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Grilling

A satisfying meal in minutes

With minimal preparation, quick cooking times and easy cleanup, grilling is a technique worth mastering.

HYDE PARK, N.Y. - Longer days and warmer weather leave no excuse not to dust off the grill and get cooking (if your grill has had a seasonal hiatus, that is).

Minimal preparation, quick cooking times and easy cleanup make grilling a fundamental technique worth mastering.

With the bonus of giving a smoky essence to food, grilling is ideal for preparing a variety of light and flavorful dishes.

Lemon-Ginger Grilled Chicken is a delicious example that can also be broiled (recipes follow).

Serve it with potatoes boiled with saffron and parsley for a savory pairing suitable for any outdoor gathering.

With a few general guidelines to follow, it's not hard to grill a satisfying meal in a matter of minutes.

From the preparation of the grill to knowing where to place food for optimal cooking, try out these tips for grilling success:

PREPARING THE GRILL: Remove charred particles with a stiff brush before each use. Once clean, use a chimney starter to light the coals.

Allow the coals to smolder until covered with white ash. (If you're using a gas grill, preheat it.)

You can create zones of varying temperature by gathering the coals into a pile to one side of the grill. To gauge the heat level, count how long you can hold your hand 1 inch above the grill: 1 to 2 seconds is high heat, 3 to 5 seconds is medium and 6 seconds or more is low.

CUTTING UNIFORM THICKNESSES: If you're grilling more than one type of food for the same meal, cut all the food into the same thickness.

Cook the denser foods a few minutes before starting more tender items.

COOKING THE FOOD PERFECTLY: Lightly coat food with oil to prevent it from sticking to the grill. Foods with short cooking times should be grilled directly above the coals. Larger pieces require a slower and longer period to cook. Place these pieces over the areas with fewer or no coals.

MARKING THE FIRST SIDE: Place the presentation side down on the grill. When it comes into contact with the heated rods, distinct marks will char onto its surface.

Cook the food undisturbed until it is ready to be turned over. This develops better flavor and allows the food to release naturally from the grill without sticking or tearing.

Use a spatula or tongs to avoid piercing the food and losing juices. To mark foods with a crosshatch, rotate the food when it is three-fourths cooked on the first side.

LIFTING THE LID: Because the grill lid regulates temperature, keep it closed to speed the cooking time. This also reduces flareups. Remember that lifting the lid lowers the temperature.

"Grilling is an aggressive cooking method that can dry out foods if not done properly," said Bruce Mattel, associate professor in culinary arts at the Culinary Institute of America. "Many items intended for grilling benefit from being marinated prior to cooking. This technique adds flavor and complexity and will also help with moisture retention."

4 tablespoons lemon zest

2/3 cup lemon juice

4 teaspoons ginger, peeled and minced

4 teaspoons light brown sugar, firmly packed

1 tablespoon peanut oil

1 tablespoon salt, or to taste

4 Szechwan chili peppers, dried, seeds removed

3 pounds chicken thighs, boneless, skinless

Combine the lemon zest, lemon juice, ginger, brown sugar, oil, salt and chilies in a resealable plastic bag. Add the chicken, squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 15 minutes.

Lightly coat the chicken and grill with oil. Preheat the grill. Grill the chicken until cooked through, about 6 minutes per side. (This recipe can also be prepared using a broiler. If broiling, position the rack about 5 inches from the heat source and preheat on high. Broil the chicken until cooked through.)

Makes 8 servings.

Nutrition information per serving: 400 calories, 30g protein, 5g carbohydrates, 28g fat, 570mg sodium, 145mg cholesterol, less than 1g fiber.

2 pounds baby red potatoes

Pinch saffron

2 1/2 tablespoons salt

4 tablespoons butter

4 tablespoons parsley, chopped

Salt, to taste

Freshly ground black pepper, to taste

Place the potatoes in a pot with enough cold water to cover by about 2 inches. Add the saffron and salt. Simmer the potatoes until just tender, about 15 to 18 minutes. Drain the potatoes. Return them to the pot and dry briefly over very low heat until the steam evaporates from the potatoes. Heat the butter in a large saute pan and add the parsley and potatoes. Toss gently and season with salt and pepper as needed.

Makes 8 servings.

Nutrition information per serving: 150 calories, 2g protein, 24g carbohydrates, 6g fat, 450mg sodium, 15mg cholesterol, 2g fiber.

Source: The Culinary Institute of America's "Gourmet Meals in Minutes" (Lebhar-Freidman, 2004; $40).

[Last modified May 17, 2005, 09:54:57]