I’ve posted a lot lately about how to grill meat and ribs. But even this Texan gets bored of standard BBQ.
In last Sunday’s T magazine, my favorite Minimalist Mark Bittman wrote an article with recipes for grilling up veggies and fruit with a flavorful twist. Click here for these recipes:
- Vietnamese-style Port0bello Mushrooms
- Watermelon Burgers with Cheese
- Curry-Rubbed Sweet Potatoes
- Teriyaki Cabbage Steaks
- Chili-Rubbed Jicama steaks
- Miso-Glazed Eggplant Steaks
If you’re still craving protein, check out this female-friendly chicken recipe I found in Bon Appetit Magazine.
Jenny, a “kitchen-bound cook,” finally decided she wanted her turn at the grill, even though she was intimidated to approach the domain her husband had mastered. (I’m right there with her!) To “disabuse [her] of the notion that cooking over a fire is a difficult endeavor,” her loving husband gave her this “indestructible” recipe.
- 8 skinless, boneless chicken breasts (about 3 pounds)
- 2 cups plain whole-milk yogurt
- 1 cup coarsely chopped fresh cilantro leaves and stems
- 1/2 large onion, coarsely chopped
- 1/3 cup olive oil plus more for brushing
- 6 garlic cloves, coarsely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon garam masala (Indian spice blend, is sold in the spice section or at Indian markets)
- 2 teaspoons kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 1 2″piece fresh ginger, peeled and chopped
Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2″ thickness. Transfer chicken breasts to a resealable plastic bag.
Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.