It was a bright, sunny day and I knew the house would grow rather warm so this week’s menu was intended to avoid cooking inside. We have a decent gas grill and other than boiling a kettle of water everything that was cooked was cooked on the grill.
Grilled Chicken with Chimichurri
Foil-pack Potatoes and Onions
Cheesecake (provided by our friend G)
7 gathered for dinner this week (6 adults; 1 kid).
A kettle of water is used to make a brine for the chicken breasts. 4 cups boiling water, 1/4 cup kosher salt & a scant 1/4 cup sugar mixed together. Added ice cubes to reach 8 cups total and cool to room temperature. Trim chicken breasts of excess fat, flatten to a uniform thickness and drop in a zip top bag. Add the cooled brine and rest, in the fridge, for at least an hour or up to 4 hours. Before grilling remove chicken from the brine and blot dry with paper towels. Mine cooked in about 10 minutes total over a medium grill.
The chimichurri recipe was based on one from Cook’s Illustrated, modified for what I had on hand and general laziness. It was very garlicy and a really good companion to the somewhat boring grilled chicken.
I cooked both the potatoes and beets in the grill, basically treating the grill like an oven. An hour for the beets left them soft but not mushy. 40 minutes for the foil pack, flipped once halfway through cooking, might have been 5 minutes to long.