Tag Archives: grilled

Hibachi-Style Chicken with Charred Vegetables

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Soy-marinated grilled chicken thighs paired with smoky, charred summer vegetables make this a sensational summer supper. Here, grilled chicken thighs are soaked in a sweet, garlicky, soy-based marinade and grilled alongside skewers with peak-season summer vegetables. Some steamed rice or couscous completes the meal.

The grill imparts a delicious char, similar to a Japanese hibachi charcoal grill, while basting the vegetables with a mixture of melted butter and reserved marinade enhances the full-bodied smoky flavor signature to hibachi.

The key to evenly cooked vegetable skewers is cutting the veggies into similarly sized pieces so they fit neatly on the skewers. Drizzled with a creamy chile-mayo sauce and served over rice (or couscous), this dish becomes a hearty, flavor-packed meal that can be easily prepped ahead for the week.

Make Ahead TIPS: Marinate chicken overnight, covered in the refrigerator, for up to 12 hours. Chop and store all vegetables in an airtight container in the refrigerator for up to one day. The mayonnaise sauce can be prepared up to five days in advance and stored in an airtight container in the refrigerator.

BTW, Kewpie mayonnaise is a Japanese brand of mayo made with egg yolks, vinegar, and MSG. Its use of egg yolks (rather than whole eggs) and vinegar makes it richer and tangier than regular mayonnaise. Find it at most grocery stores or online at yamibuy.com.

NOTE: *We knew the skewered vegetables would take longer than the chicken, so we started them about 8-10 minutes prior to adding the thighs to the hot grill. So in total, the veggies grilled for 20 minutes, while the chicken was on for 12 minutes.

While the mayo sauce was indeed tasty, we don’t feel it is absolutely necessary to complete the dish, so if it is not inspiring to you, just omit it. HOWEVER, we feel strongly that the basting marinade and butter sauce need to be doubled, as there was not enough. The new amounts are indicated in the ingredients list below.

Hibachi-Style Chicken with Charred Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

Chicken Marinade:

  • 1 1/4 cup soy sauce
  • 1/4 cup light brown sugar
  • 1/4 cup finely chopped garlic (about 5 large garlic cloves) 
  • 2 Tbsp. plus 1/2 tsp. toasted sesame oil, divided
  • 2 lb. boneless, skinless chicken thighs (about 6 thighs), patted dry

Vegetables:

  • 2 red bell peppers, cut into 1 1/2-inch pieces (about 2 cups)
  • 1 zucchini, halved lengthwise and cut into 1-inch-thick half-moons (about 2 1/2 cups) 
  • 1 medium red onion, cut into 1 1/2-inch-thick wedges (about 1 1/2 cups)
  • 4 (8-inch) metal or wooden skewers
  • 1/2 tsp. kosher salt, divided

Butter and Sauce:

  • 4 Tbsp. unsalted butter, melted 
  • Canola oil, for grilling
  • 1/2 cup Kewpie mayonnaise
  • 2 tsp. sriracha chile sauce
  • 1/2 tsp. Dijon mustard
  • Cooked white rice, or couscous, for serving

Directions

  1. Whisk together soy sauce, brown sugar, garlic, and 1 tablespoon sesame oil in a small bowl until sugar is dissolved. Pour soy mixture into a large ziplock plastic bag, reserving 6 tablespoons soy mixture in bowl. Add chicken to bag; seal bag, and gently massage soy mixture into chicken. Set aside, and let marinate at room temperature for at least 30 minutes or up to 12 hours.
  2. Thread peppers, zucchini, and onion onto skewers. Brush vegetables with 1 tablespoon reserved soy mixture; sprinkle with 1/4 teaspoon salt. Stir melted butter and remaining 1/4 teaspoon salt into remaining 2 tablespoons soy mixture in bowl; set aside.
  3. Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade, shaking off excess; discard marinade. Lightly grease grill grates with canola oil; place chicken and skewered vegetables on grates. Grill, uncovered, turning skewers and chicken occasionally and basting with soy-butter mixture until a thermometer inserted into thickest portion of chicken registers 170°F, 12 to 15 minutes, and vegetables are tender and charred in spots, about 12 minutes. (*Please see note our cooking times above.) Transfer to a cutting board, and let rest for 5 minutes.
  4. Stir together mayonnaise, sriracha, mustard, and remaining 1/2 teaspoon sesame oil in a small bowl. Chop chicken into bite-size pieces, and remove vegetables from skewers. Serve chicken and vegetables over cooked rice, and drizzle with mayonnaise mixture. Garnish with scallions and shichimi togarashi.

