Week 4 -- Grilling Methods

Week 4 -- Grilling Methods

The grilling method is the oldest cooking method in history/prehistory. Today, grilling is one of the most popular methods of cooking and one of the most misunderstood. Because of the intense, conductive, direct heat of the grill, most grilled foods cook faster than other cooking methods. Special attention must be paid to the choice, size and composition of the product. Poor product selection may result in a hard outer crust and raw or mushy flesh when subjected to the high heat of the grill. Tough cuts of meat will be tough when grilled. Grilled items should have a well-browned surface, show crosshatched grill marks, and should be tender and juicy throughout.

Note: Technically, grilling and barbecuing are two different cooking methods. While grilling takes advantage of intense, conductive, direct heat of the grill for smaller, tender cuts of meat, barbecuing uses lower temperature, convective, indirect heat for larger, tougher cuts of meat.

Selecting Items to Grill

Select items of consistent shape and size. Do not choose an item that is too large to cook completely under direct heat, like a large roast, turkey, or leg of lamb. These must be cooked more slowly under indirect heat. Smaller, thinner steaks will cook much faster than larger, thicker ones on the same grill. Large sea scallops can be grilled quickly, bay scallops will cook too quickly and vary in size
Select an item with firmer texture. Proteins will coagulate quickly under intense heat. Salmon and swordfish are better grilled than flounder or trout or cod (but delicate fish can be grilled)
Choose only the most tender cuts of meat. Quick grill times do not tenderize meats the way saute or braising does. Proteins stiffen and shrink quickly under intense heat (quick coagulation of protein). Tenderloin, flank steak, strip steaks are better choices than top round or shank cuts
We can tenderize for grilling with marinade, make sure there is lemon or lime juice (acid), or wine or tomato juice or vinegar to break down connective tissues in beef, pork, etc, but marinade will not tenderize enough for an inherently tough cut to become tender
Combinations of different foods to be grilled (such as vegetable skewers) must be given special attention. Because of the short cooking times, some items may need to be blanched or par-cooked before grilling. Mushrooms will cook much faster than carrots on a skewer

Return to Top ›

Determining Doneness

Temperature: the only quantifiable way to determine the item’s internal temperature. Insert your instant read thermometer into the largest part of the largest item

Poultry should be cooked to a final internal temperature of 165F
Most fish and shellfish should be cooked to a final internal temperature of 145F (salmon can be cooked to beef temperatures, treat like a steak)
Beef final temperatures: rare-130F, medium rare-135F, medium-140F, well-150F
Pork and lamb should be cooked to a final internal temperature of 145F
Remove product from grill 5-10 degrees sooner to allow for carry-over cooking

Touch: If your muscle memory is good enough, remember how the item felt when it was raw, then press the cooked item with your finger. The cooked item should have a firm texture, resist pressure and spring back quickly when pressed with your finger. This method should only be used when a thermometer cannot, such as with smaller items like shrimp and scallops
Looseness of the joints: when bone-in poultry is done, the leg will begin to move freely in its socket
Color of the juices: beef, poultry, pork and fatty fish like salmon show they are done when the juices run clear or show just a trace of pink. White fat will rise from salmon. This degree of doneness is known in French cooking as the “point”

