Archive for the ‘Grilling’ Category

BLT Hot Dogs with Caraway Remoulade

January 27, 2013

IMG_9554I do not pride myself on being ahead of culinary trends, or even knowing when one has come and gone. However, I read enough food magazines and go out to eat enough to realize that we really are seeing a trend of casual/street food turned gourmet. Restaurants serve gourmet $20 burgers with fois gras, hot spots are touting fancy wood-fired pizzas wearing brussels spouts and pistachios and taco joints are serving up the traditional Mexican fare stuffed with braised short ribs and kimchi. But one of the most fascinating trendy spots I have seen is a restaurant downtown that showcases what a dressed up hot dog can really do. And this place really does the job – a turducken dog, a croque monsieur with ham and bechamel, and a Chevy Chase complete with pretzels and beer cheese.

At first I was skeptical – that is until I actually had one of these exhibitions of gourmet picnic food. Who knew a hot dog could be so multi-dimensional. And, as a home cook, it has opened my eyes to what “dressed up casual food” I could make on an average weeknight.

So, when I saw a recipe for a BLT hot dog with caraway remoulade in my Food and Wine magazine, I thought why not? It is quick (easy for a weeknight), cheap (how much can all beef dogs really be?) and completely unique (not sure who decided to put bacon on a hot dog, but that person should win a Pulitzer Prize).

I cannot rave enough about this super simple recipe that tasted exactly like a BLT (but a bit better, to be honest!). The lettuce mixed in the homemade remoulade really makes the dish, so make sure to get a bite of it along with the dog, tomatoes and bacon.

This is surely going in my recipe book not only for an easy weeknight standby, but also to really mix up my next grill out. Who said picnic food can’t be a little fancy?

BLT HOT DOGS WITH CARAWAY REMOULADE
Serves 8

1/2 cup mayonnaise
1 tablespoon minced shallot
2 teaspoons chopped capers
1 tablespoon chopped dill pickle
1 tablespoon caraway seeds, toasted
8 hot dogs, cooked
8 hot dog buns, toasted
8 slices of crisp, cooked applewood-smoked bacon
1 cup chopped tomatoes
4 cups shredded iceberg lettuce
1/3 cup small basil leaves

In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.

Put the cooked hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.

Smoke-Roasted Chicken Thighs With Paprika and Creme Fraiche Stuffed Tomatoes

October 4, 2010

As Ohio seems to have gotten a severe fast-forward into fall, I am resigned to the fact that grilling out is going to be few and far between. Although, my parents grill in the dead of winter in Michigan (and shovel a path to their grill!), so I am not saying it cannot be done. But, I will admit our grill gets used a bit less frequently, especially when I would rather cacoon inside and smell up the house with spices and tantalizing goodness.

But, a few more grilling recipes will be showing up as stragglers – ones I really wanted to try this year and just couldn’t bear waiting until next spring. Needless to say, they would become hidden in my folder of “must tries” and then get shoved aside for the new recipes that Bon Appetit or La Cucina Italiana says I must make in spring 2011.

So, this New York Times recipes is one of the last ones standing. My husband requested it when he read it a few Sundays ago, and I make a point to always whip up his requests…

It seems so simple – just smoked paprika, honey, lemon juice, garlic and butter – smothered on some chicken thighs and nestled on a sizzling grill. But, the taste explodes with a sweetness of the honey (and nice caramelizing), the smokiness of the paprika and the punch of the garlic. And, the butter just melts it all together…

The stuffed tomatoes were a far cry from what the original recipe said. I couldn’t find robiola in my local store (although I have run past 2 recipes since then requiring it, so I will need to find a supplier quick!), so I substituted creme fraiche. I am sure another cheese would be better – something less the texture of creme fraiche and more the texture of, well, robiola. But, it turned out really nice and refreshing, and cut the smokiness of the chicken perfectly.

So, don’t give up on your grill quite yet -there is no snow to shovel, just leaves to sweep out of the way. Seems a small price to pay for a fantastic dinner!

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
Serves 4
1 tablespoon sweet paprika
2 tablespoons honey
1 tablespoon lemon juice
4 cloves garlic, peeled and minced
2 tablespoons softened butter
8 bone-in chicken thighs (about 3½ pounds)
Kosher salt and freshly ground black pepper to taste
Lemon wedges, for garnish
Mint leaves, for garnish.

