Sesame Ginger Chicken Thighs

A nice change from BBQ chicken on the grill is to switch to an Oriental theme. One way to do this is to prepare Sesame Ginger Chicken Thighs. Start by marinating skin on, bone in, chicken thighs with Lawry's Sesame Ginger marinade, along with some diced green onions to provide a taste, as well as color contrast. Let them marinate for several hours in the refrigerator before grilling.

When it's time to grill, set the grill up for indirect,high heat by pushing the coals to one side and placing a drip pan on the other side. Clean and oil the grill grate and use the 3 second technique for determining when the grill is ready. Next, place the chicken thighs skin side up on the grill over the drip pan and grill covered for 17 minutes. Starting skin side up allows the skin to tighten up and lock in the flavor. After 17 minutes, flip the thighs and continue cooking covered for another 17 minutes over the drip pan.

At this point you can add some char and crisp up the skin by cooking for an additional 2 minutes covered on each side over direct heat.

When finished grilling, remove the chicken and baste with Kikkoman's Toasted Sesame marinade to add an additional layer of flavor.

A suggestion for sides would be Asian slaw and Peanut Noodles with Snow Peas.

This will round out the meal and prove to everyone that you are the Master of the Grill !

Buffalo Chicken Wings the easy way !

Like wings but hate dealing with the messy oil ? Try grilling your wings next time. Begin with Perdue wingettes and Lawry's Buffalo BBQ sauce. Marinate the wings well early in the morning and let them rest in the refrigerator until you're ready to grill.
When its grill time, set your grill up for indirect grilling with high heat using the 3 second measuring technique. Clean and oil your grill grate and place the wings on the cool side.

Grill covered for 15 minutes,flip, and grill for another 15 minutes.

Next, place the wings over the coals and grill covered for 1 1/2 minutes. Flip and repeat. At this point, the wings should have a nice grill char and you're ready to eat.

Pair this with a nice pasta salad and you have a nice simple meal that lets everyone know that you are the Master of the Grill !

The Basics of Grilling

While everyone at sometime has had a grilling disaster, don't fear the grill. With a couple of tips, every grilling experience can be enjoyable.
First, whether you choose gas or charcoal, make sure your grill grate is clean and well oiled. Every hardware store has multiple types of grill brushes. Whichever type you choose, just remember to use it every time before you cook. I like to wait until the grill grate is hot and has loosened any residual char from the last meal to make this task easier. Also, if you clean the grate after every use there should be very little to clean before the next use.
Next, always oil the grate before use. The easiest way to do this is to use tongs and a rolled up paper towel dipped in a cooking oil. I like to use canola oil as it has a high burn point. A couple of swipes across the grate and you're ready to go.
Now that you're ready to grill you need to decide the grilling method to use - either direct, or indirect. For direct, if gas use all burners..if charcoal, spread briquets evenly. Use this method for searing and quick cooking (steaks,hotdogs..). For indirect, use burners on only one side, or move charcoal to one side. On the unlit side, place a grill pan with a little water. This will help steam as well as catch any drippings to keep the grill clean. Use this method for longer cooking times (chicken).
For most recipes, you will use high heat. The easy way to test is to hold your palm over the grill for 3 comfortable seconds. When you can do that, the grill is ready. Next, make sure you have a watch that you can use to time your cooking and keep notes on the type of food grilled, thickness of the cut,time grilled and outcome (rare,medium,well done).
By following these grilling basics, you will soon be the Master of your grill !