Archive for November, 2011

Pesto Chicken Stuffed with Arugula, Roasted Peppers and Chevre - BBQ And Grilling Recipes

Chicken rolls have an air of elegance about them, but they’re deadeasy to make. This one reveals a beautiful spiral of green pesto, red bell peppers, and white goat cheese—the national colors of Italy. Serve it in spring or summer with a simple side of risotto or pasta.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
4 boneless, skinless chicken breast halves, about 1½ pounds
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces soft goat cheese
1 ounce baby arugula (about 1 packed cup)
¾ cup Marinated Fire-Roasted Peppers
1 small scallion, roots trimmed, finely chopped
¼ cup Tapenade Parsley Pesto or prepared basil pesto
Oil for coating grill grate.

DIRECTIONS
1. Put the chicken breasts, one at a time, between sheets of wax paper or plastic wrap, with the smooth side down. Pound with the flat side of a mallet or heavy skillet to an even ¼-inch thickness, being careful not to tear the meat.
2. Sprinkle the chicken with the salt and pepper, then spread the goat cheese over it, leaving a ¼-inch border around the edges. Top with the arugula, fire-roasted peppers, and scallions. Roll up jellyroll style from a short side, pushing in the sides as you roll, to enclose the filling. Secure each with a wooden toothpick or short skewer. Brush the pesto over the surface of the chicken. To make ahead, cover and refrigerate for up to 8 hours. Rest at room temperature before grilling.
3. Heat the grill as directed. Brush the grill grate and coat it with oil. Grill the chicken, turning often, with the toothpicks in place and the grill lid down, until the chicken is no longer pink and the filling is hot, 10 to 15 minutes total. Cool slightly, then slice crosswise on a slight diagonal to reveal the filling, and serve.

Pesto Chicken Stuffed With Arugula, Roasted Peppers and Chevre

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Tandoori Chicken With Vidalia Chutney - BBQ And Grilling Recipes

A tandoor, the traditional oven of northern India, is essentially a bell-shaped charcoal grill lined with clay. The clay walls of the tandoor generate intense heat (up to 700°F) that creates a deep crust on the familiar tandoori chicken. You can get similar results in any charcoal grill using indirect heat; you can even use a gas grill. We like to brown the chicken over direct heat during the last 10 to 15 minutes to help develop a crust. What keeps the chicken from drying out? Using skin-on chicken pieces helps. So does an acidic marinade made with yogurt and lemon juice.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)
For the chicken:
2 cups Tandoori Yogurt Marinade
3½ to 4 pounds bone-in chicken breasts, thighs, and drumsticks
For the chutney:
Oil for coating grill grate
1 tablespoon golden raisins
2 thick slices Vidalia or other sweet onion
½ cup hot water
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon kosher salt
2 teaspoons concentrated tamarind paste, or 2 tablespoons freshly squeezed lime juice
2 serrano chiles or 1 jalapeño chile, stemmed and seeded.

TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 12 to 24 hours
Grill: 30 to 40 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

GETTING CREATIVE
– Use a whole, butterflied chicken instead of parts.
– To turn up the heat in the chutney, leave the seeds in the chile peppers.

DIRECTIONS
1. For the chicken: Pour the marinade into a 2-gallon zipper-lock bag, two 1-gallon bags, or a glass baking dish. Add the chicken, massaging the marinade into the meat. Seal or cover and refrigerate for at least 12 hours and up to 24 hours.
2. For the chutney: Heat the grill as directed. Soak the raisins in the hot water until plump, about 15 minutes. Brush the grill grate and coat it with oil. Grill the onion slices directly over the heat until nicely grill-marked, 3 to 4 minutes per side. Pour the raisins with their soaking liquid into a food processor along with the onions and the remaining chutney ingredients. Pulse until chunky.
3. Put the chicken over the unheated part of the grill and put down the lid. Cook, turning once or twice, until the chicken is no longer pink and the juices run clear (about 170°F on an instant-read thermometer inserted into the thickest part without touching bone), 30 to 40 minutes total. Breasts cook faster, so check them first. During the last 10 to 15 minutes of grilling, move the chicken over the heated part of the grill to brown all over. If your grill has a temperature gauge, it should stay at around 350°F.
4. Remove the chicken to a large serving platter. Serve with the chutney.

SHORTCUT
– Fresh pomegranate juice tastes best, but in a pinch you can substitute bottled pomegranate juice, which is reconstituted from pomegranate concentrate.

TIMING
Prep: 10 minutes (plus 10 minutes for rub and brine)
Brine: 4 to 6 hours
Grill: 20 to 30 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula
– Long-handled tongs.

TIP
– To create super-crisp skin and more even browning of the meat, weight down the chicken with a heavy cast-iron or other heatproof skillet as the chicken cooks. Fill the skillet with rocks or a brick if it needs more weight to press the chicken into the grill grate.

