Grilling Time

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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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Reader Comments:

54321

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

By carol bowen on March 15, 2014

54321

I holiday on Cape cod twice a year ,spend a great deal of time viewing your wonderful TV shows, it is high time the a UK TV channel broadcast them. The Brits do not know what they are missing wink

By Geoff on May 31, 2013

54321

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

54321

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

54321

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

54321

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

By Anonymous on May 22, 2013

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm