grill | Saveur

Pescado Embarazado (Grilled Fish Skewers)

Esther Sanchez — Tue, 03 Sep 2019 15:10:16 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.

Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.

Yield: 4

Time: 50 minutes

1¾ cups fresh orange juice
1¼ cups canned tomato purée
½ cup achiote paste
4 medium garlic cloves, finely chopped (2 Tbsp.)
2 tsp. cumin seeds
1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
1½ tsp. finely chopped rosemary leaves
1½ tsp. finely chopped thyme leaves
Kosher salt and freshly ground black pepper
Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
Vegetable oil, for the grill
Hot sauce and lime wedges, for serving

Instructions

Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.
Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.
Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.

The post Pescado Embarazado (Grilled Fish Skewers) appeared first on Saveur.

6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors

Meherwan Irani — Wed, 02 Oct 2019 15:28:42 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Almost every culture seems to have its own version of grilled meat on flatbread: Mexican tacos al pastor, Lebanese shawarma, Greek gyros, Turkish doner kebabs, Persian shish kebabs—and my personal favorite—Indian seekh kebabs.

Most Indian restaurants pay homage to the food once served on the tables of the Mughal emperors. Cooked in ghee and redolent with aromatic spices, ubiquitous staples from tandoori chicken and butter chicken to saag paneer and rogan josh all owe their roots to Mughal high cuisine. But those dishes don’t tell the full story of the culinary influence of the Mughals. An equally important legacy is found in the streets and alleyways of almost every city in India. From Delhi to Calcutta, kebabwallas ply their trade, cooking skewers of marinated meats over glowing sigris (charcoal-fueled open-fire grills) and serving them on parathas—usually with a squeeze of lime and a few slivers of onions fragrant with chaat masala.

These late-night street grills were the inspiration behind my Botiwalla restaurants in Atlanta—and the menu below. Mix and match the skewers and sides for the ultimate cookout, starting with the iconic seekh kebab, a skewer of spiced minced meat—and the gold standard of kebabs in India. With a large enough grill, you can cook lamb in one corner, chicken in another, and still make room for fish and vegetables. You can also do as the SAVEUR test kitchen did and pull off the whole menu indoors: simply break out your grill pans and get those burners going.

The Menu

Lamb Seekh Kebabs

My riff on this beloved classic starts with ground lamb and dials back the heat and Indian spices—flavoring the meat with just a pinch each of turmeric, ground coriander, and Kashmiri chile powder. Then I bump up the cilantro, garlic, and ginger, and add lots of fresh mint to brighten the dish. The trick is to grill hot and fast so that the meat is smoky and charred on the outside, and tender, juicy, and almost delicate on the inside. Serve as a kebab with naan, lime wedges, and chutney; or form the meat into a skinny burger instead, and sandwich between pav, the soft, sweet Indian rolls, along with a cabbage slaw and Maggi ketchup. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Chicken Tikka Kebabs

Chicken tikka is the sweet and sour pork or the beef and broccoli of Indian cuisine. The O.G. bastardized North Indian export has launched thousands of curry houses in the U.K. and U.S. This version calls for treating chunks of boneless chicken breast (you can also use thighs for even juicier results) with a dry rub and a wet marinade. The dry rub is super simple—just Kashmiri chile powder, turmeric, and salt—while the wet marinade is the perfect balance of yogurt, lime, and spices. Thread the double-infused chicken onto skewers, and again grill hot and fast, turning frequently to avoid over-charring. One bite of the smoky-spicy-juicy end result, and you’ll never again want to pony up for the dry, flavorless, and dyed-red chicken under the buffet heat lamps that’s trying to pass itself off as “chicken tikka.” Get the recipe >

Paneer Tikka Kebabs

Yes, you can grill cheese on a grill! Well, the right kind of cheese. Here, bite-sized chunks of paneer, a dense, pressed fresh cheese, is marinated in a gingery herbed yogurt and grilled with sweet, colorful bell peppers and onions. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Machli Kebabs

While most fish in India is fried—I don’t think I’ve ever seen it grilled—this recipe inspired by my Persian ancestry rocks on the grill. Start with a firm, chunky fillet—swordfish is my go-to—and a bright, slightly sweet marinade of fresh mint, cumin, lime, and garlic. Baste with plenty of ghee on the grill, then garnish with fresh dill and dried sumac. Get the recipe >

