Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [119]
3. For the dip: Stir together all of the ingredients in a medium bowl. Refrigerate for up to 4 days.
4. Heat the grill as directed. Remove the wings and dip from the refrigerator about 20 minutes before grilling.
5. Brush and oil the grill grate, then grill the wings until well browned all over and no longer pink in the center near the bones, 8 to 10 minutes per side.
6. Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner). Stir in the remaining wing sauce until combined. Toss the grilled wings with the sauce in the pan, or put the wing sauce in a big bowl and toss with the wings until fully coated. Serve warm.
Spicy Thai Chicken Thighs
If you’re wondering how to make chicken more interesting, try replacing plain ol’ chicken breasts with chicken thighs. Thigh meat is richer and more flavorful but still cooks quickly on the grill. To make the meat super-moist, we soak bone-in, skin-on thighs in a flavorful brine and then brush them with a coconut-peanut sauce during the last few minutes of grilling. Apart from the brining time, this recipe comes together in about 15 minutes.
TIMING
Prep: 2 minutes (plus 10 minutes for brine and sauce)
Brine: 3 to 4 hours
Grill: 15 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
1½ cups Cumin, Coriander, and Lime Brine (page 364)
1½ pounds skinless, bone-in chicken thighs
1½ cups Thai Coconut Peanut Sauce (page 397)
¼ teaspoon cayenne pepper, or more to taste
Oil for coating grill grate
DIRECTIONS
1. Put the brine in a 2-gallon zipper-lock bag (or 2 smaller bags). Add the chicken, press the air out of the bag, and seal the top. Refrigerate for 3 to 4 hours.
2. Heat the grill as directed.
3. Remove the chicken from the brine about 20 minutes before grilling.
4. Make the Thai sauce and stir in the cayenne pepper to taste. Remove half of the sauce to a serving bowl.
5. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side (170°F on an instant-read thermometer). Brush the chicken with the remaining half of the Thai sauce during the last 5 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F.
6. Serve with the sauce you placed in the serving bowl.
Butterflied Game Hens Grilled with Sicilian Herb Bath
Don’t be put off by butterflying. You just cut the whole bird in half and open it up like a book. Butterflying allows you to quickly grill a whole chicken or game hen (rather than slowly grill-roasting it) because the bird lies flat on the grill. These game hens cook in less than 30 minutes and get deep flavor from soaking in a marinade made with fresh herbs.
* * *
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
* * *
TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Marinate: 4 to 6 hours
Grill: 20 to 30 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
CORNISH HENS
A Rock Cornish hen (game hen)