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Chicken on the Grill for Frugal Summer Fun

April 23, 2009

Even though grilling is a year-round activity for many, there is something about summertime that makes us all yearn for a meal cooked outdoors. And chicken is the perfect choice for a grilling recipe, as it is incredibly versatile and offers a wealth of flavorful options. In addition to its time-saving benefits, grilling adds bold flavor, promotes healthy eating, and with a few simple guidelines and tips, is inexpensive and easy to master.

If you’re short on time, boneless, skinless breasts or thighs, tenders or wings are ideal.  Chicken legs, thighs and quarters require a little more time to cook on the grill, but the delectable payoff is an especially moist and scrumptious meal.  If time permits, there’s nothing better than a whole chicken slowly roasted on the grill.
From the National Chicken Council and the U.S. Poultry & Egg Association, here are two new chicken grilling chicken recipes, perfect for serving up this summer.

Grilled Chicken Drumsticks with Turkish Almond Sauce starts with a spice rub of pantry staples that adds a delicious note to crispy drumsticks. Combine turmeric, cayenne pepper, dry mustard, ground ginger, fennel seeds, salt and sugar, and rub over the drumsticks to coat. When grilled, the chicken will have a smoky, Middle Eastern flavor. While the drumsticks are cooking, make a thick paste sauce by pulsing together in a food processor roasted almonds, garlic, scallions, cilantro, jalapeno pepper, lemon zest and juice, red wine vinegar, yogurt and olive oil. Serve this chicken dish over a bed of couscous with the almond paste drizzled on top. A crunchy cucumber salad and chickpeas make nice side dishes.

Want an easy way to prepare an inexpensive whole chicken on the grill? Try “butterflying” the bird, for a chicken that will cook more evenly and a final presentation that is most impressive. Remove the backbone of a whole, fresh chicken by cutting down either side of the bone with a sharp knife, and cut out the backbone. Turn the chicken over and cut out the breastbone, then open up and flatten. Grilled Butterflied Chicken with Basil and Mint Vinaigrette is made by first brining a butterflied chicken in a mixture of salt and sugar water, to give the meat added juice and flavor. Place the chicken on the grill and cook, turning once or twice, for a total of about 30 minutes. While the meat is cooking, making a fresh vinaigrette by combining lemon juice, soy sauce, honey, garlic, fresh ginger, red pepper flakes, mint, basil and olive oil. Pour the vinaigrette over the hot, plated chicken as soon as it comes off of the grill. Serve with sliced roasted potatoes or brown rice and a green summer salad.