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June 2000 Issue
Let's Grill!
by Ronda L. Halpin
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Okay, I have secret to share. I love grilling so much that our grill never gets put away for the winter. It can be twenty degrees outside and I'll brave the cold and wind to grace my plate with a delicately grilled salmon steak or perfectly marinated pork chop. That's why I'm so excited about the next topic in our series on using various appliances and helpers to speed along the kitchen rush hour.

Grilling out can make cooking relaxing and fun in the middle of the week. This is especially true if you do a little planning ahead. For instance, by adding a marinade to your meat as it defrosts in the refrigerator, you are setting yourself up for a culinary delight later in the day. Mixing a package of onion soup mix into your ground beef before making patties makes for a wonderful burger. The possibilities are endless and the tastes are to die for!

To begin our focus on grilling, I thought it would be appropriate to share the secret of tender, juicy grilled chicken. When my husband and I first began grilling together -- before we were married -- he was overjoyed to discover that I knew this secret. In fact, rumor has it that my grilled chicken is the reason he married me! Jokes aside, getting the perfect grilled chicken is as simple as using a simple marinade and taking care not to overcook the poultry. My favorite version follows in the recipe below.

 

Simple Grilled Chicken Breasts

  • 1/3 c. dry white wine
  • 2 T. lemon juice
  • 2 T. Dijon mustard
  • 1 tsp. dried thyme leaves
  • 4 boneless, skinless chicken breast halves -- frozen
Combine all of the ingredients except the chicken in a large resealable plastic food storage bag. Add the frozen chicken and turn to evenly coat the poultry. Seal the bag and allow the chicken to thaw and marinate in the refrigerator for about 8 hours.

Prepare the grill. Drain the chicken and reserve the marinade. Grill the chicken over medium heat -- gas or coals -- for 15-20 minutes or until no pink remains in the center, turning once after 10 minutes and basting with the reserved marinade.

  • Yields: 4 servings
  • Preparation Time: 25 minutes, plus marinating time
 



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