Grilled Chicken Huarache

Ingredients

For the roasted tomato sauce

  • 1 1/2 Pound tomatoes, halved
  • 1 jalapeño
  • Salt, to taste
  • 1 Tablespoon vegetable oil
  • 1/2 yellow onion
  • 2 cloves garlic
  • 3 dried guajillo chiles, seeded and deveined
  • 1/2 Cup chicken stock

For the verde sauce

  • 6 tomatillos
  • 1 serrano pepper
  • 1 clove garlic
  • 1/2 yellow onion
  • 1/2 bunch cilantro
  • 1 Cup water
  • Salt, to taste

For the black bean purée

  • 2 Teaspoons vegetable oil
  • 1/4 yellow onion
  • Pinch of ground cumin
  • One 16-ounce can black beans
  • Water, as needed
  • Salt, to taste

For the huaraches

  • 2 Cups cornmeal or corn flour mix, such as Maseca
  • 2 Cups water
  • 2 Tablespoons salt, plus more to taste
  • 1 Tablespoon plus 1 teaspoon vegetable oil
  • Cooking spray, for the parchment paper
  • Three 7- to 8-ounce chicken breasts
  • Pepper, to taste
  • 6-8 Ounces shredded lettuce
  • 3-4 Ounces crumbled feta

Recipes: Grilled Butterflied Chicken, Grilled Asparagus, Lemon and Feta Panzanella, Chocolate Strawberry Pavlova

Note: If you're lucky enough to have any chimichurri left, try it on grilled steak, grilled veggies or roasted potatoes. From Meredith Deeds.

• 1 c. chopped fresh flat-leaf parsley leaves

• 1/2 c. extra-virgin olive oil

• 2 tbsp. finely chopped fresh oregano

• 1/2 tsp. crushed red pepper flakes

• 3 cloves garlic, finely chopped

• 1/2 tsp. freshly ground black pepper, divided

• 1 whole chicken (3 to 4 lb.)

Prepare a gas or charcoal grill for indirect cooking over medium-high heat. (For gas grills, light the burners on only one side of the grill. For charcoal grills, place the coals on one side of the grill.)

Place the red bell pepper over direct heat. Cook, turning frequently, until all sides are charred. Transfer to a bowl and cover bowl with plastic wrap. Let steam for 5 minutes. Using a knife, scrape the charred skin off the pepper. Remove stem and seeds.

Place pepper in food processor or blender. Add parsley, olive oil, vinegar, oregano, smoked paprika, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse several times until finely chopped, but not puréed.

Meanwhile, dry the chicken with paper towels and place breast-side-down on a large cutting board. Using a sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. Tuck wing tips behind the back. Rub oil over chicken and season with remaining 1 teaspoon salt and 1/4 teaspoon pepper.

Place chicken skin-side up on the indirect-heat side of the grill, with the legs facing the hot side of the grill. Cover and cook for 20 to 25 minutes, until an internal meat thermometer registers about 150 degrees in the thigh and 120 degrees in the breast. Carefully flip chicken to skin-side down, keeping it over the indirect-heat side of the grill. Cover and cook about 10 to 15 minutes more, or until skin is crisp and chicken is cooked through.

Transfer chicken to a cutting board and let rest for 10 minutes. Carve and serve with chimichurri.

Grilled Asparagus, Lemon and Feta Panzanella

Note: Grilling the asparagus and rustic bread for this spring version of an iconic summer salad gives it a pleasant smokiness. Grilling the lemon before its juice is added to the dressing tones down the acidity and sweetens its flavor. From Meredith Deeds.

• 2 lb. thick asparagus (1 bunch), woody ends cut off

• 1/4 c. plus 3 tbsp. extra-virgin olive oil, divided

• 2 (1-in.) slices of peasant bread (about 5 oz.)