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Adapted from a recipe by Andee Gosnell for Food & Wine

Grilled Chicken Thighs and Corn with Lime-Basil Butter

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Fresh corn is king this time of year in the Northeast, so it’s not unheard of for us to include it as an ingredient in up to 3 or 4 meals a week. Once the season has ended, fresh corn is rarely on the meal docket. This recipe is everything a dinner should be in summer: easy, cooked outside, minimal ingredients, and full of fresh flavors.

These summery grilled chicken thighs with sweet corn are scented with basil and lime. Warm your lime-basil butter on the side of the grill while you cook your corn and chicken, so it melts willingly on the charred thighs and corn kernels. Finishing with extra lime wedges and flaky salt isn’t a recommendation, but an essential final kick.

We thought the amount of corn was a bit shy, and suggest upping the amount by 50% to 6 ears. With a minimal amount of ingredients, the dish comes together rather quickly and bursts with flavor!

Grilled Chicken Thighs and Corn with Lime-Basil Butter

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 3 garlic cloves, finely grated
  • 1 Tbsp. olive oil
  • Kosher salt and black pepper
  • Juice and zest of 2 limes
  • 4 Tbsp. unsalted butter, at room temperature
  • 1 cup basil leaves
  • 4-6 ears of corn, shucked
  • Flaky sea salt, to finish

Directions

  1. Place the chicken thighs in a large bowl and season with the garlic, olive oil, 1¾ teaspoons salt and juice of 1 lime. Toss to coat. Let marinate at room temperature while the grills heats up or, ideally, refrigerate, covered, overnight. (We marinated ours for 3 hours.)
  2. To make the lime-basil butter, place the butter, lime zest, ¾ cup basil leaves, ¼ teaspoon salt and 1 teaspoon freshly ground black pepper in a food processor and whizz until basil is chopped and incorporated. Refrigerate overnight or leave out of the fridge if you’re ready to grill.
  3. When ready to cook, light the grill to medium-high. If needed, remove the chicken and lime-basil butter from the fridge and place the butter near the grill so it softens. Place the ears of corn on one side of the grill, turning every 3 minutes or so, until cooked through and lightly charred, 10 to 20 minutes total. Pull the corn off the grill and slice off the charred kernels. Place them on a serving platter and top with some of the basil butter.
  4. While the corn is cooking and being sliced, place the chicken on the grill flat sides down. Char until it releases from the grates easily, 5 to 7 minutes. Rotate the chicken slightly, without flipping, to get more color on the first side. Pay attention to how the color develops and when areas of the first side become chestnut in color and look delicious, flip the chicken and grill for another 3 to 5 minutes. Continue rotating and flipping every few minutes until the chicken is cooked through. To check if the chicken is cooked, poke a knife into the thickest part of the meat. The juices should run clear and the meat should no longer be translucent.
  5. Remove the chicken from the grill, slice each thigh in half across its widest part and place slices on top of the corn. Spoon the remaining basil butter on top of the hot chicken and sprinkle over remaining basil leaves, the remaining lime juice and flaky salt. Grind some extra black pepper over the top.

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Original recipe by Clare de Boer for NYTimes Cooking

Grilled Corn Ribs with Honey Butter

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What a real cool idea! These corn ribs were a big hit at a recent patio party. The spice-rubbed and honey-drizzled corn “ribs” combined the best things about corn on the cob and barbecue ribs. And are a much more “civilized” approach when dining among friends.

