Balsamic-Glazed Grilled Sweet Onions

Sweet, smoky, tangy, and herbal—a lot of flavors come together in this rustic dish.

• 
  
  2 lb. sweet onions (such as Vidalia, Walla Walla, Maui, or Texas Sweet)
  
  


• 
  
  Olive oil for grilling
  
  


• 
  
  1 cup balsamic vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme leaves
  
  


• 
  
  1/2 tsp. crushed pink peppercorns (optional)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  

Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold the onion rings together.

Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil. Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.) Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.

Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pink peppercorns (if using), and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.

Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 
  
  3/4 cup extra-virgin olive oil; more as needed
  
  


• 
  
  4 cloves garlic, smashed and peeled
  
  


• 
  
  Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  
  


• 
  
  2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1-1/2 tsp. kosher salt; more as needed
  
  


• 
  
  One 15-oz. can cannellini beans, rinsed well and drained
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 to 2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1 lb. baguette, cut into 1/2-inch-thick slices
  
  

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Portabella Sandwiches with Tomatoes, Mozzarella & Basil

• 
  
  Vegetable oil for the grill
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano (1/2 oz.)
  
  


• 
  
  1 Tbs. minced garlic (3 to 4 medium cloves)
  
  


• 
  
  4 good-quality sandwich rolls, cut in half
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 large portabella mushrooms, stems and gills removed and discarded and caps wiped clean
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 to 8 thin slices fresh mozzarella or sharp provolone
  
  


• 
  
  1/2 cup lightly packed fresh basil leaves (about 1/2 oz.)
  
  


• 
  
  2 medium ripe tomatoes, sliced (about 9 oz.)
  
  

Heat a gas grill with all burners on high. Clean and oil the grate.

In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll.

In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper. Grill the mushrooms, gill side down, until grill-marked, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms. Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes.

Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves. Cap the sandwiches with the tops of the rolls and serve.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 
  
  3/4 cup extra-virgin olive oil; more as needed
  
  


• 
  
  4 cloves garlic, smashed and peeled
  
  


• 
  
  Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  
  


• 
  
  2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1-1/2 tsp. kosher salt; more as needed
  
  


• 
  
  One 15-oz. can cannellini beans, rinsed well and drained
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 to 2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1 lb. baguette, cut into 1/2-inch-thick slices
  
  

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken with Apricot-Balsamic Glaze

This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you’ll need, buy two whole chickens and cut them into parts yourself, or you can look in your butcher’s display case for bone-in parts that are about the same size—legs about 5 oz. each, thighs about 6 oz., and breast halves a little more than a pound each.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
  
  


• 
  
  Freshly ground black pepper
  
  

In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)

Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.

Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil.

When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grill-Roasted Honey Barbecued Chicken

This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for a summer BBQ.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2-1/2 tsp. kosher salt
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  1 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  1 tsp. light brown sugar
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. chipotle chile powder
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  4-lb. chicken, butterflied, patted dry
  
  


• 
  
  1 recipe Honey Glaze 
  
  

Season the Chicken:

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.

Gas-Grill Instructions:

Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Charcoal Grill Instructions

Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill over the hot zone of the fire, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Check on the fire occasionally; it may be necessary to add fresh charcoal as the fire dies down.  Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Grilled Chicken with Apricot-Balsamic Glaze

This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you’ll need, buy two whole chickens and cut them into parts yourself, or you can look in your butcher’s display case for bone-in parts that are about the same size—legs about 5 oz. each, thighs about 6 oz., and breast halves a little more than a pound each.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
  
  


• 
  
  Freshly ground black pepper
  
  

In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.)

Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate.

Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil.

When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

Hoisin Barbecued Ribs (Gas Grill Version)

You'll get darker ribs with this Asian-inspired rub and sauce combo, but the taste is not overpowering. To make these ribs on a charcoal grill, see the charcoal version  of the recipe.
Think getting great smoky flavor from your gas grill is impossible? Think again. See it in action in our exclusive CooksClub video featuring grilling guru, Fred Thompson.

• 
  
  2 cups hickory wood chips
  
  


• 
  
  2 racks St. Louis-style spareribs (3 to 3-1/2 lb. each) OR 3 racks baby back ribs (2 to 2-1/2 lb. each)
  
  

For the spice rub:

• 
  
  1 Tbs. ancho chile powder
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 Tbs. kosher salt
  
  


• 
  
  2 tsp. five-spice powder
  
  


• 
  
  2 tsp. freshly ground black pepper
  
  

For the mop and sauce:

• 
  
  3⁄4 cup lager beer (such as Heineken)
  
  


• 
  
  3⁄4 cup hoisin sauce
  
  


• 
  
  1⁄3 cup mild chili sauce (such as Del Monte or Heinz)
  
  


• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  

Prepare the wood chips and season the ribs

Soak the wood chips in water for about 1 hour.

Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel; pull it off and discard.

In a small bowl mix the spice rub ingredients. Sprinkle the rub all over the ribs, seasoning the meaty sides a little more than the bone sides and working the rub into the meat. Stand the ribs upright in a rib rack so that the meaty sides face the same direction. Leave as much room as possible between the racks; they shouldn’t touch. Let the racks sit at room temperature for 30 to 60 minutes while you prepare the grill.

