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Idiomas disponibles
RECIPES
CLASSIC BONELESS
CHICKEN BREASTS
Direct/Medium
4 boneless, skinless chicken breast halves,
about 6 oz. each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water, pat
dry with paper towels, and season with salt and
pepper. Lightly brush or spray both sides with olive
oil. Grill the chicken over direct medium heat until
the juices run clear and the meat is no longer pink
in the center, 8 to 10 minutes, turning once halfway
through grilling time. Serve warm.
Makes 4 servings.
16
CLASSIC BONE-IN
CHICKEN BREASTS
Indirect/Medium
4 chicken breast halves (with bone and skin),
10-12 oz. each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water, pat dry
with paper towels, and season with salt and pepper.
Lightly brush or spray both sides with olive oil. Grill
the chicken, skin side up, over indirect medium heat
until the juices run clear and the meat is no longer
pink at the bone, 30 to 40 minutes. For crispier
skin, grill the breasts, skin side down, over direct
medium heat during the last 5 minutes of grilling
time. Serve warm.
Makes 4 servings.
FABULOUS FISH FILLETS
Direct/High
4 swordfish or halibut fillets, 6 to 8 oz. each
and about 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lemon wedges (optional)
Lightly brush or spray both sides of the fillets with
olive oil and season with salt and pepper. Grill over
direct high heat until opaque in the center, 8 to 10
minutes, turning once halfway through grilling time.
Serve warm with lemon wedges, if desired.
Makes 4 servings.
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