Grilled chicken as you like it - includes recipes

Sunset, July, 1996 by Christine Weber Hale

3. Rinse poussins and pat dry. With poultry shears or a knife, split each lengthwise through breastbone. Pull birds open. Place skin side up on a flat surface; press firmly, cracking bones slightly until birds lie flat.

4. Thread on sturdy 10- to 12-inch metal skewers (15- to 20-inch skewers for a whole chicken), forcing one skewer through thigh - perpendicular to bone and just above drumstick - into the breast and out through middle joint of wing in extended position. Repeat on other side of bird.

5. Ignite 60 charcoal briquets on firegrate in barbecue. When coals are spotted with gray ash, in about 20 minutes, push equal portions to opposite sides of firegrate. Place a metal or foil drip pan between coals. Or turn gas grill to high and heat, covered, 10 minutes, then adjust for indirect cooking. Place poussins, skin down, in center of lightly oiled grill, not over coals or flame, Cover barbecue (open vents for charcoal); cook, turning occasionally, until both sides are lightly browned, about 15 minutes. Brush birds generously with sauce; continue cooking, turning and basting occasionally with more sauce, until meat near thighbone is no longer pink (cut to test), about 20 minutes longer for poussins, 25 for Cornish hens, 25 to 30 for chicken.

6. Remove from skewers; cut into pieces.

Per serving: 470 cal., 40% (189 cal.) from fat; 38 g protein; 21 g fat (5.4 g sat.); 33 g carbo.; 640 mg sodium; 117 mg chol.

Great marinades

Spicy Thai Marinade

Prep time: About 15 minutes

Notes: Minced green onion and cilantro are the finishing touches; sprinkle them over the chicken just before serving.

Makes: Enough for 4 pounds of chicken, about 6 servings

1/4 cup reduced-sodium soy sauce 1/4 cup Asian fish sauce (nam pla or nuoc mam) or oyster sauce 1 tablespoon firmly packed brown sugar 1 tablespoon each minced garlic and minced fresh ginger 1/2 to 1 teaspoon Asian red chili paste 2 tablespoons each minced green onion and minced cilantro

1. In a large bowl or 2-gallon zip-lock plastic bag, mix together soy, fish sauce, sugar, garlic, ginger, and chili paste until well blended. Add chicken, cover or close tightly, and chill at least 30 minutes or up to 1 day; stir or turn occasionally to coat chicken evenly with marinade.

2. Drain chicken and discard marinade. Grill over indirect heat as directed in step 3 of recipe for Chicken Halves with New Mexico Chili Sauce on page 74. Sprinkle cooked chicken with minced green onion and cilantro.

Per serving: 44 cal., 25% (11 cal.) from fat; 2.4 g protein; 1.2 g fat (0.3 g sat.); 6.1 g carbo.; 810 mg sodium; 0 mg chol.

White Wine-Herb Marinade with Tomatoes and Feta

Prep time: About 15 minutes

Notes: Sprinkle the chopped tomatoes and crumbled cheese over the cooked chicken just before serving.

Makes: Enough for 4 pounds of chicken, about 6 servings

1 cup dry white wine 1/2 cup lemon juice 2 cloves garlic, minced 2 tablespoons minced fresh oregano 1 tablespoon minced fresh thyme 3 ounces crumbled feta cheese 2 firm-ripe Roma tomatoes (1/2 lb. total), seeded and finely chopped