Kachumber

A Hindi word for “chopped up into small pieces,” kachumber is also known as Parsi salad. It was served with pretty much every meal I had growing up in India. The first time I went to a Persian restaurant, I saw an almost identical dish called “salad Shirazi,” which made sense once I looked up the history: The Parsis immigrated to India from a region of Persia known as Pars, of which Shiraz is the capital. With just four main ingredients—cucumbers, tomatoes, red onions, and fresh herbs—the slaw-like salad couldn’t be simpler. Get the recipe >

Photo: Murray Hall • Food Styling: Jessie YuChen Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled Corn Bhel

Bhel is the closest that many Indians will come to eating some type of salad. We traditionally don’t eat a lot of fresh leafy greens. Our greens tend to be dark and fibrous (think mustard greens instead of baby spinach) and lend better to stewing instead of salads. Typically served by street vendors, bhel is a “salad” of puffed rice, crispy chickpea noodles, wheat crackers (puris), chiles, onions, cilantro, peanuts, and potatoes dressed with chutney and the occasional dollop of cold sweetened yogurt. My bhel-inspired corn salad keeps the crunch factor with homemade corn poha (you can substitute store-bought corn flakes) and adds grilled corn kernels, cucumbers, tomatoes, herbs, and a three-minute cumin-lime vinaigrette. Get the recipe >

The post 6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors appeared first on Saveur.

Grilled Swordfish Kebabs

Meherwan Irani — Wed, 02 Oct 2019 15:16:06 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Chef Meherwan Irani of Chai Pani Restaurant Group likes using swordfish for these machli kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers—this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber, or with naan, fresh herbs, and thinly sliced onions.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 6

Time: 1 hour

Ingredients

For the marinade:

¼ cup fresh lime juice
1 tsp. sugar
½ tsp. kosher salt, plus more as needed
Pinch roasted ground cumin
20 fresh mint leaves
2 medium garlic cloves
1 cup grapeseed or vegetable oil

For the kebabs:

2 lb. swordfish steaks (or another firm white fish), skinned and cut into 1½-in. chunks
¼ cup coarsely chopped dill, for garnish
Ground sumac, for garnish
Extra-virgin olive oil, for drizzling

Instructions

Make the marinade: To a blender, add the lime juice, sugar, salt, roasted cumin, mint, and garlic and pulse until smooth. (Add 1–2 tablespoons of water if needed to help all the ingredients come together.) With the machine running on low speed, slowly drizzle in the oil until completely incorporated. Transfer ⅓ cup of the marinade to a small bowl, cover, and refrigerate. Reserve the remaining marinade.
Make the kebabs: To a large bowl, add the fish and season lightly with salt. Pour the remaining marinade over the fish and toss well to coat. Cover the bowl loosely with plastic and refrigerate for at least 10 minutes. (Do not marinate longer than 30 minutes, or the lime juice will begin to “cook” the fish.)
Meanwhile, soak ten 8-inch bamboo skewers in cold water for at least 30 minutes before grilling.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan to high.) Drain the skewers and shake off any excess water. Thread 3–4 chunks of fish onto each skewer, leaving a slight gap between each chunk.
Transfer the kebabs to the grill and cook with the grill open until lightly charred on one side, 2–3 minutes. Using a fish or grilling spatula, loosen and flip the kebabs. (If the fish is sticking, give it another minute or so. It should release easily once it’s fully cooked on one side.) Continue cooking until the opposite side is lightly charred and the fish is cooked through, 2–3 minutes more. Transfer to a platter, drizzle the remaining marinade on top, and garnish with dill, sumac, and a drizzle of olive oil. Serve hot or at room temperature.

The post Grilled Swordfish Kebabs appeared first on Saveur.

Grilled Corn Bhel

Meherwan Irani — Wed, 02 Oct 2019 15:19:21 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.

All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 1 hour 10 minutes

Ingredients

For the dressing:

¼ cup coarsely chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 medium garlic clove
¼ medium red onion, finely chopped
¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

6 ears yellow or white sweet corn in husks, tough outer leaves removed
1½ cups peeled, seeded, and finely chopped cucumber
1 cup cherry or grape tomatoes, halved
½ medium red onion, finely chopped
2 cups unsweetened corn flakes
½ cup coarsely chopped cilantro
2 Tbsp. coarsely chopped mint
Kosher salt

Instructions

Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.

The post Grilled Corn Bhel appeared first on Saveur.

