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MAIN/SICI IA NGRI L-ROASTEDCHICKEN6 TO 6 SERVTNeS.; orget about
chickenpieces. You can grill these wo chickens-flavored
(Sicilian-style) with lemon,parsley, and garlic-whole.
MEDITERRANEAN DRIZZLE
1 large garlic clove, plessed
2 teaspoons coarse kosher salt
2 tablespoons resh emon juice
6 tablespoons extra-virgin olive oil
CHICKEN% cupfreshlemsnjuice
% cup choppedfresh ltalian parsley
Y4 cup olive oil
6 garlic cloves, minced
1 teaspoonsalty2 teaspoon ground black pepper
2 3%- to 4-pound free-range chickensGrilled temons, Baby
A,rtichokes, andEggplant {see recipe}
MEDITERRAN EAN DRIZZLEl Mashgarlic and 2 teaspoons coarse kosher
saltin moftar with pestie or in small bowl withback of spoon until
paste forms. Whisk inlemon juice, then oiI. D o A H EA. D Can
bemade 1 day ahead. Cover and chill. Bring toroom temperature
before using.
c u r c rr w/ Whisk Iemon juice, parsley,
olive oil, garlic, 1 teaspoon salt, dttdl/zteaspoon pepper in
medium bowl. Place Lwhole chicken in each of 2 resealable
plastic
bags. Divide lemon marinade between bags.Seal bags, releasing
excess air. Turn tocoat chicken with marinade. Chill chickenat
least t hour and up to 1 day, turningbag occasionally.
PREPARE BARBECUE (MEDIUM
HEAT). If using 2-burner gas grill, light 1burner. If usinq
3-burner gas grill, do not lightcenter burner. If using charcoal
grill, lightbriquettes in chimney and pour onto 1 sideof lower gdll
rack (you'll need to light morebriquettes in chimney to replenish
duringgrilling). Remove chickens from marinade.
Sprinkle chickens inside and outwith salt and pepper. Tie legs
together.Place chickens, breast side down, over unlitside of grill.
Cover and grill chickens 45
Qn(J \ ,, bonappeti t .com ul y 2008
minutes, adjusting gas evels f using gasgdl] or adjusting vents
and adding morecharcoal as needed f using charcoal grill tomaintain
barbecue emperature between350"Fand 400'F. Turn chickens reastside
up. Cover and gril1until instant-readthermometer nserted nto
thickest part ofthigh registers 165"F, ontinuing to
maintainbarbecue emperature between 350"F and400'F, about 35
minutes onger. Transferchickens o work surface; et rest 10
minutes.
Carve chickens and transfer to platter.Arrange Grilled Lemons,
Baby Artichokes,and Eggplant around chickens. Spoon someof
Mediterranean drizzle over chicken andvegetables. Garnish with
grilled lemons orsqueezrng over.
S{DE/GRILLEDEMONS, ABYARTICHOKES,ND EGGPLANT6 To 8 SERvTNGSi
rillthe vegetablesonce the chickens have finished cooking.Because
he artichokes have been pre-cooked, t takes just a few minutes
tofinish them on the grill
12 lraby artichokes, tems rimmed,dark outer eaves emoved
12 Japanese ggplants, halvedlengthwise, r 2 medium-sizeeggplants
cut crosswise nto%-inch ounds
4 lemons, haived
Oliveoil (for rrushing)
Cook baby afiichokes n large saucepanof boiling salted water
until tender whenbottom is pierced with sharp knife, about8
minutes. Drain and run under cold waterto cool . Cut artichokes n
halfthrough stem;pat dry. Do aHEAD Can be made 2 daysahead. Cover
and chill.
PREPARE ARBECUE MEDIUMHEAT). Brush cooked rtichokes,
apaneseeggplant, and cut side of emons with oliveoil. Sprinkle with
salt and pepper. Grillvegetables until tender and slightly
charred,
about 2 minutes per side. Grill lemons, cutside down. until
chaffed. about 2 minutes.Transfer vegetables o platter. Garnish
withgrilled lemons or squeezing over.
