Tabla de contenido
Idiomas disponibles
Idiomas disponibles
recIPeS
GeNerAL SAFeTY
c LA SSI c boN eL e SS
c HI cK e N bre AS T S
Direct/Medium
4 boneless, skinless chicken breast
halves, about 6 oz. each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water, pat
dry with paper towels, and season with salt and
pepper. Lightly brush or spray both sides with
olive oil. Grill the chicken over Direct Medium
heat until the juices run clear and the meat is no
longer pink in the center, 8 to 10 minutes, turning
once halfway through grilling time. Serve warm.
Makes 4 servings.
c LASSI c b oNe -I N
c HI c KeN br eA S TS
Indirect/Medium
4 chicken breast halves (with bone and
skin), 10-12 oz. each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water,
pat dry with paper towels, and season with salt
and pepper. Lightly brush or spray both sides
with olive oil. Grill the chicken, skin side up, over
Indirect Medium heat until the juices run clear and
the meat is no longer pink at the bone, 30 to 40
minutes. For crispier skin, grill the breasts, skin
side down, over Direct Medium heat during the
last 5 minutes of grilling time. Serve warm.
Makes 4 servings.
FA bU Lo US FISH FIL Le TS
Direct/High
4 swordfish or halibut fillets, 6 to 8 oz. each
and about 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lemon wedges (optional)
Lightly brush or spray both sides of the fillets with
olive oil and season with salt and pepper. Grill
over Direct High heat until opaque in the center,
8 to 10 minutes, turning once halfway through
grilling time. Serve warm with lemon wedges, if
desired.
Makes 4 servings.
eS
13
Tabla de contenido
