Recipes - Summer Grilling Recipes & Tips

Chicken Charcoal Grilled Butterflied Whole Chicken from the Kitchen of TonyD - Marketing Wizard

• 6 tablespoons table salt
• 6 tablespoons sugar
• 1 whole chicken (3 to 3 1/2 pounds), butterflied according to illustrations below
• Ground black pepper

Dissolve salt and sugar in 1 quart cold water in 1-gallon zipper-lock plastic bag. Add chicken; press out as much air as possible from bag and seal. Refrigerate until fully seasoned, at least 2 hours and up to 4 hours. I find this unnecessary with a Red Bird Whole Fryers.

Light large chimney starter filled 3/4 full with charcoal (4 1/ 2 quarts should be about 75 briquettes); let burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-heat (you can hold your hand 5” above grate for 5-6 seconds).

Meanwhile, remove chicken from brine, rinse well, dry thoroughly with paper towels, and season with pepper to taste. Reposition chicken parts if necessary.

Place chicken, skin-side up, on grill rack. Set rimmed baking sheet or other flat pan on top of chicken; put 2 bricks in pan. Grill until chicken is deep brown, about 15 minutes (18 minutes in Denver). Using spatula and tongs, flip chicken skin-side down. Replace sheet pan and bricks, and continue cooking until chicken juices run clear and instant-read thermometer inserted deep into thigh registers 165 degrees, 12 to 15 minutes (15 minutes in Denver).

Remove chicken from grill, tent with foil and let rest for 10 to 15 minutes.

For Gas Grill – start chicken skin side down w/bricks; omit bricks for 2nd half of cooking; don’t believe your grill thermometer use your hand as described in step 2

Butterflying a Chicken

1. With breast side down and tail of chicken facing you, use poultry shears to cut along one side of backbone down its entire length
2. With breast side still down, turn neck end to face you. Cut along other side of backbone and remove it. I don’t have poultry shears, I use a strong bladed french knife.
3. Turn chicken breast-side up; open chicken out on work surface. Use palm of your hand to flatten it. I’ve found a small slice in the center of the breast bones helps.
4. Make 1/2-inch slits on either side of each breast about 1 inch from tip; tuck legs into these openings.
5. Use smooth face of mallet to pound chicken to fairly even thickness. I use my hands.
6. Set a rimmed baking sheet on top of the chicken. Put two bricks on the pan. I use a disposable aluminum pan.

Assorted Rubs and Sauces:

Green Olive Tapenade
10 pitted green olives (large), preferably Spanish
3 tablespoons extra-virgin olive oil
2 anchovy fillets
1 clove garlic , chopped
1 teaspoons drained capers

Pulse olives, olive oil, anchovies, garlic, and capers in food processor until mixture becomes slightly chunky paste (do not overprocess). Rub olive mixture under skin of breasts, thighs, and legs, and season with pepper to taste. Reposition chicken parts if necessary. Brush both sides of chicken with honey-lime juice glaze during last 2 minutes of cooking time.

Chipotle, Honey, and Lime
3 chipotle chiles in adobo sauce , minced (these are HOT!)
2 teaspoons minced fresh cilantro
1/2 teaspoon grated lime zest
3 tablespoons fresh lime juice
2 tablespoons honey

Mix minced chiles, cilantro and lime zest together in small bowl. Whisk lime juice and honey together in a second small bowl. Rub chile mixture under skin of breasts, thighs, and legs, and season with pepper to taste. Reposition chicken parts if necessary. Brush both sides of chicken with honey-lime juice glaze during last 2 minutes of cooking time.

Barbecue Sauce – any and all!
Brush both sides of chicken with barbecue sauce during last 2 minutes of cooking time. Whatever your favorite store bought (oh, please!) or any of the hundreds of home-made recipes available. BBQ sauce is way too subjective to recommend. KC sweet? Memphis dry? Texas, Georgia even Alabama all have their regional favorites. Whatever quilts your sleeping bag is the sauce to use, just remember last two minutes of cooking time and watch it like a hawk!

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Fire and Ice Salsa (Great garnish for chicken)
From the National Watermelon Promotion Board

3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon green onion
1-2 tablespoons jalapeno peppers

Combine ingredients; mix well and cover, Refrigerate 1 hour or more. Makes 3 cups. Serve with chips or as a garnish for grilled Red Bird chicken.

Extra Recipe: Watermelon Coconut Margarita
2 cups watermelon chunks
2 oz. coconut flavored rum
1 cup ice
juice from 1 fresh lime
1/2 cup shredded coconut

Place ingredients in a blender and blend until smooth. Pour into sugar-rimmed glass. Serves 1

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Grilled Chicken Breasts with Lemon & Thyme
Source: Quick from Scratch - Italian
Serves 4

A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.

