Chef John’s Best Grilling Recipes: Unleash Your Inner Grill Master
Grilling season is upon us, and who better to turn to for inspiration than the legendary Chef John? Known for his approachable style, detailed explanations, and innovative flavor combinations, Chef John has consistently delivered mouthwatering grilling recipes that are sure to impress. In this article, we’ll delve into some of his best grilling creations, providing step-by-step instructions and helpful tips to ensure your grilling success. Get ready to unleash your inner grill master and elevate your outdoor cooking game!
Why Chef John’s Grilling Recipes are the Best
Chef John’s recipes stand out for several reasons:
* **Clarity and Detail:** He breaks down complex techniques into simple, easy-to-understand steps.
* **Flavor Innovation:** He’s not afraid to experiment with bold flavors and unique ingredients.
* **Accessibility:** His recipes use readily available ingredients and equipment.
* **Emphasis on Technique:** He focuses on teaching the “why” behind each step, empowering you to become a more confident and skilled griller.
* **Humor and Personality:** His engaging and entertaining presentation makes cooking fun and approachable.
Chef John’s Grilled Lemon Herb Chicken
This recipe is a classic for a reason. The bright, zesty marinade infuses the chicken with flavor, while the grilling process creates a beautifully charred and juicy result.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds), butterflied
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Lemon slices, for garnish (optional)
**Instructions:**
1. **Butterfly the Chicken:** Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Open the chicken like a book and press down firmly on the breastbone to flatten it. This ensures even cooking.
2. **Prepare the Marinade:** In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Make sure the garlic is finely minced to release its flavor.
3. **Marinate the Chicken:** Place the butterflied chicken in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful it will be.
4. **Prepare the Grill:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
5. **Grill the Chicken:** Remove the chicken from the marinade and discard the marinade. Place the chicken skin-side down on the preheated grill. Grill for about 20-25 minutes, or until the skin is golden brown and crispy. Avoid moving the chicken too much during this initial stage to allow the skin to develop a good sear.
6. **Flip and Finish Grilling:** Carefully flip the chicken and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.
7. **Rest the Chicken:** Remove the chicken from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent it loosely with foil to keep it warm.
8. **Carve and Serve:** Carve the chicken into serving pieces and garnish with lemon slices, if desired. Serve immediately with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.
**Tips for Success:**
* **Butterfly for Even Cooking:** Butterflying the chicken ensures that it cooks evenly, preventing the breast from drying out while the thighs are still undercooked.
* **Marinate Thoroughly:** The longer you marinate the chicken, the more flavor it will absorb. Overnight is ideal, but even a few hours will make a difference.
* **Control the Heat:** Grilling at medium heat allows the chicken to cook through without burning the skin. If the skin starts to brown too quickly, move the chicken to a cooler part of the grill or reduce the heat.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked to a safe internal temperature. Insert it into the thickest part of the thigh, avoiding the bone.
* **Let it Rest:** Resting the chicken before carving allows the juices to redistribute, resulting in a more tender and flavorful bird.
Chef John’s Grilled Skirt Steak with Chimichurri Sauce
This recipe is a flavor explosion! The skirt steak is marinated in a simple yet effective blend of spices, then grilled to perfection and topped with a vibrant chimichurri sauce.
**Ingredients:**
* 1.5-2 pounds skirt steak
*For the Marinade:*
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne pepper (optional, for heat)
* Salt and pepper to taste
*For the Chimichurri Sauce:*
* 1 cup packed fresh parsley
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional, for heat)
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Marinade:** In a bowl, whisk together the olive oil, red wine vinegar, garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper.
2. **Marinate the Steak:** Place the skirt steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. Skirt steak benefits greatly from a long marinade due to its somewhat tougher nature.
3. **Prepare the Chimichurri Sauce:** While the steak is marinating, prepare the chimichurri sauce. In a food processor, combine the parsley, olive oil, red wine vinegar, garlic, oregano, red pepper flakes (if using), salt, and pepper. Pulse until finely chopped but not completely pureed. You want some texture. Alternatively, you can finely chop all the ingredients by hand and mix them together in a bowl.
4. **Prepare the Grill:** Preheat your grill to high heat (about 450-500°F or 230-260°C). Skirt steak cooks best over high heat for a quick sear. Clean the grill grates thoroughly and lightly oil them.
