Many
people prefer bone-in chicken, claiming that it has more
flavor than boneless, skinless breasts. We like chicken any
way you grill it. Here's how to tackle the breast of the
bird with the bone in.
To start with, bone-in
chicken breasts take longer to grill (all meat takes longer
with the bone in). So the trick is to cook them longer
without drying them out. To do this, you must have the skin
on and turn them several times (every 5 to 10 minutes for
about 30 minutes) over a medium-hot fire. For this,
long-handled hinged tongs are a necessity, and you may want
to wear long heat-resistant gloves as well. Important: The
chicken breasts should be set out at room temperature for 20
to 30 minutes before grilling. This allows the seasoning to
impart more flavor and results in a breast that is hot and
juicy all the way through.
Is the
extra effort worth it? You bet! The skin gets charred and
caramelized and is delicious. The skin also gives you a
little "pouch" that can be stuffed with cheese, pesto,
flavored butter, herbs, prosciutto, or anything else that
sounds appealing to you. And having the bone in and skin on
keeps the meat juicier and hotter for a longer period of
time after it comes off the grill. Such a deal!
The BBQ
Queens offer a very simple treatment for the master recipe.
Once you get the hang of that, sprinkle on a rub or soak the
chicken in a marinade before grilling.
While
you're grilling the chicken, why not grill some vegetables,
too? Or serve the chicken with sliced fresh tomatoes and
warmed rustic bread.
Makes 4
servings
4
bone-in, skin-on chicken breast halves
Olive oil
Kosher or sea salt and seasoned pepper of your choice, to
taste
2 lemons, cut in half
Prepare
a medium-hot fire in a grill.
Brush
the chicken on both sides with olive oil and sprinkle with
salt and seasoned pepper. Lightly brush the cut sides of the
lemons with oil, too.
Place
the chicken skin side down over the fire. Grill with the lid
open for about 30 minutes, turning the chicken every 5 to 10
minutes. Baste with olive oil, if you wish. Grill the lemons
cut side down for 5 to 7 minutes during the last 10 minutes
of cooking. The chicken is done when an instant-read meat
thermometer inserted in the thickest part of the breast
registers 170 to 175 degrees F. Serve with the grilled
lemons on the side.
Variation: Grilled
Cheese-Stuffed Bone-In Chicken Breasts: Stuffing is an extra
step that can be done several hours ahead or even the day
before. Gently loosen part of the skin without tearing it.
Stuff each breast with a 1/4-inch-thick slice of pepper Jack
cheese or 1 tablespoon pimento cream cheese. Lightly coat
the chicken with olive oil and season with kosher or sea
salt and freshly ground black pepper to taste. Grill as
directed above and serve.
Grilled
Artichoke Pizza on Parmesan-Herb Crust
Here's a good reason to make
pizza at home -- fabulous flavor. Get your kids or grandkids
involved in making the dough, putting on the toppings, and
grilling the pizza. This is great as a main dish or
appetizer.
Makes one
14-inch pizza or four 7-inch pizzas
Crust: 3 to
3-1/2 cups all-purpose flour
1 package instant or bread machine yeast
3/4 teaspoon kosher or sea salt
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon cracked black peppercorns
2 teaspoons dried basil, oregano, or rosemary
1 cup warm water (about 110 degrees F)
2 tablespoons extra virgin olive oil
Toppings: 1
14-ounce can artichoke hearts, drained and thinly sliced
1 cup red onions, sliced into thin wedges
1-1/2 cups sliced fresh mushrooms
8 ounces mozzarella, shredded
2 tablespoons extra virgin olive oil
To make
the crust, combine 2 cups of the flour, the yeast, salt,
garlic, Parmesan, peppercorns, and basil in a large bowl.
Stir in the water, olive oil, and enough of the remaining
flour to make a soft dough. Knead lightly on a floured work
surface until smooth, about 5 minutes. Cover and let rest
for 10 minutes.
Prepare
a medium-hot fire in a grill. Lightly oil a heavy-duty
baking sheet or a perforated grill rack.
Roll out
the dough to fit the pan and transfer to the pan.
To top
the pizza, arrange the artichokes, onions, and mushrooms on
top of the dough. Place the baking sheet on the grill, close
the lid, and grill for 20 to 30 minutes, sprinkling on the
shredded mozzarella during the last 10 minutes of grilling.
The pizza is done when the crust has browned on the edges
and the cheese has melted. Just before serving, drizzle with
the olive oil.
Recipes from THE BBQ QUEENS
BIG BOOK OF BARBEQUE (Harvard Common Press;
April 2005; $32.95/Hardcover; $18.95/Trade Paperback)