Prepare the fire

Drain the wood chips.

If your grill has a smoker box, follow the manufacturer’s instructions for lighting the wood chips and heat one of the grill’s burners on high (for indirect heat). If your grill doesn’t have a smoker box, lay the chips evenly inside a small disposable aluminum drip pan. Cover the pan with foil. Poke 10 to 15 holes in the foil. Remove the cooking grate from the grill. With the lid open, light the grill with all burners on high. Close the lid and heat the grill for 10 to 15 minutes.

Using tongs or an insulated mitt, set the pan of wood chips in one of the rear corners of the grill, right over a lit burner or two (or over the steel bars covering the burners). Replace the cooking grate. Close the lid and wait until smoke pours out of the chip pan, usually 20 to 30 minutes. Then turn off all the burners except the one just below the chips

Begin the ribs, mop, and sauce

Carefully set the rib rack on the side of the cooking grate opposite the lit burner, with the bone sides of the racks facing the lit burner. (The bones will protect the meat from cooking too quickly.) Close the lid and adjust the remaining burner until the temperature is 300ºF—this could require a low, medium, or high setting, depending on your grill. Smoke the ribs for 1 hour for baby backs, 2 hours for spareribs.

Meanwhile, make the mop and sauce: In a small measuring cup, mix the beer and 1/4 cup of the hoisin (this is the mop). In a small saucepan, mix the remaining 1/2 cup hoisin with the chili sauce, rice vinegar, and sesame oil. Bring to a simmer over medium heat and remove from the heat.

Baste the ribs and continue to cook

Remove the ribs from the grill and from the rib rack and lay them on a large rimmed baking sheet. Lightly brush the ribs on both sides with about half of the mop. Carefully put the ribs back in the rib rack, again all facing the same direction but this time turned upside down so that the parts that haven’t browned as much will get more exposure to the heat and smoke. Return the rib rack to the cool side of the grill, again facing the bone sides toward the heat. Close the lid.

Let the ribs cook until the meat shrinks 1/4 to 1/2 inch from the ends of at least several bones, 2 to 3 hours longer, and then check them for doneness (see below). During this time, baste the ribs occasionally with the remaining mop (don’t bother removing them first from the rib rack). You may not use all the mop.

When the rib meat has shrunk 1/4 to 1/2 inch from the ends of several bones, lift each rib rack one at a time from the metal rack, holding the meat at one end with tongs. Turn the ribs bone side up and let them hang so that the weight of the other end bends the rack in an arc. If the meat separates and tears easily near the middle of the arc (see photo), that rack is fully cooked. Some racks take longer than others, as long as 4 hours total cooking time for baby backs and 5 hours for spareribs.

As each rack of ribs is fully cooked, lay it on a large sheet of heavy-duty aluminum foil. Lightly brush the ribs on both sides with the sauce—you may not need it all. Then wrap each rack individually in the foil. Let them sit at room temperature for 15 to 30 minutes for baby backs and 30 to 45 minutes for spareribs. Unwrap the racks, cut them into individual ribs, and serve warm.

Grilled Flatbreads

You can roll these breads out using a rolling pin, but shaping by hand is less fussy. And I like how it creates an appealing rustic appearance with variations in thickness.

• 
  
  2-1/4 tsp. (1/4-oz. packet) active dry yeast
  
  


• 
  
  1/3 cup plain whole-milk yogurt
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  9 oz. (2 cups) bread flour; more as needed
  
  


• 
  
  2-1/4 oz. (1/2 cup) whole-wheat flour
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  Kosher salt for sprinkling
  
  

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

Tip:

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches). Serve immediately with the Lemon-Garlic Oil with Herbs for dipping.

Grilled Chicken with Tomato, Lime & Cilantro Salsa

This dish is also delicious served cold or at room temperature over salad greens.

• 
  
  2 cups seeded, diced ripe tomatoes (2 to 3 medium tomatoes)
  
  


• 
  
  1/2 cup finely chopped fresh cilantro
  
  


• 
  
  4 scallions (white and green parts), thinly sliced
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 to 2 tsp. granulated sugar
  
  


• 
  
  Finely grated zest of 1 lime (about 1 tsp.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. minced chipotle (from a can of chipotles in adobo sauce)
  
  


• 
  
  4 boneless, skinless chicken breast halves (1-1/2 to 2 lb.)
  
  

Prepare a medium-hot grill fire.

In a medium bowl, combine the tomatoes, cilantro, scallions, lime juice, 1 Tbs. of the oil, 1-1/2 tsp. of the sugar, and the lime zest. If your tomatoes aren’t perfectly ripe and sweet, add the remaining 1/2 tsp. sugar. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper, or to taste.

In another medium bowl, mix the chipotle, the remaining 2 Tbs. oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper.

Trim the chicken. If the tenderloins are still attached, remove them and save for another use. Use the flat side of a meat mallet to pound each chicken breast to an even 1/2-inch thickness. Add the chicken to the chipotle mixture and toss well to coat.