Build a fire in a grill with a cover, leaving about ⅓ of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.

In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.

Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.

Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

ROBIOLA-STUFFED TOMATOES (or CREME FRAICHE-STUFFED TOMATOES)
Serves 4

4 large ripe tomatoes
3½ ounces robiola cheese, rind removed, diced (or creme fraiche or other soft cheese)
2 ounces gorgonzola cheese, crumbled
2 tablespoons unsalted butter, softened
Freshly ground black pepper to taste
4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above
½ teaspoon mild paprika
4 chives, finely diced
2 tablespoons vodka (yes, vodka)

Halve the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the shells with kosher salt and turn them upside down on paper towels to drain for 30 minutes.

Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.

Add the remaining ingredients and stir to combine.

Fill the tomatoes with the mixture. Place on serving dish until ready to serve. Serves 4. Adapted from “Recipes From an Italian Summer,” by the editors of Phaidon Press.

Grilled Vietnamese-Style Chicken Wings

September 11, 2010

I have a go-to wings recipe perfect for football games – my Maple Chipotle Chicken Wings (on this blog). They are sweet, spicy and a little messy, which is exactly how I always envision wings.

So, when I saw this recipe from Emeril, it intrigued me. I will admit, if you are drinking beers, not worrying about calories yet worrying about your fantasy running back, I would still go for the messier version. But, if you want a light, flavorful and more refined plate of wings for a summer grilling meal, then these are perfect.

I didn’t read this recipe in advance, so they only marinated for 4 hours and were still fantastic, so I recommend trying the 24 hours to see how mind blowing the wings can be.

GRILLED VIETNAMESE-STYLE CHICKEN WINGS
6 Servings

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

Pork Kebabs (Souvlaki Hirino) and Feta Tart (Alevropita)

August 28, 2010

As if I don’t read enough foodie magazines, I saw the magazine Saveur the other day in Fresh Market and was intrigued. The whole issue was featuring Greek food, and since I love ethnic food, I thought I would pay the $5 to see what it was all about. And, of course, as of last week I now have a 2 year subscription to this fantastic magazine!

I tried this recipe combo first as part something I thought I could easily do, and part something I was scared of. The kebabs looked easy enough as long as I remembered to marinate in advance. And I know how to grill pork. And kebabs are a breeze. But, the feta tart looked a bit scary. It was an egg batter that you pour into a hot pan and bake. Now don’t get me wrong, the recipe itself didn’t look too challenging, but the thought that I would make my own bread did scare me a bit.

I can honestly say this was the best meal we have had in weeks. The pork had a great flavor (and the oregano made it very Greek!) and the feta tart was amazing (and the perfect complement to the pork)! Definitely a wow dish, and it was surprisingly so easy! Don’t be alarmed that the batter spreads really thin, it ends up forming a great, crispy crust.

Thanks to Saveur for giving me a great, new Greek menu. If these recipes are any indication, I will be blogging many more from this magazine!

PORK KEBABS (SOUVLAKI HIRINO)
Serves 2-4

1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine
2 tbsp. fresh lemon juice
1 tbsp. dried mint
1 tbsp. dried oregano
8 cloves garlic, smashed and minced into a paste
1 bay leaf, finely crumbled
1 lb. trimmed pork shoulder, cut into 1 1⁄4″ cubes
4  9″ wooden skewers
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving

In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.

FETA TART (ALEVROPITA)
Serves 4-8

6 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened

Heat oven to 500°. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.

Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

Thai Turkey Burgers

July 27, 2010

I love Thai food. I love burgers. So, I thought this recipe could be a good one when I came across it. As you know, I am a stickler for adding moisture to turkey burgers so they do not dry out, and this recipe has a great paste of shallot, cilantro, ginger, jalapeno and fish sauce. The fish sauce really gives it great moisture – then the spicy mayo gives another great element.

Instead of Sriracha I used a sweet spicy sauce (called sweet chili sauce) so I would recommend using whatever Asian sauce you have, really!

I made this with an Asian slaw I came up with on a whim. I just took a bag of pre-cut slaw and added a dose of the sweet/hot Asian mayo to it along with some cilantro and ground peanuts. Tasted great!

