Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [283]
carving, 184
Chicken and Artichoke Kebabs, 113
Chile-Grilled Chicken Wings with Cilantro-Chutney
Dip, 168
cooking, on a can, 194
cutting, into parts, 134
deboning, 256
Fire-Roasted Garlic-Herb Chicken, 185
free-range, 63
Garlic-Hazelnut Chicken Breasts with Mustard Glaze, 161
Grilled Chicken Paillards with Anchovy Butter, 118–19
Grilled Peking-Style Chicken, 167
Grilled Satay Salad, 118
grilling techniques for, 63
ground, 49
Hot Pepper–Coconut Milk Chicken, 190–91
Lemon Roasted Chicken Stuffed with Seafood, 186–87
Mint-Infused Chicken with Pomegranate Yogurt, 161–62
parts, 64, 133–35
Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre, 164–66
protein in, 46
Roasted Chicken Grilled with Hot Pepper Pears and Honey, 187–88
Smoked Salt–Crusted Chicken with Olive Oil Drizzle, 164
Spicy Thai Chicken Thighs, 169
Sweet Heat Barbecued Chicken, 186
Sweet Rummy Jerk Chicken, 191–92
Tandoori Chicken Kebabs, 113–14
Tandoori Chicken with Vidalia Chutney, 162–63
Three-Ginger Rotisserie Chicken, 190
Turducken, 253–55
Tuscan Roasted Chicken Stuffed with Fragrant Greens, 192
water in, 46
white and dark meat, 64–65
Chickpeas
Grilled Polenta with Mediterranean Vegetable Compote, 279–80
Chicory, Grilled, with Sour Cherry Vinaigrette, 301
Chiles, 80
Ancho Turkey Breast Stuffed with Corn and Black Beans, 195–96
buying and storing, 74
Chile-Grilled Chicken Wings with Cilantro-Chutney
Dip, 168
Chile-Marinated Pork Loin with Grilled Polenta Cakes, 152
Chile-Rubbed Strip Roast Larded with Sausages, 238
Chile-Spiced Peaches, 313
Chipotle Dipping Sauce, 392
Chipotle-Dusted Soft-Shell Crabs with Pineapple-Mint Salsa, 123–24
Chipotle Salsa, 151
Fire Beer Marinade, 354
Fire-Roasted Tomatillo Salsa, 277
Fire-Roasted Tomato Salsa, 277
Fragrant Chile Rub, 372–73
Grilled Honey-Habanero Pineapple, 319
Grilled Vegetable Fajitas, 273
Grilled Vegetarian Chili, 272
grilling, 260
Habanero–Honey Pork Kebabs, 114
Habanero Zaa’tar Spice Rub, 381–82
handling, 377
Jerk Wet Paste, 377–78
Margarita-Brined Turkey Breast with Chipotle Sauce, 160
Mexican Adobo Marinade, 356–57
Mild Chile Rub, 373
Scoville units for, 82
seeding, 272
Ten-Pepper Brine, 369
Ten-Pepper Rub, 378–79
varieties of, 368
Chili
Chili-Stuffed Cheeseburgers, 102
Grilled Vegetarian Chili, 272
Chili oil, 388
Chimichurri
Green Chimichurri Rub, 381
Red Pepper Chimichurri, 397
Sweet Chimichurri Rub, 380–81
Chimney starters, 27, 32–33
Chinese chili paste, 388
Chipotle chiles
Chipotle Dipping Sauce, 392
Chipotle-Dusted Soft-Shell Crabs with Pineapple-Mint Salsa, 123–24
Chipotle Salsa, 151
Margarita-Brined Turkey Breast with Chipotle Sauce, 160
Chocolate
Chocolate-Coated Fire-Roasted Chestnuts, 342
Chocolate Sauce, 309
Fire-Roasted Chestnuts with Chocolate Butter, 342–43
Grilled Banana Splits, 309
Grilled Chocolate Fondue, 317–18
Grilled Mocha Bananas, 308
Grilled Pain au Chocolat with Cherry Glaze, 328–29
Shortbread S’mores, 340–41
Chops
Basic Pork Chops, 133
Garlic-Buttermilk Lamb Chops with Hot Pepper Honey, 154
Molasses-Brined Pork Chops with Roasted Corn Salsa, 149–50
Pork Chops with Barbecued Sweet Peppers, 148–49
Veal Loin Chops with Wasabi Butter, 152–53
Veal Rib Chops with Cucumber Raita, 153–54
Chutneys, 87
Cilantro-Chutney Dip, 168
Date and Scallion Chutney, 198–99
Grilled Mango Chutney, 395
Vidalia Chutney, 162–63
Cilantro, 80, 365
Cilantro-Chutney Dip, 168
Lime-Cilantro Butter, 393
Sweet Lime-Cilantro Butter, 393
Cinnamon, 80
Citrus fruits, 73. See also individual fruits
Saffron-Citrus Marinade, 352–53
Spicy Citrus Brine, 364
zesting, 353
Clams, 70–71
Clambake on the Grill, 237
Tea-Smoked Clams and Mussels with Szechwan Mignonette, 125–26
Cloves, 80
Coals, cooking in, 39
Coconut
The Big Kahuna, 226–28
cracking, 148
Mainland Luau, 226–28
Spicy Indonesian Beef and