oven space
or heating up the kitchen. For success:
s Use a gas rather than a charcoal grill
because it is easier to maintain a
constant heat for the time necessary to
cook a turkey to proper doneness.
s Grill only unstuffed turkeys because
they cook more evenly than if stuffed.
s Grill turkeys that weigh less than
16 pounds. These smaller hens are
usually less than 14 weeks old and
have tender, moist meat that cooks well
in grillings drier heat.
s Dont try to grill larger birds or stuffed
turkeys because the inside meat and
stuffing will take too long to heat to a
safe temperature, which could allow
food-borne pathogens to breed and
cause illness.
s Dont rely on the thermometers that
come with turkeys. Check doneness
with a meat thermometer inserted into
the deepest section of the inside thigh,
but not touching bone.The temperature
should register 170to 185.
Apricot-Stuffed Turkey Breast
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6 chicken breast halves with
skin and bone (about 212
pounds total)
Wine Marinade
2 medium peaches or nectarines
or 11
3 cups frozenunsweetened peach slices,
thawed12 cup chopped red or green
sweet pepper12 ripe avocado, seeded, peeled,
and finely chopped
2 green onions, finely chopped12 teaspoon finely shredded
lime peel
2 tablespoons lime juice
1 tablespoon snipped fresh
cilantro
sPlace chicken in a plastic bag set in a shallow dish. Add Wine Marinade; seal ba
and turn to coat chicken with marinade. Refrigerate about 1 hour.
sMeanwhile, for peach salsa, peel, pit, and finely chop the fresh peaches o
nectarines. Combine peaches or nectarines, sweet pepper, avocado, green onions, lim
peel, lime juice, and cilantro in a bowl. Cover and refrigerate till serving.
sDrain chicken, reserving marinade. Grill chicken, skin side down, for 20 minute
Turn and grill 15 to 20 minutes more or till chicken is tender and no longer pin
Brush occasionally with marinade up to the last 5 minutes of grilling. Serve chicke
with the salsa. Makes 6 servings.
Wine Marinade: Combine 12 cup dry white wine; 112 teaspoons finely shredde
orange peel; 13 cup orange juice; 2 tablespoons olive oil or cooking oil; 112 teaspoo
snipped fresh rosemary or 12 teaspoon
dried rosemary, crushed; and 1 bay leaf.
Nutrition facts per serving: 264 cal.,
16 g total fat (3 g sat. fat), 57 mg choles-terol, 57 mg sodium, 11 g carbo., 2 g dietary
fiber, 17 g pro. Daily Values: 17% vit. A, 51% vit. C.
Grilled Chicken with Peach SalsaJuicy ripe peaches and tender avocados lusciously meld with a citrus-herb Wine Marinade in this enticing
grilled chicken dish. Its perfect for a casual summer dinner party. Pictured on page 76.
GRILL Direct, un covered
HEAT MediumTIME 35 to 40 minutes
Orange-Dijon ChickenBecause of the oil in this marinade, stand vigil over the grill, watching for flare-ups.
Accompany this entre with couscous or salad greens, and utilize the glaze as a dressing.
12 cup olive oil
3 cloves garlic, minced
12 teaspoon salt18 teaspoon pepper
4 medium skinless, boneless
chicken breast halves
(about 1 pound total)
Orange-Dijon Glaze
Coarsely ground pepper
Shredded orange peel
(optional)
Herb sprigs (optional)
sFor the marinade, combine the olive oil, garlic, salt, and the 18 teaspoon pepper
a small bowl. Place the chicken in a plastic bag set in a shallow bowl. Add marinad
seal bag and turn to coat chicken with marinade. Refrigerate for 4 to 8 hours, turnin
the bag occasionally.
sDrain chicken; discarding marinade. Grill chicken, boned side up, for 12 to 1
minutes or till no pink remains and the juices run clear, turning once halfway throug
sMeanwhile, heat the Orange-Dijon Glaze in a saucepan till the mixture is warm.
s Transfer the chicken to four warm serving plates and, if desired, cut into slice
Spoon Orange-Dijon Glaze on top and sprinkle with the coarsely ground peppe
Garnish with orange peel and herb sprigs, if desired. Makes 4 servings.
Orange-Dijon Glaze: Combine 14 cupfrozen orange juice concentrate, thawed; 2
4 tablespoons Dijon-style mustard; 2 tablespoons water; 1 tablespoon balsam
vinegar, if desired; 1 tablespoon olive oil; 1 teaspoon snippedfresh basil; 1 teaspoo
snipped fresh mint; and 12 teaspoon
snippedfresh rosemary in a small mixing
bowl. The glaze can be prepared up to one
day ahead and kept, covered, in the
refrigerator. Makes 34 cup.
GRILL Direct, un covered
HEAT Medium
TIME 12 to 15 minutes
Nutrition facts per serving: 249 cal.,
14 g total fat (2 g sat. fat), 59 mg choles-terol, 310 mg sodium, 7 g carbo., 0 gdietary fiber, 23 g pro. Daily Value: 45%vit. C.
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Apple-Glazed Chicken with Braised Spinach and LeeksYou neednt stop grilling when the weather turns crisp. Highlight the seasons best apples with this fall favorite.
The lemon-scented apple jelly bastes the chicken while it grills and dresses the warm spinach salad.
s Spray a large saucepan or Dutch oven with nonstick coating. Add garlic, leek, and
apples; cook over medium heat for 3 minutes. Add 14 cup of the Apple Glaze and cider
or broth; bring to boiling. Add spinach; toss just till wilted. Season to taste with salt
and pepper.
sMeanwhile, grill chicken on the grill rack for 6 minutes. Brush with the remaining
Apple Glaze, turn, and grill 6 to 9 minutes more or till chicken is tender and nolonger pink.
s To serve, slice chicken crosswise into 6 to 8 pieces. Divide greens mixture among
four dinner plates and top with sliced chicken. Makes 4 servings.
Apple Glaze: Heat 12 cup apple jelly; 1 teaspoon finely shredded lemon peel; 1 table-
spoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 teaspoon grated
gingerroot; and 2 tablespoons soy sauce in a small saucepan just till jelly is melted.
Nutrition facts per serving: 263 cal.,3 g total fat (1 g sat. fat), 45 mg cholesterol,654 mg sodium, 42 g carbo., 4 g dietary fiber, 19 g pro. Daily Values: 48% vit. A,27% vit. C, 24% iron.
Nonstick spray coating
2 cloves garlic, minced
1 medium leek, trimmed, cleaned
thoroughly, and sliced, or13 cup chopped onion
2 medium apples, cored and
coarsely choppedApple Glaze
2 tablespoons apple cider or
chicken broth
1 10-ounce bag prewashed
spinach, stems removed
(about 10 cups)
Salt and pepper
4 small skinless, boneless
chicken breast halves
(about 12 ounces total)
more thanchicken
Chicken isnt the only poultry ideal for
grilling. Try other birds such as quail,
duck, and goose.More and more cooks
are discovering that these birds aremore flavorful than chicken because
their flesh is richer and darker. Their
higher fat content means they need
little or no seasoning or special sauces
before grilling, too.
That natural fat, while flavorful, can
also cause problems with flare-ups on
the grill. Alleviate much of this by grilling
duck, quail, and goose indirectly over
low heat, using a drip pan underneath
to collect the fat. This technique willproduce a crackling crisp skin and well-
done, tender meat thats virtually free of
fat.Pricking the skin before placing it on
the grill will also help drain away the fat
and improve the crispiness of the skin.ple-Glazed Chicken with
ised Spinach and Leeks
GRILL Direct
HEAT Medium
TIME 6 to 9 minutes
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