GRILLED ALV:" .wtTH BASIL.! , : _
AND BLISTi*::VEgEIF=/:
MAIN/GRILLED ALMONWITHBASIL IOLI6 s ERVrNGS,i his is a
traditional aio -
a mayo{ike emuision made from ra-*eg g yolks. f the sauce breaks
as yo u ::whisking it, don't despair: You can c:-::iout "Prep
School" o see how to fix iiFo r ease of preparation, you can
alscreplace the egg yolks and oil with orcup of purchased
mayonnaise and \',-ir' {in the remaining ingredients.
BASIL AIOLI2 large egg yolks {preferably orga::2 tabiespoons
chcpped fresh bas''2 Earlic cloves, mincecl2 anchovy filiets,
minced
(1 % easposns)Y2 tea$poon red winevinegarYz teaspoo n
Worcestershi re sauc:
1 cup slive oil1 tablespoonvuarmwater1 ta blespoon fresh emon
iuice
Y4 teaspoon (generous) ot peppe:
SALMONOlive oi! (for brushinE)
1 27e- o 3-pound skinless sal!]f,::iil,rit;(about 1 nch
thick)Btistered Baby Zucchini, Bab'''Fattypan Squash, and
Gril]eiTomatoes {see ecipe}
sesrr er or r / Whisk egg yo]ks, bas| ja0rrrni:
anchovies, vinegar, and Worcestersh-:= $fr:ilrliflfin medium
bowl. Whisk in 2 tablespo:ru m
a few drops at a time, then gradual-ly -i'I.:j;$lj
in remaining oi l in thin stream. Whict'r1 tablespoon warm
water, lemon ju-::
-:hot pepper sauce. Season to taste \'.:--: *-
and pepper. Cover and chill. D o -{H : . -Can be made 1 day
ahead. Keep ch-"=:
SALMONI PREPARE BARBEC Li(HIGH HEAT). Brush grill rack
n-:--:oil. Brush salmon with oil; sprinkle -m:;"r
salt an d pepper. Grill salmon unco;==: i
minutes. Using 2large spatulas, ca:---l--turn fish over. Grill
until fish just be.::ur$ fir
flake in center, 4 to 5 minutes longei T:moeimfiillsalmon to
platter. Arrange Blistere:3ilfllnZucchini, Baby Pattypan Squash.
.-,- 3r.rtilNr{iTomatoes around salmon. Serve r,',:::;mr.
l.:.:,,
. . t , , !bra . .
CHECK OUT A S LIDE SHOW OF MORE GREAT DISITES FROM THE GRILL AT
honappetit.cotugR s.l!f,m0unililrwi
8/14/2019 Bon Appetit July 08 Fertig
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4'lILSTARD.GRILLEDrrylT"KWITHGRILLED]*BBAGE SLAW
) E-:
:_ STERED ABY UCCHINI,: -3 Y PATTYPAN QUASH,r '] )
GRILLEDOMATOES! RvrNesi A pretty mix of Provengal
qiretables, grilled simply and dressed upIrm: the homemade basil
aioli. You can,.uc nclude other vegetables, such asutLired aby
beets, quartered beII peppers,uc -.&icklysliced red new
potatoes (all of
'd'ff,:cbake 10 o 1 5 minutes to grill).
Olive oii (forklrushing)2 cups yeliow and green raby
pattypan
squash 9 o 10 ounces)5 babyzucchini5 medinm omatoes,
alvedthlough
cores
If iEP,{RE BARBECUE (HIGH HEAT).
&rnE:r rill rack with oi]. Brush pattypanlrrnush, ucchini,
and tomatoes with olivel|lu:prinkle generously with salt
and;nry-cer. rill until vegetables are blisteredmc slightly
charred, about 8 minutes fortriqnrEqhnd zucchini, uming
occasionally,,mr about 6 minutes for tomatoes, shiftingmasionally.
Transfer o platter.
,r-I
)i /: ; LLED ONE-IN[ ]-EYESTEAKS' lrRvrNcs. Steakhouse dining,
outdoors.TlLrs ecipe calls for lighting only one side
|nl '.i3erill.
That way,you
cangive
themreels a good char on the hot side of the
ffii.. then move them to the unlit side tolnrqh cooking over
indirect heat.
