The long cold winter so many people experienced is beginning to recede into memory. And it’s likely to be almost forgotten when the Memorial Day weekend marks the unofficial beginning of grilling season and the start of summer vacation — even though actual summer is still almost a month away.
One of the things many enthusiastic outdoor cooks, myself included, enjoy most about summertime grilling is the fact that each meal you cook can feel like a mini vacation. It isn’t just the relaxed feeling that comes over you when you’re standing near the grill, smelling the delicious aromas of the food as it cooks. It’s also the fact that grilling provides an enthralling chance to travel without ever leaving home.
Think about it. Not so long ago, mention of Memorial Day grilling meant hot dogs and burgers. Or maybe, for more ambitious cooks, some steaks, ribs, chops, chicken, fish fillets or shrimp kabobs. But the ever-growing interest in creative home cooking and the world’s cuisines can make today’s grilling, even at its simplest, feel at times like a delightful international tour.
Your burgers might be made of ground turkey or lamb and flavored Greek-style with oregano, lemon zest, crumbled feta and pitted Kalamata olives; or Korean, with a blend of soy sauce, sesame oil, chilies and garlic, then garnished with the pungent pickled cabbage called kimchee. Simple steaks could be topped with pats of seasoned compound butters or Dijon mustard for a classic French flair, or maybe minced fresh chili peppers and some fresh cilantro for a taste of Mexico. You can slather Japanese teriyaki sauce over whatever is cooking, or grill your food simply seasoned, then serve it with a fragrant fresh-herb-and-garlic chimichurri sauce from Argentina.
As those few dishes I just described suggest, adding a global touch to your grilling can be incredibly easy. This recipe features one of today’s most-popular main-course ingredients: the boneless, skinless chicken breast. A blended marinade of olive oil, vinegar, fresh basil, garlic and Parmesan gives the chicken a delicious Italian flavor while also helping the meat remain juicier during grilling; and more of that mixture, which you can also use as a salad dressing if you like, also flavors the accompanying slices of zucchini and golden squash.
Feel free to use boneless, skinless chicken thighs if you prefer. And vary the vegetables, too. After all, it’s your backyard vacation to Italy.
BASIL-GARLIC VINAIGRETTE
Makes about 1 cup
Ingredients:
1/2 cup packed fresh basil leaves, finely chopped
2 tablespoons minced garlic
1/4 cup Champagne vinegar
2 tablespoons freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions:
In a blender, combine the basil, garlic, vinegar and Parmesan. Pulse the machine on and off until the mixture is evenly pureed, stopping as needed to scrape down the side of the container with a rubber spatula.
With the machine running, slowly pour the oil through the opening in the lid, and continue blending until smooth. Pulse in salt and pepper to taste.
Transfer the vinaigrette to a small container, cover, and refrigerate until ready to use. Before using, whisk briefly to recombine any separated ingredients.
ITALIAN GRILLED CHICKEN BREASTS
Serves 4
Ingredients:
4 large boneless, skinless chicken breasts
1 cup Basil-Garlic Vinaigrette (see previous recipe)
2 medium-sized zucchini, cut lengthwise into slices 1/4 inch thick
2 medium-sized yellow summer squash or 2 more zucchini, cut lengthwise into slices 1/4 inch thick
Kosher salt
Freshly ground black pepper
Fresh basil sprigs, for garnish
Directions:
Put the chicken breasts in a resealable plastic food-storage bag. In a separate bag, put the zucchini and yellow squash slices. Pour 1/2 cup of the basil-garlic vinaigrette into the bag with the chicken and the remainder into the bag with the vegetables. Seal each bag securely, eliminating excess air from the bags so the food is completely surrounded by the vinaigrette. Put the bags in the refrigerator to marinate for up to 3 hours, until you are ready to heat the grill.
Build a fire for direct-heat cooking in a charcoal or gas grill. As soon as the grill begins heating, remove the bags of chicken and vegetables from the refrigerator, and leave them at a cool room temperature.
When the fire is hot, position the cooking grid several inches above the heat. Remove the chicken and vegetables from the bags, leaving excess vinaigrette in the bags; discard the bags. Lightly but evenly season the chicken and vegetables with salt and pepper.
Place the chicken breasts and vegetables on the cooking grid directly over the heat. Cook, undisturbed, until cooked through and an instant-read grilling thermometer inserted into the thickest part of a breast registers 165 degrees, 8 to 10 minutes per side, turning them once. Meanwhile, turn and then remove the vegetables when they are tender-crisp and marked with golden-brown grill marks, 3 to 4 minutes per side, keeping them warm on a covered platter.
When the chicken breasts are done, transfer them to the platter and arrange the vegetables around them. Garnish with basil sprigs, and serve immediately.