About this recipe
Outdoor grilling can be so much fun, especially when you have the right techniques. Grilling creates smoky, charred flavors through high heat and caramelization that are hard to reproduce indoors. Not to mention the smoke isn’t in your kitchen!
Chef Bill Collins is here to show us how to get grilling. Here are Collins’ recipes for grilled chicken, asparagus and a to-die-for BBQ sauce.
“Whether it’s gas or charcoal, you get the flame underneath, and the charcoal is going to give you a bit more flavor, but with the flame coming up and the fat dripping down, it just kind of all recycles onto it. It just adds more flavor,” Collins said.
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Collins recommends grilling chicken starting on the warmer spots of the grill, moving the chicken to a cooler spot if it begins to get too charred. Instead of oiling the grates of the grill (which will burn right off), oil the chicken to prevent sticking. Make sure to preheat the grill. A cold grill won’t give you the nice char you’re looking for and will take longer to cook. Additionally, don’t overcrowd the grill. Leave space between pieces so heat circulates.
For a well-rounded meal, Collins recommends serving the chicken with asparagus, which can also be grilled at the same time as the chicken. Make sure to dry the asparagus well before oiling, as water prevents browning. Collins notes that it’s important to place the asparagus perpendicular to the direction of the grill so the asparagus doesn’t fall into the flame.
Ingredients
Yields: 4 servings
Grilled Chicken
Grilled Asparagus
BBQ Sauce
Directions
Grilled Chicken
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Preheat the grill to high heat, about 425–450°F.
TIP:
A properly heated grill helps create a good sear. -
Toss chicken with olive oil, salt and pepper until well coated.
TIP:
Oil the chicken rather than the grill to prevent sticking.
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Place chicken on the grill and cook for 4–5 minutes until seared and releases easily.
TIP:
Do not overcrowd the grill for even cooking.
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Flip and cook for another 4–5 minutes.
TIP:
Move to a cooler part of the grill if charring too quickly.
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Brush with barbecue sauce, cook for 2 minutes, flip and repeat until cooked through.
TIP:
Cook until internal temperature reaches 160°F.
Grilled Asparagus
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Preheat grill to medium-high heat.
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Toss asparagus with olive oil, salt and pepper on a sheet pan.
TIP:
Dry asparagus well before oiling to promote browning.
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Place asparagus on the grill perpendicular to the grates and cook 5–8 minutes, turning frequently.
TIP:
Turning helps prevent burning and ensures even cooking.
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Remove from grill and sprinkle with lemon zest before serving.
BBQ Sauce
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Combine all ingredients in a saucepan.
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Bring to a simmer and cook for 10–15 minutes until slightly thickened.
TIP:
Stir occasionally to prevent sticking.
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