Ingredients:
4 Red Bird bone-in chicken breasts (about 2 1/4 pounds in all)
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

VARIATIONS

• Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.
• Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.
• Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

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Burn - Your Fingers Chicken Wings
February 1999
FOOD WINE
The wings need to marinate overnight before roasting, so plan accordingly.
12 Servings

Ingredients:
14 pounds Red Bird chicken wings
14 scallions, coarsely chopped
14 garlic cloves, coarsely chopped
3/4 cup chopped, peeled fresh ginger
10 anchovy fillets, coarsely chopped
3 tablespoons crushed red pepper
3/4 cup light brown sugar
1/4 cup plus
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 cup pineapple juice

1. In a food processor, blend the scallions with the garlic, ginger, anchovies and crushed red pepper. Add the brown sugar, soy sauce, oil, black pepper and salt; blend. Add the pineapple juice.
   
2. Make small slashes on the meaty parts of the chicken wings. Spread the wings in 2 very large roasting pans and pour the marinade on top. Rub the marinade into the wings. Cover and refrigerate overnight. Bring to room temperature before roasting.
   
3. Preheat the oven to 500°. Arrange the wings in a single layer on large, oiled, rimmed baking sheets; pour any remaining marinade on top. Roast the wings on as many shelves as possible, rotating the pans, for 1 hour, or until the wings are deeply browned and crisp. Serve piping hot. --Marcia Kiesel
   
4. Serve a light, crisp white such as Sauvignon Blanc, Fume Blanc or a Rhone-style Viognier for a refreshing contrast to the spiciness of the wings.

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Maple-Barbecued Chicken

Ingredients:
5 Red Bird split chicken breasts (with skin and bone)
1/2 cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
10 chicken thighs
10 chicken drumsticks
10 chicken wings maple barbecue sauce (recipe follows) for basting and as an accompaniment.

For maple barbecue sauce:

2 large onions, chopped fine
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1 1/4 cups ketchup
2 1/2 cups chicken broth
3/4 cup cider vinegar
1/2 cup plus
2 tablespoons pure maple syrup

In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.

Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce.

Make maple barbecue sauce: In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups. Serves 8 with leftovers. Gourmet July 1993

Pairs nicely with a Sauvignon Blanc, Fume Blanc or a Viognier.

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Chicken & Mushroom Kebobs in Pita Bread
This recipe can be prepared in 45 minutes or less.
Serves 6.

Ingredients:
9 Red Bird Boneless Skinless chicken thighs, trimmed, cut crosswise in half
1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
24 large mushrooms
9 bacon slices, cut crosswise in half
6 10- to 12-inch metal skewers
6 pita breads, wrapped in foil

Whisk first 6 ingredients in bowl to blend. Pour half of marinade into another bowl. Add mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes.

Meanwhile, prepare barbecue (medium-high heat). Wrap 1 bacon piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing bacon to secure. Discard chicken marinade. Reserve mushroom marinade. Grill kebobs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm. Unwrap pita breads. Place 1 kebob in center of each bread. Fold bread sides up around each kebob and pull out skewer.

Since thighs are darker meat, you can pair with a lighter red such as Boeger Barbera, Lava Cap Cabernet Sauvignon, or Chianti. Bon Appetite, July 1999.

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Grilled Chicken Drummettes with Ancho-Cherry Barbeque Sauce
Bon Appétit July 1999
Serves 10

3 pounds Red Bird chicken wing drummettes
1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves

Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)

Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

Serve with a lighter wine to contrast the hotness of the chilies, such as a Viognier, Fume or a Chenin Blanc.

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Stuffed Chicken Breasts Summer Grilling Instructions
Available at:

King Soopers Cordon Bleu Bacon & Cheddar Cheese Apricot Almond Wild Rice

Preparation: Lightly oil aluminum foil with olive oil. This will keep the skin from sticking to the foil. Wrap stuffed breast with foil.

For Gas Grill:- Place stuffed breast (skin side down) over moderately low heat. Grill for 15 minutes with lid closed. Turn over and grill for an additional 15-20 minutes.

For Charcoal Grill: Place stuffed breasts over moderately high heat. Grill for 40-45 minutes. Turn every 15 minutes. (Breasts will cook approximately 10 minutes faster if the barbecue hood is closed.)

Place cooking thermometer in thickest part of chicken breast. Temperature should reach 180°F. Carefully remove breasts from grill and allow to cool in the foil for 5 minutes before unwrapping.

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