Specifications

G
G
R
R
I
I
L
L
L
L
E
E
D
D
C
C
H
H
I
I
C
C
K
K
E
E
N
N
U
U
N
N
D
D
E
E
R
R
B
B
R
R
I
I
C
C
K
K
S
S
Makes 2 servings
2 Large Chicken Breasts (boneless, skinless)
1 Teaspoon Course Salt
1 Teaspoon Cracked Black Peppercorns
1\2 – 1 Teaspoon Hot Red Pepper Flakes
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Fresh Rosemary
Juice of ONE Lemon
¾ Cup Extra-Virgin Olive Oil
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Cut each chicken breast in half. Trim any sinews or excess fat off the chicken breasts and discard.
Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the
breasts on both sides with the salt, cracked black pepper and hot red peppers. Sprinkle the breasts with
the garlic and rosemary, patting them on with your fingers. Arrange the breasts in a non re-active
backing dish or inside a zip lock type bag. Pour lemons juice and oil over them and let marinate in the
refrigerator, covered for 30 minutes to 1 hour turning several times. Set grill on high. Brush and oil the
cast iron grates. Arrange the chicken breasts on the hot grill at a 45 degree angle. Place a brick
(wrapped in aluminium foil) on top of each breast. Grill the breasts until cooked, 4-6 minutes per side,
rotating the breasts 90 degrees after 2 minutes on each side to create an attractive cross-hatch of the
grill marks. See Grilling Guide for example.
T
T
I
I
P
P To increase the depth of the grill marks, to give you that true restaurant look,
just wrap a clean brick in aluminum foil and lay on top of each piece.
E
E
A
A
S
S
T
T
-
-
W
W
E
E
S
S
T
T
B
B
U
U
F
F
F
F
A
A
L
L
O
O
W
W
I
I
N
N
G
G
S
S
Makes 2 – 4 servings
16 Whole Chicken Wings (3 ½ pounds)
1 Cup Butter
4 Cloves Garlic(minced)
4 Scallions (trimmed, white parts minced
green parts finely chopped, for garnish)
1 Tablespoon Fresh Ginger (peeled, minced)
1 Cup Thai Hot Sauce OR Other Hot Sauce
3 Tablespoons Lime Juice
1 Teaspoons Black Pepper
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Rinse the chicken wings under cold running water and blot dry with paper towels. Skewer the wings
lengthwise with wooden or metal skewers and arrange on a baking dish. Prepare marinade: Melt 3
tablespoons butter in a saucepan over medium heat. Add garlic, scallion whites and ginger and cook
until fragrant but not brown, about 3 minutes. Add the remaining butter, hot sauce, lime juice, and
pepper, and season with salt to taste. Bring to a boil. Then remove from the heat and let cool to room
temperature. Pour the mixture over the wings, turning the wings to coat evenly. Let marinate in the
refrigerator, covered for 1 hour. When ready to cook drain the wings, reserving any marinade. Transfer
the remaining marinade to a sauce pan and boil for 3 minutes. Place the wings on the grill. Grill until
crisp and golden brown on the outside and cooked through, 8 to 12 minutes per side. Transfer wing to
a platter and pour boiled marinade over them. Sprinkle scallion greens
and serve.