Yakitori

Servings: 4 to 6 | Preparation time: 25 minutes | Grilling time: 7 to 10 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

Ingredients

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  • 10 boneless, skinless chicken thighs, about 2 pounds total, cut into 1 to 1-½-inch pieces;
  • 1 tablespoon vegetable oil;
  • 1 teaspoon kosher salt;
  • ¼ teaspoon freshly ground black pepper;

Sauce

  • 3 tablespoons soy sauce;
  • ½ cup low-sodium chicken stock;
  • 3 tablespoons mirin (sweet rice wine);
  • 1 tablespoon golden brown sugar;
  • 2 tablespoons fresh lemon juice;
  • ¼ teaspoon freshly ground black pepper;

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Instructions

  1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
  2. In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
  3. In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
  4. Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

Bon appetit!

 

[Recipe source: Weber’s Charcoal Grilling™ by Jamie Purviance]

Hot Wings with Blue Cheese Dressing

Servings: 6 to 8 | Preparation time: 20 minutes | Grilling time: 22 to 24 minutes

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  • 16 chicken wings, about 2½ pounds total, each one cut in half at the joint, wing tips removed;

Paste

  • 4 teaspoons minced canned chipotle chiles in adobo;
  • 1 teaspoon onion powder;
  • 1 teaspoon garlic powder;
  • 1½ teaspoons paprika;
  • 2 teaspoons kosher salt;
  • 1 teaspoon freshly ground black pepper;

Hot Sauce

  • 1 garlic clove, grated or minced;
  • 3 tablespoons extra-virgin olive oil;
  • 4 teaspoon cider vinegar;
  • kosher salt;
  • 2½ teaspoons hot pepper sauce;
  • freshly ground black pepper;

Dressing

  • ¼ cup crumbled blue cheese;
  • 1 tablespoon buttermilk;
  • 2 tablespoons mayonnaise;
  • 2 tablespoons sour cream;
  • ½ teaspoon cider vinegar;

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Instructions

  1. In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
  2. In a heavy, small saucepan over medium heat, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot pepper sauce and simmer for 1 minute. Season with salt and pepper. Transfer to large glass or stainless steel bowl.
  3. In a medium bowl combine the dressing ingredients. Cover and chill until ready to serve.
  4. Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F).
  5. Brush the cooking grates clean. Remove the wings from the bowl and wipe off most of the paste. Grill the wings over direct medium-high heat until grill marks appear, about 4 minutes, turning once. Move the wings over indirect medium-high heat and continue grilling until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Keep the lid closed as much as possible during grilling. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct medium-high heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Grilled Pizza Bread

Servings: 12 to 15 | Preparation time: 15 minutes | Standing time: 2 hours | Grilling time: 5 to 7 minutes per batch | Special equipment: 15-by-10-inch baking sheet

Ingredients

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  • ¼ cup all-purpose flour;
  • 3 balls (each 1 pound) premade pizza dough;
  • Chopped onions (optional);
  • Chopped tomatoes (optional);
  • Chopped fresh basil (optional);

Seasoning

  • 1 cup extra-virgin olive oil;
  • 2 teaspoons ground Mediterranean oregano;
  • 1 teaspoon onion powder;
  • ½ teaspoon garlic powder;
  • ½ teaspoon curry powder;
  • ½ teaspoon crushed red pepper flakes;
  • ¼ teaspoon ground cumin;
  • ½ teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;
  • ¼ teaspoon ground cayenne pepper

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Instructions

  1. In a small saucepan combine the seasoning ingredients. Whisk over low heat just until the oil becomes fragrant and the mixture is warm. Remove from the heat and let stand at room temperature for 2 hours.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Lightly flour one of the pizza dough balls and the back of a 15×10-inch baking sheet. Stretch out the dough to the size of the baking sheet and place it on the back of the floured baking sheet.
  4. Whisk the seasoning mixture and then generously spread over the top side of the dough.
  5. Brush the cooking grates clean. Turn the baking sheet over (like a big spatula) and place it directly on the cooking grate, dough side down. Remove the baking sheet and brush the top side of the dough with the seasoning mixture. Grill over direct medium heat, with the lid closed, until the underside of the dough is marked, 2 to 3 minutes. Don’t worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the uncooked side onto the cooking grate. Brush the top with more oil and continue to grill, with the lid closed, for 3 to 4 minutes.
  6. Transfer to a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat the same grilling procedure for the two remaining balls of dough. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Grilled Artichoke and Spinach Dip with Pita Wedges

Servings: 12 | Preparation Time: 20 minutes | Grilling Time: about 30 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

Ingredients:

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  • 2 cans (14 ounches each) artichoke hearts, drained;
  • 2 pounds frozen chopped spinach, well drained;
  • 1/4 cup extra-virgin olive oil, divided, plus more for brushing on the pita;
  • Kosher salt;
  • 3 garlic cloves, finely chopped;
  • Freshly ground black pepper;
  • 2 shallots, finely chopped;
  • 1 medium onion, roughly chopped;
  • 1 pint heavy whipping cream;
  • 1 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese, divided;
  • 1 pint sour cream;
  • 8 pita rounds.

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Instructions:

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F);
  2. Thread the artichoke hearts onto skewers (if you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until golden brown, about 6 minutes, turning once;
  3. In a large sauté pan, warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through;
  4. Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges;
  5. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

Bon appetit! 🙂

[Recipe source: weber.com]