6 1-inch-thick lrone-in rib-eye steaks
Olive sil {forbrushing)1 tablespooncrackedblackpepper1
tablespoon smoked coarse sea salt or
regular coarse kosher salt
Biue Cheese-Crusted Tomatoes(see recipe)
' I i l . -P-{RE SIDE OF BARBECUE (HIGH
H AT). If using gas grill, ieave opposite
IlmF rnlit; if using charcoal grill, keepilrrcif,site ide free
of coals. Brush steaksllrfir:olive oil, then sprinkle both sides
withmfrrl.ed black pepper and smoked salt.
' q rr lH BODUCT DETAILS, SEE SOURCEBOOK.
Grill steaks on hot side of barbecueuntil grill marks orm, about
3 minutes perside. Transfer steaks o unlit side of grill,cover, and
cook o desired doneness, bout8 minutes for medium-rare. Transfer
steaksto plates; et rest 10 o 15 minutes. ServeBIue Cheese-Crusted
omatoes alongside.
SIDE/BLUE HEESE-CRUSTEDTOMATOES6 SE RVr NGSi The flavors of two
classic
steakhouse menu items-blue cheese
dressing and stewed tomatoes-are
combined in one incredible, simpie-to-prepare grilled dish.
% cup fine dry l:readcrumbs
1 tabiespoonoliveoil12 medium tomatoes
7e cup crumbled t)lue cheese{about 3 ounces}
PREPARE I SIDE OF BARBECUE (HIGH
HEAT), leaving opposite side unlit if ga s
grill or without coals if charcoal grili. Mix
breadcrumbs and olive oil in small bowl,
mashing to coat. Cut top % from each tomato.
Sprinkle tomatoes with salt and pepper.
Top each with 1 tablespoon blue cheese.
Sprinkle with breadcrumb mixture.
Arrange tomatoes (topping side up)
on unlit side of grill. Cover grill and cook
tomatoes until slightly soft and cheese melts,
about13 minutes. Serue immediatelv.
MAlN/MUSTARD_GRILLEDORK6 S E RVTNGS,. MUStard, tarragon, and
a touch of sugar flavor the pork and its
accompanying siaw.
Nonstick vegetable oil sprayY2 cup Dijon mustard
Ya cup mayonnaiseI tablespoon chopped fresh tarraEon1 tablespoon
{packed} golden brown
sugar
2 pounds tlimrned boneless pork loin,cut crosswise into
%-inch-thick slicesGrilled Red and Green Cahbaae Slaw{see
ecipe)
Spray grill rack with nonstick spray.PREPARE BARBECUE
(MEDIUM-HIGH
HEAT). Whisk mustard, mayonnaise,tarragon, and brown sugar n
medium bowl.Brush mustard sauce generously on bothsides of pork
cutlets.
Grill pork until just cooked hrough andfirm to touch, 2 o 3
minutes per side. Transferto plates. Serve with Grilled Red and
GreenCabbage SIaw.
SIDB/GRILLEDED ND GREENCABBAGELAW6 SERVTNGS:' Coleslaw on the
grill?
Absolutely. It makes the cabbage andgreen onions tender and adds
just a bit
of smoky flavor.
I\,I0nstickvegetable oil spray
Yz cuptarragonvinegarYa CUP uqaryz cup vegetable oii plus
additisnal for
brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage {about1% pounds), quartered through
core
1 medium head of green cabbag(ahout 1% pounds), quartered
through core
t truneh green onions (about 6), rimmed
Spray grill rack with nonstick spray.
PREPARE BARBECUE (MEDIUM-HIGH
H EAT). Whisk vinegar, sugar, % cup oil,
mustard, and tarragon in medium bowl.
Season dressing with salt and pepper.
Brush cabbages and gteen onions
with oil; sprinkle with salt and pepper.
Grili cabbages untii dark grill marks form,
3 to 4 minutes per side. Grill green onions
until charred on 1 side, 2 to 3 minutes.
Transfer vegetables to work surface.
Chop green onions and cabbages;place in large bowl, discarding
cores. Add
dressing; toss to coat. Season slaw to taste
with salt and pepper. / I
Judith Fertig is co-author of WeeknightGriiling with the BBO
Oueens. She ives nthe Kansas City area.
," Q ;ju ly 2008: bonappeti t .com, ' J 3
