Grilled Chicken Breasts under Bricks
Foster Farms
Recipes developed by Steven Raichlen
4 boneless, skinless
Foster Farms* chicken
breast halves
1 teaspoon coarse 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 1 lemon
1/4 cup extra-virgin
olive oil
4 bricks, each wrapped in
aluminum foil
Rinse the chicken 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 pepper flakes. Sprinkle the
breasts with the garlic and rosemary, patting them
on with your fingers. Arrange the breasts in a nonreactive baking dish. Pour the lemon juice and oil over
them and let marinate in the refrigerator, covered,
for 30-60 minutes, turning several times.
Set up the grill for direct grilling and preheat to high.
In the best of all worlds, you’d build your fire with
oak chunks. Alternatively, use gas or charcoal, plus
soaked wood chips for smoke. If using a gas grill,
place all the wood chips in the smoker box or in a
smoker pouch and preheat until you see smoke.
When ready to cook, brush and oil the grill grate. If
using a charcoal grill, toss the wood chips on the
coals. Arrange the chicken breasts on the hot grate,
all facing the same direction, at a 45-degree angle to
the bars of the grate.
Place a brick on top of each. Grill the breasts until
cooked, 3-4 minutes per side, rotating the breasts 90
degrees after 2 minutes on each side to create an
attractive crosshatch of grill marks.
To test for doneness, poke a breast in the thickest
part with your finger. It should feel firm to the touch.
Or use a meat thermometer; the internal temperature
should be 165°F. Transfer the breasts to plates or a
platter and serve at once. Makes 4 servings.
Recipe from How to Grill, by Steven Raichlen
(Workman Publishing, 2001).
* Brands may vary by region; substitute a similar product.
Ground Turkey Shashlik
with Onion and Dill
Foster Farms
2 pounds Foster Farms*
fresh ground turkey
1 garlic clove, minced
1 1/2 teaspoons coarse
salt (kosher or sea),
or more to taste
1/2 teaspoon freshly
ground black pepper,
or more to taste
1/4 cup coarsely chopped
sweet onion
3 tablespoons chopped
fresh dill
Lavash or pita bread,
for serving
In a large bowl, combine the ground turkey with the
garlic, salt, pepper, onion and dill until thoroughly
blended. Cover the bowl and refrigerate it for 1-2
hours. This is optional, but it will make the turkey
kebabs easier to form.
Divide the turkey mixture into 8 equal portions. Lightly
oil your hands with vegetable oil, then mold the turkey mixture onto skewers to make kebabs that are
about 1 inch in diameter and 5 inches long. Place the
kebabs on a plate lined with plastic wrap and refrigerate them, covered, until you’re ready to grill.
Set up the grill for direct grilling and preheat it to high.
When ready to cook, brush and generously oil the grill
grate. Arrange the kebabs over the heat and grill them
until golden brown and cooked through, 4-6 minutes
per side. Using a piece of lavash or pita bread to protect
your hands, slide the kebabs off the skewers onto a platter or plates. Serve at once. Makes 8 kebabs or 4 servings.
Tips: For the best results, make the kebabs 2-4 hours
ahead to refrigerate until firm. Also, for a fattier version of this recipe, add 2 ounces of finely chopped
fatty bacon to the ground turkey and spices. Serve
with quartered and grilled tomatoes, onions and horn
peppers, all brushed with olive oil and seasoned with
salt and pepper.
Recipe adapted from Planet Barbecue!: 309 Recipes, 60 Countries ,
by Steven Raichlen (Workman Publishing, 2010).
* Brands may vary by region; substitute a similar product.
