When the warmer weather hits, there’s nothing better than the smell of food on the grill.
Do you avoid grilling your food because you never seem to get it quite right? Perhaps you even bought a grill cover and keep it on the grill all summer long just so you can use it as an excuse for not using the grill. After all, it is a lot easier to grab the broiling pan than it is to uncover the grill. It might be time to stop this behavior, learn a few reliable grilling tips and begin to enjoy the grill for what it is capable of doing. So, pick up those grilling tools, read these grilling tips, and prepare to get ready to learn a thing or two about outdoor cooking.
How To Properly Prepare The Grill For Grilling
Always keep the grill clean to avoid odors and potential fires. This is perhaps the best of all grilling tips. A clean grill is the best way to guarantee a successful venture. If you start out with the proper set up, you avoid initial problems. Never line the bottom of the grill with foil since this will prevent the grease from draining into the grease catch tray and increase the risk of a fire.
Keep the grill free of debris. The best way to accomplish this is to use a grill cover in between grilling. However, if this is more work than you are prepared to do, keep the grill lid closed. Then, simply clean the grill out before grilling.
Enjoy summertime flavor with this moist chicken entree that will remind you of backyard barbecues. The hint of heat is tempered by sweet honey, but for pickier palates, simply decrease the hot pepper sauce and chili powder.
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup honey
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon chili powder
- 1 teaspoon lemon juice
- 8 skinless, boneless chicken breasts (about 4 pounds)
- 1 pineapple peeled, cored and cut into 8 thick rings
- In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
- Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
- Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
Recipe Courtesy of Rachel Ray
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.