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book cover of The BBQ Queens' Big Book of Barbeque

Selected recipes from:
The BBQ Queens' Big Book of Barbeque
by Karen Adler and Judith Fertig
Harvard Common Press, April 2005
Hardcover, 416 pages,
ISBN: 1558322965
More Information:

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Grilled Bone-In, Skin-On Chicken Breasts

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.

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

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

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)

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