I have an affinity for bbq chicken on the grill. It's one of my favorite things about the summer. In fact, as long as the grill is accessible, regardless of the season and the weather, I like to use it. Alas, in my move to Massachusetts, I lost one great love in my life: the outdoor grill. To make matters worse, we aren't allowed to have a grill here, so a summer of great grilling ideas comes to a screeching halt.
But just because I can't grill doesn't mean I can't put to the test a couple of my favorite grilling techniques: marinading and skewering.
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Marinading is something a lot of us have been instructed to do by countless TV chefs. But it does take a little advanced planning. I like to take a look at the big picture and to make time to prepare my meats (in this case, chicken breasts) by removing the skin, trimming to size, and soaking in a scrumptious sauce. When it comes to grilling, to some extent, size matters. In order for meats to cook evenly, the pieces should be relatively the same size and thickness. A chicken breast, cooked whole, for example, can be folded under on the thin end to create an even thickness. For kebabs, the pieces should be cut to the same thickness on each kebab. Ending up with one kebab with smaller end pieces and one with larger pieces means two different cooking times, but at least you won't have over- and under-cooked meats on the same stick. It's the lesser of two evils.
I tossed this chicken with bottled BBQ sauce. Hannaford makes a cheap and delicious Sweet and Tangy sauce that I love. To dress up a marinade, add minced garlic, ginger, onion, or herbs/spices. If someone at your table likes it hot, set aside a little marinade with crushed red pepper or chilis. If someone else is trying to watch their sugar or calorie intake, use a dry rub of spices instead of a sauce.
Either way, let the meat set. Let it soak in some of the goodness. After a few hours (or overnight, if you're really thinking ahead!), you're ready to skewer. I'm fairly new to skewering, but I love the concept. I used wooden skewers, which I soaked before loading up with meat and vegetables to prevent scorching. If you're grilling outside with flames lapping at your meat, you do not want to skip this step. Almost nothing can ruin a BBQ faster than skewers on fire. Or so I'm told.
I skewered with onion in this case, but you can literally use any vegetable that suits your fancy, provided that it can be stuck through with a stick. Similar to the rule of thumb with meat, you want to keep your vegetables a similar size. Some vegetables cook a lot faster than others, too, so keep that in mind when you're selecting your veg.
To circumvent the no grill issue, I simply baked this chicken. But I have also used the trusty George Foreman Grill, which, while not infusing the grill flavor, does at least provide the grill marks and thus the illusion of my charcoal smoking friend.
Simple sides here include steamed corn on the cob-- on sale the week I conceived this meal-- and cucumbers tossed with balsamic vinaigrette, a summer staple. Super-simple, but delicious.
So, whether you've got an outdoor grill (in which case, I am jealous) or you long to get one, remember to apply and perfect the techniques so you can enjoy your meals with fork in hand.
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