We will be making this one again. It is a great twist on burgers (and is healthier than beef!). Thanks to Food & Wine for this great recipe!

THAI TURKEY BURGERS
4 Servings

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Mexican Feast: Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa, Grilled Corn with Cheese and Lime, and Tangy Cabbage Slaw

July 21, 2010

Sometimes I find myself cooking and grilling in one-offs – I find a great steak recipe then think of a good potato recipe to go with it. I see a kabob recipe that looks good then think of some orzo or rice to go with it. Rarely, I have a cookbook or magazine article that gives me a full menu. And, what I have found is the more I try to cook from full menus, the easier it is to create my own.

This one came from Real Simple on an article about BBQing Beyond the Burger. I like it because it is an unexpected grilling menu, but is a great “theme” dinner and makes a good excuse to have a margarita! It seems like a lot of components, but take the effort to make them all if you can. They all meld together on your plate and complement each other perfectly.

If you haven’t used ancho chile powder, use this as your excuse to buy some. I like to think of it as a milder chili powder that has a bit of smokiness. It is traditional in Mexican cooking, and once you try it you will see why.

I recommend trying this menu on a Sunday night like we did – grill it all outside and enjoy a nice, cold margarita!

GRILLED ANCHO-RUBBED PORK WITH SMOKY TOMATO SALSA
Serves 8

2 tablespoons brown sugar
1 1/2 tablespoons ground ancho chili pepper or regular chili powder
1 tablespoon ground cumin
4 tablespoons olive oil
kosher salt and black pepper
3 pork tenderloins (about 3 1⁄2 pounds total)
2 pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas

Heat grill to medium-high. In a small bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture all over the pork.

Divide the tomatoes, garlic, and jalapeño peppers between 2 large pieces of heavy-duty foil. Dividing evenly, drizzle with the remaining 2 tablespoons of oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap.

Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes; transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve the pork with the tomato salsa and tortillas.

GRILLED CORN WITH CHEESE AND LIME
Serves 8

8 ears corn, shucked
1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

TANGY CABBAGE SLAW
Serves 8

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded – one one bag of pre-shredded cabbage
2 large carrots (about 1⁄2 pound), grated
3/4 cup chopped fresh cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Bison Burgers with Cabernet Onions and Wisconsin Cheddar with Roasted Fingerling Potato Salad

July 18, 2010

So I have always been curious about bison. Everyone says it is leaner, healthier and some people even say more delicious than its beef alternative. And, as you know, I will try just about anything once. So, we thought one night we would give it a try.

Whole Foods has ground bison almost all the time so I would start there. Took me two other grocery stores in Cincinnati before I found it, so learn from my mistakes.

I don’t know if it was the way the bison was seasoned, the Cabernet onions on top or that wonderful, summer grill taste, but they were fantastic. My husband said it was officially his favorite burger I make. This would be a good one for a party, too, because it has that wow factor – especially with the onions. It calls for white cheddar and although I bought some for the occasion, I totally forgot to put it on top. It was great regardless, but I am definitely going to include it next time.

I served it with this roasted potato salad, which was fantastic. The salad felt a bit lighter (no mayo, etc.) so it went well with the burger.

Both recipes are from Bon Appetit. If you are curious about bison, I would give it a try with this simple recipe!

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR
Makes 4 Servings

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat grill. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Grill burgers until desired temperature.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Grill until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

ROASTED FINGERLING POTATO SALAD
Makes 6 servings

2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons Banyuls vinegar or red wine vinegar
1 tablespoon coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped (I omitted this ingredient, but feel free to add if you wish!)

Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.

Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.

Transfer potatoes to dish. Spoon chopped eggs and herb salad over. Mix if you wish.

Garlic-Mustard Grilled Beef Skewers

July 17, 2010

When I spent $20 on beef tenderloin meat that would not be rubbed and roasted, but chopped and grilled on a skewer – I did have the same reaction as my butcher. “Don’t you want a cheaper meet for a kabob?” Well, I was curious if it made a difference and, well, the recipe called for it so I wanted to do as told. Yes, it makes a difference.

The marinade also gives it an amazing flavor and color. The soy and paprika give the meat a “wow” color and the honey gives it a glistening glaze. The mustard isn’t overpowering, which surprised me, but gives it a great tang.