Return to Top ›

Procedure for Grilling

Prepare the item to be grilled by marinating or seasoning as desired. If grilling vegetable skewers or items of different texture, blanch toughest items first to assure even cooking
Use a wire brush to remove any burnt particles that may have stuck to the grill grate. The grate can be wiped with a lightly oiled towel to remove any dust and help season it
Heat the grill on high, lid closed, to heat coals and grates, get smoky flavors going, and keep it hot
Dry the product to be grilled with paper towels, brush your item with oil to encourage caramelization of protein and to help prevent sticking to the grate
Place the item on the grate, presentation side down. Leave the grill lid open, unless you are smoking the product, or using indirect heat to roast an item. Lid up or down? What’s the difference? Conductive or convective heating. Lid closed creates steam with the intense temp (convective). When grilling, we want lid up so we get heat from below (conductive)
After a couple minutes, inspect the item for grill marks by lightly peeking under it. Be careful not to puncture the surface of the product with your tongs that will allow valuable juices to escape. Never use a fork to turn your items on the grill for the same reason
After the first sign of grill marks, turn each item 90 degrees to make a cross-hatch pattern
Observe the uncooked surface for coagulation of proteins and release of moisture. When the item appears 75% cooked based on the protein color changes on the sides and release of clear or slightly pink juices (“point”), turn the item to cook the other side
Using your instant-read thermometer, remove the product 5-10F before your desired final internal temperature
“Bump and Run” – A bloody plate is unappetizing. After the product is removed from the grill, as it continues to cook, heat flows to the center of the product and juices redistribute. Rest the product 5 minutes before plating to allow for redistribution of juices inside the meat itself, not running out on the plate

Return to Top ›

Grilled Tilapia (Moist, Convective Grill Cooking)

Clean and oil grates, fire up grill hot on both sides
Cook on left hand side, turn off burners on the right, leave left burners on high, place pan of water on left hand side for steam (dry conductive heat from below, moist convective heat from above)
Dry fish with paper towels, oil well (helps with caramelization of sugars), a little S&P as desired
Put fish onto hot left side, close lid for convective steaming, look for coagulation of protein, may not need to flip it, it should cook through, (most "sticking" of fish happens on the second side when flipped, so avoid that if possible)
Look for moisture rising into nooks and crannies of fish (“point”), with temp probe look for 140F, peek underneath looking for caramelization of sugars, grill marks (if the fish has carmelized nicely on one side, if temperature is still too low, then shift gently to the cool side of the grill and close lid to raise internal temperature with indirect grill heat)
At 140F remove fish from grill, carry over cooking will raise the internal temperature another 5 degrees
Great for fish tacos, cumin and coriander, shredded lettuce, diced tomatoes, avocado pieces, cilantro, aioli, remoulade, etc
This is a combination cooking method, grilling and steaming, grilled smoky charred flavor, yet nice and moist
Same method works for trout, flounder, cod, etc

Return to Top ›

Grilling Delicate Fish

Example, cod fillets
Flip the right-burner cast iron grate over to show the smooth side (or use cast iron pan)
Clean and oil the grill grates
Cook on left hand side, turn off burners on the right, leave left burner on, place pan of water on left hand side for steam
Dry the fish well with paper towels, coat fish well with olive/canola oil (helps with caramelization of sugars), sprinkle a little salt and pepper, put fish on the left-burner side, close the lid for steaming effect (both direct conductive heat from below and moist convective heat from above are desired)
Use patience and cook almost all the way through on one side, resist the temptation to try to move the fish until it is ready (after caramelization) -- most sticking problems occur when fish is moved prematurely, sticking and falling apart usually happens when trying to flip over
Look for coagulation of protein, tightening of tissues, opacity rising up from the bottom, notice nice caramelization of sugars with a peek at the bottom side, flipping fish may not be necessary if it is thin, like flounder or tilapia for it will be cooked through, thicker fish like cod may need to be flipped but do it with great care, firmer fish like swordfish or shark steaks can take the flipping without falling apart
Look for moisture rising into nooks and crannies of fish (“point”), check interal temperature of fish
Remove fish from grill when just opaque, don't overcook, internal temperature 140F, carryover cooking will increase internal temperature by 5 degrees or so
When the sugar in the fish has caramelized, causing grill marks, the fish should release from the grill and move easily (cook tender fish as much as you can on one side, eg, flounder, tilapia, trout, cod)
When the fish has carmelized nicely on one side, if temperature is still too low, then shift gently to the other side of the grill, flipping it over (for thinner fillets flipping may be unneccesary), to raise internal temperature with indirect grill heat (use flat side of grill grate, well oiled)
Great for fish tacos, add flour or corn tortillas (soft or crunchy), cumin and coriander, Old Bay, shredded lettuce, diced tomatoes, avocado pieces, cilantro, aioli/remoulade/taco sauce, etc
Also great served as is for protein entree
This is a combination cooking method, grilling and steaming, grilled smoky charred flavor, yet nice and moist
Same method works for trout, tilapia, flounder, cod, swordfish, shark, etc

