Bill Hogan / Chicago Tribune

Boneless, skinless barbecue chicken breasts make for delicious grilled fare.

Mmmmmm, grilled chicken

Published: Thursday, Jul. 4, 2013 - 12:00 am | Page 11X

Looking for something to wow your friends at your backyard barbecue?

The Chicago Tribune offers these recipes for grilling chicken breasts and pork tenderloin.

Bodacious barbecued chicken breasts

Prep time: 20 minutes

Marinate time: 20 minutes

Cook time: 15-22 minutes

Serves 4

Note: In their latest cookbook, "100 Grilling Recipes You Can't Live Without" (Harvard Common Press, $16.95, 272 pages), Bill and Cheryl Jamison describe this dish as a "foolproof version of the all-American backyard classic: juicy chicken coated in sauce with a few charred and chewy edges."

Their secret? Using boneless, skinless breasts pounded to an even thickness so all portions are cooked through at the same time.

INGREDIENTS

For the barbecue sauce:

1 cup ketchup

1/4 cup molasses

2 tablespoons each: packed brown sugar, butter

1 1/2 tablespoons Worcestershire sauce

2 teaspoons yellow mustard

1 teaspoon onion powder

1/2 teaspoon kosher salt or coarse sea salt

1/4 teaspoon each: freshly ground black pepper, chili powder

1/2 cup water

3 to 4 tablespoons bourbon

For the chicken:

4 boneless, skinless chicken breast halves (6 to 7 ounces each), pounded to 1/2 inch thick

1/2 cup Worcestershire sauce

2 teaspoons vegetable oil

1/2 teaspoon kosher salt or coarse sea salt

INSTRUCTIONS

Combine the ketchup, molasses, brown sugar, butter, Worcestershire, mustard, onion powder, salt, pepper, chili powder and water in a medium saucepan; heat to a boil. Reduce the heat to a bare simmer; cook, until thickened slightly, 5-10 minutes.

Stir in the bourbon; simmer, 2 minutes. Remove from the heat; set aside about half of the sauce to serve with the chicken at the table.

Place the chicken in a zipper-top plastic bag; pour the Worcestershire over it. Add the oil and salt; seal the bag. Toss back and forth to coat the chicken evenly. Let sit at room temperature, 20-30 minutes.

Fire up the grill, bringing the temperature to medium. (You can hold your hand over the grill for 4 to 5 seconds.)

Drain the chicken, discarding the marinade; blot any moisture on the surface with a paper towel.

Grill, uncovered, 10-12 minutes total. Turn three times, rotating the breasts a half-turn each time for crisscross grill marks. After each side of the chicken has faced the fire once, begin brushing the sauce over the breasts. The chicken is ready when it is white throughout but still juicy, and the sauce is a bit chewy and caramelized in spots. If you wish, leave the chicken on the grill an extra minute or two to get a slightly crusty surface.

Serve the breasts whole or thickly sliced and mounded on a platter. Pass the reserved sauce on the side.

Per serving: 294 calories, 7 g fat, 3 g saturated fat, 102 mg cholesterol, 20 g carbohydrates, 35 g protein, 707 mg sodium, 0 g fiber.


Coconut- marinated pork tenderloin with green onions and peanuts

Prep time: 25 minutes

Marinate time: 3 to 8 hours

Cook time: 20 minutes

Serves 4 to 6

Note: A Caribbean-influenced recipe from "Bobby Flay's Barbecue Addiction" (Clarkson Potter, $35, 288 pages), by Bobby Flay with Stephanie Banyas and Sally Jackson.

INGREDIENTS

One 14-ounce can unsweetened coconut milk

Grated zest of 2 limes

Juice of 2 limes

1 heaping tablespoon mild curry powder

2 teaspoons mild Spanish paprika

6 cloves garlic, finely chopped

3 tablespoons grated fresh ginger

1 Scotch bonnet chili, chopped, or 2 tablespoons Scotch bonnet hot sauce

1/4 teaspoon coarsely ground black pepper

2 pork tenderloins, 1 pound each, trimmed of excess fat

2 tablespoons oil

1/2 teaspoon salt

4 green onions, halved lengthwise, finely chopped

1/2 cup coarsely chopped roasted unsalted peanuts

2 tablespoons finely chopped fresh cilantro leaves

1/8 teaspoon ground allspice

Hot sauce

INSTRUCTIONS

Combine the coconut milk, lime zest, lime juice, curry powder, paprika, garlic, ginger, Scotch bonnet chili and black pepper in a bowl. Add the pork; turn to coat in the marinade. Cover; refrigerate, 2-8 hours.

Heat your grill to high for indirect grilling. Remove the pork from the refrigerator 30 minutes before cooking; pat dry with paper towels.

Brush the pork with the oil; season with 1/4 teaspoon salt or more to taste. Put the pork directly over the heat; grill, turning as needed, until charred on all sides, about 8 minutes. Remove to the cooler part of the grill (indirect heat); cook until an instant-read thermometer inserted into the center of the pork registers 150 degrees, about 12 minutes.

Transfer pork to a platter; tent loosely with foil. Let rest, 10 minutes.

Combine the green onions, peanuts, cilantro and allspice in a bowl; season with remaining 1/4 teaspoon salt or to taste.

Slice the pork across the grain into 1/4-inch-thick slices. Sprinkle with the green onion-peanut topping; serve with hot sauce.

Per serving (for 6 servings): 251 calories, 16 g fat, 4 g saturated fat, 56 mg cholesterol, 5 g carbohydrates, 24 g protein, 437 mg sodium, 2 g fiber.

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