A nice change from BBQ chicken on the grill is to switch to an Oriental theme. One way to do this is to prepare Sesame Ginger Chicken Thighs. Start by marinating skin on, bone in, chicken thighs with Lawry’s Sesame Ginger marinade, along with some diced green onions to provide a taste, as well as color contrast. Let them marinate for several hours in the refrigerator before grilling.
When it’s time to grill, set the grill up for indirect,high heat by pushing the coals to one side and placing a drip pan on the other side. Clean and oil the grill grate and use the 3 second technique for determining when the grill is ready. Next, place the chicken thighs skin side up on the grill over the drip pan and grill covered for 17 minutes. Starting skin side up allows the skin to tighten up and lock in the flavor. After 17 minutes, flip the thighs and continue cooking covered for another 17 minutes over the drip pan.
At this point you can add some char and crisp up the skin by cooking for an additional 2 minutes covered on each side over direct heat.
When finished grilling, remove the chicken and baste with Kikkoman‘s Toasted Sesame marinade to add an additional layer of flavor.
A suggestion for sides would be Asian slaw and Peanut Noodles with Snow Peas.
This will round out the meal and prove to everyone that you are the Master of the Grill !
Like wings but hate dealing with the messy oil ? Try grilling your wings next time. Begin with Perdue wingettes and Lawry’s Buffalo BBQ sauce. Marinate the wings well early in the morning and let them rest in the refrigerator until you’re ready to grill.
When its grill time, set your grill up for indirect grilling with high heat using the 3 second measuring technique. Clean and oil your grill grate and place the wings on the cool side.
Grill covered for 15 minutes,flip, and grill for another 15 minutes.
Next, place the wings over the coals and grill covered for 1 1/2 minutes. Flip and repeat. At this point, the wings should have a nice grill char and you’re ready to eat.
Pair this with a nice pasta salad and you have a nice simple meal that lets everyone know that you are the Master of the Grill !
For a smoky spice taste, try Whole Foods Market Tequila Lime Seasoning on boneless skinless chicken thighs. Start by brushing the thighs with canola oil. Next, rub the spice on and into the chicken. You’ll want to use a lot of this seasoning, so crust it over well. Next, marinate in the refrigerator for 2 hours to allow the seasoning to properly flavor the chicken.
When ready to grill, set the grill for direct high heat using the 3 second measuring technique. Place the thighs on a well oiled grill grate and cover and grill for 3 minutes. Next, flip the chicken thighs and grill covered for another 3 minutes.Finally, make one last flip and grill covered for 4 minutes.
When you take the chicken thighs off the grill, let them rest for approximately 5 minutes so the juices can re-distribute. Serve with Mexican rice or grilled corn for a delightful, spicy dinner prepared by a Master of the Grill !
A great cut of meat that many shy away from is flank steak. Some people believe it is too tough, but when prepared and served properly, it can be as tender as any other cut. First, start with a good marinade such as Ken’s Balsamic and Roasted Onion marinade. Place the flank steak ( 1″ – 1 1/4 ” ) in a large ziplock bag and add the marinade. If you wish to add more flavor, Gefen frozen herb cubes are a nice touch. Adding 2 each of garlic and cilantro will heighten the flavor immensely. Round this out with a little minced onion and olive oil to taste and let this marinate in the refrigerator for at least 2 hours – the longer the better.
When you’re ready to grill, set the grill for direct high heat using the 3 second test method. Remember to clean and oil the grill. When placing the flank steak on the grill, practice working on your cross hatch marks by placing it at the 10 o’clock position. Grill covered for three minutes, then rotate the flank steak to the 2 o’clock position,cover and grill for another 3 minutes. Next, flip the flank steak over (back to the 10 o’clock position) and repeat the process of 3 minutes at 10 o’clock and 3 minutes at 2 o’clock. When finished, remove the steak and let it rest, tented in aluminum foil for 5 – 10 minutes. When finished, you will have a perfectly grilled, rare flank steak.
Now comes the secret to the tenderness. When slicing, look for the grain (lines) in the steak and be sure to slice across the grain. This helps to further tenderize your steak.
Enjoy your meal and know that you are another step closer to becoming Master of the Grill !
A great addition to any meal is a slice of grilled garlic bread. This is a simple and easy addition to your grilling bag of tricks. Take any loaf of crusty bread, cut in half lengthwise, and then cut into serving portions. Brush the inside of the bread with olive oil and add as much crushed/minced garlic as you like. After you’ve grilled the main course, give a quick brush to the grate and place the bread on the grill, crust side down. Toast the crust side to your liking, checking every 20 seconds or so. Time will vary based on the heat of your grill, but 20 seconds at a time will be a safe interval. When the top is done,flip the bread over and toast the garlic and oil side to your liking ,checking every 20 seconds or so.
The addition of easy grilled garlic bread will be welcomed by everyone and will take you one step closer to becoming Master of the Grill !
In the Basics of Grilling, I mentioned using high heat for grilling. For most of my recipes, this is the temperature I use since it keeps things simple. There will be times, however, when you will need to lower the temperature, such as when cooking ribs. The following chart is from The Barbecue Bible by Steve Raichlen.
In using this chart, hold your hand palm down about 3-5 inches above the grill gate and count the seconds until the heat forces you to move your hand.
1 second Very Hot 650 degrees
3 seconds Hot 600 degrees This is the temperature I use the most
5 seconds Med. Hot 400 degrees
7 seconds Medium 350 degrees
10 seconds Med. Low 300 degrees
15 seconds Low 250 degrees
As always, keep notes on the temperature you used, as well as the cooking times so that you keep things simple and consistent. Remember, consistency will help you become Master of the Grill !
Every Master of the grill needs to know how to get that beautiful cross hatch pattern on their steaks. Start with a hot well oiled grill ( see the Basics section ) and divide your cooking time into 1/4’s. Place your steak on the grill at 10 o’clock for the first 1/4 of cooking time, rotate to 2 o’clock for the second 1/4, flip and repeat for the last 2 1/4’s. You should now have a perfect cross hatch pattern on your steaks. Practice this simple grilling technique and you will be one step closer to being the Master of your grill !