5. **Grill the Steak:** Remove the steak from the marinade and discard the marinade. Place the steak on the preheated grill. Grill for about 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Skirt steak is best served medium-rare to medium, as it can become tough if overcooked. Watch carefully for flare-ups and move the steak to a cooler part of the grill if necessary.
6. **Rest the Steak:** Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent loosely with foil to keep it warm.
7. **Slice and Serve:** Slice the steak against the grain into thin strips. This is crucial for tenderizing skirt steak, as it has long muscle fibers. Top with the chimichurri sauce and serve immediately. This is great with rice, beans, or grilled vegetables.
**Tips for Success:**
* **Marinate for Tenderness:** Marinating skirt steak helps to tenderize it and infuse it with flavor. A longer marinade is recommended.
* **High Heat for Searing:** Grilling over high heat creates a beautiful sear on the outside of the steak while keeping the inside tender and juicy.
* **Don’t Overcook:** Skirt steak is best served medium-rare to medium. Overcooking will make it tough.
* **Rest Before Slicing:** Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful steak.
* **Slice Against the Grain:** Slicing the steak against the grain is essential for tenderizing skirt steak. This breaks the long muscle fibers, making it easier to chew.
Chef John’s Grilled Corn with Chipotle Lime Butter
This is a simple yet incredibly flavorful side dish that’s perfect for any summer barbecue. The smoky chipotle and tangy lime add a delicious twist to classic grilled corn.
**Ingredients:**
* 4 ears of corn, husks and silk removed
*For the Chipotle Lime Butter:*
* 1/2 cup (1 stick) unsalted butter, softened
* 1-2 tablespoons chopped chipotle peppers in adobo sauce (depending on your spice preference)
* 1 tablespoon lime juice
* 1/2 teaspoon lime zest
* 1/4 teaspoon salt
**Instructions:**
1. **Prepare the Chipotle Lime Butter:** In a bowl, combine the softened butter, chopped chipotle peppers, lime juice, lime zest, and salt. Mix well until all ingredients are evenly incorporated. You can use a fork or a small food processor.
2. **Prepare the Grill:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates thoroughly and lightly oil them.
3. **Grill the Corn:** Place the corn directly on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. The exact cooking time will depend on the heat of your grill and the freshness of the corn.
4. **Butter the Corn:** Remove the corn from the grill and immediately spread the chipotle lime butter generously over each ear. Make sure the butter melts into all the crevices between the kernels.
5. **Serve Immediately:** Serve the grilled corn with chipotle lime butter immediately. This is a perfect side dish for any grilled meal.
**Tips for Success:**
* **Soften the Butter:** Make sure the butter is softened before mixing it with the other ingredients. This will make it easier to incorporate and spread.
* **Adjust the Spice Level:** Adjust the amount of chipotle peppers to your liking. If you prefer a milder flavor, use less chipotle pepper or remove the seeds and veins before chopping.
* **Don’t Overcook the Corn:** Overcooked corn can become tough and dry. Grill it until the kernels are slightly charred and tender.
* **Butter While Hot:** Buttering the corn immediately after removing it from the grill ensures that the butter melts evenly and coats all the kernels.
* **Experiment with Flavors:** Feel free to experiment with other flavor combinations for the butter. Garlic herb butter, Parmesan butter, or honey butter are all delicious options.
Chef John’s Grilled Pineapple with Coconut Cream
This recipe offers a delightful tropical twist on grilling, creating a sweet and smoky dessert that’s both refreshing and satisfying.
**Ingredients:**
* 1 fresh pineapple, peeled, cored, and cut into 1-inch thick rings
*For the Coconut Cream:*
* 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
* 1 tablespoon powdered sugar (or more, to taste)
* 1/2 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Coconut Cream:** After the coconut milk has been refrigerated overnight (undisturbed), carefully scoop out the thick, solidified coconut cream from the top of the can, leaving the watery liquid behind. Place the coconut cream in a bowl. Add the powdered sugar and vanilla extract. Beat with an electric mixer until light and fluffy. If the cream is too thick, add a little of the reserved coconut water, one teaspoon at a time, until it reaches the desired consistency. Taste and add more powdered sugar if needed.
2. **Prepare the Grill:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean the grill grates thoroughly and lightly oil them to prevent the pineapple from sticking.