Grilled Chicken Tikka

Meherwan Irani — Wed, 02 Oct 2019 15:12:03 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Asheville, North Carolina chef Meherwan Irani’s marinade for these grilled chicken tikka kebabs achieves the perfect balance of yogurt, lime, and spices. Cutting the chicken into strips rather than the traditional whole chunks allows the meat to cook faster without drying out, and as an added bonus, increases the surface area in contact with the marinade. The same marinade and technique can also be used for lamb (boneless or chops), steak, or paneer.

Look for jars of ginger-garlic paste at your local Indian grocery store. If you can’t find it, make your own by pounding 6 garlic cloves with a 1½-inch piece of peeled ginger in a mortar and pestle, or by blending to a coarse paste in a food processor. Dried fenugreek leaves are a savory, aromatic herb reminiscent of maple syrup. Commonly used in Indian street food, chaat masala is a tangy mix of rock salt and spices including dried mango powder, asafetida, and black pepper.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 5 hours 10 minutes

1¼ cups Greek yogurt
¼ cup vegetable oil
3 Tbsp. ginger-garlic paste
3 Tbsp. fresh lime juice (from 1 lime)
2 Tbsp. Kashmiri chile powder
2 Tbsp. kosher salt
2 Tbsp. distilled white vinegar
1 Tbsp. ground coriander
1 Tbsp. garam masala
1 tsp. dried fenugreek leaves (optional)
½ tsp. Indian red chile powder (or substitute cayenne)
½ tsp. ground cumin
2½ lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-in.-thick strips
½ cup melted ghee or unsalted butter, for basting
1 tsp. chaat masala (optional)

Instructions

Marinate the chicken: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, lime juice, Kashmiri chile powder, salt, vinegar, coriander, garam masala, fenugreek (if desired), Indian chile powder, and cumin until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours, or up to 6. (Over-marination will make the meat mushy and soggy.)
Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan over high.) Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
Add the skewers to the grill side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover the skewers with a large stainless steel bowl, or tent loosely with foil.) Open the grill and use tongs to flip each skewer, then cover and continue cooking until the opposite side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if desired), and serve hot.

The post Grilled Chicken Tikka appeared first on Saveur.

Smokerless Smoked Chicken with Barbecue Sauce

Eitan Bernath — Thu, 11 Aug 2022 20:36:01 +0000

Photography by Eitan Bernath; Food Styling by Olivia Anderson

When I was growing up, there weren’t many cooking tasks that fell to my dad, but that just meant the things he did make were—and still are!—his specialties. He’s the matzo ball master in our home, the expert hamantaschen baker for Purim, and, most importantly, the family grilling expert. Although we always had a gas grill, Dad has never been one to compromise on taste; his trick for great grilled chicken—a foil packet of soaked wood chips thrown right onto the grates—is a low-effort way to infuse grilled foods with plenty of delicious smoky flavor.

Of course, this technique isn’t quite the same as cooking chicken in an actual smoker, but for those of us without the extra barbecue gear, this trick makes a big difference. Now that I live on my own in Manhattan, I’m very lucky to live in an apartment with an outdoor space for a grill. My smokerless smoked chicken recipe is a celebration of the many chickens Dad grilled for us over the years. This one is spatchcocked—meaning the spine is removed and the bird is pressed flat —which makes it perfect for grilling, and results in faster and more even cooking. This step is easy to do at home, you can also ask your butcher to do it for you.

I dry brine my chicken in the fridge for at least 24 hours, then use yellow mustard to bind a sweet and tangy dry rub all over. I also like to whip my own sweet-and-savory barbecue sauce, which runs double duty as a finishing glaze and a dipping sauce. When I’m grilling over charcoal, I don’t even bother with Dad’s foil packet—I find it works just as well to throw some hardwood hickory or fruitwood pellets directly over the coals, enveloping the bird in a thick, fragrant smoke. This method results in an absolutely superior (and easily scalable) grilled chicken, perfect for summer and fall cookouts.

Yield: 4

Time: 25 hours

Ingredients

For the chicken:

1 Tbsp. mustard powder
1 Tbsp. pimentón (smoked paprika)
1 tsp. garlic powder
1 tsp. kosher salt, plus more
½ tsp. freshly ground black pepper
½ tsp. onion powder
¼ tsp. cayenne pepper
One 4-lb. chicken, giblets removed
2 tsp. yellow mustard
1½ cup wood pellets (for charcoal) or wood chips soaked for 1 hour (for gas)
Neutral oil

For the barbecue sauce:

¾ cup ketchup
¾ cup pineapple juice
2 Tbsp. apple cider vinegar
2 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 garlic clove, grated
1 tsp. kosher salt