• 1 tsp. Dijon mustard, divided

• 1/4 tsp. freshly ground black pepper

• 1 medium English hothouse cucumber, halved lengthwise, cut crosswise into 1/2-in. pieces

• 1/2 c. thinly sliced red onion

• 1 c. tender herb leaves (Italian parsley, tarragon, mint and/or basil, or a combination)

• 4 oz. crumbled feta cheese

Prepare grill for medium-high heat.

Toss asparagus with 1 tablespoon oil and 1/4 tsp. salt. Brush 2 tablespoons oil on both sides of bread slices. Place the asparagus on the grill and cook, turning occasionally, until lightly charred on all sides and crisp-tender, 4 to 5 minutes. Place lemon halves, cut side down, on the grill and cook, 5 to 6 minutes, until charred on the cut sides and hot throughout. Place bread slices on the grill and cook, 1 or 2 minutes per side, until browned.

Squeeze the grilled lemon halves into a bowl and measure out 2 tablespoons of juice. In a large bowl, add the 2 tablespoons lemon juice, mustard, remaining 1/4 teaspoon salt and pepper. Stir to combine. Whisk in remaining 1/4 cup olive oil.

Cut grilled asparagus into 1 1/2-inch pieces and grilled bread into 1-inch cubes. Place both in a large bowl. Add cucumber, red onion, herbs, feta and pine nuts. Drizzle with the dressing and toss to combine.

Chocolate Strawberry Pavlova

Note: Elegant and easy, this light and luscious dessert is a spectacular ending to a lovely Memorial Day meal. The meringue needs to bake and cool completely in the oven before you can assemble it, which only takes a few minutes, so you'll need to plan ahead. From Meredith Deeds.

• 3 tbsp. Dutch cocoa powder, sifted

• 3 oz. dark chocolate, finely chopped

• 1 lb. strawberries, hulled and halved or quartered

• 1 1/2 c. heavy whipping cream

• Grated dark chocolate, for garnish

To prepare the meringue: Preheat the oven to 350 degrees and line a baking sheet with parchment.

In a mixer bowl, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar and continue to whisk until the meringue is stiff and shiny.

Sprinkle the cocoa, vinegar and chopped chocolate over the egg whites and gently fold in with a large spatula. Spoon the meringue onto the parchment in a 9-inch circle.

Place in the oven, and immediately reduce temperature to 300 degrees and cook for 1 hour. Turn off the oven, open the door slightly and let the meringue cool completely, about 2 1/2 to 3 hours. It will sink a bit in the middle and cracks will form. (The meringue can be made and kept in an airtight container 1 day ahead.) Carefully transfer meringue onto a large serving platter.

To prepare the topping: In a medium bowl, combine the strawberries with 2 tablespoons sugar. Stir to coat. Let sit for 20 minutes.

In the bowl of an electric mixer, beat the cream with remaining 2 tablespoons of sugar on high speed until soft peaks form. Spoon cream into the sunken middle of the meringue. Sprinkle the grated chocolate over the top of the cream. Spoon the strawberries onto the middle of the cream and serve.


Grilled Chicken With Zucchini Pasta Salad

The first thing to do here is to shred the zucchini because the tender raw vegetable will be folded into hot-from-the-pot orzo and allowed to wilt. We added a bit of crumbled feta and fresh dill, but consider grated Parmesan and fresh parsley, basil or chives, or an herby combination. This pasta dish is great on its own. It also complements grilled food, such as beef, chicken or eggplant. We rubbed chicken cutlets with a smoky spice paste and cooked them on a stove-top grill pan for a quick, light and summery supper.

If you can’t find chicken cutlets, buy two chicken breasts and use a sharp knife to cut each breast half through the equator to butterfly. Slice through so the meat eventually opens like a book. Separate the two halves. Trim and discard any visible fat.

Make Ahead: The pasta salad can be made up to 1 day ahead.

Storage Notes: Leftovers can be refrigerated, separately, in airtight containers for up to 3 days.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Make the orzo: In a large pot over high heat, bring a quart of water to a boil, add the orzo and cook according to the package directions until al dente, 3 to 5 minutes. Drain into a colander, then add the zucchini and toss together. Let sit for 1 minute.