The safest and easiest way to cut corn into “ribs” is to first trim the ends of husked corn on the cob so they’re flat. Cut the corn in the cob in half crosswise, and then stand the corn up on the widest cut side. Use a sharp knife to cut straight down lengthwise, then lay each half flat on your cutting board, and cut in half again lengthwise. 

Make Ahead: The corn ribs can be cut up to a day in advance and stored in a large ziplock plastic bag in the refrigerator.

Grilled Corn Ribs with Honey Butter

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 ears fresh yellow corn, husked
  • 6 Tbsp. extra-virgin olive oil, plus more for grill
  • 1 tsp. black pepper
  • 1 tsp. light brown sugar
  • 1 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 2 1/4 tsp. kosher salt, divided
  • 3 Tbsp. unsalted butter, melted
  • 2 Tbsp. honey
  • Thinly sliced scallions, for garnish
Photo by Christopher Testani

Directions

  1. Preheat grill to high (450°F to 500°F). Cut 1/2 inch off ends of each corn cob; discard trimmed ends. Cut each cob in half l
  2. crosswise. Working with 1 cob piece at a time, stand cob upright, and carefully cut in half lengthwise.
  3. Place cob halves, cut sides down, on cutting board; cut in half lengthwise again to create “ribs.” Repeat with remaining cob pieces. Place corn ribs in an even layer on a large rimmed baking sheet; set aside.
  4. Whisk together oil, black pepper, brown sugar, smoked paprika, garlic powder, cayenne pepper, and 2 teaspoons salt in a small bowl; brush evenly over corn ribs.
  5. Place corn ribs on oiled grates; grill, covered, turning often, until corn is charred and tender, 4 to 8 minutes. Arrange corn ribs on a serving platter.
  6. Whisk together melted butter, honey, and remaining 1/4 teaspoon salt in a small bowl. Drizzle butter mixture over corn ribs; garnish with scallions. Serve hot.

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Recipe by Anna Theoktisto originally appeared in Food & Wine magazine, June 2024

Grilled Homemade Pizza

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Homemade pizzas can run the gamut as far as the whole flavor profile goes. Are you jonesing for a meat lovers pie? A vegetarian mix? A spicy concoction? Or just a free-for-all?

Even the crust has options, be it typical white flour, whole wheat, or gluten-free. Not to mention a lo-carb choice of a cauliflower crust. In this case, we just used a store-bought pizza dough for our maiden voyage of cooking it on the gas grill.

Of course you can expedite the process even more by using a jarred sauce. Instead we prepared a homemade tomato sauce from Milk Street. This can always be made ahead of time. In fact, the sauce makes enough for two pies, just freeze the leftovers for a future pizza.

The steps to a great grilled pizza were taken from an article by J. Kenji López-Alt for NYTimes Cooking. Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on a pizza stone on a hot grill until it’s bubbly and crisp.

When rolled out, the dough measures approximately 12 inches x 15 inches, a bit smaller than an unrimmed baking sheet. Total time is about 45 minutes. When cut down to 6 or 8 pieces, it will serve 3 to 4 people with 2 slices each.

Grilled Pizza with Homemade Sauce

  • Servings: 2 cups
  • Difficulty: moderate
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Ingredients

The Best Pizza Sauce

  • 1 28-oz can whole peeled tomatoes, with juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • Kosher salt and ground black pepper

Directions

  1. In a blender, process half of the tomatoes until smooth, about 20 seconds. Transfer to a large bowl. Process the remaining tomatoes until mostly smooth but with some chunks, 4 or 5 pulses. Add to the bowl.
  2. In a medium saucepan over medium, heat the oil, garlic, oregano and pepper flakes, stirring occasionally, until sizzling. Slowly pour in the tomatoes and stir. Bring to a simmer over medium-high, then reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a wooden spoon leaves a trail when drawn through the sauce, 20 to 25 minutes. (Ours took twice as long to thicken properly.)
  3. Remove from the heat and let cool to room temperature. Taste and season with salt and pepper. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (thaw and stir to recombine before using).

