Summer = Grilling

It is summer here in Glendale, AZ (although it isn’t really summer yet: the high temperature today was only a nice warm 103).

Time to stop using the oven and start cooking more outside on the grill. I will never be a Maestro of the Grill like Adam. For me grilling is more like throw a hunk of something on the grill, poke it now and then with an instant-read thermometer to test doneness, and do whatever it takes to keep the Fire Department from making a house call.

Alas however, my one-and-only son heads off to Ft. Benning GA. on Thursday for eleven weeks of basic training. This would be his last Dad-cooked meal for a long time. I wanted to fix something he liked and will remember for a while. Both of these dishes please him to no end and hopefully will sustain him through three months of US Army chow. The grilled chicken incorporates both a rub and a glaze, and is adapted from Fine Cooking’s 101 Chicken Recipes. The Bean and Tomatoe Salad is from the latest issue of Fine Cooking (My son loves cherry tomatoes):

Island-Spiced Pineapple-Glazed Grilled Chicken Breast

For the Chicken:

4 boneless, skinless chicken breasts
1 1/2 tablespoons vegetable oil
2 cloves garlic, minced
2 scallions (green and white parts), minced

For the Rub:

1 Tablespoon dark brown sugar
1 1/2 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground back pepper
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

For the Glaze:

4 tablespoons butter
1/4 cup dark brown sugar
1/4 cup dark rum
1/4 cup pineapple juice

Make the Rub and prepare the chicken: Combine the brown sugar, salt, coriander, pepper, thyme, onion powder, allspice, cinnamon, and cayenne in a small bowl and stire to mix. Set the chicken breasts in a baking dish and drizzle with the oil, rubbing it over the meat on both sides. Sprinkle the rub, garlic, and scallions on both sides of the chicken, patting the seasonings into the meat with your fingers. Refrigerate for 1 hour.

Make the glaze: Combine the butter, brown sugar, rum, and pineapple juice in a saucepan. Boil until syrupy, 7-10 minutes over medium-high heat.

Grill the Chicken. Place the chicken breasts on the grill at a 45-degree angle to the grate. Grill until the chicken has grill marks, then rotate the breasts 90 degrees and grill for an additional 2-4 minutes. Turn the breasts over and coat with the glaze. Cook for 4-6 minutes, turn them again, and coat the other side with glaze. Cook until an instant-read thermometer shows the internal temperature of the chicken to be 165F.

White Bean-Tomato Salad

2 15.5 oz cans Great Northern Beans
Kosher salt
Freshly ground black papper
1/4 small onion
2 3-inch sprigs fresh rosemary
1/4 cup olive oil
3 cloves garlic, peeled and smashed
3 anchovy fillets
1/2 cup fresh grated Parmigiano Reggiano
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 pint cherry or grape tomatoes, halved
1/3 cup chopped fresh parsley

Put the beans in a large saucepan with the onion, one rosemary sprig, and 1 1/2 teaspoon kosher salt. Add enough water to cover. Bring to a boil, then reduce to a simmer and cook until the beans are warm and tender. Remove from heat. Remove the onion and rosemary, rinse the beans and drain them well.

In a small saucepan, combine the olive oil, garlic, and the remaining rosemary sprig. Heat gently until the rosemary sizzles. Remove the pan from the heat and let it stand for about 20 minutes. Remove and discard the rosemary. Remove the garlic and place it in a blender or food processor along with the anchovies, Parmigiano Reggiano, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper, lemon zest, and lemon juice. Process until the mixture is smooth.

Toss the dressing with the beans, using a spatula to gently fold so the beans are well coated but don’t disintegrate. Let the beans stand for a few minutes, tossing occassqonally until the beans have absorbed almost all the liquid. Fold in the reserved infused oil, tomatoes, and parsley.

Tags: chicken, grilling