Tag Archives: grill

Grilled Chicken

Grilled Chicken

Prep Time: 0

Yield: 4

This chicken is guaranteed winner every time I make it. Even people who say they don't care for grilled chicken come back for more of this chicken.

Ingredients

  • 4 cups water
  • 1 cup kosher salt
  • 1/4 cup black pepper, ground
  • 1/4 cup brown sugar, packed
  • 1/4 cup mulling spices, whole
  • 1 cup cider vinegar
  • Quartered Chicken Parts, any quantity you need
  • Lemon pepper seasoning, to taste
  • Granulated garlic, to taste
  • 1 bay leaf

Instructions

  1. Bring water to boil in saucepan and add kosher salt, pepper, sugar, bay leaf and mulling spices. Stir and turn down to simmer for 5 minutes than turn off heat and let cool for 30 minutes. Add vinegar to cooled brine.
  2. Rinse chicken and remove extra fat. Place chicken in a non-reactive container and add 2 water glasses full of ice. Poor brine mixture over chicken and ice, cover and let stand for 1-2 hours. Remove chicken from brine but do not rinse. Sprinkle with lemon pepper and granulated garlic and maybe a bit of salt depending on how salty your lemon pepper seasoning is.
  3. This chicken should be grilled indirectly so only put coals on one side of your grill or only light one side of your gas grill. Get the grill hot and place the chicken on the cooler side of the grill until juices run clear. To get the grilled crispy skin move chicken to hot side just before removing from grill. Cooking your chicken with this method not only makes for very flavorful and juicy chicken but it also doesn't need watched carefully, just rotate the pieces every 15 minutes or so that everything cooks evenly.
http://www.culinarycafe.com/2009/09/01/grilled-chicken/

Chiles on the Grill

Chiles on the Grill

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Pepper jack cheese gives this traditional Mexican dish a spicy new twist. Try it with a spoonful of sour cream on top.

Ingredients

  • 4 small poblano chiles
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 ounces pepper Jack cheese, cut into 4 equal pieces
  • 1/2 cup thick and chunky salsa

Instructions

  1. Prepare grill to medium heat.
  2. Keeping the stem intact, halve each pepper lengthwise; remove seeds and membranes.
  3. Brush peppers with olive oil; season with salt and pepper. Stuff each pepper with 1 piece of cheese and 2 tablespoons salsa.
  4. Grill about 10 minutes, gently turning once, until pepper is tender, skin is cracked and cheese has melted.
http://www.culinarycafe.com/2009/08/17/chiles-on-the-grill/

Honey-Grilled Vegetables

Honey-Grilled Vegetables

Prep Time: 0

Yield: 4

Honey-Grilled Vegetables

Ingredients

  • 12 small red potatoes, halved
  • 1/4 cup honey
  • 3 tablespoons dry white wine
  • 1 clove garlic, minced
  • 1 teaspoon crushed dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 zucchini, halved lengthwise
  • 1 medium

Instructions

  1. Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.
http://www.culinarycafe.com/2009/08/17/honey-grilled-vegetables/

Thai-Style Grilled Peanut Chicken

Thai-Style Grilled Peanut Chicken

Prep Time: 0

Yield: 6

Thai-Style Grilled Peanut Chicken

Ingredients

  • 1/2 cup peanut butter, (creamy or crunchy)
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons curry powder
  • 2 clove garlic, minced
  • 1 tsp fresh ginger
  • 1 tsp sesame oil
  • 2 to 2 1/2 pounds cut up chicken

Instructions

  1. Blend peanut butter with honey, soy sauce, sesame oil, and ginger until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.

    Remove chicken from marinade and broil or grill over medium heat 4 to 6-inches from heat. Turn chicken and brush with marinade occasionally while cooking.

    (Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece.
http://www.culinarycafe.com/2009/08/17/thai-style-grilled-peanut-chicken/

Lime-Grilled Vegetables

Lime-Grilled Vegetables

Prep Time: 0

Yield: 0

Lime-Grilled Vegetables

Ingredients

  • 4 medium potatoes, sliced crosswise -- 1/2 inch thick
  • 3 large carrots, sliced diagonally -- 1/4 inch thick
  • 1/3 cup olive oil
  • 1 tablespoon fresh lime juice
  • 2 tablespoons finely grated onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 large zucchini, sliced diagonally -- 3/4 inch thick

Instructions

  1. Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside. Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pepper. Add the potatoes, carrot and zucchini slices and toss to coat. Let stand for up to 15 minutes. Grill or broil the vegetables for about 3 minutes per side, turning once, until nicely browned and tender. Serve hot.
http://www.culinarycafe.com/2009/08/17/lime-grilled-vegetables/

Grilled Marinated Vegetables

Grilled Marinated Vegetables

Prep Time: 0

Yield: 6

This is my favorite way to prepare veggies on the grill. Anything I have on hand works with this great marinade. My suggestion is to leave your mushrooms out of the marinade until just before grilling because they tend to soak up to much and lose their true flavor.

Ingredients

  • One 6-7 inch Zucchini, cut into large chunks
  • 1 Green Bell Pepper, cut into large pieces
  • 1 Red Bell Pepper, cut into large pieces
  • 8 oz fresh Crimini or Baby Bella mushrooms
  • 2 small onions, larged ringed
  • 1/4 lb large Asparagus. snapped and cut into 3 inch pieces
  • 1 medium Eggplant, cut into large chunks
  • 1 cup Worchestershire sauce
  • 1 cup soy sa

Instructions

  1. Mix all ingredients except mushrooms in a large sealable container. Shake and refrigerate overnight.

    Place mushrooms in container shortly before grilling. Grill on a grate for vegetable grilling until vegetables are nicely browned.
http://www.culinarycafe.com/2009/08/17/grilled-marinated-vegetables/

Nellies Golden Chicken

Nellies Golden Chicken

Prep Time: 0

Yield: 6

Nellies Golden Chicken

Ingredients

  • 1 pint water
  • 1 quart cidar vinegar
  • 3/4 cup Kosher salt
  • 1/2 cup Worchestershire sauce
  • 1/4 cup ground black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder or dried minced onion
  • 3 whole chickens split

Instructions

  1. Place chicken halves in a sealable container that is large enough to hold chicken and marinade and still fit in your refrigerator. Pour the rest of the ingredients over chicken and mix a little. seal and refrigerate overnight.

    Prepare grill for indirect grilling and indirectly grill chickens until their internal temperature reaches 180 degrees and the juices run clear.
http://www.culinarycafe.com/2009/08/17/nellies-golden-chicken/

Grilled Tea Spiced NY Strip Steak

Grilled Tea Spiced NY Strip Steak

Prep Time: 0

Yield: 4

Ingredients

  • Canola oil, to coat steak and cook
  • 4 New York strip steaks, 8 to 10 ounces each
  • 1/4 cup oolong tea leaves, fine grind
  • 1 tablespoon ground white pepper
  • Kosher salt

Instructions

  1. Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt.
  2. On a hot grill, well oiled, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Be careful to move steaks around if/when there are flare ups.
  3. Let the meat rest for 5 minutes before slicing on the bias.
http://www.culinarycafe.com/2009/08/17/grilled-tea-spiced-ny-strip-steak/