These need to marinate for at least 4 hours so I would do this one on a Saturday or Sunday night. I made this with some couscous and it was amazing. This was also the first time I made skewers with my new metal skewers. I highly recommend them. Gone are the days of soaking wooden skewers in water for 30 minutes before using and still having them burn at bit on the grill. With the metal ones, just make sure to put some oil on them before threading the meat so it doesn’t stick.

Thanks to Bobby Flay for this one!

Bon appetit!

GARLIC-MUSTARD GRILLED BEEF SKEWERS
Serves 6

Garlic-mustard glaze
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Grilled beef skewers
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes, or metal skewers

For garlic-mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

For grilled beef skewers:
Heat your grill to high.

Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.

Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.

Place the skewers on a platter and serve hot or at room temperature.

Peruvian Grilled Chicken (pollo a la brasa)

July 14, 2010

When I saw this recipe, I’ll be honest and admit I wasn’t sure exactly what Peruvian food entailed. Latin American, yes, but each country always has its own influence, its own specialty and its own regional cuisine. After my two weeks in Italy, I learned that even two regions in the same country are rarely alike.

So when I saw lime, cumin, paprika – I nodded my head. Sure, those all made sense. But then I saw soy sauce….huh? Apparently there are many large Japanese and Chinese communities in Peru, and hence they have influenced the cuisine. Seemed like an odd combination so I thought I would try it out.

I don’t know if it was the 24 hours in marinade, the slow cooking on the grill (you leave it on longer on the side without a burner on) or the flavorful combination of ingredients, but it is amazing! Very juicy, great taste, and a perfect, easy grilling meal. I served it with some Spanish beans and it made for an easy weeknight dinner (just don’t forget to throw it in the marinade the day before).

Thanks to Gourmet for this great keeper!

PERUVIAN GRILLED CHICKEN

Makes 2-4 servings

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered (or a package of chicken thighs, like I used)
Accompaniment: lime wedges

Marinate chicken:
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

Grill chicken:
If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.

If using a gas grill, preheat all burners on high, then reduce heat to medium-high.

Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

Marinated Chicken Thighs with Sweet Potato

June 24, 2010

My husband isn’t too big on chicken thighs – every once in a while he is in the mood, but always feels like they are a bit greasy (which is, of course why I love them!). But, I had never tried grilling them, and wondered if the outcome would be different than an oven or a pan.

The skin gets crispier on the grill (with less grease, since it drips into the grill) and the meat is incredibly moist. My husband loved them.

So while chicken thighs cooked in the house will remain limited, I will certainly be learning more chicken thigh recipes on the grill.

This recipe is from Cooking Light and is considered an “Australian Beach Recipe.” The five-spice (a Chinese spice) gives its unique flavor and the mirin and ginger continue to emphasize the Asian flavors. However, the chicken itself has a unique flavor, unlike most Asian chicken I have made. Don’t miss out on the side dish either – it goes perfectly with the chicken. It is the perfect summer meal.

MARINATED CHICKEN THIGHS WITH SWEET POTATO
6 Servings

3 tablespoons less-sodium soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon mirin
1/4 teaspoon five-spice powder
2 garlic cloves, sliced
2 tablespoons canola oil, divided
12 skin-on, bone-in chicken thighs
3 small sweet potatoes (about 7 ounces each)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 medium yellow onion, vertically sliced
1 cup red bell pepper strips
1 cup yellow bell pepper strips
3 tablespoons tomato sauce
1 teaspoon white wine vinegar
3 tablespoons thinly sliced green onions

Combine first 6 ingredients in a large zip-top plastic bag. Add 1 1/2 teaspoons oil and chicken; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Preheat grill to medium-high heat.

Cut potatoes in half lengthwise; cut each potato piece in half crosswise. Add potato wedges to a large pot of boiling water; reduce heat, and simmer 5 minutes. Drain. Combine potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt.

Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Arrange on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Remove from grill; keep warm. (Discard skin before serving.) Arrange potato on grill rack; grill 4 minutes on each side or until done.

Heat remaining 1 tablespoon oil in a large skillet over high heat. Add yellow onion; stir-fry 1 minute. Add bell peppers; stir-fry 2 minutes. Add tomato sauce and vinegar; cook 1 minute, stirring constantly. Serve bell pepper mixture with chicken and potatoes. Top with green onions.


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