Instructions

In a small bowl, whisk together the mustard powder, pimentón, garlic powder, salt, black pepper, onion powder, and cayenne. Set aside.
Spatchcock the chicken: Using paper towels, pat the chicken dry inside and out. Place the bird on a cutting board with its backbone facing up and, using poultry shears or a very sharp knife, cut along both sides of the backbone to remove it. Discard the backbone or save it for another use. Flip the chicken over and, using both hands, press firmly down onto the breast bone until you hear a sharp crack and the chicken lays mostly flat. Season the bird generously with salt, then place it on a wire rack. Place the rack in a large rimmed baking sheet, then transfer to the fridge to rest, uncovered, until the skin feels dry to the touch, at least 8 hours and up to 24 hours.
When you are ready to cook the chicken, remove it from the fridge and set it aside to come up to room temperature, about 45 minutes.
Meanwhile, make the barbecue sauce: In a medium pot over medium heat, stir together the ketchup, pineapple juice, apple cider vinegar, molasses, Worcestershire, garlic, and salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from the heat and set the sauce aside to cool to room temperature. Reserve half of the BBQ sauce for dipping.
Brush the chicken all over with a thin layer of yellow mustard. Sprinkle the reserved spice mixture all over the chicken, including the non-skin side.
Preheat your grill to 400–450°F (if your grill does not have its own thermometer, an infrared thermometer is helpful for this). If using a charcoal grill, sprinkle the wood pellets evenly over the coals right before you begin cooking the chicken. If cooking with gas, place the soaked wood chips in a small disposable aluminum baking pan on one side of the grill grates.
Lightly oil the grill grates, then place the chicken skin-side-up on the grill. Cover and cook for 20 minutes.
Uncover the grill and brush the chicken all over with half of the barbecue sauce. Cover the grill once again and continue cooking until the sauce is lightly caramelized and the chicken is cooked through—an instant-read thermometer inserted into the thigh should read 155°F—25–40 minutes more.
Transfer the chicken to a clean wire rack placed on a clean baking sheet. Set the bird aside to rest at room temperature for 10 minutes, then transfer to a clean cutting board. Using a sharp knife, separate the chicken into 8 pieces (breasts, thighs, drumsticks, and wings). Serve warm, with the reserved barbecue sauce on the side for dipping.

The post Smokerless Smoked Chicken with Barbecue Sauce appeared first on Saveur.

Best Jamaican Jerk Chicken

SAVEUR Editors — Thu, 23 May 2019 17:53:06 +0000

Ted + Chelsea Cavanaugh. Ted + Chelsea Cavanaugh

The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe, adapted from Jamaican cookbook authors Michelle and Suzanne Rousseau, includes a grill method and a simpler oven method. Since you won’t be getting any smoke indoors, toast the whole spices in a dry, heavy skillet until fragrant before adding them to the marinade to give the finished dish its characteristic depth. Pimento leaves and wood chips can be purchased online at pimentowood.com.

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Time: 2 hours

Ingredients

For the marinade:

6 Scotch bonnet chiles, stemmed and seeded
3 scallions, trimmed and coarsely chopped
¾ cups vegetable oil
¼ cups fresh thyme leaves
2 medium garlic cloves
2 tbsp. strong brewed coffee
2 tbsp. distilled white vinegar
1 tbsp. plus 1½ tsp. whole allspice berries
1 tbsp. plus 1½ tsp. peeled, chopped fresh ginger
1 tbsp. dark Jamaican rum
2 tsp. kosher salt
1½ tsp. molasses
1 tsp. coriander seeds
¼ tsp. ground cinnamon
Pinch freshly grated nutmeg

For the chicken:

One 3–4-lb. whole chicken, butchered into quarters
Pimento branches and pimento leaves, if using grill method
Lime wedges and Scotch bonnet hot sauce, for serving

