Ingredient of the Week: Grillingon May 23, 2014 @ 12:10 pm
Tom prefers to "make life simple" and purchase pre-made kabobs, combining his rubs with the seasonings already on them. "You just sprinkle a dry rub on a kabob and you've got dinner," he says.
"When I'm grilling, I like things a little toward the smokey end, so I take my time and then maybe finish with the hot fire," Tom adds, "so for me, my grilling kind of moves into barbecuing."
Thierry prefers to take a different approach. "I'm probably going to do a chicken zest of citrus, olive oil, garlic and fresh rosemary, and marinate for two or three hours."
Rather than cutting the chicken into smaller pieces, Thierry says he'll butterfly it instead. "I'm going to make it into a totally flat piece of chicken, so it will sit on the grill correctly."
To marinade, he suggests placing the butterflied chicken in a Pirex dish, rotating to marinate evenly, and serving with asparagus and Walla Walla onions. Thierry says cut them in half, toss them in olive oil and throw on the grill for a "nice char on the onion."
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