Chicken on the Grill

Chicken on the Grill

by Cheryl Alters Jamison, Bill Jamison
     
 

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The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?

Award-winning cookbook authors and America's outdoor grilling

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Overview

The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?

Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill.

The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.

With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.

Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.

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Editorial Reviews

Dwight Garner
The chapter on tacos and sandwiches is worth the price of admission all by itself.
The New York Times
Library Journal
In their latest offering, the Jamisons (A Real American Breakfast) run the full gamut of grilled chicken preparations, from appetizers, wings, sandwiches, salads, skinless breasts, and bone-in pieces through whole chickens. After an introductory section on food safety and grilling dos and don'ts, the authors segue into the various recipes, which range from favorites like Beer Can Chicken and Grilled Chicken Pizza to Stuffed Chickens Ni oise and Tequila-Lime Chicken Tacos. Overall, there is an emphasis on fresh herbs, spices, seasonings, and ease of preparation. A section on rotisserie grilling includes recipes and detailed instructions for setting up the equipment, while a final chapter of mostly nongrilled items, such as side dishes and a few desserts, rounds out the menu. The book is well illustrated with large closeups and has an easy-to-follow format, with most recipes fitting neatly on one page. Another nice touch is that many of the recipes list several variations to add further variety. Highly recommended for public libraries and cookbook collections.-Susan Hurst, Miami Univ. Lib., Oxford, OH Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9780062039255
Publisher:
HarperCollins Publishers
Publication date:
04/05/2011
Sold by:
HARPERCOLLINS
Format:
NOOK Book
Pages:
160
File size:
27 MB
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This product may take a few minutes to download.

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