Instructions

Make the marinade: To a food processor, add the chiles, scallions, oil, thyme, garlic, coffee, vinegar, allspice, ginger, rum, salt, molasses, coriander, cinnamon, and nutmeg. Pulse only until slightly chunky. (You will have about 1⅓ cups.) Reserve one-quarter of the marinade for serving; refrigerate. To a large zip-top freezer bag, add the remaining marinade and add the chicken quarters and turn several times to coat. Seal and refrigerate for 1–2 days.
For the grill method: Gather enough pimento wood chips and pimento leaves to form a base for the chicken, with a few inches of buffer around the sides. Soak the chips and leaves in water for at least 20 minutes (this will help them release flavorful smoke instead of igniting).
When ready to cook, preheat a gas or charcoal grill to cook with 2-zone heat: Build an indirect, medium-high heat source on one side of the grill. Directly next to (but not on top of) the heat source, spread out the soaked pimento leaves in a single layer, and place the soaked chips in an even layer atop the leaves to form a bed for the chicken.
Place the chicken, skin-side up in a single layer but not touching, atop the leaves. Cover the grill and let cook, refueling with more charcoal as necessary to keep the heat at around 350°F. Stop when the chicken skin is charred and crispy, the juices run clear, and the internal temperature reaches 140°F, about 1 hour 15 minutes.
For the oven method: When ready to cook, set a rack in the center of the oven and preheat to 475°F. Line a baking sheet with aluminum foil, and set a rack on top. Transfer the chicken to the rack, and place in the oven. Roast skin-side up until it’s charred and crispy, the juices run clear when poked with a knife, and the internal temperature measures 140°F, 35–40 minutes for breasts and 50–55 minutes for legs.
Serve the chicken pieces whole, with lime wedges, hot sauce, and the reserved marinade on the side.

The post Best Jamaican Jerk Chicken appeared first on Saveur.

Grilled Cabbage Caesar Salad

Kat Craddock — Tue, 13 Aug 2019 17:44:37 +0000

Photography by Jenny Huang

Fire-roasted Savoy cabbage is tossed with garlic-infused bread crumbs and a caper-anchovy vinaigrette in this take on a Caesar salad. The recipe is adapted from a dish served at chef Andrew Carmellini’s Southern Italian-inspired restaurant Leuca in Brooklyn.

Featured in: “This Grilled-Cabbage Caesar Salad Is Even Better Than the Original.”

Yield: serves 4 to 6

Time: 1 hour 40 minutes

Ingredients

For the cabbage:

2 small heads Savoy cabbage (about 2 lb.), quartered, cores left attached
1 tbsp. kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil

For the salad:

¼ cups finely chopped garlic (from about 10 cloves), divided
⅓ cups fresh lemon juice
½ cups fresh orange juice
1 tbsp. finely grated lemon zest
1 tbsp. finely grated orange zest
6 oil-cured anchovy fillets, mashed into a paste with a fork
1 tbsp. capers, finely chopped
1 tbsp. golden raisins, finely chopped
½ cups plus 2 Tbsp. extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
1 cup finely grated pecorino romano (2½ oz.), plus more for garnish
3 marinated white anchovies, aka boquerones en vinagre (optional)

Instructions

Make the cabbage: On a rimmed baking sheet, place the cabbage cut side up and sprinkle with salt and black pepper to taste. Drizzle with the oil and rub each wedge to coat on all sides. Let sit uncovered for the salt to penetrate the leaves, about 35 minutes.
Meanwhile, make the vinaigrette: In a medium bowl, stir together 1 tablespoon of the garlic, the lemon juice and zest, orange juice and zest, oil-cured anchovies, capers, and raisins. Very slowly whisk in ½ cup of the oil until the dressing is sheeny and thickened slightly. Season with salt and black pepper to taste and set aside.
To a large skillet set over medium heat, add the remaining oil and 3 tablespoons of the garlic and cook, stirring frequently, until pale golden, 1–1½ minutes. Stir in the panko, season with salt and black pepper to taste, and turn the heat to medium-low. Cook, stirring frequently, until pale golden and crisp, 5–7 minutes. Remove from the heat and set aside. (If the pan is very hot, transfer the crumbs to a baking sheet to prevent burning.)
Cook the cabbage: Set a grill pan or heavy-bottomed skillet over high heat. When the pan is smoking, add the cabbage cut side down. Cook, turning occasionally, until charred all over, 10–12 minutes. Using tongs, transfer to a large heatproof bowl and cover tightly with plastic wrap. Let steam until the cores are tender when pierced with a paring knife, 15–20 minutes. When cool enough to handle, cut each wedge crosswise into 2-inch chunks and return to the bowl. Add the pecorino, reserved vinaigrette, and half of the reserved panko mixture and toss to coat.
To serve, transfer the salad to a platter and sprinkle with the remaining panko mixture, black pepper to taste, and additional pecorino. Drape with white anchovies if desired. Serve warm or at room temperature.

The post Grilled Cabbage Caesar Salad appeared first on Saveur.

