Grilled Turkey

Grill that Turkey!!!

Purists beware.  You may not like what you are about to read about our traditional Thanksgiving Turkey.  It is the GrillJunkie team's belief that while oven roasting a turkey gets them cooked, grilling that bird results in a turkey that is cooked with flavor.  We also recommend smoking and frying your bird as alternatives but that's a subject for another day.

Turkey is significantly more flavorful if grilled. We encourage you to try this flavorful method this holiday season.  The related key is to brine your bird first. Brining gives extra moisture to the turkey so it won’t dry out during cooking whether you grill, smoke, or deep fry your bird.

INGREDIENTS:

• 1 gallon water
• 1 1/2 cups salt – iodine free!
• 1/2 cup white vinegar
• 3 tablespoons brown sugar
• 1 teaspoon black pepper
• 1 teaspoon allspice
• 1 teaspoon garlic powder
• 1 teaspoon tarragon

PREPARATION:

Dissolve salt and brown sugar in water in a large pot. Add vinegar and spices. Bring brine to a boil and let cool.

To properly brine a turkey you need to start the night before you plan to cook and serve your meal. You will need at least 10 to 12 hours set aside, a large enough container to hold your turkey and enough brine to cover it.   Also, don't forget salt, water, seasonings, and enough room to refrigerate it. A large stock pot, large oven roaster, or a 5-8 gallon clean plastic bucket would make perfect containers. The key to determining the container size that you choose is determined by the need to have enough room to allow the turkey to be turned so it should be big.

Now on to the fun part. The turkey must be cleaned out and completely thawed.  It is important to note that the turkey should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make the turkey too salty. For those rurally-located GrillJunkies, we acknowledge that a fresh turkey works best, but a completely thawed, frozen turkey will works just as well.

Making the Brine:

To make the brine, use a ratio of 1 cup of iodine-free salt to1 gallon of very clean, very fresh, chlorine free water.  You will need more than 1 gallon of water but that’s the ratio for which to aim.   Ensure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains extra salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of recipes out there.  We recommend visiting Derrick Riches site on about.com. http://bbq.about.com/od/brinerecipes/r/bl90821a.htm

Carefully place the turkey in a container and pour in enough brine to completely cover the turkey with a few inches covering the top of the turkey. It is important to not have any part of the turkey above the surface of the brine. Next place the container, turkey, brine and all in the refrigerator. The turkey should sit in the brine for at least 10 hours but not more than 24!  Brining for too long can ruin the flavor. If you are using a small turkey cut down on the brining time or reduce the amount of salt in the brine.

When you are ready to start cooking, remove the turkey from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. Discard the brine and cook your turkey per your choice.  Again, this is where we may lose the purists as we highly recommend grilling your turkey!

The Basics:

There are a lot of factors that can influence how your turkey is going to turn out, so paying attention to the basics is very important.  First of all, since you will be grilling indirectly with a low fire the weather plays a significant role, especially in Autumn and Winter. Although a cold temperature plays a role, the most important weather condition to watch out for is wind. Wind robs heat from outdoor cooking appliances, and due to its very nature comes and goes in wisps as opposed to a steady temperature, so watch it closely.
Also, the choice between the use of charcoal or gas makes a big difference.  As a rule of thumb, gas will be easier. All in all, depending on what you own, or what you prefer to grill with, be ready for the variables.

To begin, you will need to create an indirect fire that will hold a steady temperature in the 300 degrees F. to 350 degrees F. range. This is where the power of a gas grill comes into play.  If the weather isn't going to cooperate we strongly recommend gas, simply due to the fact that you can control the temperature much easier.

