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INGREDIENTS (MAKES 4 SERVINGS)

½ cup hazelnuts

6 cloves garlic

½ cup flat-leaf parsley leaves

½ cup extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

4 boneless, skinless chicken breast halves, about 1½ pounds

No-stick spray oil

Oil for coating grill grate

½ cup Mustard-Molasses Glaze (page 386)

DIRECTIONS

1. Toast the hazelnuts in a skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 5 minutes. If the nuts have skins, rub them in a kitchen towel to remove the skins.

2. Put the hazelnuts, garlic, parsley, olive oil, salt, and pepper in a small food processor and process until very finely chopped, scraping down the sides as necessary.

3. Put the chicken breasts, one at a time, between sheets of wax paper or plastic wrap, with the smooth side down. Pound with the flat side of a mallet or heavy skillet to an even ¼-inch thickness, being careful not to tear the meat.

4. Spread the hazelnut mixture over the chicken, leaving a ¼-inch border around the edges. Roll up jelly-roll style from a short side, pushing in the sides as you roll, to enclose the filling. Secure each roll with a wooden toothpick or short skewer and generously coat all over with spray oil.

5. Heat the grill as directed.

6. Brush and oil the grill grate, then grill the chicken until it is no longer pink and the filling is hot, 10 to 15 minutes total, turning often. Keep the grill lid down except to brush the chicken with the mustard glaze during the last 5 to 10 minutes of cooking. Cool slightly, then slice crosswise on a slight diagonal.

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TIMING

Prep: 25 minutes (plus 5 minutes for glaze)

Grill: 10 to 15 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

TIPS

• When pounding the chicken, sprinkle it with a few drops of water to prevent sticking. Begin pounding from the thickest part of the meat outward to encourage the meat to spread as it thins.

• To keep the toothpicks or skewers from burning on the grill, soak them in water for 20 minutes before using.

• To save time, buy skinless hazelnuts.

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Mint-Infused Chicken with Pomegranate Yogurt

Don’t fear the pomegranate. You simply break open this fruit and pluck out its garnet-colored, sweet-tart seeds. To easily extract the juice, we purée the pomegranate seeds in a food processor and then strain the juice into a bowl. Apart from marinating, this dish takes less than 30 minutes to make from start to finish.

THE GRILL

Gas:

Direct heat, medium-high (450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

TIMING

Prep: 15 minutes (plus 5 minutes for marinade)

Marinate: 1 to 3 hours

Grill: 10 to 14 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

TIP

• To create super-crisp skin and more even browning of the meat, weight down the chicken with a heavy cast-iron or other heatproof skillet as the chicken cooks. Fill the skillet with rocks or a brick if it needs more weight to press the chicken into the grill grate.

INGREDIENTS (MAKES 4 SERVINGS)

1 cup Lemon-Mint Marinade (page 358)

4 boneless, skinless chicken breast halves, about 1½ pounds

1 pomegranate

1 scallion, roots trimmed, thinly sliced

1 cup plain yogurt

1½ teaspoons honey

½ teaspoon kosher salt

1/4 teaspoon ground black pepper

Oil for coating grill grate

1 tablespoon chopped fresh mint or flat-leaf parsley (optional)

DIRECTIONS

1. Put the marinade and chicken in a large zipper-lock bag. Press out the air, seal the bag, and massage the liquid into the meat. Refrigerate for 1 to 3 hours. Remove from the refrigerator about 20 minutes before grilling.

2. Cut the pomegranate into quarters from stem to blossom end. Remove the seeds from the pale membranes. Put half of the seeds in an airtight container and reserve for another