The Best Charcoal Grills for a Smoky Summer of Burgers and Grilled Pizza

Gregory Han — Fri, 11 Jun 2021 11:00:00 +0000

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Warm weather and sunny skies are beckoning us back outdoors. Is your charcoal grill ready? Whether you have a backyard, balcony, or just a prime spot in the park, charcoal grills are an affordable and portable way to impart flavorful notes of smoky goodness to smash burgers and summer squash. Luckily, modern charcoal grills are also easier to use than ever before, thanks to convenient features like no-mess ash clean-up and temperature control venting. Navigating these options can be overwhelming, so we consulted barbecue and grilling pros to find the best grills for every situation. Whether you’re a total grilling novice or seasoned barbecue enthusiast in need of a new model, the best charcoal grills will serve you well any day of the week.

Best Overall: Weber Performer Deluxe Charcoal Grill
Best Kettle: Weber Original Kettle Premium Charcoal Grill
Best Value: Nexgrill Cart-Style Charcoal Grill
Best Portable: Everdure by Heston Blumenthal CUBE Portable Charcoal Grill
Best Kamado-Style: Big Green Egg
Best Tabletop: Donabe Water Grill Mizu Konro
Best Professional-Grade: Shokunin Kamado Grill

What to Consider Before Buying a Charcoal Grill

Types of Grills

If you’re looking to grill up some cookout classics—burgers, hot dogs, grilled vegetables—a kettle-style charcoal grill is a good place to start. It’s a relatively modest investment that gets the basics done right, and you can often buy accessories to make anything from rotisserie chicken to grilled pizza. Grills with 22-inch diameters are standard, but there are models with much smaller and larger cooking surfaces to suit any setting, whether it be a wide open backyard patio or a small balcony.

If you’re looking to really experiment with charcoal cooking, consider a kamado. This egg-shaped grill is outfitted with a thick ceramic interior, creating a long lasting indirect heat source that can be used to grill, roast, smoke, stir-fry, and even bake bread. Kamado grills are more expensive and extremely heavy, but are capable of reaching temperatures far higher than the average kettle charcoal grills—some go up to 1,000 degrees Fahrenheit— making bubbling and crispy grilled pizzas a summer staple.

Ease of Cleaning

Charcoal briquettes produce a lot of ash residue. If you grill often, make sure to purchase a model with an ash catcher and receptacle underneath. Kamado-style grills can also use charcoal briquettes, but are optimized for natural lump charcoal, which produces one-third the ash of traditional briquettes and makes for an easier clean up. Whatever model you choose, investing in a grill cover will extend the life of your backyard cooking companion by years.

Our Top Picks

Best Overall: Weber Performer Deluxe Charcoal Grill

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Weber is practically as synonymous with backyard barbecues as corn on the cob. Their Deluxe model upgrades the classic kettle design with a few extra bells and whistles to combine the convenience of a gas grill with the incomparable flavor of charcoal. The 22-inch diameter grill has enough space to fit 13 burgers at once, and a spacious work top allows for easy al fresco food prep. Best yet, the grill starts up with a push-button ignition to get charcoal properly white-hot—no messy chimney starter required. Ash clean-up is nearly as easy. Just swipe the lever to send the spent remnants down into a handled receptacle for easy disposal. A weather-proof charcoal storage container attachment and built-in backlit LCD timer complete this all-in-one grilling setup.

Best Kettle Grill: Weber Original Kettle Premium 22-Inch Charcoal Grill

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You can never go wrong with Weber’s most popular charcoal grill. The backyard burger mainstay is beloved for its dependability and affordability. Weber updated this classic with the same One-Touch cleaning system and high-capacity ash catcher as its premium Performer Deluxe sibling. There’s no work top, but it also has the same “up to 13 burgers” grilling capacity, hinged grate, and thermometer built into its shiny porcelain-enameled lid top as its fancier counterpart.

Best Value Grill: Nexgrill Cart-Style Charcoal Grill

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There’s a lot to like about this entry-level, cart-style grill. It has a very generous layout that, well, smokes the competition for the price: 572.75 square inches of cooking space for a little over $100, to be exact. There’s also a built-in thermometer and a convenient side tray. Cart-style grills are a little more involved when it comes to assembly, but this cast-iron model is solidly built. Treat it with care, and it should last for many summers to come.

Best Portable Grill: Everdure by Heston Blumenthal CUBE Portable Grill

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A compact portable grill with a nesting bento box design, the CUBE is ready for camping, picnics, and beach days. It’s also a compelling option for anyone with a balcony or patio, thanks to a contemporary design that riffs on a Japanese hibachi grill. The powder-coated steel exterior, chrome handles, and porcelain enamel firebox interior keep heat safely in check, and the entire setup is covered by a 10-year warranty.