Transfer the zucchini and orzo mixture to a large bowl, and toss with the lemon zest and juice, oil, salt and pepper and let cool, about 10 minutes. Add the feta and dill and toss to combine. Taste, and season with more salt and/or pepper as needed. Serve at room temperature or chilled.

While the pasta is cooling, grill the chicken. If using a well-seasoned grill pan, place it over medium-high heat until a few drops of water sizzle and quickly evaporate, about 3 minutes. If using a grill, oil the grates well. If using a gas grill, preheat it to medium-high, about 450 degrees. If using a charcoal grill, light the charcoal in a chimney when the briquettes are mostly white and ashy, and distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. This recipe may take about 15 to 20 minutes longer if using a charcoal grill.

In a small bowl, whisk together the oil, vinegar, paprika, brown sugar, chipotle, oregano, salt, garlic powder and pepper until combined.

Pat the chicken dry and then rub the spice mixture all over. Add the chicken to the grill. If using a stove-top grill pan, reduce the heat to medium 1 minute after adding the cutlets. Grill, undisturbed, for about 5 minutes. Then flip, and grill until an instant-read thermometer inserted in the thickest part registers 160 degrees, about 5 minutes.

Serve the chicken atop or beside the orzo, with fresh dill fronds sprinkled on top, if desired.

If time allows, remove the chicken from the refrigerator about 20 minutes before cooking to take the chill off the meat, which will ensure more even cooking.

To cut waste, don’t toss the dill stems. Mince them and toss them into the pasta with the fronds.

Recipe Source

Pasta salad adapted from Good Housekeeping. Spice rub adapted from Eating Well magazine.


Oil the chicken before grilling

Before adding the chicken to the grill, make sure to lightly oil and coat the surface of the meat with a high smoke point oil. Olive oil or grapeseed are my top choices. This process helps to prevent the chicken and spices from sticking to the grill plate.

It also dissolves and disperses the fat-soluble flavor molecules to bump up the taste when eaten. New to the grill? Learn how to barbecue chicken following these basic grilling guidelines.


Three chicken recipes that give you a reason to fire up the grill

Moroccan Chicken Skewers Connie Miller of CB Creatives

It’s finally time to break out the grill, so we’ve scoured the world over for bold flavors that treat chicken right. Best yet, in these recipes, the ingredients do most of the work for you. In Japan, chicken thighs are basted with a sweetened ginger-soy seasoning liquid called tare slashing the meat creates more surface area for the savory sauce to adhere. At a South African-style barbecue called a braai, chicken — in our case a whole spatchcocked bird— is slathered with a fiery sauce of garlic and sugar, with plenty of chili powder, lemon, and paprika. And from Morocco, tender chicken skewers get extra punch from sweet grilled lemons and a warming spice rub of ginger, cumin, and black pepper.

Moroccan Chicken Skewers

Grilled lemon halves topped with a drizzle of honey provide a sweet-tart counterpoint to the chicken. The chicken gets a spice rub inspired by a recipe for chermoula in Mourad Lahlou’s New Moroccan. Minced fresh cilantro, parsley, or mint bring bright color and herbal freshness to the dish. Use whichever you prefer, or a combination.

Thirty minutes is the maximum time to marinate the chicken, or the lemon juice and ginger will make it mushy.

¼ cup extra virgin olive oil, plus extra to serve

2 medium garlic cloves, grated

1 tablespoon finely grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

Kosher salt and ground black pepper

3 tablespoons honey, divided

1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds

¼ cup minced fresh cilantro, flat-leaf parsley, or mint

With a wand-style grater, grate 1 lemon to produce 1 tablespoon zest. Then squeeze the lemon to get 2 tablespoons juice. In a large bowl, stir together the zest and juice with the oil, garlic, ginger, cumin, coriander, 2 teaspoons salt, 1 teaspoon pepper, and 2 tablespoons of the honey. Add the chicken, toss, and set aside for 15 to 30 minutes.

