Friday, June 8, 2007

Martha Stewart Gets Grilling

Now that warm weather is finally here, the morning shows are all firing up their grills to get ready for the season. Martha Stewart stopped by the Today Show on June 6th to show correspondent Ann Curry how she achieves grilling perfection.

Perfect your summer barbecuing skills with Martha Stewart's smart and easy-to-follow grilling ideas and recipes. These chicken dishes are perfect for any outdoor cookout or meal

Grilled Butterflied Chicken
Serves 4

A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give marinated chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling.

• 1/4 cup sherry vinegar
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 tablespoon coarse salt
• 1 whole chicken (3 to 4 pounds), rinsed

1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.

2. Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade.

Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.

3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

Sweet and Sticky Grilled Drumsticks
Serves 4

The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw makes a crisp side dish.

• 1 1/2 cups dry red wine
• 1 cup plus 2 tablespoons packed dark-brown sugar
• 1/2 cup low-sodium soy sauce
• 2 tablespoons finely grated fresh ginger
• 1 garlic clove, minced
• 8 chicken drumsticks, skin on
• Coarse salt
• Green-Cabbage Coleslaw with Vinaigrette

1. Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan.

2. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.

3. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).

4. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt. Serve with coleslaw.

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