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Let’s get grilling

Overview

Published: 06/01/2012

by ROSLYN RALPH

Before you begin, there are some simple tips to follow when it comes to grilling.

 

•    Use the best and freshest ingredients you can.

•    Always allow food to come to room  temperature before grilling. This means  taking it out of the refrigerator 20 to 30           minutes ahead of time.

•   Preheat your gas grill for 10 minutes  before cooking. Preheating on high with the lid down will help to burn off any residue
from previous meals and bring the barbecue to a temperature to cook food without sticking.

•   Use a meat thermometer to ensure that meat or poultry are cooked properly.

 

Grilled Boneless Chicken

Serve this easy grilled chicken with a salsa or sauce of your choice.

 

Ingredients:

4 boneless, skin-on chicken breasts

1 Tbsp. olive oil

Salt and pepper to taste

 

Directions:

Coat the chicken with oil and sprinkle with salt and pepper to taste. Set the grill burners to medium and place chicken
directly over the heat, skin side up. Cook with the lid down for 4-6 minutes per side for a total of 8-12 minutes. Chicken is done if juices run clear when pierced with a sharp knife. Serves 4.

 

Potato Wedges

The potatoes take longer to cook than the chicken, so you will want to put them on the grill first.

 

Ingredients:

4 medium russet potatoes, washed and cut
into wedges

1/4 cup olive oil

Salt and pepper to taste

2 tsp. dried rosemary

 

Directions

Pat potato wedges dry with paper towel.

In a large bowl, toss the wedges with the olive oil and sprinkle with salt, pepper and rosemary. Turn grill burners to
medium and place wedges directly over the heat for 20 to 30 minutes, turning every 5 minutes. Wedges are ready when a sharp knife pierces all the way through easily. Serve hot from the grill. Serves 4.

 

Raspberry Sauce

This sauce is so simple to make and goes great over ice cream. Spoon it over a good quality vanilla or chocolate ice
cream and garnish with some whole raspberries.

 

Ingredients:

2-1/2 cups fresh raspberries

1/4 cup framboise (raspberry liqueur)

1/4 cup confectioners’ sugar

3 Tbsp. fresh lemon juice

 

Directions

Put 2 cups of raspberries along with the other ingredients into a food processor or blender and purée. Strain the sauce to
remove the seeds and store in the refrigerator in a covered container until ready to use. Use remaining 1/2 cup of berries as a garnish.  

 

• Recipes for chicken and potatoes and the grilling tips are adapted from 25 Essentials. Techniques for Gas Grilling by A. Cort Sinnes. Published in Canada by Thomas Allen & Son, 2012, $15.95.

 

 

Photo:YinYang– iStockphoto

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