3. **Grill the Pineapple:** Place the pineapple rings directly on the preheated grill. Grill for about 2-3 minutes per side, or until they are slightly caramelized and have grill marks. Watch carefully, as the sugar in the pineapple can burn easily.
4. **Serve:** Remove the grilled pineapple from the grill and let it cool slightly. Top with a generous dollop of coconut cream and serve immediately. You can also garnish with toasted coconut flakes or chopped nuts, if desired.
**Tips for Success:**
* **Refrigerate Coconut Milk:** Refrigerating the coconut milk overnight is essential for separating the cream from the liquid. Make sure to use full-fat coconut milk for the best results.
* **Don’t Overbeat the Coconut Cream:** Be careful not to overbeat the coconut cream, as it can become grainy. Beat it just until it’s light and fluffy.
* **Grill Over Medium Heat:** Grilling the pineapple over medium heat prevents it from burning and allows it to caramelize properly.
* **Watch Carefully:** Keep a close eye on the pineapple while it’s grilling, as the sugar can burn easily. Turn it frequently to ensure even cooking.
* **Experiment with Flavors:** Try adding a sprinkle of cinnamon or a dash of rum extract to the pineapple before grilling for a more complex flavor.
Chef John’s Grilled Pizza
This is a fun and interactive way to enjoy pizza, perfect for a summer gathering. The grilling process imparts a unique smoky flavor to the crust, making it a truly special experience.
**Ingredients:**
* 1 pound pizza dough (store-bought or homemade)
* Olive oil
* Pizza sauce
* Shredded mozzarella cheese
* Your favorite pizza toppings (pepperoni, sausage, vegetables, etc.)
* Cornmeal or semolina flour, for dusting
**Instructions:**
1. **Prepare the Dough:** Divide the pizza dough into two or four equal portions, depending on the size of pizzas you want to make. On a lightly floured surface, stretch or roll each portion into a thin circle or oval. It’s important to get the dough thin enough so that it cooks quickly on the grill without burning. If you want to get fancy, toss it like the professionals. It is suggested to work with it on a pizza peel.
2. **Prepare the Grill:** Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them. It also help to dust the grill grates with cornmeal or semolina flour
3. **Grill the First Side:** Brush one side of each pizza dough with olive oil. Place the oiled side down on the preheated grill. Grill for about 2-3 minutes, or until the dough is slightly puffed and has grill marks. Watch carefully, as the dough can burn easily. Try to minimize grill lid opening, because heat loss is a huge issue with this. If the dough shrinks, stretch it out a little bit as it’s cooking.
4. **Flip and Top:** Using tongs or a large spatula, carefully flip the pizza dough over. Brush the grilled side with olive oil. Quickly spread pizza sauce over the grilled side, then sprinkle with mozzarella cheese and your favorite toppings.
5. **Finish Grilling:** Close the grill lid and continue grilling for another 2-3 minutes, or until the cheese is melted and bubbly and the bottom of the crust is cooked through. Watch carefully to prevent burning. It’s more of a heat management thing than timing.
6. **Serve Immediately:** Remove the grilled pizza from the grill and slice into wedges. Serve immediately and enjoy the delicious smoky flavor.
**Tips for Success:**
* **Use Thin Dough:** Thin dough is essential for grilling pizza, as it cooks quickly and evenly. Too thick and the top may burn before the bottom is finished cooking.
* **Pre-grill the Dough:** Pre-grilling the first side of the dough helps to prevent it from sticking to the grill and allows you to add toppings without making a huge mess.
* **Work Quickly:** Once you flip the dough, you need to work quickly to add the toppings and finish grilling. The dough can burn easily if left on the grill for too long.
* **Control the Heat:** Grilling pizza requires careful heat management. If the grill is too hot, the dough will burn. If it’s not hot enough, the cheese won’t melt properly. Adjust the heat as needed to achieve the best results.
* **Experiment with Toppings:** Get creative with your pizza toppings! Grilled vegetables, gourmet cheeses, and unique sauces can all add a special touch to your grilled pizza.
Elevate Your Grilling Game with Chef John
Chef John’s grilling recipes offer a fantastic starting point for anyone looking to improve their outdoor cooking skills. His detailed instructions, emphasis on flavor, and accessible approach make grilling more approachable and enjoyable for cooks of all levels. So fire up your grill, gather your ingredients, and get ready to unleash your inner grill master with these delicious and inspiring recipes!