Return to Top ›

Grilling or Barbecuing Chicken

Choose young, tender chicken, Cornish game hen, broiler/fryer, roaster
The best chicken pieces for grilling are breasts, legs, thighs, wings
Grilling Breasts

Clean and oil the grill grates
Thin breast meat is best for grilling, skinless and boneless
Thick breasts should be sliced horizontally for even grilling thickness, and they can be pounded flat for thickness consistency if desired (cooking thick breast intact is best accomplished by barbecuing -- get grill marks on hot side of grill, then transfer thick breast to cool side of grill and bring the lid down, using grill as an oven to roast the breast up to finished temperature of 165F)
Rinse the breast pieces and pat dry, then coat with oil, season as desired (S&P at a minimum)
With grill grates hot, place the show side of the breast down first, leave grill lid up
Like grilling other things, look for coagulation of proteins, juices rising (point) for knowing when to flip, also peek for grill marks
Before reaching time to flip, rotate the breast pieces 90 degrees for cross-hatching grill marks
At time to flip breast should be 75% cooked, (color change just over half way up side), then flip
If applying any kind of sauce, now is the time
Cook to 165F then remove from grill

Grilling/barbecuing bone-in legs and bone-in or boneless thighs

Clean and oil the grill grates
Skinless legs and thighs are best, skin is fatty, causes flare-ups and tends to fall off anyway
Rinse the pieces and pat dry, then coat with oil, season as desired (S&P at a minimum)
With grill grates hot, first grill the pieces to get grill marks and sear, leave grill lid up
After searing, remove from grill and apply any kind of desired sauce to one side
Transfer the pieces to the cool grill side, using grill as an oven to bring the pieces up to finished temperature of 165F
Remove from grill
This is barbecuing, a combination method

Grilling/barbecuing chicken wings

Clean and oil the grill grates
Remove the wing tips, leave drummettes and wingettes together, to minimize the flipping moves
Rinse the wing pieces and pat dry, then coat with oil, season as desired (S&P at a minimum)
To maximize crisping of the skin, use a dry rub with some baking powder, cornstarch, flour, garlic powder, onion powder, smoked paprika, cumin, ancho chili powder, sugar, then a little S&P, add a pinch of cayenne if a bit of zip is desired
Place the pieces on the top rack of the grill, turn grill heat to medium, grill lid down, using grill as an oven (425F) to roast the pieces up to finished temperature of 170F
Flip pieces every five minutes for even cooking
Remove from grill when internal temperature reaches 170F (about 45 minutes), should be crispy outside and moist and tender inside
Apply any sauce desired, place back on grill for a couple minutes, flipping once to caramelize the sauce, apply more sauce and flip again if desired
This is grilling and barbecuing, a combination method

Return to Top ›

What's the Best Steak for Grilling?

