Grilling Time

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Grilling Time

By Cooking with Paula Deen Magazine

Time to get outdoors, and fire up the grill. You’ll love these easy, mouthwatering, and delicious recipes that are perfect for a backyard cookout.

Chicken Under a Brick
Makes 4 to 6 servings

1 (4- to 5-pound) whole chicken
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Aluminum foil-wrapped brick
1 cup chicken broth
1/4 cup tomato paste
1 tablespoon honey
1/2 teaspoon crushed red pepper
Garnish: chopped fresh parsley

1. Remove and discard giblets from chicken. Using kitchen shears, cut chicken along both sides of backbone; discard backbone. Using heels of both hands, press chicken down until flattened.

2. In a 13x9-inch baking dish, combine vinegar and next 5 ingredients. Add chicken, turning to coat. Cover and chill for at least 2 hours.

3. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

4. Place chicken on grill rack, and top with an aluminum foil-wrapped brick. Grill chicken, covered with grill lid, for 15 minutes per side or until a meat thermometer registers 165°, replacing brick after turning.

5. In a large saucepan, bring chicken broth and next 3 ingredients to a boil. Reduce heat to medium-low, and simmer for 10 minutes. Serve with chicken. Garnish with parsley, if desired.

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Onion-Sesame Flank Steak Lettuce Wraps
Makes 4 to 6 servings

1/2 cup thinly sliced green onion
1 lime, zested and juiced
5 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons bottled minced garlic
1 teaspoon crushed red pepper
1 (2-pound) flank steak
1 head iceberg lettuce, leaves separated
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onion, fresh cilantro leaves, steamed white rice

1. In a medium bowl, stir together green onion, lime zest and juice, and next 6 ingredients.

2. Place steak in a resealable plastic bag. Add half of green onion mixture; seal bag, and chill for at least 4 hours or up to 24 hours. Cover and chill remaining green onion mixture.

3. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

4. Remove steak from bag, discarding marinade. Grill steak for 8 to 10 minutes per side or until a thermometer registers 155° or to desired degree of doneness. Remove from heat, and let stand for 10 minutes before slicing across the grain.

5. Serve steak in lettuce leaves with desired toppings and remaining green onion mixture.

Content provided by Cooking With Paula Deen/Hoffman Media.

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54321

I have made so many of your recipes,love them all tank you.

By carol bowen on March 15, 2014

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By Geoff on May 31, 2013

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I'm one of your biggest fans. Your not only a great cook, but a great person as well.I hope someday we can meet in person. It's on my bucket list !!!!

By Sharon Madenfort on May 23, 2013

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Miss Paula Dean, I've followed you throughout the years. I love you and your entire family. I you have given me tips on cooking and I have added some of your recipes to my daily cooking routine. I comes from an interesting background. I'm half Vietnamese and Afro American and Jewish. That a mouth full. My cooking style includes all my cultures. I just want to say since I moved to Australia; there is no cooking show that is like yours. I miss your show. I feel that the Aussies need a little down home southern charm. Would you ever come down here to show the Aussies what real comfort food is? Please!? Much love Dee-Lila

By Dee-Lila Camenga on May 22, 2013

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Paula you are a very talented lady. I have a couple of your cookbooks and a few issues of your magazine and I hope to try a lot of the recipes and I hope you will come to Topeka, Kansas so I can meet you and your sons in person.

By Elizabeth Beckley on May 22, 2013

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Please post your corn chip corn salad again really want 2 make it for weekend.

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