Best Ceramic Grill: Big Green Egg

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Undeniably big and green (and back-breakingly heavy), this kamado-style charcoal grill is for the person who wants to cook anything and everything outdoors. The tapered egg-shaped design and thick, ceramic wall interior allows the Big Green Egg to stay at consistent temperatures—as low as 150 degrees Fahrenheit and as high as 700 degrees Fahrenheit—for an entire day with only a single load of charcoal. Add an ultra-precise vent-based temperature control and you’ve got a cult tool revered by barbecue aficionados for its “slow and low” cooking abilities. There’s a zealous online community of Big Green Egg grillers who share recipes and techniques that will inspire beginners and pros alike. Add a sizable catalog of “EGGcessories” like pizza stones and planchas and you’ve got a grill that’s easy to learn but a challenge to master.

Best Tabletop Charcoal Grill: Toiro Donabe Water Grill Mizu Konro

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This portable Japanese charcoal grill set doubles as artful pottery. It’s crafted from clay gathered from the ancient bed of Lake Biwa, the largest freshwater lake in Japan. Meat and vegetables cooked over this delicate grill stay delectably moist thanks to the steam perpetually evaporating from the water-filled bowl underneath. This grill burns on binchotan, a traditional kiln-fired wood charcoal that burns hotter, longer and more cleanly than traditional briquettes to cook foods outside or indoors with sufficient ventilation. The smaller version is perfect for a tableside grilling session for two.

Best Professional Grade: Kalamazoo Shokunin Kamado Grill

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If Tesla Motors and Frank Lloyd Wright were somehow asked to co-host a barbecue, they’d be grilling on an architectural Shokunin. Each grill is handmade with ipe wood and marine-grade stainless steel, as much a statement showpiece as a cooking tool. Inside are three layers of laser-cut stainless steel plate grill grates. Each tier is a different temperature cooking zone: the highest for grilling, middle for roasting, and the lowest for slow smoking.

Ask the Experts

What’s the difference between grilling and barbequing?

Remember the fable of the tortoise and the hare? Grilling uses hot temperatures to sear foods like hot dogs, drumsticks and burgers quickly, while barbecue applies indirect, low and slow heat to impart flavor and break down tougher cuts like brisket into succulent and soft bites. You can use both techniques with most charcoal grills, but larger size models are better suited for barbecuing/smoking. The extra space can be used to create multiple “cooking zones” to apply both direct and indirect heat .

“If you own a simple kettle grill, you own a smoker,” says barbecue and grilling cookbook author Steven Raichlen. “You don’t have to spend an enormous amount of money or even buy an extra piece of equipment. If you have that kettle grill, the whole secret to getting a lower temperature is to set up your grill for indirect grilling and use only half as much charcoal.”

How do I clean my charcoal grill?

Many charcoal grills have an ash and debris catcher at the bottom; clean this section out regularly to maintain optimal airflow and to prevent ash from dusting whatever you’re cooking with the ghosts of grilling past. Cleaning grates requires a little more elbow grease, but the process can be simplified by preheating the grill to a high temperature before using a stainless steel bristle brush (or a ball of aluminum foil with tongs) to scrape away any charred remains sticking to the grill. And don’t forget to invest in a cover to keep your grill protected from the elements.

Should I invest in a meat thermometer for grilling?

While professional grill and pitmasters can determine the doneness of whatever they’re cooking up with a passing peek or a fleeting touch, you’re likely going to need the accurate aid of an instant-read or probe thermometer to get things right. Not only will using a thermometer ensure those chicken thighs, steaks or burgers are at a safe temperature, you’ll also avoid overcooking them. Check out our picks for the best grill thermometers right here.

The post The Best Charcoal Grills for a Smoky Summer of Burgers and Grilled Pizza appeared first on Saveur.

Chicken Tikka Skewers

Saw Naing — Sun, 27 Mar 2022 13:38:04 +0000

Photography by Dylan James Ho

These chicken tikka skewers are a nod to the street food Chef Naing of The Dutchess grew up eating in Rangoon. Tender strips of chicken are marinated overnight in a mixture of spices, lemon juice, garlic, ginger, and yogurt, then skewered and grilled until charred at the edges. Tart and tangy tamarind dipping sauce brightens and complements the smoky flavors of the skewers. Enjoy this dish on its own as an appetizer, or with a side of tea leaf salad for a complete meal.

