RECIPES
CLASSIC BONELESS
CHICKEN BREASTS
Direct/Medium
4boneless, skinless chicken breast halves, about 6 oz. each
Kosher salt
Freshly ground black pepper
Rinse the chicken breasts under cold water, pat dry with paper towels, and season with salt and pepper. Lightly brush or spray both sides with olive oil. Grill the chicken over direct medium heat until the juices run clear and the meat is no longer pink in the center, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.
Makes 4 servings.
CLASSIC BONE-IN
CHICKEN BREASTS
Indirect/Medium
4chicken breast halves (with bone and skin),
Kosher salt
Freshly ground black pepper
Rinse the chicken breasts under cold water, pat dry with paper towels, and season with salt and pepper. Lightly brush or spray both sides with olive oil. Grill the chicken, skin side up, over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the breasts, skin side down, over direct medium heat during the last 5 minutes of grilling time. Serve warm.
Makes 4 servings.
FABULOUS FISH FILLETS
Direct/High
4swordfish or halibut fillets, 6 to 8 oz. each and about 1" thick
Kosher salt
Freshly ground black pepper
Lightly brush or spray both sides of the fillets with olive oil and season with salt and pepper. Grill over direct high heat until opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with lemon wedges, if desired.
Makes 4 servings.
16