When the grill is ready, lay the chicken on the hot grill grates and cook, covered, until the chicken has grill marks and the edges turn opaque, 2 to 3 minutes. Flip the breasts and continue to cook until the chicken is cooked through, 2 to 3 minutes more.

Transfer the chicken to a clean cutting board and let rest for 5 minutes. Slice each breast crosswise on the diagonal into 1/2-inch-thick slices. Arrange the chicken on a platter and top with the salsa.

Grill-Roasted Honey Barbecued Chicken

This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for a summer BBQ.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2-1/2 tsp. kosher salt
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  1 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  1 tsp. light brown sugar
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. chipotle chile powder
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  4-lb. chicken, butterflied, patted dry
  
  


• 
  
  1 recipe Honey Glaze 
  
  

Season the Chicken:

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.

Gas-Grill Instructions:

Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Charcoal Grill Instructions

Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill over the hot zone of the fire, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Check on the fire occasionally; it may be necessary to add fresh charcoal as the fire dies down.  Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.

• 
  
  1-1/2 cups chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  3/4 cup coconut milk
  
  


• 
  
  1/4 cup finely chopped lemongrass (from about 2 stalks)
  
  


• 
  
  12 fresh basil leaves
  
  


• 
  
  3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  1-1/2 Tbs. kosher salt
  
  


• 
  
  2 tsp. packed light brown sugar
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  3/4 tsp. ground coriander
  
  


• 
  
  12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
  
  


• 
  
  2 limes, cut into wedges for serving
  
  

Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grilled Chicken Caesar Salad with Garlic Croutons

• 
  
  Vegetable oil for the grill
  
  


• 
  
  6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  
  


• 
  
  1 recipe Creamy Caesar Dressing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices dense peasant bread
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large clove garlic, cut in half and peeled
  
  


• 
  
  3 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried (about 13-1/2 cups)
  
  


• 
  
  3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
  
  


• 
  
  2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  
  


• 
  
  One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
  
  


• 
  
  1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
  
  

Grill the chicken:

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

Make the croutons:

Reduce the grill to medium-low heat (or let the fire die down). Generously brush the bread slices on both sides with the oil and sprinkle with a little salt. Grill the bread, covered, until golden brown on both sides, 1 to 3 minutes per side. Rub the bread on both sides with the cut sides of the garlic. Let the bread cool for a few minutes and then cut into 1/2-inch cubes.

Assemble the salads:

Set 6 large dinner plates on the counter. Arrange a sliced chicken thigh in the center of each plate and position some of the slices near the edge of the plate so theyfll be visible after the salad is mounded on top. Spoon about a teaspoon of the Caesar dressing over each of the sliced thighs.

Put the romaine in a large mixing bowl and toss with about 6 Tbs. of the dressing. Add 6 Tbs. parmigiano and a big pinch each of salt and pepper to the bowl and toss again. Arrange the romaine over the chicken on each plate. Sprinkle about half of the croutons over the plates.

Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Arrange the endive in the center of the romaine on each plate.

Toss the frisée in the mixing bowl with about 2 Tbs. of the dressing. Add 2 Tbs. parmigiano and a pinch each of salt and pepper and toss again. Pile the frisee in the center of the salads. Sprinkle the remaining cheese, croutons, and the parsley over the salads. Serve.

Grill-Roasted Honey Barbecued Chicken

This whole grill-roasted chicken is rubbed with an intense spice paste and then basted with a tangy honey glaze on the grill for a double dose of flavor. It's easy to double for a summer BBQ.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2-1/2 tsp. kosher salt
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  1 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  1 tsp. light brown sugar
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. chipotle chile powder
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  4-lb. chicken, butterflied, patted dry
  
  


• 
  
  1 recipe Honey Glaze 
  
  

Season the Chicken:

In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.

Gas-Grill Instructions:

Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Charcoal Grill Instructions

Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the chicken, skin side down, on the grill over the hot zone of the fire, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Check on the fire occasionally; it may be necessary to add fresh charcoal as the fire dies down.  Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri

By searing over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn't get in the oven. Also note, New York strip steaks come from the beef loin, which is why the cut is sometimes called a strip loin roast.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  2-1/2 tsp. chopped fresh rosemary
  
  


• 
  
  2-1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. coarsely ground black pepper
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  3 lb. boneless beef top loin roast, fat trimmed to 1/4 inch
  
  


• 
  
  1 recipe Rosemary Chimichurri
  
  

Season the beef:

In a small bowl, mash the oil, rosemary, salt, pepper, and garlic with the back of a spoon. Rub all over the beef and refrigerate for at least 12 and up to 24 hours.

Gas grilling instructions:

Heat all burners of a gas grill to medium low An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the beef on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high. Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes. Transfer to a cutting board and let cool for 10 minutes. Thinly slice and serve with the chimichurri.

Charcoal grilling instructions

Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.

Set the beef on the hot zone of the grill (directly over the coals), cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the roast away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes.(It may be necessary to add fresh charcoal as the fire dies down.) Transfer to a cutting board and let cool for 10 minutes. Thinly slice and serve with the chimichurri.