If you've grown tired of pairing grilled chicken with barbecue sauce, then it's time to step up your grilling game and take on one of these grilled chicken recipes. Venezuelan marinade, citrus-herb vinaigrette, and a spicy raspberry sauce are just a few new things you can slather on smokey, crisp grilled chicken. Take a look at the other grilled chicken recipes we're pulling out of the YumSugar recipe vault.
If you've never needed to replace a propane tank, you'll know yours is empty and needs to be replaced when your flame extinguishes suddenly. For this reason, you'll always want to have another propane tank ready, lest it happen mid-grillout.
Whatever you do, don't throw your propane tank in the garbage or attempt to remove the valve off your tank — if there's any fuel remaining, the pressurized tank has potential to explode. If you're in need of a new tank, then bring your old tanks to a hardware store like Home Depot or Lowe's, which usually offer a tank exchange like Blue Rhino. There, you'll be able to exchange your tank for a new one.
If you're done with grilling and don't need to exchange your tank for a new one, call your local waste management company for pickup, or look up gas and propane companies in your area who might be willing to take the old tank off your hands.
Side dishes should be just as decadent and delicious as grilled mains, so don't be the griller who neglects amping up the flavor of veggies and corn. Time management can be difficult on the grill, but these 10 dishes have simple ingredients and prep requirements to make things easy on you. Click through to have your grilled sides and eat them too.
Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. Today we're tackling skewers, which, if you've never tried, are worth taking a stab at; after all, just about everything seems to taste better on a stick.Kebabs are a barbecue staple, but it's important to be diligent in the prepping process. No matter how good the ingredients, seasoning, or sauce, if the ingredients are not properly cut and arranged, the kebab will not cook evenly and thoroughly on the grill. If you've experienced issues in the past or are new to kebab making, these five tips will help you perfect your prepping technique.
- Soak the skewers: Always soak wooden skewers before loading them up with vegetables. It will ward off splinters as you load them up with veggies, plus it prevents skewers from burning or catching on fire prematurely. Simply soak them in water for half an hour to an hour as you chop the veggies.
- Cut similar-sized shapes: Just as with other methods of cooking, the pieces of veggies and meat will cook at different rates if they are not the same size. Whether it's a mushroom or a piece of meat, make one item on the skewer the designated size, usually about an inch, and cut the other vegetables the same size.
Depending on whether you're working with a gas or a charcoal grill, your instructions for heating will be rather different. If you're working with a new grill, as always, be sure you've read the instructions particular to your grill, and then follow some basic grill-starting guidelines.
A Summer backyard barbecue isn't complete without sweet ears of corn, so why is that key element often the most lackluster on the plate? This season, we're grilling up succulent, juicy ears that pack as much flavor as the rest of the cookout spread. We've taken a stab at a famous Mexican street food delicacy, and today we return south of the border for more corny inspiration.
This recipe relies on an old corn favorite — butter and salt — but gets its punch from a squirt of lime, a dash of chili powder, and a spray of cilantro. The grilling technique, inspired by Rick Bayless, uses the husks to trap in all that juicy goodness during the first cooking stage, but then you peel back that protective jacket to soak in the flavors of the grill. What results is a blend of sweet, tangy, spicy, salty, and herbaceous profiles that you'll want to gnaw right down to the cob.
Ready to bone up on your corn grilling repertoire? For the recipe, keep reading.
Master the grill by keeping a kitchen timer next to your station for more accurate cooking time, and to achieve perfect grill marks, resist the urge to move the meat and veggies around as you wait. From proper prep to exact timing, here are some beginners tips to telling when food is done on the grill. Everything is in order of longest to shortest cook time, so you can organize your grill efficiently.
- Corn: Corn involves a two-step process, and the first step is steaming the corn in the husk. Keep the corn in the husk, and roast on the grill until the husks are completely blacked, about 15-20 minutes. The second step is roasting the exposed corn kernels. Rotate shucked corn every few minutes until the tips of the kernels turn light brown and kernels begins to pop, about 10 minutes.
- Portobello mushrooms: Grill caps, stem side down, until portobellos appear wilted, about eight minutes. Flip once, and grill until condensation appears on the ribs of the mushrooms and grill marks form on the top of the mushroom cap, about six minutes.
We're just kicking off Summer, and there's still plenty of time to throw your biggest grilling bash yet. Prep your backyard, secure a spot at the park, or haul your ice chest down to the beach. Follow these tips for a seamless Summer soiree that you'll actually be able to relax and enjoy.
- Choose an adaptable menu. Chances are, your guest list will include a variety of eaters, some of whom will want meat and some of whom will not. Choosing a menu that can be easily tweaked to suit different tastes will ensure that you don't spend your entire barbecue cooking up five separate meals. Sausages (pork, chicken, and soy), burgers (beef, turkey, and veg), and kebabs (meat and veggies on separate skewers) are versatile and delicious options.
- Add a signature detail. If you're feeding a crowd, it's probably not the time to tackle labor-intensive dishes with pricey ingredients. Instead, keep the majority of your menu simple and easy, but add one signature detail or dish that will make your party stand out. If you're known for your seven-layer dip, take the time to whip up a fabulous batch, but serve it alongside premade hummus. Into canning and preserving? Make your own pickles and relishes to serve atop of store-bought 'dogs.
For the rest of my suggestions, read on.
I have yet to munch on Mexico's famed elote asado on a street corner in its home country, but sometimes I dream about it. The charcoal-grilled juicy ears of corn slathered with rich crema and rolled in dried, ground chiles and crumbly cheese usually pops into my thoughts just as Spring warms into Summer, and I can't shake the craving until those first silky husked bundles begin showing up at produce markets.
This weekend, I could stave off the vision no longer, so we hopped down to San Francisco's Mission District to load up on fresh produce, handmade tortillas, and a bounty of Mexican sundries. Our bags weighed down with a block of salty queso añejo, a fresh batch of Mexican crema, a bag of smoky ground pasilla chiles, and plenty of corn, we set about crafting a grilled street food feast.
Using Rick Bayless's technique of first grilling the corn with the husk on produces a plump, juicy ear that pops with each bite, and the rich fixings highlight but don't hide the sweet flavor beneath. This recipe may have sated my initial Summer craving for corn, but thankfully there's plenty of season left to enjoy it again! For the recipe, just keep reading.