BUTTERFLYING A CHICKEN

1. Cut through the ribs on each side of the backbone with poultry shears or a heavy knife. If using shears, put the bird breast-side down so you can easily snip through the backbone on top. If using a knife, put the bird breast-side up so that you can use the work surface to get leverage as you cut through the rib bones. Cut from neck to tail on each side of the backbone and remove the backbone (save for stock if you like).
2. Turn the bird breast-side up and press down with your hands to flatten it out.
3. For a pretty presentation, make a ½-inch slit toward the bottom tip of each breast, about 1 inch from the end. Fold the legs around and tuck them into the slits.

Butterflying A Chicken

TIMING
Prep: 10 minutes (plus 20 minutes for peppers and pesto)
Grill: 10 to 15 minutes.

TIPS
– When pounding the chicken, sprinkle it with a few drops of water to prevent sticking. Begin pounding from the thickest part of the meat outward to encourage the meat to spread as it thins.
– To keep the toothpicks or skewers from burning on the grill, soak them in water for 20 minutes before using.

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Don’t fear the pomegranate. You simply break open this fruit and pluck out its garnet-colored, sweet-tart seeds. To easily extract the juice, we purée the pomegranate seeds in a food processor and then strain the juice into a bowl. Apart from marinating, this dish takes less than 30 minutes to make from start to finish.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

TIMING
Prep: 15 minutes (plus 5 minutes for marinade)
Marinate: 1 to 3 hours
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

TIP
– To create super-crisp skin and more even browning of the meat, weight down the chicken with a heavy cast-iron or other heatproof skillet as the chicken cooks. Fill the skillet with rocks or a brick if it needs more weight to press the chicken into the grill grate.

INGREDIENTS (MAKES 4 SERVINGS)
1 cup Lemon-Mint Marinade
4 boneless, skinless chicken breast halves, about 1½ pounds
1 pomegranate
1 scallion, roots trimmed, thinly sliced
1 cup plain yogurt
1½ teaspoons honey
½ teaspoon kosher salt
1/4 teaspoon ground black pepper
Oil for coating grill grate
1 tablespoon chopped fresh mint or flat-leaf parsley (optional)

DIRECTIONS
1. Put the marinade and chicken in a large zipper-lock bag. Press out the air, seal the bag, and massage the liquid into the meat. Refrigerate for 1 to 3 hours. Remove from the refrigerator about 20 minutes before grilling.
2. Cut the pomegranate into quarters from stem to blossom end. Remove the seeds from the pale membranes. Put half of the seeds in an airtight container and reserve for another use (they can be frozen for up to 3 months). Set aside 2 tablespoons of the remaining seeds for garnish. Put the rest of the remaining seeds in a food processor and purée until the juice and seeds separate, 30 seconds to 1 minute. Strain the juice into a medium bowl (you should have 3 to 4 tablespoons juice). Whisk in the scallion, yogurt, honey, salt, and pepper.
3. Heat the grill as directed.
4. Brush and oil the grill grate, then grill the chicken until no longer pink and the juices run clear (about 170°F on an instant-read thermometer), 5 to 7 minutes per side. Keep covered during grilling. If your grill has a temperature gauge, it should stay at around 450°F. Discard the marinade.
5. Serve the chicken with the pomegranate yogurt, and garnish with the reserved pomegranate seeds and mint or parsley, if using.

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Here’s a simple chicken dish that’s impressive enough for company. You pound out a few chicken breasts, spread them with a simple hazelnut and parsley pesto, and then roll them up and grill them. A sweet-sour-salty glaze of mustard mixed with molasses creates a browned sheen on the chicken rolls.

TIMING
Prep: 25 minutes (plus 5 minutes for glaze)
Grill: 10 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
½ cup hazelnuts
6 cloves garlic
½ cup flat-leaf parsley leaves
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 boneless, skinless chicken breast halves, about 1½ pounds
No-stick spray oil
Oil for coating grill grate
½ cup Mustard-Molasses Glaze.

DIRECTIONS
1. Toast the hazelnuts in a skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 5 minutes. If the nuts have skins, rub them in a kitchen towel to remove the skins.
2. Put the hazelnuts, garlic, parsley, olive oil, salt, and pepper in a small food processor and process until very finely chopped, scraping down the sides as necessary.
3. Put the chicken breasts, one at a time, between sheets of wax paper or plastic wrap, with the smooth side down. Pound with the flat side of a mallet or heavy skillet to an even ¼-inch thickness, being careful not to tear the meat.
4. Spread the hazelnut mixture over the chicken, leaving a ¼-inch border around the edges. Roll up jelly-roll style from a short side, pushing in the sides as you roll, to enclose the filling. Secure each roll with a wooden toothpick or short skewer and generously coat all over with spray oil.
5. Heat the grill as directed.
6. Brush and oil the grill grate, then grill the chicken until it is no longer pink and the filling is hot, 10 to 15 minutes total, turning often. Keep the grill lid down except to brush the chicken with the mustard glaze during the last 5 to 10 minutes of cooking. Cool slightly, then slice crosswise on a slight diagonal.

TIPS
– When pounding the chicken, sprinkle it with a few drops of water to prevent sticking. Begin pounding from the thickest part of the meat outward to encourage the meat to spread as it thins.
– To keep the toothpicks or skewers from burning on the grill, soak them in water for 20 minutes before using.
– To save time, buy skinless hazelnuts.

