Grilled chicken as you like it - includes recipes

Sunset, July, 1996 by Christine Weber Hale

New techniques, great sauces, and fresh marinades for the whole bird - or easy pieces

The assignment? Grilled chicken. The process? More than 80 pounds of chicken cooked in pursuit of our goal - Sunset's ultimate guide to foolproof grilled chicken. If your idea of making this summer classic is basting with bottled sauce, it's time for a wake-up call. We've put several new spins on this much-loved food.

If you're interested in new grilling methods, try Grilled Whole Chicken with Plum Sauce Glaze. If you're watching every gram of fat, we can help with that, too. How about Grilled Chicken Salad with Raspberries?

No matter which recipe you choose - even one of your own - our food safety tips and grilling chart will help you determine cooking times, grilling methods, and doneness, for perfect results every time.

Low-fat at its best

If your diet demands skinless chicken breasts, and the adjectives tough, dry, and tasteless spring to mind, get ready for a surprise. This lean, versatile cut ranks with the best when you know the cooking secrets illustrated by the following two recipes - quick cooking to seal in moist juices, and bold seasonings to carry flavor.

Cornmeal-crusted Chicken

Prep and cook time: About 35 minutes Makes: 6 servings

6 boneless, skinless chicken breast halves (about 2 lb. total) 1 1/4 pounds Roma tomatoes, cored and chopped 1 cup (about 1 1/2 oz.) finely silvered arugula 3 tablespoons capers 2 tablespoons lemon juice 1 tablespoon olive oil 1 large egg 3/4 cup yellow cornmeal 1/4 cup grated parmesan cheese 1/2 teaspoon black pepper 1/4 teaspoon cayenne Salt

1. Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. (If making ahead, cover and chill up to 4 hours.)

2. Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temperature.

3. In a small bowl, beat the egg with I tablespoon water to blend. In another bowl, stir the cornmeal, parmesan cheese, black pepper, and cayenne to blend. Dip each chicken breast half in the egg mixture, turning to coat both sides, then in the cornmeal-parmesan mixture, turning to cover completely.

4. Place the chicken on a well-oiled charcoal grill above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds), or on a gas grill adjusted to medium heat. Cover gas grill. Cook chicken until undersides are browned, about 5 minutes. With a spatula, turn the chicken over and cook until browned and meat is no longer pink in center (cut to test), 5 to 6 minutes longer.

5. Arrange chicken on a serving platter or on individual plates; top with tomato mixture and add salt to taste.

Per serving: 298 cal., 20% (59 cal.) from fat; 40 g protein; 6.5 g fat (1.7 g sat.); 18 g carbo.; 293 mg sodium; 126 mg chol.

Grilled Chicken Salad with Raspberries

Prep and cook time: About 30 minutes, plus at least 10 minutes (or up to 2 hours) marinating time

Makes: 4 servings

1/2 cup raspberry or balsamic vinegar 1/4 cup seedless raspberry jam 1 1/4 teaspoons finely grated lemon peel 1 teaspoon sugar 4 boneless, skinless chicken breast halves (about 1 1/4 lb. total) 1/2 pound mesclun, rinsed and crisped 1 1/4 cups raspberries, rinsed and drained 4 ounces log-shaped fresh goat cheese, cut into 8 equal slices 8 to 12 chives (optional) Salt and pepper

1. Whisk together vinegar, jam, lemon peel, and sugar until jam is completely dissolved and smooth. Reserve half the mixture; pour remaining mixture into a bowl.

2. Rinse chicken and pat dry. Add chicken to vinegar mixture in bowl; turn to coat chicken evenly, then cover and chill at least 10 minutes or up to 2 hours.

3. Place chicken on a well-oiled barbecue grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds), or on a gas grill adjusted to medium heat. Brush chicken with some of the marinade. Cook (cover gas grill) until undersides are browned, about 6 minutes. Turn chicken over, brush with remaining marinade, and cook until other sides are browned and meat is no longer pink in thickest part (cut to test), 5 to 6 minutes longer. Watch chicken carefully during cooking.

4. While the chicken cooks, mix mesclun with reserved raspberry vinegar mixture. Divide lettuce among 4 dinner plates; sprinkle equally with raspberries. Top salads with grilled chicken, and garnish with goat cheese and chives. Season to taste with salt and pepper.

Per serving: 318 cal., 23% (73 cal.) from fat; 39 g protein; 8.1 g fat (4.6 g sat.); 22 g carbo.; 211 mg sodium; 95 mg chol.

When the occasion calls for the whole bird

Fans of traditional roast chicken will love this new take on a Sunday-dinner favorite. Cooking the whole bird on the grill adds flavor you can't get from the oven - and eliminates the spattering and smoking that often occurs during roasting.

Grilled Whole Chicken with Plum Sauce Glaze

Prep and cook time: About 1 hour