The goal of grilling meats

Coagulate the proteins, watch them stiffen and shrink
Tenderize, breaking down connective tissues, rendering fats
Caramelize sugars, giving it that nice brown color, sweet flavor, and grill marks
Retain the moisture as much as possible
Casual grillers focus on the protein when cooking, while pros focus on retaining the moisture

Beef from a cow is edible muscle tissue, fat, connective tissue, and bones
Muscle Tissue is composed of approximately

72% water
20% protein
7% fat
1% mineral

As the cow ages and fattens, some of the water and protein is replaced by fat, then some of the 72% water begins to appear as marbling, the older the animal, the more marbling
Muscle tissue is held together in bundles by connective tissue

The size and location of the bundles determines the texture and the grain
Most connective tissue is either collagen or elastin

Collagen breaks down under heat, into gelatin and water when cooked in most heat, think braising or making stock
Elastin does not break down under normal cooking conditions, so it needs to be removed by knife skill before cooking
A good cut of meat for a steak that's grilled will have more collagen, less elastin

Return to Top ›

How a Steer Is Processed

First cut is lengthwise cut in half, yielding two halves
Second cut is between the 12th and 13th rib, yielding front and back portions of both sides (quartered), 2 fore quarters and 2 hind quarters
Then primal cuts are made

From the fore quarter you get

Chuck
Rib
Brisket/Shank
Short Plate

From the hind quarter you get

Short loin
Sirloin
Round
Flank

From the primal cuts the butcher creates "fabricated" cuts which we buy and consume: steaks, chops, roasts, ribs, ground meat, etc

Guidelines for the Best Cut for a Steak for Grilling

The more the muscle moves, the tougher the beef
The longer the muscle, the tougher the beef

The chuck muscles move a lot, being used for moving the front legs, so it's tough and often ground into hamburger, or cut into chuck roasts that are braised or low and slow roasted
Brisket and shank portions move the front legs, again tough, so braise or low and slow roast
The round portion, is the back leg, lots of motion, tough, and braised or slow roasted, not good for grilling because grilling is quick cook, intense heat, no time to break down connective tissues, no time to tenderize
Short plate and flank portions are abdominal cuts

Very lean and long striated muscles
More elastin connective tissue that needs to be removed (silver fiber that covers the muscle) before cooking to help tenderize, knife skills are important here

Once silver skin is removed, these can be good cuts to grill
Long acid-based marination is recommended
And must be cut thinly across the grain on the bias

Short ribs are not good for grilling

Fatty, and lots of connective tissue
Good for braising, put grill marks on at the end if desired, but best when braised to fall apart tenderness

Top middle of the steer is best for grilling

Muscles here are used the least by the cow, low movement
Cuts from the rib, short loin, and sirloin, most tender, most marbled, least connective tissue
These cuts are most frequently cut into steaks across the grain, into usable portions
Prime rib, tenderloin, rib-eye are, of course, the very best for grilling
Look for steaks with the words rib, loin, sirloin

Return to Top ›

Grilled Beef Tenderloin or Ribeye (Grilling Case Study)

Clean grill and wipe grates with oil
Heat grill to max heat, lid down to get smoky flavors going
Beef tenderloin steak, apply salt, pepper, or dry rub just before grilling, or allow dry rub to marinate for a couple hours in refrigerator before grilling
Put steak down show side down first
165F Coagulation of proteins begins, 320F Sugars caramelize, browning, the smell of steak cooking is the caramelization of sugars
First thing to look for is coagulation of proteins, from red to brown/gray creeping up the sides
Use tongs to look for grill marks, when nice grill marks, rotate 90deg to get cross-hatch
When brown-gray color is half-way up side, look for liquid beginning to pool in nooks, the "point" when liquids begin to rise, probably 50-75% done, so turn it
Continue cooking, testing with temp probe for desired doneness, remove from grill when steak internal temp is rare-125F, medium rare-130F, medium-135F, well-145F then cover and rest the steak before plating, steak will continue to cook with residual heat, internal temperature rising about 5 degrees more (rare-130F, medium rare-135F, medium-140F, well-150F)
Same method applies to grilled hamburgers

Return to Top ›

Grilled Sirloin Tri-Tip

Blend marinade

In small sauce pan mix together 3/4 cup soy sauce, 1/4 cup olive oil, 2 tsp black pepper, 5 minced garlic cloves, 1 tbs smoked paprika, 1/2 grated onion, 1.5 tbs brown sugar
Cover pan and simmer lightly for a couple minutes to infuse flavors throughout, then allow to cool