What you need:

• First you will need a turkey, and it must be brined as we discussed previously. We recommend a 12 pounder and to stay away from anything over 15 pounds as the larger bird may burn on the outside before the inside can get cooked.
• We also recommend a V-shaped roasting rack to support the turkey and keep the turkey from moving around too much. This rack should be sturdy because it won't have a solid surface to sit on.
• We also suggest an oven thermometer. This important tool will help monitor the grill temperature when you open the grill.
• You may also want a smoke source.  Get some wood chips for the gas grill or chunks for the charcoal grill. Try a fruit wood like cherry or apple, or use oak or hickory.
• Also, you need a good meat thermometer.
• Most importantly you will need plenty of fuel. If you are using a gas grill you will surely need an extra, full tank on hand.  If you are using charcoal, make sure you have plenty on hand and that you have a way of lighting additional coals for the fire outside of the grill. A charcoal chimney starter will help here and is a must if you use charcoal.
• It is important to have something to catch the drippings from the cooking turkey.  You can use the drippings for making a sauce and the prevention of the drippings will help save your patio or driveway from unwanted stains.  We recommend a shallow roasting pan to catch the drippings.
• You will also need time. Since you will be grilling your turkey at about the same temperature you would in an oven you will need about the same amount of time to get your turkey done. Remember that grilling isn’t as exact as oven roasting so times will vary. Make sure you can adjust for that.

Step by step grilling instructions

Step 1: Clean and Prepare Your Bird!  Prepare the turkey. This means removing everything from the body cavity, taking out any pop-up plastic timer devices and giving it a good wash in cold water. Pat dry.  Do not bother with tying up or "trussing" the bird. Trussing will only slow down the cooking of the thighs which you want to actually cook more than the rest of the bird.

Step 2: Season, or Brine the Bird!  Season or brine the turkey as desired.  See the brining section above. Remember if you do use a brine, be sure to rinse off any salt from the bird before you grill it.

Step 3: Prepare Your Grill!  When the time comes, prepare the grill. Remember that you will be grilling a large bird indirectly, using the indirect heating method.  See our Facts and Recipes section at www.grilljunkie.com for the basics on indirect grilling. It might be a good idea to take the turkey out to the grill before you light it to see about spacing and heating. This is especially important if you are using charcoal. With charcoal you will want to make sure that you build the fire up in the right place so as not to have the hot coals directly underneath the bird.   If the bird is too close then one side could cook too fast. You will want a drip pan under the turkey to prevent flare-ups, to catch and save the drippings, and to prevent drippings from staining those expensive patio bricks or your driveway. Be sure to add water to this pan periodically to maintain a moist environment in the grill and to keep the drippings from burning away. You can make great gravy from the drippings!!

Step 4: Gas or Charcoal?!  If you are set up for indirect grilling, using your rotisserie will be pretty easy. You just need to keep a tight eye on your bird to ensure that the skin isn’t burning and that heat is getting into the bird. If you are not using a rotisserie and you are on a gas grill set the turkey, breast side down on a well oiled grate or  v-shaped roasting rack. If your grill allows you to turn the heat on and/or off on either side with multiple burner controls on the opposite side of where you place the turkey then you will have an even heating area and you will only need to worry about turning the turkey in about an hour.
If you are using a charcoal grill you want the coals in either a ring around the turkey or banked on either side of it. You want even heating so one side doesn’t cook faster than the other. Regardless of the grill being gas or charcoal, try to keep the turkey away from the very edges of the cooking surface so that heat can flow around it.

Step 5: Set Your Temperature!  You are shooting for cooking temperature of around 325 degrees F. If you have an oven thermometer in the grill, set it close to the bird because this is the area you are most concerned with. If you are using a gas grill make the necessary adjustments to the control valves to hit your target temperature. If you are using charcoal you will want to keep a close eye on the temperature to keep it in the right range. Add additional burning coals as necessary.

Step 6: Turn Your Bird! . Depending on the set up or arrangement of your grill you will need to turn or flip the bird during the cooking time. If you have a dual burner gas grill you will need to rotate the bird after about 30 minutes, flip and rotate 30 minutes after that and rotate after another 30 minutes. This keeps the hottest part of the grill from burning one part of the bird. You will need to continue this rotation until the turkey is done. If you are set up to have heat all around the turkey or on two sides of it then you will need to flip the turkey after about an hour. Of course this really depends on how fast the turkey’s skin is cooking. You don’t want the outside to cook too much faster than the inside. Use a meat thermometer to monitor the internal temperature. If the skin is getting too browned before the inside starts warming up, your cooking temperature is too high.