The steps to a great grilled pizza were taken from an article by J. Kenji López-Alt for NYTimes Cooking. Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates (or on the hot pizza stone) of a hot grill until it’s bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat.

Heat pizza stone on grill, cover for 30 minutes.

Transfer the crust to a pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza.

Add toppings as desired (our list is below). Slide the pizza onto the pizza stone, and move to cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 5 to 7 minutes total. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil chiffonade, cut into 6 or 8 squares, and serve immediately. Top with more grated parmesan if desired.

Our Toppings

  • Roasted red peppers, drained, patted dry and sliced into thin strips
  • 4 oz. Cremini mushrooms, sliced thin and sautéed until browned
  • 2 oz. Proscuitto, sliced into ribbons
  • 1/4 cup grated parmesan, more for topping
  • 8 oz. mozzarella, shredded on box grater; don’t use preshredded
  • Fresh basil leaves, chiffonade for topping

http://www.lynnandruss.com

Iraqi-Spice Crusted Chicken

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This just sounded delicious from the moment we started reading the recipe. To shorten the very long list of spices that typically make up the aromatic rub for traditional Iraqi grilled chicken, Milk Street reached for both curry powder and garam masala. These two Indian seasoning blends add up to about a dozen different spices at play in this recipe.

Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. Spatchcocked and grilled, the bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill.

Well, ours started on the hot grill but within 15 minutes of placing the bird on the grates, Mother Nature came roaring in with a wicked storm. Plan B, of roasting the chicken in a 450° oven was the second method of choice. It still ended up super juicy and bursting with flavor. To complete the meal we served fresh corn on the cob and a tomato salad.

Many supermarkets now carry ready-to-cook spatchcocked chickens. So if you are a little hesitant to do it yourself, save yourself a bit of aggravation and buy one. We like to get the whole bird for the extra body parts (neck, back, hearts, etc.) to make homemade chicken stock.

One step not in the original recipe, but ensures juicy white meat, is brining the chicken in a mixture of water, salt and sugar in a ziploc bag for 2, or up to 4 hours. See instructions below.

BTW, don’t forget to open the grill vents, both on the bottom of the grill and on the lid, if you’re using charcoal. This is will allow airflow so the fire does not extinguish during the covered cooking time.

Iraqi-Spice Crusted Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ Tbsp. extra-virgin olive oil, divided
  • 3 medium garlic cloves, grated
  • 1 Tbsp. ground sumac
  • 2 tsp. ground coriander
  • 2 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. sweet or hot paprika
  • ¾ tsp. ground cumin
  • ½ tsp. ground cardamom
  • Kosher salt and ground black pepper
  • 1 whole chicken, about 4 lbs.
  • Lemon wedges, to serve

For Brine

  • 1 qt. cold water
  • 6 Tbsp. table salt
  • 6 Tbsp. white sugar

Directions

  1. In a small skillet over low, combine 1½ tablespoons of oil and the garlic. Cook, stirring frequently, until fragrant and sizzling, but not browned, about 2 minutes. Transfer to a small bowl and set aside. In another small bowl, stir together the sumac, coriander, curry powder, garam masala, paprika, cumin, cardamom, 1 tablespoon salt and 1 teaspoon pepper. Add 2 tablespoons of the spice mixture to the garlic oil and stir to form a paste.
  2. To Spatchcock: Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom; remove and discard the backbone (or save to make broth).
  3. To Brine: Stir sugar and salt into water until dissolved. Brine spatchcocked chicken in mixture for 2-4 hours. Drain, rinse, and dry chicken with paper towels before cooking.
  4. Open up the chicken, then turn it skin up. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. Loosen the skin over the chicken’s breasts and thighs by gently working your fingers between the skin and the flesh. Using your fingers, evenly distribute the garlic-spice paste under the skin and rub it into the flesh. Sprinkle the remaining spice mixture evenly on both sides of the chicken, patting gently to help it adhere. Let stand uncovered at room temperature for about 45 minutes.
  5. 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 and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.
  6. Insert an 8-inch metal or wooden skewer laterally through one of the chicken’s drumsticks and into the other to hold the legs in place. Tuck the wing tips to the back. If using a gas grill, leave the primary burner on high and turn off the other burners. Set the chicken skin up on the cooler side of the grill, legs facing the heat. Cover and cook for 25 minutes.
  7. Using tongs, rotate the chicken to bring the breast side closest to the heat. Cover and cook until the thickest part of the breast reaches 160°F and the thighs reach 175°F, another 25 to 35 minutes.

