Grilledchipotleporkandchickensatay Recipes

Steps:

• Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
• Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
• Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
• Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

Steps:

• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups (see Cook's Note).
• To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
• Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
• Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
• Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
• Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
• Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.

Steps:

• Trim fat from pork and cut into 1-inch cubes. Cut chicken into 1-inch pieces as well. Thread three cubes of meat on each skewer, leaving a 1/4-inch space between. Place on tray, sprinkle with salt and pepper, cover with plastic wrap, and chill 15 minutes - 2 hours.
• In a saucepan, combine BBQ sauce, peppers, garlic and honey. Bring to boiling and reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly.
• Preheat grill. Place kebabs on grill rack, turning occasionally, and brush with sauce about halfway through grilling. Meat is done when juices run clear (3-7 minutes for covered grill, 10-15 minutes for uncovered grill).

Steps:

• Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
• Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
• Drizzle reserved oil mixture over the chicken. Carve and serve.