Step 7:  Check Your Bird's Temp!  After a about 2 hours you want to start testing the internal temperature of your grilled bird!. Your target temperature is 165 degrees F. even at the coldest part of the turkey since you need every little morsel at or above this temperature. Be sure to test in several places, but be patient and wait for the temperature to record properly, so don’t start poking your bird full of holes. As a rule of thumb, the internal temperature of a bird should only rise about 10 degrees every 15 to 20 minutes from start to finish using the grill temperature of 325 degrees F

Step 8: Remove and Rest Your Bird!  Remove the turkey from the grill and let it rest for about 10 to 15 minutes before carving. The resting period allows the juices to flow back into the meat and creates the perfect texture for carving and eating. 

Step 9: Carve and Serve. Carve your bird.  You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining and grilling turkeys forever, and after you've tried this you will want to brine all your poultry.  Serve, and eat!

Step 10: Enjoy your Friends and Family! - Celebrate what has been given to us and the freedom we have to celebrate our healthy addiction to grilling!

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Grilled Flaming Pineapple

A true Grilling Addict's delight, and a new trend these days is to grill fruit on the trusted backyard grill. You trusted us with Grilled Pizza right? Trust us on this one too! One of our favorites is Grilled Pineapple. Pineapple has the ideal texture and substance to take the heat of the grill! To add more fun to the experience, be sure let everyone gather around when you are ready to throw these pineapple slices on the grill. As always, be careful
..when the rum hits the fire it will flare-up, so keep you're your cool and your eyebrows out of range and let everyone be awed by your grilling skills.

INGREDIENTS:

• 1 pineapple cored and cut into ½ inch slices
• 1/2 cup Worcestershire sauce
• 1/2 cup honey
• 1/2 cup (or 1 stick) butter or margarine
• 1/2 cup packed light brown sugar
• 1/2 cup dark rum
• Scoop of Vanilla ice cream

PREPARATION:

Combine Worcestershire sauce, honey, butter, sugar and rum in a deep medium saucepan. Bring mixture to a boil, making sure to stir constantly so as to avoid burning the mixture. Once it reaches a boil, reduce heat and simmer for about 10 minutes or until it begins to thicken. Remove from heat and allow the sauce to cool.

Preheat and oil your grill (a light olive oil works best). Brush pineapple pieces with sauce and place on grill. Cook for about 5 minutes turning occasionally. Surface of the pineapple should brown. Remove from grill, top with ice cream and the remaining sauce.

Hoot, holler, and enjoy!

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All-American BBQ Addict Sauce

Inspired, tested, and developed by our Southern-based GrillJunkie team members, this BBQ sauce recipe combines the best of Eastern and Western styles and offers a medium-bodied mixture that provides the perfect balance of sweet and heat.

INGREDIENTS:

• 3 Tablespoons butter (salted)
• 1/4 Cup minced white vadalia onion
• 1 Cup tomato sauce
• 1 Cup white vinegar
• 1/4 Cup worcestershire sauce
• 1 Teaspoon salt
• 2 Teaspoons sugar
• 1/2 Teaspoon fresh ground black pepper
• 1/8 Teaspoon cayenne
• 3 strong dashes of Tabasco sauce

PREPARATION:

In a deep saucepan, melt the butter over medium heat. Next, add the onions and saute for 5 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens for approximately 20 minutes. Stir frequently. Use the sauce warm. The sauce typically keeps well, if refrigerated, for a couple of weeks.

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Grilled Pizza

A hot trend these days is to make Pizza on the Grill! Interestingly, the outdoor grill is probably the best appliance you may own to make pizza. The dry, high heat is ideal for pizza and this basic recipe will help you convert even the most adamant “take out” Pizza purist into a Grilled Pizza addict.

TOOLS:

You will need a grill with a cover, a hot fire of course, a pizza peel and/or a long spatula or two, and/or a set of tongs, mixing bowls, and a food processor or electric mixer. A Pizza slide (or flat metal cooking or cookie sheet) and pot holders are essential.

INGREDIENTS:

Dough:

You can either make your own dough from scratch or purchase pre-made dough from your local grocer. If choosing to make from scratch, see the dough ingredients below:

• 4 cups of all-purpose flour
• 1 _ cup of warmed water (about 110 degrees F)
• 2/3 cup of whole wheat flour
• 1 tablespoon of light olive oil
• 1 package of active dry yeast (The GrillJunkie team recommends Fleishman’s Yeast only)
• 1 _ teaspoons of salt
• 1 teaspoon of sugar

Toppings / Other ingredients:

• Pizza Sauce
• Mozzarella cheese
• Oregano and Basil Flakes
• Extra Virgin Olive Oil
• Grated Parmesan Cheese
• Sliced meats and vegetables*
• Whatever Fire You Up!

