The Edmond Sun

Food

August 6, 2012

3-step pesto makes a meal out of grilled chicken

MCT NEWS — According to Weber’s GrillWatch survey, not surprisingly, chicken is the second most popular grilling food — after hamburgers. But I often hear complaints about grilled chicken, mainly breasts, which can easily overcook and turn dry. Chicken breasts are very lean, and any lean cut of poultry or meat will tend to dry out during cooking. The darker meat in chicken drumsticks and thighs has more fat and tends to be more forgiving.

So, the first recommendation is to have an instant-read thermometer handy. Chicken should be cooked to an internal temperature of 165 degrees.

It also helps to brine or marinate chicken first and to grill it with the skin on. You can always remove the skin after grilling.

When you’re ready to grill, prepare a two-zone fire or preheat for cooking over indirect heat, meaning that you will cook the chicken away from the heat source.

For charcoal, that means bank the coals on one side. For gas, turn on all the burners to preheat the grill. If it has three burners, shut off the middle one when it’s preheated. This is so you don’t get a blast of heat, cooking the outside of the chicken too quickly and leaving the inside undercooked. There will be enough heat to crisp the skin with this arrangement.

Today’s recipe is adapted from Cook’s Country magazine, the sister publication of Cook’s Illustrated magazine. It uses different versions of a pesto — without cheese for the marinade, with cheese for the stuffing and with more olive oil for the serving sauce. It’s a three-step process but takes little time.

This pesto recipe doesn’t call for the traditional pine nuts, but you could add them if you like.

I added some parsley along with the basil. When basil is cut, it tends to darken, so the parsley helps keep that vibrant green color. Spinach could also be used for this purpose.

Text Only
Food
  • Tips for summer grilling safety

    When it comes to summer fun, one thing many families enjoy is cooking on the grill. Whether it is charcoal or gas, there is something that definitely says summer when grilling.

    July 28, 2014

  • Beaujolais: The Greatest Secret in Wine

    One hundred years ago, the Wine Society, a wine club in London, offered its members a Beaujolais from the appellation of Moulin à Vent for $29 per case. It offered cases of Burgundy from the appellations of Beaune and Pommard for around $36 each.

    July 28, 2014

  • Shopping smarter for family necessities can help the environment

    There’s a growing trend among consumers to make choices reflecting the goals and values that matter to them most.  In fact, two out of five people say they’re more inspired to try a natural product that does something good for themselves, their family and the planet, according to a recent study conducted by Toluna for natural products brand Tom’s of Maine.

    July 21, 2014

  • Back to school lunch Build a better bag

    Brown bag lunches and back to school go hand in hand. As you’re gearing up for the start of a new school year, it’s the perfect time to stock the pantry with healthy sack lunch options and after school snacks, too.

    July 21, 2014 1 Photo

  • Kids Cook Simple ways canned foods get children cooking

    When it comes to teaching children about healthy eating habits, there’s no better classroom than the kitchen.

    July 21, 2014 1 Photo

  • Garden Vegetable Spring Rolls The Canebrake offers summer recipe for Garden Vegetable Spring Rolls

    The Canebrake, a destination hotel and spa in Wagoner, is offering the following recipe from its restaurant for Garden Vegetable Spring Rolls with Avocado Wasabi Puree.

    July 21, 2014 1 Photo

  • Fruits and Veggies Tips to increase your fruit and vegetable intake

    It’s no secret that the vitamins and minerals found in fruits and vegetables are a key to good health — from building immunity, to decreasing inflammation, to helping you maintain a healthy weight.
    Luckily, there are many ways to ensure you incorporate a sufficient amount of produce in your diet to fuel your day and help you feel great.

    June 23, 2014 1 Photo

  • Comic books and thoroughbreds, inspired by wine

    Outside the Bay Area, few wine enthusiasts realize that California’s wine scene is incredibly welcoming.

    June 23, 2014

  • Wines of the West slated for June 7

    Stockyards City presents the fifth annual Wines of the West festival on Saturday. The event takes place from noon to 4 p.m. and features wine tasting in an Old West environment. The stockyards area of Oklahoma City has been active for more than 100 years offering western wear, entertainment and ambience. Stockyards City is on the National Register of Historic Places and still has weekly live cattle auctions.
    Ten wineries will provide samples of a variety of locally produced wines. The wineries participating are: Plain View Winery, Stable Ridge Winery, Wood & Waters, Oak Hills Winery, The Range Winery, Whirlwind Winery, Summerside Winery, Canadian River Winery, Base Vines and Cattle and Wakefield Winery. Tasting will be available as visitors browse retail shops in Stockyards City. Food vendors will be set up in the street for convenience.

    June 3, 2014

  • Wine tasting event raises awareness about Y’s international programs

    The YMCA of Greater Oklahoma City will present its eighth annual international wine taste event, A Taste Of Culture, at Café do Brazil on Sunday. The event helps raise funds to support the Y’s international partnerships with YMCAs in Belo Horizonte, Brazil; the Czech Republic; Valparaiso, Chile; the Mexican Federation of Ys; and the Sioux Indians

    June 2, 2014