Monday, July 27, 2009

The Return of the Grill


After 5 long months, my grill has returned. I was forced to relinquish it for a time due to the constraints and "rules" of apartment living. But that is past and now I can thankfully put large quantities of meats and vegetables over an open flame.

I currently have a gas grill, which I enjoy because of its ease of use and enormous surface area. I have cooked on all types of grills (gas, charcoal, and wood), and though I do miss grilling over mesquite, I realize that any of the three will lead you to a good meal. The first thing that went on the grill was chicken. I love grilled chicken, but it can easily taste and feel like rubber. I turn to my friends at Cook's Illustrated for some tips with this, and now grill all of my poultry this way. Not only does it lead to great flavor, but it helps keep the meat moist and avoid most flare-ups.


This recipe uses a similar sauce and marinade, mostly because reusing marinade is NOT safe. I prep the two side by side, cutting down considerably on time.

Lemon-Garlic Grilled Chicken

Marinade
5 tablespoons lemon juice (about 1 lemon)
4 cloves garlic, minced
1 teaspoon sugar
½ teaspoon pepper
2 teaspoons salt
2 tablespoons olive oil
2 pounds boneless, skinless chicken breasts

Sauce
3 tablespoons lemon juice (about ½ lemon)
1 tablespoon parsley, chopped
1 teaspoon Dijon mustard
2 tablespoon olive oil
½ teaspoon salt
½ teaspoon sugar
½ teaspoon pepper

In a small bowl, combine ingredients for marinade. If chicken breasts are thick, pound to about 1 inch thickness. Place marinade and chicken in zip-top baggie, combine, and let marinade for about 1 hour. Combine ingredients for sauce in a small bowl and set aside.

If using gas, turn on 2 of the three burners (or just leave about 1/3 of your grill without direct heat) to high (you will want to reduce the heat of the burners to medium-high when you place the chicken on the grill). If using charcoal, place your coals on one side of the grill and heat until ashed over. Remove chicken from marinade and place on hot side of grill. Cover and cook for about 3-4 minutes or until the chicken gets browned on one side. Flip chicken over sear on grill for about 1 minute more. Move to side of grill with no direct heat. Cover and cook until interior of chicken registers about 160°F on a thermometer, about 10 minutes. Chicken should spring back and not be mushy when you poke it with a finger. Remove from grill, let rest for about 5 minutes, and cut into slices. Serve with sauce over top or to dip in. Enjoy!

2 comments:

Catherine,  September 6, 2009 at 11:00 PM  

Chicken was a success at the cookout today. Thanks!

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