PREPARATION:

Place/combine water, oil, yeast and sugar in a small and very clean bowl. Let stand for 5 minutes or until the mixture bubbles. Mix the all purpose flour, the wheat flour, and salt together preferably with a food processor or electric mixer. While the flours and salt are blending, add the water/yeast mixture. Mix for 2 minutes. Knead the mixture briefly on a lightly floured surface, and then place in a large, slightly oiled bowl and let rise in a warm place for 2-3 hours until the dough doubles in size. Once the dough has doubled, lightly flour two cooking sheets. On a floured surface, roll out 1/2 of the dough into a circle approximately 1/4 inch thick. (Be sure to make each pizza round small enough to fit on your grill.) Place on a floured cooking sheet. Repeat this process until you have 2 pizza rounds.

Fire up the grill to high! Be sure grill is clean and the grids are lightly oiled. Place one pizza round on the clean, oiled, and pre-heated grill. Grill pizza round for about 1 _ minutes or until the bottom is browned. With a set of tongs, flat cookie or cooking sheet, or long spatula, gently flip the pizza round over and grill it for an additional 30 -45 seconds. Remove from the grill and repeat the grilling process for the remaining round. Turn down the heat of your grill slightly while letting the pizza rounds cool a bit, and then top each with your favorite toppings.*

Next, return the topped pizza to the grill using a flat cooking sheet, long spatula, or pizza peel, sliding the pizza onto the grilling surface. This technique keeps your hands away from the fire while ensuring that the pizza is carefully placed on the grilling surface and not dropped onto the grill. If you are using a charcoal grill you will want one side hotter than the other, so you can put the topped pizzas on the cooler side. The goal here is to get the topping heated and cheese melted before the crust burns….any where from 3-6 minutes depending on your grill.

Close the lid to create a dry, high heat environment, but keep a close eye on your creation. With the lid down, you are baking your toppings to get the pizza just right.

*If you are using heavy toppings, such as meats or thickly cut vegetables, the GrillJunkie team suggests grilling them a little before cutting them and loading onto your pizza. While the grill is an ideal environment to cook a great pizza, the intense heat can cook crusts very quickly, while taking longer to cook heavy meats or vegetables. The last thing you want after all this work and anticipation, is a burnt crust and cold toppings.

Remove the pizza after 3-5 minutes, or when desired crispness is reached desired, using a flat cooking sheet, a set of long spatulas, or a pizza slide, and place on a counter to cool slightly. Top with some grated parmesan cheese, oregano and basil flakes if desired, slice and serve! Sit back and enjoy your Grilled Pizza. You will be the hero of any barbecue, and now truly “addicted” to your newly discovered art of Grilled Pizza!

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Traditional Beef Kabobs

This traditional kebab recipe works well due to the fact that all of the ingredients will be cooked to perfection at the same time. The marinade adds flavor while keeping the small pieces of top sirloin from drying out on the grill.

INGREDIENTS:

• 1 pound beef top sirloin, cut into 1 inch cubes
• 1 large green pepper, cut into 1 inch squares
• 1 medium onion, cut into 1 inch pieces
• 1 can pineapple chunks
• 1/2 cup vegetable oil
• 1/3 cup sherry
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon minced ginger

PREPARATION:

Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix well. Place in a baking dish and add sirloin. Coat well. Let the sirloin and marinade sit for 1 hour. Preheat grill. Tread sirloin strips, peppers, and pineapple onto skewers.

Grill over high heat until the meat is done to desired taste. The GrillJunkie team recommends about 8 minutes turning occasionally.

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Grilled Steak with Peppercorn Garlic Oil

For those with a love for the unique combination of peppercorn, garlic and olive oil, these steaks are for you as they are coated in a thick garlic spread that gives them a delicious flavor. Serve with grilled vegetable kebabs and life will seem so much nicer!

