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Grilled chicken with romesco sauce and grilled spring onions
Israeli couscous with cherry tomatoes
Grill-charred carrots
Strawberry Shortcake
Notes
7 gathered for dinner this week (6 adults; 1 kids).
The chicken was brined (1 cup each koshers salt and granulated sugar dissolved in 1 quart boiling water then add enough ice to make 2 quarts total) for about 1 hour. Pat dry and refrigerate, uncovered for another hour.
Preheat grill at full whack. Turn off two right burners, place chicken there (fat end pointing to the burner you left on), cook for 8 minutes, flip (and rotate) for another 8 minutes. Finish over the heated burner for ~5 minutes or a temp of 160°F.
I put the grill pan over full-on burners and added baby carrots. Cook for 5 minutes, shake pan, repeat for a total of 15 minutes. I then transferred them to a skillet, added ~1 cup of water and 2 Tbsp. unsalted butter. Cover and bring to a boil to cook the carrots through. Remove the cover for the last minute of so to allow the water to cook off.
