Seven grilled chicken recipes, many global influences

GRILLING SEASON IS OFFICIALLY HERE. Last weekend, we attended our first barbecue party of the year. The menu was pork, more pork, beef, brats and even salmon. All was delicious, but there was no chicken in sight. For us, chicken is perfect for grilling. It’s flavorful and forgiving, even when overcooked. It’s also versatile. Here are seven of our favorite recipes, borrowing ingredients and techniques from all over the globe. Continue reading “Seven grilled chicken recipes, many global influences” →

Tea-smoked Grilled Chicken with Star Anise & Orange

Black tea, orange zest and a host of aromatics give Tea-smoked Grilled Chicken with Star Anise & Orange a satisfyingly complex taste.

WE DON’T GRILL VERY OFTEN. Not sure why—we love grilled foods, and it’s no harder (or easier, for that matter) than other cooking methods. But over the years, we’ve stumbled across some techniques that have been showstoppers. One is the ancient Chinese technique of tea-smoking. Continue reading “Tea-smoked Grilled Chicken with Star Anise & Orange” →

Blending global flavors deliciously: Grilled Moroccan Flank Steak

Cumin, chili powder, cinnamon, turmeric, garlic and fresh ginger all add to the big, exotic flavor of this quickly grilled, tender steak.

CHECK MANY AMERICAN PANTRIES AND FRIDGES, and you’ll find ingredients from all over. That’s certainly the case here at Blue Kitchen. Apparently, it’s also true in Morocco. Continue reading “Blending global flavors deliciously: Grilled Moroccan Flank Steak” →

Greek Grilled Chicken Thighs

Olive oil, lemons, garlic, oregano, paprika and Greek yogurt create a delicious, tenderizing marinade for grilled chicken thighs.

SUMMER IS MADE FOR GRILLING. This summer, though, I’ve glanced guiltily at our grill on the patio countless times when we’ve been working in our garden, but haven’t fired it up even once. So we figured we could at least share one of our favorite grilled chicken recipes for those of you who are grilling this summer. Continue reading “Greek Grilled Chicken Thighs” →

Simple, summery Tuscan Grilled Lemon Rosemary Chicken

Rosemary, garlic and lots of lemon create an easy-to-make, delicious grilled chicken dish. Recipe below.

FOR US, PART OF THE CHARM OF GRILLING IS SIMPLICITY. Uncomplicated recipes that let you relax when cooking, hanging out with guests instead of performing alchemy in the kitchen and at the grill. This simple chicken recipe is a prefect example. Continue reading “Simple, summery Tuscan Grilled Lemon Rosemary Chicken” →

A busy weekend made easier: Grilled Lamb Chops with Rosemary and Lemon

A simple marinade of lemon juice, olive oil, rosemary, garlic and Dijon mustard tenderizes and subtly flavors these chops. Recipe below.

AT THE END OF A BUSY LABOR DAY WEEKEND—Saturday in Milwaukee visiting our daughter and her boyfriend, a Sunday ramen dinner out with Marion’s sister—the actual holiday Monday found us at home, just the two of us. We wanted something meaty, preferably grilled, and not too laborious, given the day. These lamb chops absolutely delivered. Continue reading “A busy weekend made easier: Grilled Lamb Chops with Rosemary and Lemon” →

Sometimes, simple is all you really need: Lemon Tarragon Grilled Chicken

A simple marinade of lemon, olive oil, garlic and tarragon creates simply delicious grilled chicken. Recipe below.

LEMONS HAVE BEEN SEEING A LOT OF ACTION IN OUR KITCHEN LATELY. And for good reason: they add a summery brightness to all sorts of dishes. Sometimes, it’s the star—as it was in my Lemon Parsley Pasta. Sometimes, it’s subtle, as with Marion’s Peach Cobbler last week. And sometimes, as it is in this grilled chicken, it is almost invisible, adding to the startling deliciousness without announcing itself at all. Continue reading “Sometimes, simple is all you really need: Lemon Tarragon Grilled Chicken” →

Fire up the grill—and dinner: Grilled Lamb Chops with Habanero Mango Salsa

A simple salsa of chopped habanero pepper, mango and shallots gives grilled lamb chops a spicy, flavorful kick. Recipe and substitutions below.

WE’LL START WITH A PRO TIP: don’t touch your eye after chopping a habanero pepper. Even hours after. I chop jalapeño peppers with impunity—a thorough, soapy hand wash after and I’m good to go. But not with this spicy pepper. For reference, jalapeños rate 3,500 – 8,000 SHU on the Scoville scale. Habaneros clock in at 100,000 – 350,000 SHU. That hard-earned pro tip aside, we really enjoyed the chops and their lively salsa. Continue reading “Fire up the grill—and dinner: Grilled Lamb Chops with Habanero Mango Salsa” →

Classic French ingredients, deliciously simple fare: Grilled Dijon Salmon

Dijon mustard, minced shallots and herbes de Provence create a quick, easy, surprisingly delicate grilling sauce for salmon. Recipe below.

AFTER MORE THAN A WEEK AWAY, we spent our first full weekend at home. It was glorious. Marion spent time taming our overgrown garden. We caught up on laundry and household stuff. And we cooked and ate. At home. Continue reading “Classic French ingredients, deliciously simple fare: Grilled Dijon Salmon” →

Seven grilled chicken recipes with a world of influences

TO US, CHICKEN AND GRILLING JUST GO TOGETHER. It’s flavorful and forgiving, even when overcooked. It’s also versatile. Here are seven of our favorite recipes, borrowing ingredients and techniques from all over the globe. Continue reading “Seven grilled chicken recipes with a world of influences” →