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Turkey breasts make great roasts. If you use a boneless breast, you can grill it over direct heat and serve a crowd. Turkey breasts also take well to assertive flavors. The brine here keeps the lean meat moist on the grill and flavors it with tequila, orange, and lime. A chipotle sauce adds the dark, spicy flavors of smoked jalapeño chiles combined with mole (MOH-lay), Mexico’s thick, rich concoction of spices, fruits, and a hint of chocolate.

TIMING
Prep: 2 minutes (plus 10 minutes for brine and sauce)
Brine: 3 to 4 hours
Grill: 30 to 40 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 SERVINGS)
11/3 cups Margarita Brine
1 boneless, skinless turkey breast half, about 2½ pounds
Oil for coating grill grate
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups Chipotle Dipping Sauce.

DIRECTIONS
1. Put the brine in a large zipper-lock bag. Add the turkey and press the air out of the bag. Seal and refrigerate for 3 to 4 hours.
2. Remove the turkey from the brine and discard the brine. Let the meat rest at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. In a bowl, stir together the olive oil, salt, and pepper and brush some of the mixture all over the turkey.
5. Put the turkey on the grill, cover, and cook for 30 to 40 minutes, or until just slightly pink in the center and the juices run clear (about 160°F on an instant-read thermometer). Turn the turkey several times during grilling, basting with the olive oil mixture to brown it all over. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove to a platter, cover loosely with foil, and let rest for 10 minutes. Slice thinly and serve with the chipotle sauce.

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Turkey Fajitas With Guacamole Vinaigrette - BBQ And Grilling Recipes

Fajitas are meant to be quickly cooked and wrapped finger foods. Beef and chicken are popular, but turkey works equally well. We marinate turkey tenderloins in a spicy lime marinade and then slice the grilled meat into strips. A simple vinaigrette of mashed avocado, lime juice, and olive oil adds moisture, richness, and flavor to the wraps.

TIMING
Prep: 20 minutes
Marinate: 2 to 8 hours
Grill: 8 to 12 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 FA JITA S/4 SERVINGS)
3 limes
1 cup olive oil
2 tablespoons chili powder
2 large cloves garlic, minced
1¾ teaspoons kosher salt
¾ teaspoon black pepper
4 tablespoons chopped fresh cilantro
2 pounds turkey tenderloins
2 avocados, peeled and pitted
2 onions, peeled
1 small tomato, seeded and finely chopped
1 jalapeño or 2 serrano chiles, seeded and chopped
2 bell peppers, 1 red and 1 yellow
Oil for coating grill grate
8 large flour tortillas (8 to 10 inches in diameter)
½ cup sour cream.

DIRECTIONS

1. Grate the zest from 2 of the limes into a large zipper-lock bag. Cut these limes in half and squeeze the juice into the bag. Reserve the remaining lime. Stir into the bag ¼ cup of the olive oil, 1 tablespoon of the chili powder, 1 minced garlic clove, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and 2 tablespoons of the cilantro. Pour a few tablespoons of this marinade into a small zipper-lock bag or bowl, seal, and refrigerate. Add the turkey to the large bag, seal, and turn to coat completely. Refrigerate for at least 2 hours or up to 8 hours.
2. Heat the grill as directed.
3. For the vinaigrette, mash the avocadoes in a medium bowl with a whisk. Squeeze the juice from the reserved lime into the bowl. Whisk in ½ cup of the remaining olive oil, ¾ teaspoon of the remaining salt, ¼ teaspoon of the remaining black pepper, the remaining minced garlic clove, and the remaining 2 tablespoons cilantro. Cut the onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Finely chop 3 tablespoons of onion and stir into the vinaigrette along with the tomato and chile. Cover and set aside.
4. Mix the ¼ cup olive oil, 1 tablespoon chili powder, ½ teaspoon salt, and ¼ teaspoon pepper in a cup. Core, seed, and quarter the bell peppers. Brush the pepper slices and onion wedges with the seasoned oil and set aside.
5. Brush the grill grate and coat it with oil. Put the turkey on the grill and cover. Cook, turning and basting with the reserved marinade a few times, until nicely grill-marked and just slightly pink in the center, 4 to 6 minutes per side. Let rest for a few minutes, then slice the meat into thin strips and arrange on a platter.
6. While the turkey grills, grill the vegetables until almost tender and nicely grill-marked, 3 to 5 minutes per side. Remove from the grill, cut into thin strips, and arrange on the platter with the turkey.
7. Wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.
8. Allow guests to build their own fajitas by filling each tortilla with the turkey, vegetables, guacamole vinaigrette, and sour cream.

TIP
– To peel and pit an avocado, cut it in half from top to bottom, through the peel and around the pit. Twist the halves apart and put the pitted half in your hand. Gently whack the knife blade into the pit and twist to remove the pit from the avocado (protect your hand with a kitchen towel if you’re nervous). Knock the pit off the blade with a wooden spoon. Scoop the avocado from its peel with a spoon and mash as directed.

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