Set a wire rack in a rimmed baking sheet. Heat the broiler with a rack 4 inches from the element.

Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer set the skewers on the prepared wire rack. Cut the remaining 2 lemons in half and arrange cut side up next to the chicken.

Broil until the chicken is well charred all over, 10 to 15 minutes, turning halfway through the lemon halves should be charred on the cut sides.

Transfer the skewers and lemon halves to a platter. Drizzle the remaining honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil, and sprinkle with the herbs. Serve with the remaining lemon halves.

Piri piri can refer to a finger-staining chili pepper sauce or to whatever the sauce douses. Its origins are Portuguese, but today it is found in South Africa, Mozambique, and Namibia. Ancho, chipotle, and regular chili powders taste off in this recipe, but New Mexico or California chili powders work well. If you can’t find either, purchase whole chilies, toast and seed them, then finely grind them. Or simply leave out the chili powder and increase the paprika to ¼ cup. Fresno chilies are fresh red chilies similar in size and shape to jalapeños, but with pointy tips if they are unavailable, fresh cherry peppers work well, too.

Be sure to use the specified number of fresh chilies in the sauce all eight are needed for flavor and color. To reduce spiciness, remove some or all of the seeds and ribs from the chilies before processing. Also, Thai chilies are not a good substitute for the Fresnos they pack far more heat.

3 tablespoons New Mexico or California chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sweet paprika

4- to 4½-pound whole chicken, spatchcocked (see following instructions)

2 tablespoons white sugar

8 medium Fresno chilies, stemmed and quartered (see headnote)

1/3 cup lemon juice (2 to 3 lemons)

1 cup fresh cilantro leaves and tender stems, finely chopped

In a medium bowl, mix together the chili powder, cumin, coriander, paprika, and 1½ tablespoons salt. Transfer 2 tablespoons of the mixture to a small bowl, setting the rest aside. Loosen the skin over the chicken breast and thighs by gently working your fingers between it and the flesh. Using a small spoon, evenly distribute the 2 tablespoons of spice mixture under the skin, then rub it into the flesh. Set the chicken on a baking sheet.

In a food processor, combine the reserved spice mixture with the sugar, chilies, and garlic. Pulse until finely chopped, scraping down the bowl as needed. With the machine running, pour in the lemon juice and vinegar process until smooth, scraping the bowl once or twice. Measure out ¼ cup of the sauce, reserving the rest for later, and brush evenly over the chicken, including the bone side. Let stand at room temperature for 45 minutes to 1 hour.

Meanwhile, prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed open the bottom grill vents. For a gas grill, set half of the burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Set the chicken, skin side up, on the grill’s cooler side. Cover and cook for 25 minutes. Using tongs, rotate the chicken 180 degrees to bring the far side of the chicken closest to the heat. Cover and cook until the thickest part of the breast reaches 160 degrees and the thighs reach 175 degrees, another 25 to 35 minutes.

Brush the chicken with 2 tablespoons of the reserved sauce, then use tongs to flip it skin side down onto the hot side of the grill. Cook until the skin is lightly charred, 1 to 2 minutes. Transfer skin side up to a cutting board and let rest for 10 minutes.

Stir the cilantro into the remaining sauce, then baste the chicken once more. Serve with the sauce on the side.

How to Spatchcock a Chicken

Spatchcocking — also called butterflying — involves removing the backbone of a chicken to flatten it, allowing it to cook more quickly and evenly. To do it, set the chicken on a cutting board, breast side down. Using sturdy kitchen shears, cut along one side of the backbone from top to bottom. Repeat the cut on the other side of the backbone, then remove and discard the backbone (or save it for broth). Spread the sides of the chicken, opening it like a book and flattening it as much as possible. Flip the chicken breast side up, then use your hands to press firmly on the center to flatten the bird. The breast bone may crack.

