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3 teaspoons extra-virgin olive oil

1 tablespoon fresh lemon juice

¼ cup white wine

1 can (about 14 ounces) artichoke heart quarters, drained

DIRECTIONS

1. Heat the grill as directed.

2. Rub the chicken inside and out with the 2 tablespoons rub, and rub the outside of the chicken with 2 teaspoons of the olive oil.

3. Stir the lemon juice, wine, and remaining 1 teaspoon rosemary rub into the artichokes, still in the can. Remove the label from the can and coat the outside of the can with the remaining 1 teaspoon olive oil. Put on a plate or sturdy sheet pan. Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so that the legs and the can form a tripod holding the chicken upright.

4. Put the chicken and can on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170°F, about 1½ hours. If your grill has an external temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish after the first hour.

5. Transfer the chicken, still on the can, to a plate or tray, using tongs to hold the chicken and a spatula slipped under the can. Holding the can with tongs and gripping the chicken with a towel or silicone grill mits, twist and lift the chicken off the can. Transfer to a carving board. Let rest for 8 to 10 minutes; carve (see page 184) and serve with the artichoke hearts, drizzling any liquid left in the can over the carved chicken.

* * *

TIMING

Prep: 15 minutes (plus 5 minutes for rub)

Rest before grilling: About 45 minutes

Grill: About 1 hour and 15 minutes

GRILL TOOLS AND EQUIPMENT

• Kitchen twine

• Long-handled tongs

SHORTCUTS

• Replace the vegetables in the stuffing with ¾ cup purchased corn and black bean salsa and 1/3 cup purchased black bean dip.

• Use any commercially prepared Southwest-flavored rub in place of the Fragrant Chile Rub.

Ancho Turkey Breast Stuffed with Corn and Black Beans

Boneless turkey breasts are generally sold in one of four ways: as a whole breast with skin, as a half breast with skin, as a half breast without skin, or as a butterflied skinless breast, which can also be labeled “turkey London broil” (see page 157). Any of these forms will work for this recipe, although the last one will take the least amount of prep work on your part. Butterflying meat is not difficult. It involves slitting the meat through its thicker parts so that it opens out into a flat rectangle. The breasts of poultry, because they are relatively flat and rectangular to begin with, are very easy to butterfly. See the complete directions in the sidebar on page 196.

THE GRILL

Gas:

Indirect heat, medium (325° to 350°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 6 SERVINGS)

¼ cup Fragrant Chile Rub (page 372)

1 boneless, skinless turkey breast half, about 3 pounds, butterflied

1 ear corn, with husk on

1 medium onion, unpeeled

1 whole jalapeño chile

1 whole tomato

1 can (10 ounces) black beans, rinsed and drained

1 dozen corn tortilla chips, crushed

Oil for coating grill grate

* * *

BUTTERFLYING BONELESS MEAT

Butterflying is a technique for cutting a thick, boneless piece of meat to make it flatter and wider so that it can be stuffed, or so that it will grill faster. The first step is to open the meat up like a book. This is done by placing the meat flat on a cutting board, slicing horizontally into the center of one of its long sides until you get all of the way across but not through the other side.

Open the two sides up like a book. If the meat is now an even thickness all the way across, you can proceed with the recipe; usually this is not the case, however. You can reduce the