If there’s one thing to look forward to every summer, it has to be BBQ. Although I have been known to pull the BBQ as close to the patio door as possible in January when I simply cannot wait any longer, there is nothing like sitting out in the warm Summer sun, a cool beverage in hand and take in the smell of something incredible sizzling on the grill.
The best way to tell the temperature of your fire is to use the Traditional Hand Test. Hold your hand about three inches above the grate & time how long you can hold it there before you are forced to pull it back:
1 to 2 seconds — High Heat – This is perfect for your hot zone if you are searing a steak or grilling shrimp. Use this heat first to sear the outside and lock in the juices.
2 to 3 seconds — Medium High Range – Good for most fish fillets.
4 to 5 seconds — Medium Low Range – Ideal for most chicken and veggies.
7 to 8 seconds — Low Heat – Perfect for you warm zone to finish steaks or chops. Also good for grilling delicate vegetables and fruit.
1 minute – You forgot to light the grill!
“The Only BBQ Chicken Recipe You Need” Recipe
4 boneless, skinless chicken breasts
4 cloves garlic, very finely chopped or minced
2 tbsp. white wine vinegar
1 heaping tbsp. fresh thyme
1 tbsp. olive oil
2 1/2 tsp. Dijon mustard
2 tsp. red pepper/chili flakes
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1. In a small bowl, combine garlic, wine vinegar, thyme, mustard, honey, red pepper flakes, sea salt & pepper. Mix well. A few drops at a time, add the olive oil, stirring after each oil addition.
2. Either in a resealable bag or large bowl, add your chicken breasts and then pour the marinade over. Refrigerate for 3 – 4 hours.
3. After the chicken has marinated, remove then from the liquid. Put the marinade into a small saucepan and bring to a boil. Reduce heat and allow marinade to simmer for 2 minutes.
4. Spray grill with cooking spray. Add the chicken and cook for approximately 5 minutes on each side. Use the marinade to baste the chicken every couple of minutes during the cooking process. Serve while hot with a crisp salad or over steamed rice, using the remaining cooked marinade as a sauce.
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