Piri Piri Chicken Connie Miller of CB Creatives

Grilled Chicken With Soy Sauce Tare

In Japanese cooking, tare (pronounced tah-reh) is a seasoning liquid made from high-impact ingredients to create deep, umami-rich flavor. The base might be miso, sesame paste, or even salt, but soy sauce (shoyu, in Japanese) is the most common. Among its many uses, tare can be added to broths, made into dipping sauces, or brushed on as a basting sauce for grilled foods. Here, we make a simple shoyu tare for seasoning grilled bone-in chicken thighs that have been slashed to allow the fat to render and the seasoning to soak in. The recipe makes about ¾ cup of tare but you will need only ½ cup for the chicken the remainder will keep in the refrigerator for up to three weeks.

Save the shiitakes after straining them out of the tare. The flavorful, savory-sweet mushrooms can be sliced and used in stir-fries, fried rice, or noodle dishes.

1-inch piece fresh ginger, peeled and thinly sliced

2 medium garlic cloves, peeled and smashed

6 dried shiitake mushrooms

3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

Kosher salt and ground black or white pepper

1 lemon, cut into 6 wedges

4 scallions, thinly sliced

To make the tare, in a medium saucepan set over medium-high heat, combine the mirin, sake, ginger, garlic, mushrooms, and sugar. Bring to a simmer and cook, stirring occasionally, until reduced by about half, about 8 to 10 minutes. Add the soy sauce and return to a simmer, then remove from the heat and cool to room temperature.

Pour the mixture through a fine-mesh strainer set over a small bowl and press on the solids to extract any liquid you should have about ¾ cup. Measure out ‚ cup of the tare for basting.

To cook the chicken, prepare a charcoal or gas grill. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate leave the primary burner on high and turn the remaining burner(s) to low.

While the grill heats, using a sharp knife, cut 2 parallel, evenly spaced slashes on each chicken thigh, slicing all the way to the bone. Season both sides of the thighs with salt and pepper. Place the chicken with the skin up on the grill’s cooler side. Cover and cook for 10 minutes. Lightly brush the pieces with tare, then cover again and cook until the thickest part of the thighs not touching the bone reaches 175 degrees, about another 15 to 20 minutes, brushing every 4 to 5 minutes with more tare.

Flip the chicken skin down on the grill’s cooler side. Brush the bone side with the remaining tare

reserved for basting and cook until the skin side is lightly charred, about 2 minutes. Flip the chicken bone side down onto the grill’s hot side and cook until lightly charred, 1 to 2 minutes.

Transfer the chicken to a platter. Squeeze 2 of the lemon wedges over it, top with the scallions, and drizzle with 3 tablespoons of the remaining tare. Let rest for 5 minutes, then serve with remaining lemon wedges on the side.


Making the Tzatziki Sauce

Next, make the simple, bright, tangy tzatzkiki sauce that is a must for gyros. You’ll need sour cream, plain greek yogurt, cucumber, fresh lemon, garlic, dill, olive oil, vinegar, salt and pepper.

You can use red wine or white wine vinegar but lately I have been a huge fan of the white. It is stronger than plain white vinegar but not quite as pungent as red wine vinegar. It’s perfect for this sauce!

Also, my store was out of fresh dill but I LOVE the freeze dried herbs from Litehouse. I use their dill and chives all the time and you can hardly tell a difference. Once the dill gets moistened by the other ingredients, it tastes fresh!

I know it isn’t 100% authentic, but I like to use a combo of sour cream and greek yogurt in my tzatziki sauce. The sour cream tames down the tanginess of the plain greek yogurt which just tastes better in my opinion.

Mix everything together and set aside until you’re ready to assemble the gyros. If you end up with leftover, use it as a dip with crackers or add it to salads.


Making the Tzatziki Sauce

Next, make the simple, bright, tangy tzatzkiki sauce that is a must for gyros. You’ll need sour cream, plain greek yogurt, cucumber, fresh lemon, garlic, dill, olive oil, vinegar, salt and pepper.