INGREDIENTS:

• 4 New York strips
• 1 head of garlic – roasted if desired
• 1 tablespoon olive oil
• 3 teaspoons of freshly cracked peppercorns

PREPARATION:

Grasp the top of the garlic head and squeeze out the cloves. Combine garlic, peppercorns and oil and mix well. Spread the mixture over the steaks and grill for about 7-11 minutes or to your liking. To really get a unique flavor from the peppercorns we recommend using a variety of colors, like white, green and rose.

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Red White and Blue Burger

This is a great red, white and blue burger. For those of us that are New England Patriot fans feel free to change the name accordingly!

INGREDIENTS:

• 1 pound ground beef
• 3/4 cup blue cheese, crumbled
• 1 medium onion, chopped
• 2 tablespoons ketchup, lettuce, in leaves – romaine or iceberg work well
• large tomato, sliced
• hamburger buns - sesame seeded work well

PREPARATION:
Combine ground beef, blue cheese, onion and ketchup. Form into patties. Grill to desired doneness. Place on buns and top with lettuce and tomato slices.

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Grilled Salmon

This is a smoked and grilled salmon recipe using Alder wood. (For smoking process – See Fun and Facts section) Although Alder wood is preferred when smoking salmon, other wood species such as Mesquite or Hickory will work well, but Alder is less apt to overpower the salmon. The Alder recipe is designed to not overpower the salmon and gives the fish a mild and delicious flavor.

INGREDIENTS:

• 1 salmon fillet, skin still on (about 1 to 1 1/2 pounds)
• 3 tablespoons honey, warmed until it pours easily
• 2 tablespoons butter, melted
• 1 tablespoon dill weed
• 2 cups alder wood chips, soaked in water

PREPARATION:

Preheat your grill. Mix together the melted butter and the runny honey. Place the cold salmon fillet skin side down and spread the honey/butter mixture over it evenly. Sprinkle with dill weed. Put the wood chips in a smoker box and place on grill.

Place salmon on grill, skin side up over a medium heat. When the salmon skin begins to curl around the edges and the bottom has good grill marks carefully turn. When the meat through the thickest part flakes easily, remove and serve.

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Teriyaki Tuna

These tuna slices are grilled for only a few minutes, so be careful. You want to sear the tuna fast with a hot surface without overcooking it. When the tuna starts to get stiff on the grill it's time to take it off. Serve with teriyaki sauce.

INGREDIENTS:

• 2 pounds tuna (yellow fin), sliced thinly
• 1 cup soy sauce
• 1 cup sake
• 1/2 cup dry white wine
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste

PREPARATION:

Mix all the marinade ingredients together in a bowl and then pour over tuna. Marinate for 30 minutes. Preheat grill. Drain marinade into a saucepan and bring to a boil. Remove from heat. Grill tuna slices for 2 to 3 minutes per side. Place grilled tuna on a serving dish and pour sauce over top.

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“Salsa-fied” Swordfish

These swordfish steaks are marinated in a unique pungent sauce, then grilled hot and fast, and served up with a sweet and citrus orange and tomato salsa.

INGREDIENTS:

• 6 six-ounce swordfish steaks, about 1 inch thick
• 3 oranges, peeled, and diced - be sure to remove all remnants of the inner white rind
• 1 1/2 cups tomatoes, chopped
• 1/4 cup red onion, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded coconut
• Juice of one orange, one lemon, and one lime (approximately 5 tablespoons)
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 2/3 cup dry white wine
• 1/3 cup olive oil

PREPARATION:

In a bowl combine orange pieces, tomatoes, red onion, parsley, cilantro, coconut, juices, balsamic vinegar and the cayenne pepper. Be sure to toss together until evenly mixed. Let the marinade stand for about 1 hour. In a saucepan combine garlic, wine and olive oil.

Bring to a boil and quickly remove from burner. Place swordfish in a shallow baking dish and pour cooled marinade over it. Make sure each tuna steak is evenly coated. Place in refrigerator covered for about an hour. Preheat grill. Remove tuna steaks from marinade and place on grill. Discard marinade. Grill about 4 minutes per side or until the center of the fish has an opaque appearance. Cover with salsa and serve. Oh my!

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Classic Vegetable Kabobs

Please note that these kebabs are so fully loaded up that they make a meal in themselves, so be sure to invite your GrillJunkie friends! Mix up the colors and it will look as impressive as it tastes.

