A basting sauce of Sriracha, apricot preserves, hot chili sauce, rice vinegar and fish sauce gives grilled chicken a tangy, slightly spicy kick. Recipe below.
LOOKING OVER MY MOST RECENT POSTS, I realized I’d done two vegetarian dishes, a peach-centric roundup of mostly vegetarian and/or fruititarian dishes and last week’s boozitarian cocktail. It was time to get meaty again. Continue reading “Flavor, smoke and a little fire: Grilled Sriracha Apricot Chicken”
Grilled chicken breasts get a flavor boost with a simple, jam-based sauce. Recipe below.
I read somewhere recently that chicken growers are having trouble marketing chicken parts that aren’t skinless, boneless breasts. And it’s not because chicken breasts are more convenient to cook, or that chicken thighs and legs are more fatty than breast meat. It’s that skinless, boneless chicken breasts don’t have bones and therefore seem less like they came from an animal and are therefore somehow less icky.
Seriously? If you’re going to eat meat, own up to it. You can pretend all you want, but that boneless, skinless bit of animal protein was just as much a part of a living chicken as a bone-in thigh or drumstick.
If you’re not ready to give up eating meat (I know I’m not), but you want to feel better about doing so, there are a number of things you can do. Continue reading “Sweet meets tart and savory: Grilled Chicken with Strawberry Balsamic Vinegar Sauce”
From tea-smoked chicken to lamb feta burgers and a classic Alabama white sauce, here are five great recipes to liven up your summer grilling.
For Americans everywhere, the 4th of July weekend is a time to declare independence from the kitchen stove and fire up the grill. For Marion and me, this weekend was more about the freedom of the road—some 700 miles of it, without a kitchen in sight. So this week, I’m serving up grilling recipes from the Blue Kitchen archives.
This is a truly American burger, in that it happily borrows ingredients from other cultures and then reinvents them. Continue reading “Five cool grilling recipes for the long, hot summer”
A mix of Asian seasonings and indirect grilling combine to create flavorful, tender Grilled Hoisin Chicken Thighs. Recipe below.
Yeah, yeah, yeah. Last week I wrote my little anti-grilling manifesto, and here I am doing a grilling post this week. It’s not that I don’t like grilling or the wonderfully smokey taste of something done right on the grill—it’s that I don’t like not being in control, not feeling like I know what I’m doing. Continue reading “Grilling and lessons learned: Grilled Hoisin Chicken Thighs”