You can use red wine or white wine vinegar but lately I have been a huge fan of the white. It is stronger than plain white vinegar but not quite as pungent as red wine vinegar. It’s perfect for this sauce!

Also, my store was out of fresh dill but I LOVE the freeze dried herbs from Litehouse. I use their dill and chives all the time and you can hardly tell a difference. Once the dill gets moistened by the other ingredients, it tastes fresh!

I know it isn’t 100% authentic, but I like to use a combo of sour cream and greek yogurt in my tzatziki sauce. The sour cream tames down the tanginess of the plain greek yogurt which just tastes better in my opinion.

Mix everything together and set aside until you’re ready to assemble the gyros. If you end up with leftover, use it as a dip with crackers or add it to salads.


A tandoori-style marinade leads to boldly seasoned, moist and tender grilled chicken

The words “healthful, grilled chicken” might ordinarily elicit a bored yawn, but this recipes flies in the face of that reputation with an enthralling tapestry of spices and a succulent tenderness that makes you want to dance around the kitchen, or at the very least break out into jazz hands.

The dish gets its bold flavor from an Indian tandoori-style blend of spices and aromatics — ginger, garlic, cumin, coriander, turmeric, paprika and crushed red pepper — which are whirred in a food processor with a heap of fresh cilantro, lemon juice and oil to form a pesto-like marinade. After three (or up to ten) hours in the marinade, the chicken is imbued with exciting flavor.

With the marinade still clinging to it, the chicken is then placed on a grill or grill pan, to end up boldly seasoned, moist and tender, and boasting a gorgeous deep-emerald color to boot. I used skinless, boneless chicken thighs here because their richer taste not only balances the intensity of the marinade beautifully, but also helps the meat from drying out on the grill, but you could certainly substitute skinless boneless chicken breast, if you prefer.


Recipe Summary

  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dried tarragon
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 4 skinless, boneless chicken breast halves

Preheat grill for medium heat and lightly oil grate.

Whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. Pat chicken breasts dry with a paper towel coat one side of each breast with mustard sauce.

Place chicken, coated side down, on grill cover with remaining sauce and close grill lid. Turn chicken over after 10 minutes. Cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Recipe: Grilled Chicken on an Onion Bed

Cooking chicken on a bed of sliced onions is a great way to provide a buffer that protects the skin from getting burned.

Lisa Krantz, Staff / Staff photographer Show More Show Less

Placing chicken in a pan over thick sliced chunks of onions infuses onion flavor into the meat.

1 whole chicken (about 3 pounds)

1 tablespoon poultry seasoning

½ tablespoon coarse ground black pepper

1 disposable 10-by-13-inch aluminum foil pan

Instructions: Pat chicken dry with a paper towel. With a sharp knife, cut through the breastbone and spread out the chicken halves, leaving the backbone intact.

In a small bowl, combine the salt, poultry seasoning, pepper and paprika, and mix. Apply it generously to all sides of the chicken and allow the chicken to sit at room temperature for 30 minutes.

While the chicken sits, light the grill and prepare for high heat (450-500 degrees), with two cooking zones that have all the charcoal or gas burners on one side and a cool side on the other with no fuel under it.

Cut the onions into 6 large slices, maintaining all the layers in each slice so it looks like a small plate. Arrange them so they cover the entire bottom of the aluminum pan.

Place the chicken on top of the onion with the cavity facing down and place pan halfway over the high heat. Close the lid and allow to cook for 20 minutes, then rotate pan 180 degrees and cook for 20 more. After that, being careful not to break the crispy skin, flip the chicken over, skin-side down, and cook for 10 more minutes with the entire pan over the high heat.

Check internal temperature of the bird it is finished when the gauge reads 165 degrees throughout the chicken. Remove the pan from the grill and let the chicken rest for 10 minutes before cutting and serving.