2lb to 3lb tri-tip steak, trim excessive fat and any silver skin, then in 1-gallon plastic bag add to marinade for a few hours (4 to 5 hours is good) in the refrigerator
Allow steak to sit outside of refrigerator 60 minutes to come to room temperature to provide even cooking throughout
Heat grill to max heat, lid down to get smoky flavors going
Back off on grill heat to medium high on one side, off on the other side (unless grilling something else)
Clean grill with brush and wipe grates with oil on paper towel
Put steak down fat side first and sear, about 1 minute, the technique will be frequent flipping to emulate rotisserie, reserve the marinade for basting
Flip steak and sear other side, about 1 minute
Gently apply marinade to top side, after about 1 minute flip again and apply more marinade to top, keep repeating
After about 6 minutes total, begin checking internal temperature at thickest point, looking for 130F
With every flip the steak takes on more color, like a turning rotisserie
Continue flipping and basting, testing with temp probe for desired doneness, remove from grill when steak internal temp is rare-125F, medium rare-130F, medium-135F, well-145F
Foil cover and rest the steak before slicing and plating, steak will continue to cook with residual heat, internal temperature rising about 5 degrees more (rare-130F, medium rare-135F, medium-140F, well-150F)
Noting that with tri-tip there will be 2 sections with differing grain directions, first bisect the steak along the line where the grain directions change, then cut thin slices (1/8 to 3/16 inch) against the grain
Plate up the steak slices with a thin drizzle of olive oil and any meat juices that can be recovered
Serve with sauteed mushrooms (butter, olive oil, 1/2 tsp thyme, S+P, garlic, 1/2 tsp balsamic vinegar -- do on grill in small cast iron skillet), grilled zucchini, scallions, cherry tomatoes (on skewers), asparagus, etc (grill these on the grate coated in olive oil, garlic powder, S&P while the steak rests)

Return to Top ›

Grilled Boneless Butterflied Leg of Lamb (Greek Style)

Ingredients

2.5 lbs boneless, butterflied leg of lamb
Marinade

1/4 cup olive oil
1 small onion, coarsely chopped
3 garlic cloves, chopped
1 tsp dill weed
1/2 tsp dried oregano
1/4 cup dry white wine
3 tbs lemon juice
S&P to taste

Procedure

Combine all marinade ingredients, and coat the lamb, cover and refrigerate 24 hours
Remove lamb from refrigerator 1 hour before grilling
Remove all marinade ingredients from the lamb, then grill over high heat on the left side of the grill for a couple minutes, fat-side-down at first, to get grill marks (caramelization), grill lid up, check for signs of protein coagulation on the sides of the meat, and the "point" on top, not allowing it to get that far
Turn the meat when grill marks are nice, and transfer to the right side of the grill, turning off the burners of the right side, turning burners on left side to medium or medium low, bring lid down, using the grill as an oven to roast the lamb to desired temperature
Desired internal temp is 130-135F for removal from heat -- medium rare to medium, adjust your desired internal temp according to the level of doneness you prefer
If smoking, use cherry, apple or maple, or a combination of lighter smoke flavors, or use whatever you have on hand or prefer
Allow the lamb to rest for at least 15 minutes after removal from heat for moisture redistribution, then cut against the grain and serve
Serve with Greek potatoes, rice, polenta, cous cous, grits, etc, and vegetable sides as desired
Tzatziki sauce or hummus or babaganoush or muhammara or tabbouleh (tabouli) are great with this lamb

Return to Top ›

Greek Grilled and Braised Boneless Leg of Lamb

Ingredients

2.5 lbs boneless, butterflied leg of lamb
Marinade

1/4 cup olive oil
1 small onion, coarsely chopped
3 garlic cloves, chopped
1 tsp dill weed
1/2 tsp dried oregano
1/4 cup dry white wine
2 tbs lemon juice
S&P to taste