Featured in “At This New SoCal Restaurant, Burmese Dishes Take Local Produce to Another Level.”

Yield: serves 6

Time: 8 hours 45 minutes

Ingredients

For the chicken:

2 lb. boneless, skinless chicken thighs
1 cup plain yogurt
¼ cups plus 1 Tbsp. paprika
4 medium garlic cloves, finely chopped
3 tbsp. garam masala
1 1-in. piece fresh ginger, finely chopped (2 Tbsp.)
2 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil, plus more for greasing
1 tbsp. Burmese chile powder (or substitute cayenne pepper)
1 tsp. kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric

½ cups (5 oz.) tamarind paste
½ cups sugar
2 tbsp. palm sugar (or substitute light brown sugar)
1 tbsp. distilled white vinegar
2 bird’s eye chiles, stemmed and finely chopped
2 medium garlic cloves, finely chopped

Instructions

To a wide baking dish, add six 8-inch bamboo skewers and enough hot water to cover; set aside to soak for at least one and up to 24 hours.
Place the chicken thighs between two sheets of plastic wrap and, using a mallet or rolling pin, lightly pound to flatten the thighs to an even ¼-inch thickness. Cut the thighs into 1-inch strips and transfer to a large bowl or a container with a lid. Add the yogurt, paprika, garlic, garam masala, ginger, lemon juice, olive oil, chile powder, salt, coriander, cumin, and turmeric; toss to coat. Cover tightly and refrigerate for at least 8 and up to 24 hours.
Meanwhile, make the tamarind sauce: In a small pot set over medium heat, combine the tamarind paste with 1½ cups of water; bring to a simmer and cook, stirring frequently, until the tamarind paste is softened, 3–4 minutes. Remove from the heat and set aside until cool enough to handle.
Set a fine mesh strainer over a medium bowl and, using a silicone spatula or the back of a spoon, force the tamarind paste along with its cooking liquid, through, discarding any seeds or fibrous solids that remain. Return the resulting tamarind purée to the pot and set over medium heat. Add the sugar, vinegar, chiles, and garlic, then bring to a boil, stirring continuously. Lower the heat to simmer and cook for 1 minute. Transfer the sauce to a heatproof bowl and set aside to cool to room temperature.
Preheat a grill, grill pan, or broiler to cook over high heat; lightly oil the grill grates.
Drain the skewers. Remove the chicken from the marinade and thread the strips onto the skewers. When the grill is hot, cook the skewers, turning occasionally, until the chicken is golden brown and lightly charred, about 6 minutes per side, 12–15 minutes total. Transfer to a platter and serve with the tamarind sauce, for dipping.

The post Chicken Tikka Skewers appeared first on Saveur.

Grilled Onion Salad with Sumac and Herbs

Yasmin Khan — Tue, 27 Jul 2021 23:50:00 +0000

SAVEUR Editors

Inspired by the ocakbaşı restaurants of London’s Little Istanbul, this tangy onion salad from cookbook author Yasmin Khan is a common accompaniment to kebabs. While it is typically made using the juice from pickled turnips, feel free to use any sour pickle juice you have as a substitute.

Featured in: “The Unifying Power of London’s Turkish Grill Houses.”

Equipment

Bowls
Grill or Grill Pan

Yield: serves 4

Time: 25 minutes

3 medium white onions, each cut into 6 wedges
¼ cups extra-virgin olive oil, divided
1 tsp. kosher salt, plus more as needed
¹⁄₄ cup pomegranate molasses
2 tbsp. sour pickle juice
1 tbsp. fresh lime juice
2 tsp. ground sumac
1 tsp. Aleppo pepper
Freshly ground black pepper
2 tbsp. chopped Italian parsley leaves
1 tbsp. chopped mint leaves

Instructions

In a bowl, toss the onions with 2 tablespoons oil and 1 teaspoon salt.
Heat a grill or grill pan over high heat. Once hot, add the onions and cook, turning occasionally, until softened and charred all over, 10–12 minutes.
Meanwhile, make the dressing: In a large bowl, whisk the molasses, ¼ cup water, pickle juice, lime juice, sumac, Aleppo pepper, and the remaining oil. Season to taste with salt and black pepper.
Transfer the onions to the bowl of dressing. Toss in the herbs. Serve hot or at room temperature.

50 Onion Recipes

Photography by Thomas Payne

The humble onion is often treated as an afterthought, but handled correctly can star in dishes. See our top 50 Onion Recipes »

The post Grilled Onion Salad with Sumac and Herbs appeared first on Saveur.