Chicken with Spicy Corn on the Cob and Grilled Lettuces
Russell Moore, chef and owner at Camino restaurant in Oakland, gave us this technique for grilling chicken breast—and it’s the juiciest version we’ve ever had, protected from overcooking by the bones and skin. “Don’t cook it too fast,” he adds. “You don’t want it burnt outside and raw inside.” We also like his clever way of producing an entire dinner over one fire, grilling everything in sequence. At Camino, he uses cherry and almond wood, but for the home griller, he suggests a mix of mesquite hardwood charcoal and either fruitwood or hardwood chunks—and lighting more charcoal partway through cooking.
Grilled Chicken Sandwiches with Creamy Jalapeño Sauce and Potato Chips
J. Kenji López-Alt, managing culinary director of SeriousEats.com and author of The Food Lab: Better Home Cooking Through Science, adapted this sandwich from recipes by his colleague Daniel Gritzer. It's an excellent way to use grilled-chicken leftovers. López-Alt chooses a soft, mild bun that lets the fillings shine and adds crunch with potato straws--an ingredient borrowed from cooks in Colombia, who put them on hot dogs (López-Alt's wife is Colombian). Seed the chile if you'd like a milder sauce.
Half of this intense, hearty vinaigrette goes on the chicken right before it's cooked—less a marinade than a "pre-sauce"—and te other half gets drizzled onto the grilled chicken, creating layers of flavor without a long marinating time.
Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don’t let the grill get over 425°, or the paper may catch on fire.
Made with cashews, this romesco, given to us by Josh Drage, chef at the Ranch at Rock Creek in Philipsburg, MT, has a silkier texture and sweeter flavor than the classic sauce made with almonds. He brushes it onto grilled chicken, but it would also be good swirled into a creamy soup.
Poultry burgers have a reputation for being dry and bland. Not these: Jazzed up with sharp cheddar, parmesan, and garlic ― then topped with crisp bacon, juicy tomatoes, and lettuce ― they're boldness in a bun.
This Sunset favorite is based on a spicy grilled Portuguese dish; piri-piri is a small hot chile. Traditionally, piri-piri preparations include a splash of lemon and a hint of garlic; we're more generous with both in our version.
Stuff your quesadillas with sour cream, spicy chipotle peppers, and grilled chicken, and you'll have a new family favorite. Grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and chile.
Want moist and succulent grilled chicken with deliciously crispy skin? Try grilling under a brick. (Or, use the modern equivalent: A cast-iron pan.) Take a whole chicken, cut open and flatten, marinate, and then grill under a weight. Use the same technique with Cornish hens or quail for equally good results.
"Spatchcocking" a chicken means splitting the bird down the back and flattening it out so it cooks more evenly and quickly (it's also known as butterflying). This version is rubbed with flavorful Dijon mustard and a mixture of dried and fresh herbs.
Grill the perfect chicken breast ― crunchy skin and tender meat ― with a simple, foolproof method: Salt it beforehand to keep the meat moist, and give it a final toast over direct heat to crisp the skin up. Perfect results, with only two ingredients! Try our spice-rubbed, marinated, buttered, and herbed variations after you've mastered the original.