Braising Liquid

1 tbs olive oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
3 garlic cloves, chopped
1 tsp dill weed
1/2 tsp dried oregano
1/2 cup dry red or white wine
1 cup chicken broth, or more as needed
2 tbs lemon juice
S&P to taste

Procedure

Remove most fat and connective tissue from the lamb, cut into 1 to 1.5 inch cubes for skewering
Combine all marinade ingredients, and coat the lamb, cover and refrigerate 24 hours
Remove lamb from refrigerator 1 hour before grilling
Remove all marinade ingredients from the lamb, fill the skewers, coat with oil, then grill over high heat for a few minutes, turning every 30 seconds or so, 3-4 minutes total to get nice sear
Heat Dutch oven with 1 tbs oil, saute carrots, celery, onions, and garlic for a few minutes
Add lamb, wine and chicken broth, dill, oregano, lemon juice, bring to low simmer
Cover the Dutch over and transfer to oven at 320F for 1 hour, remove from oven
Remove cover, put back in oven for 1 more hour, check level of braising liquid and adjust as needed, check tenderness of lamb, simmer longer if needed for lamb to become fork tender
If thickening the braising liquid for a sauce is desired, remove vegetables, then use cornstarch slurry or roux
Check for seasoning, add salt and pepper as needed or other seasoning/herbs (Cavendar's Greek Seasoning is great)
Serve with Greek potatoes, rice, polenta, cous cous, grits, etc, and vegetable sides as desired
Tzatziki sauce or hummus or babaganoush or muhammara or tabbouleh (tabouli) are great with this lamb

Return to Top ›

Grilled Pork Tenderloin (Dry rub BBQ)

Ingredients

1 lb pork tenderloin
Dry Rub BBQ Marinade

2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 tsp olive/canola oil

Procedure

Combine all marinade ingredients, and coat the pork, cover and refrigerate 24 hours
Remove pork from refrigerator 1 hour before grilling
Grill over high heat to sear all sides (2-3 minutes per side)
Move pork to cool side of grill (burners off), lower burners on hot side of grill to medium or medium low and bring down the grill cover to roast the pork, using grill as oven
Desired internal temp is 145F to 150F for removal from heat (medium rare to medium)
If smoking, use whatever wood you like
Allow the pork to rest for about 10 minutes after removal from heat for moisture redistribution, then slice medallions (about 1/2 inch thick or less) and serve

Return to Top ›

Harissa Lamb Kebabs (Persian)

Ingredients

2 lbs butterflied leg of lamb meat, cut into 1 in cubes
Marinade

1 tsp salt
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp ground allspice
1/2 tsp ground caroway
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
1/2 tsp ground tumeric
3 cloves garlic, minced
1 tbs tomato paste
2 tsp lemon juice
1/2 cup white wine
2 tbs olive oil

Procedure

Combine all marinade ingredients, and coat the lamb, cover and refrigerate for 24 hours
Remove lamb from refrigerator 1 hour before grilling
Skewer the lamb, 5 to 6 pieces per skewer (depending on number of cubes and skewers), coat with oil
Grill over medium to high heat, rotating skewers every 30 seconds until cooked through (3-5 minutes or so)
Grill until golden brown with some black bits on the high points/edges
Allow the skewered meat to rest 5 minutes then serve
Serve with rice, cous cous, polenta, grits, potatoes, rustic bread etc, tzatziki sauce, and a side vegetable or salad

Return to Top ›

Pollo a La Brasa (Peruvian Grilling)