INGREDIENTS:

• 1 small yellow squash, sliced into 1/4 inch pieces
• 1 onion – Bermuda, Red, or Yellow work well
• 4 mushroom caps
• 1 red pepper, cut into 8 pieces
• 1 eggplant, cut into 1/4 inch slices
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 1/8 teaspoon black pepper

PREPARATION:

Mix olive oil, vinegar, lemon juice, mustard, basil, parsley, garlic and pepper together in a large sealable plastic bag. Add vegetables and toss and shake the bag well. Let sit in refrigerator for 2-3 hours. Preheat grill. Place vegetables on skewers alternating the various vegetable varieties as you go.

Reserve marinade to brush vegetables as they cook. Place over a medium flame and cover. Cook about 10-15 minutes, brushing with marinade every 3-4 minutes. Remove from grill when the vegetables are brown and tender.

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Balsamic Lamb Chops

Don’t think they will like Lamb Chops? Think again! This is a quick way to make delicious lamb chops and change their minds forever. The combination of flavors will make those who don't like lamb come back for more.

INGREDIENTS:

• 10 lamb rib chops
• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon dried oregano
• salt and pepper to taste

PREPARATION:

Place lamb chops in a shallow baking dish. Combine olive oil, balsamic vinegar, garlic, rosemary, mustard, oregano, salt, and pepper. Pour this mixture over chops. Toss to coat. Cover and refrigerate for 1 hour. Preheat grill.

Grill chops over a medium high heat for about 5 minutes per side on until browned to desired doneness.

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Chicken Breast Sandwiches with Roasted Peppers

A great summer treat for the GrillJunkie in all of us! These chicken breast sandwiches are topped off with grilled roasted bell peppers and a flavorful herb dressing.

INGREDIENTS:

• 3 skinless, boneless chicken breasts
• 2 red bell peppers
• 3 tomatoes, sliced
• 3 ounces arugula leaves
• 1/2 cup mayonnaise
• 1/4 cup Dijon-style mustard
• 5 tablespoons olive oil
• 2 tablespoons fresh thyme
• 1 tablespoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon red wine vinegar
• 1 teaspoon salt
• 6 sandwich buns

PREPARATION:

Pound chicken breasts to an even 1 inch thickness. Cut each breast into 2 equal sized pieces. Coat chicken breasts in a mixture of 3 tablespoons of the olive oil, black pepper and thyme leaves. Cover and refrigerate for 2-3 hours.

While the chicken soaks in the flavors of the marinade, cut the bell peppers into quarters and lightly coat with remaining olive oil. Place on preheated grill and cook until the surface begins to char. Turn to heat evenly. Remove peppers from grill and cut into thin slices. Combine mayonnaise, mustard, Worcestershire Sauce sauce, red wine vinegar and salt in a bowl. Be sure to use a non-reactive container that does not react with vinegar or the ingredients of the Worcestershire Sauce.

Grill chicken breast over a medium heat for about 5 to 6 minutes per side. Check for doneness before removing from grill. Juices should run clear. Remove from grill and assemble sandwiches while the chicken is still hot. Be sure to add the roasted peppers and the sauce to the sandwiches.

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Nana Nero’s Italian Grilled Chicken

Directly from the kitchen of our CEO’s Calabrian roots, this quick and easy way to prepare a delicious Italian-herbed rotisserie chicken will sure to please. Be sure to keep the chicken basted with the herb mixture and you'll get a tender and juicy bird. Salute!

INGREDIENTS:

• 1 whole chicken, about 3 to 4 pounds
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons Italian seasoning
• salt and pepper

PREPARATION:

Clean the chicken, removing the giblets and trimming any excess skin or fatty parts from the bird. Rinse chicken inside and out and pat dry with paper towels. Season inside and out with salt and pepper. Place chicken onto rotisserie spit and set aside.

Combine remaining ingredients in a small bowl and brush over chicken. Place chicken onto preheated grill and cook for about 1 to 1 1/2 hours occasionally brushing with herb mixture. Check for doneness with thermometer – 180 degrees F is recommended. Let stand 10 minutes before carving. Serve and enjoy. Salute!

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