Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [78]
TIMING
Prep: 10 minutes
(plus 5 minutes for marinade) Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Four 15-inch metal skewers, preferably flat or square
• Long-handled tongs
MAKING SUBSTITUTIONS
• As with most chicken breast recipes, turkey breast can be substituted for chicken without making any adjustments to cooking time or flavor.
• If you want a thinner marinade that adheres less spice to the surface of the chicken, replace the yogurt with buttermilk or with a mixture of yogurt and lemon or lime juice.
THE GRILL
Gas:
Direct heat, medium-high (425° to 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
INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (about 20 chunks)
½ cup Tandoori Yogurt Marinade (page 360)
Oil for coating grill grate Juice of 1 lime
DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with the marinade in a bowl, cover, and refrigerate for 10 minutes.
3. Skewer the chicken, being careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lime juice.
Habanero–Honey Pork Kebabs
Hot pepper and honey have a symbiotic relationship. Each tempers the excesses of the other, forming a partnership that is far more palatable than either can claim on its own. Habanero has the added effect of being so fiery that its aftereffect on the tongue is actually cooling. This happens more or less with all chiles. When capsaicin hits the tongue it damages surface tissue, causing the tongue to become more sensitive to its environment, in the same way that a cut on a finger makes you more aware of anything you touch. When you breathe in after eating chiles, especially strong ones like habanero, the sensitized skin on your tongue senses the flow of air through the mouth, which would normally have gone unnoticed, resulting in the feeling that the tongue is being fanned and cooled.
TIMING
Prep: 10 minutes
Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Four 15-inch metal skewers, preferably flat or square
• Long-handled tongs
• Long-handled basting brush
MAKING SUBSTITUTIONS
• If you don’t have garlic-flavored oil, substitute a similar amount of vegetable oil and ¼ teaspoon minced garlic.
• You can reduce the heat by substituting a milder chile for the habanero. See the charts on page 82.
GETTING CREATIVE
• You can alternate pieces of fruit, like pineapple or apple, with the pork.
• Serve with yogurt or sour cream to help soothe the palate.
THE GRILL
Gas:
Direct heat, medium-high (425° to 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
INGREDIENTS (MAKES 4 SERVINGS)
¼ cup honey
½ teaspoon habanero chile powder
¼ cup Cuervo Gold tequila
3 teaspoons kosher salt
1½ pounds boneless center-cut pork loin, cut into 2-inch chunks (about 20 chunks)
¼ teaspoon ground black pepper
2 teaspoons garlic-flavored oil
Oil for coating grill grate
DIRECTIONS
1. Heat the grill as directed.
2. Mix the honey, habanero powder, tequila, and 2½ teaspoons kosher salt in a small bowl; set aside.
3. Season the pork with the remaining ½ teaspoon kosher salt and the pepper, and toss with the garlic-flavored oil.
4. Skewer