Ingredients

6 boneless, skinless chicken thighs
Marinade

Procedure

Combine all marinade ingredients, and coat the chicken, cover and refrigerate 4 to 24 hours
Remove chicken from refrigerator 1 hour before grilling
Dry the chicken well, apply light coat of oil
Grill over high heat, show-side-down first to get grill marks (about 5 minutes, watch for coagulation of proteins, the point)
Flip the thighs and cook for another couple of minutes, check for internal temperature of 160F, if there remove, cover and allow to rest, and for temperature to rise to 165F
Serve with quinoa, rice, cous cous, polenta, grits, potatoes, rustic bread etc, and a side vegetable or salad

Return to Top ›

Grilled Pork Chops (Barbecue)

Ingredients

4 boneless, thick pork chops (3/4 to 1 inch)
Marinade Ingredients (wet rub)

4 tbs olive/canola oil
4 tbs apple cider vinegar
2 tbs smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano
1 tsp salt
1 tsp pepper

Procedure

Combine all marinade ingredients, and coat the pork chops, cover and refrigerate 8 hours
Remove pork chops from refrigerator 1 hour before grilling
Scrape off all marinade into a bowl and add 1 tbs brown sugar to it, stir, set aside
Dry the pork chops well, apply light coat of oil
Grill over high heat, get grill marks (about 3 minutes, watch for coagulation of proteins, the point)
Flip the pork chops and cook for another couple of minutes, check for internal temperature of 130F, if there remove, and coat with marinade as a barbecue sauce
Return pork chops to grill, cook until internal temperature is 140F, remove to a plate, cover and allow to rest while internal temperature continues to rise to 145F
Serve with quinoa, rice, cous cous, polenta, grits, potatoes, rustic bread etc, and a side vegetable or salad

Return to Top ›

Orange/Soy Chicken/Pork (Grilled or sauteed)

Ingredients

6 boneless, skinless chicken thighs or 4 boneless, thick pork chops (3/4 to 1 inch)
Orange/Soy Marinade

Procedure

Combine all marinade ingredients, and coat the chicken or pork chops, cover and refrigerate 4 hours to overnight
Remove chicken or pork chops from refrigerator 1 hour before grilling or sauteing
Scrape off all marinade into a bowl, set aside
Dry the chicken or pork chops well, apply light coat of oil
Grill over high heat, get grill marks (about 3 minutes, watch for coagulation of proteins, the point), or saute
Flip the chicken or pork chops and cook for another couple of minutes, check for internal temperature of 130F, if there remove, and coat with marinade as a barbecue sauce
If sauteeing, remove chicken or pork and set aside, put marinade sauce in saute pan, bring to boil then reduce heat to low simmer, reduce the sauce, add a little cornstarch slurry if needed for consistency
Return chicken or pork chops to grill (or saute pan), cook until internal temperature is 140F for pork chops, 160F for chicken, remove to a plate, cover and allow to rest while internal temperature continues to rise another 5 degrees
Serve with quinoa, rice, cous cous, polenta, grits, potatoes, rustic bread etc, and a side vegetable or salad

Return to Top ›

Thai Chicken Sate with Peanut Sauce (Skewer Grilled)

Ingredients for chicken

2 or 3 boneless, skinless chicken thighs
1 tbs olive/canola oil
1/2 tsp curry powder, or more as needed
1/2 tsp smoked paprika, or more as needed
1/2 tsp garlic powder, or more as needed
1/2 tsp each S&P

Procedure for chicken

Remove chicken from refrigerator 1 hour before grilling, remove most fat
Cut the chicken into 1.5 inch pieces
Combine all spices with the oil
Pat chicken dry, coat with oil and spice mixture
Skewer the chicken pieces evenly
Grill over high heat, get grill marks (about 3 minutes, watch for coagulation of proteins, the point)
Flip the chicken and cook for another couple of minutes, check for internal temperature of 160F, when there remove, remove from skewers, keep warm

Serve with Thai peanut sauce for coating or dipping, Asian fried rice, and a side of grilled string beans splashed with soy sauce at the end of grilling (tied in small bundles with water-soaked butcher twine so they don't fall through grates of the grill, remove twine before serving)

Return to Top ›