http://www.lynnandruss.com

Recipe by Milk Street

Grilled Flap Steak, Mushroom and Onion Kebabs

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As you are aware, Shish kebab is a dish of skewered and grilled cubes of meat that is popular all over the Middle East, and made of lamb, beef or chicken, they also are commonly found in the United States. When selecting the type of beef to make your kebabs, you have unlimited choices but ultimately you want your beef on the skewer to be tasty, tender and not break your budget.

If cost is not a hindrance, the best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse, and if it looks good at the butcher or in the meat counter, also try a rib-eye. They all grill nicely and don’t require a marinade to make them tender. But while those cuts meet the criteria of best tasty beef, they’re pricey and will take a chunk out of your wallet.

For those looking for great flavor on a budget, sirloin tips work well if they are marinated ahead to make them more flavorful. Our choice, flap meat. Historically, flap meat was one of the cuts of beef that butchers kept out of the meat case for a reason: they were saving it for themselves. Much like skirt steak and hanger steak, it’s becoming more widely known and popular, and therefore easier to find in markets everywhere. (Costco carries flap meat.)

With its great beefy flavor, flap steak has a similar texture and grain to flank, hanger and skirt steaks. It tends to come to the market at 3 to 4 pounds, whereas skirt and flank steaks average around 2 pounds or less. Price-wise, flank and flap steaks are about the same.

We had 2 pounds of flap meat instead of the 18 ounces originally called for, so we also increased the mushrooms from 8 to 12 ounces. Another alteration to the recipe was adding 6 whole smashed garlic cloves to the marinade. Our kebabs were served with a minted couscous (recipe below), and a baby arugula side salad that also contained mint.

Grilled Steak, Mushroom and Onion Kebabs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. olive oil
  • 6 Tbsp. balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. minced fresh rosemary
  • 6 garlic cloves, peeled and smashed
  • 2 lbs. flap steak, cut into 24 cubes
  • 12 oz. baby bella (cremini) mushrooms, trimmed of stem
  • 1 large Vidalia onion, sliced into 12 wedges

Directions

  1. Whisk oil, vinegar, mustard, garlic cloves and rosemary into a large bowl. Season with salt and pepper. Add steak to a bowl, and mix to coat. Cover with plastic wrap (or place in a ziploc bag) and transfer to the refrigerator to marinate for a minimum of 1 hour (longer is better).
  2. While beef is marinating, soak 12 bamboo skewers in water.
  3. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.
  4. Preheat the grill on high for 15 minutes. Reduce heat to medium-high and clean and then oil grates. Add skewers Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.
  5. Transfer to serving plate. Garnish with fresh rosemary if desired.

http://www.lynnandruss.com

Adapted from a recipe from Paula of Bell’alimento for The Mushroom Council

Minted Couscous

Minted Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3⁄4 cup tri-colored couscous
  • 1⁄2 cup frozen peas, thawed
  • 1⁄4 cup fresh mint, chopped
  • 1 cup water
  • 3⁄4 tsp. salt
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced

Directions

  1. In a small bowl combine the lemon juice, olive oil and garlic.
  2. While the kebabs are grilling, bring 1 cup water and 3⁄4 teaspoon salt to a boil in a small saucepan over medium-high heat.
  3. Stir in the couscous, peas, and lemon juice mixture. Cover, remove from heat and let stand at least until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

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Ginger-Curry Grilled Chicken Kebabs

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These luscious kebabs are an adaptation of the mishkaki from “Feast: Food of the Islamic World” by Anissa Helou, reinterpreted by Milk Street. Mishkaki are grilled skewers of marinated meat from Zanzibar, an archipelago in the Indian Ocean, just off the coast of Tanzania. So transport yourself to another land while in the comfort of your own home and enjoy a laid-back feast of Ginger-Curry Grilled Chicken Kebabs.

Zanzibar’s cuisine represents a fusion of the people and cultures—Persian, Portuguese, Arabic—that once colonized or settled in the area. Chunks of chicken are marinated in an aromatic mixture of their spices including ginger, garlic, tomato paste and lemon juice before they’re skewered and grilled.

Don’t worry if the cut pieces of chicken are irregularly shaped. As long as they’re similarly sized, shape isn’t important. Don’t crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.

While it was suggested to serve with warm naan and plain yogurt for drizzling; we paired ours in combo with another Mediterranean dish Bulgar Pilaf with Cremini Mushrooms. Suffice it to say, we fell in love with this tasty meal. And the leftovers were just as good!

Ginger-Curry Grilled Chicken Kebabs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. lemon juice, plus lemon wedges to serve
  • 1 Tbsp. finely grated fresh ginger
  • 3 medium garlic cloves, finely grated
  • 1 Tbsp. curry powder
  • 1 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • Kosher salt and ground black pepper
  • 2 lbs. boneless, skinless chicken thighs or breasts, trimmed and cut into 1½-inch chunks
  • 1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces

Directions

  1. In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1¼ teaspoons salt and ½ teaspoon black pepper.
  2. Add the chicken and mix with your hands, rubbing the seasonings into the meat, until evenly coated. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours.
  3. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
  4. While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 8 metal skewers. Place the skewers on the grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
  5. Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
  6. Transfer to a platter and serve with lemon wedges.

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Recipe compliments of Milk Street

Grilled Pork Chop for Two

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It’s likely you’ll have the ingredients for the wet spice rub already in your pantry. Among them would be paprika, which lends a fiery red-orange color, not to mention a sweet and slightly fruity taste with very mild heat.

While this approach uses one thick pork chop, you could use two thinner chops (I wouldn’t go less than one-inch thick); just be sure to keep a close eyeball on the temperature because they will get done much sooner.

Well, as luck would have it, tornadoes were in the area with two actually touching down only miles from our house. Just as The Hubs took the chop off the grill pan to let it rest, we were instructed to take cover immediately, so we spent about 15 minutes down the basement before getting the all clear—but at least the meat got to rest!

We served our pork with a side of Avocado Cucumber Salad and a few Truffled Pasta Purses.

As you can decipher from the stormy weather, we were not able to use our outside grill, so we took the next best option and that would be “Grilliam” our cast-iron grill pan. It works basically on the same principal as a gas grill, with grate marks and all!

Grilled Pork Chop for Two

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. paprika
  • 1 1⁄2 tsp. onion powder
  • 1 1⁄2 tsp.  garlic powder
  • 1⁄2 tsp. each oregano, salt, and pepper
  • 1 1-3⁄4″ to 2″ (about 1.5 lbs.) boneless pork chops

Directions

  1. In a small bowl, mix the olive oil, apple cider vinegar, paprika, onion powder, garlic powder, oregano, salt, and pepper until a thick paste forms.
  2. Coat both sides of the pork chop in the paste and set it aside on a plate, or in a ziploc bag, to marinate while you warm up the grill—or for up to 8 hours in the refrigerator.
  3. Preheat your grill to medium-high.
  4. Grill your pork chop for 10-12 minutes per side with lid down, or until it reaches an internal temperature of 145 degrees (test with an instant-read thermometer). After removing from the grill, let rest on a moated cutting board for 5 minutes tented with foil.
  5. Slice against the grain in 1⁄2-inch slices, arrange on a platter and pour over any accumulated juices.

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