The Cook's Illustrated Cookbook (217 page)
Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
WHY THIS RECIPE WORKS
We like tomato-based barbecue sauces, but sometimes we crave a barbecue sauce with more exciting flavors. We started by brainstorming for alternatives to ketchup or tomato sauce that would lend viscosity, stickiness, and an ability to serve as a foundation for a variety of flavorful add-ins. An unconventional idea, caramel, fit the bill. Super-adhesive and plenty thick, it couldn’t have been simpler to make. It took all of five minutes to caramelize the sugar and then we added a balance of sweet-tangy flavors such as hoisin sauce and pineapple juice, apple butter and whole grain mustard, orange marmalade and orange juice, and coconut milk and lime juice, along with spicy ingredients like red curry paste, chipotle chiles, and red pepper flakes.
MAKES ABOUT 1 CUP
Our grilling sauces work equally well on chicken or pork and yield enough to coat 6 to 8 pieces (3 to 4 pounds) of meat, plus extra for the table. Wait to apply until the last 5 minutes of grilling (the meat should be about 5 degrees below the desired final internal temperature). Brush one side of the meat with ¹⁄
4
cup of the sauce reserved for cooking, then flip it and cook until browned, about 2 minutes. Brush the second side with another ¹⁄
4
cup of sauce reserved for cooking, then flip it and cook until browned on the second side, 2 to 3 minutes. Serve, passing the remaining ¹⁄
2
cup sauce separately. We prefer to make this sauce in a heavy-bottomed saucepan because its insulation protects against scorching.
²⁄ | cup apple cider or apple juice |
¹⁄ | cup apple butter |
3 | tablespoons whole grain mustard |
1 | teaspoon dry mustard |
2 | tablespoons cider vinegar |
¹⁄ | teaspoon salt |
¹⁄ | teaspoon cayenne pepper |
¹⁄ | cup water |
¹⁄ | cup sugar |
1.
Whisk cider, apple butter, whole grain and dry mustards, vinegar, salt, and cayenne in medium bowl.
2.
Place water in 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored, 3 to 4 minutes. Reduce heat to medium and continue to cook until syrup is golden amber, 1 to 2 minutes longer. Quickly remove saucepan from heat and whisk in cider mixture. Return to medium heat and cook, whisking constantly, until caramel has dissolved and sauce has thickened, about 2 minutes. Transfer ¹⁄
2
cup sauce to medium bowl to use for grilling. Set aside remaining sauce for serving.
Whisk ¹⁄
2
cup hoisin sauce, 3 tablespoons rice vinegar, 3 tablespoons pineapple juice, 1 tablespoon soy sauce, 1 tablespoon minced fresh ginger, ¹⁄
4
teaspoon red pepper flakes, and pinch five-spice powder in medium bowl and substitute for cider mixture in step 2.
Whisk ¹⁄
2
cup orange marmalade, ¹⁄
2
teaspoon finely grated orange zest, ¹⁄
3
cup orange juice, ¹⁄
4
cup white vinegar, 1 tablespoon minced canned chipotle chile in adobo sauce, and ¹⁄
2
teaspoon salt in medium bowl and substitute for cider mixture in step 2.
Whisk 1¹⁄
4
cups coconut milk, ¹⁄
2
teaspoon finely grated lime zest and ¹⁄
4
cup lime juice (2 limes), 1 tablespoon red curry paste, and 1 tablespoon fish sauce in medium bowl and substitute for cider mixture in step 2, increasing final sauce thickening time to 6 to 7 minutes.
WHY THIS RECIPE WORKS
The smokiness of grilled chicken requires a more flavorful stuffing than chicken cooked in the oven. Instead of the traditional deli ham and Swiss cheese, we opted for prosciutto and fontina, a moist melting cheese with moderate tang. We cut a pocket in each chicken breast to hold the filling. To keep the cheese from oozing out on the grill, we cut it into sticks, then wrapped the prosciutto around it and placed the whole bundle inside the chicken. For even more flavor and moisture, we spread softened butter flavored with shallot and tarragon inside the chicken before adding the prosciutto and cheese.
See “ASSEMBLING STUFFED CHICKEN BREASTS FOR GRILLING” illustrations that follow recipe.
SERVES 4
If using kosher chicken, do not brine in step 1. You can serve the chicken on the bone, but we prefer to carve it off and slice it before serving.
4 | (10- to 12-ounce) bone-in split chicken breasts, trimmed |
Salt and pepper | |
4 | tablespoons unsalted butter, softened |
1 | shallot, minced |
4 | teaspoons chopped fresh tarragon |
2 | ounces fontina cheese, rind removed, cut into four 3 by ¹⁄ |
4 | thin slices prosciutto |
1.
Using sharp knife and starting on thick side of breast closest to breastbone, cut horizontal pocket in each breast, stopping ¹⁄
2
inch from edge so halves remain attached. Dissolve ¹⁄
4
cup salt in 2 quarts cold water in large container. Submerge chicken breasts in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
2A. FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
3.
Meanwhile, combine butter, shallot, and tarragon in bowl. Roll each piece of fontina in 1 slice prosciutto. Spread equal amount of butter mixture inside each breast. Place 1 prosciutto-wrapped piece of fontina inside each breast and fold breast over to enclose. Evenly space 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
4.
Clean and oil cooking grate. Place chicken on hot side of grill, skin side down. Cook (covered if using gas) until well browned on first side, 4 to 6 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken to cool side of grill, skin side up with thicker side of breasts facing coals and flames. Cover and continue to cook until chicken registers 160 degrees, 25 to 35 minutes longer.
5.
Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Remove twine, cut meat from bone, slice ¹⁄
2
inch thick, and serve.
Substitute 1 teaspoon minced fresh thyme for tarragon and add 1 tablespoon Dijon mustard to butter. Substitute Gruyère cheese for fontina and 4 slices Black Forest ham for prosciutto.
Substitute 3 minced garlic cloves for shallot, basil for tarragon, low-moisture mozzarella cheese for fontina, and 8 slices Genoa salami for prosciutto.
1.
Starting on thick side closest to breastbone, cut horizontal pocket in each breast, stopping ¹⁄
2
inch from edge.
2.
Spread equal portion of flavored butter inside each breast.
3.
Place one meat-wrapped piece of cheese inside each breast and fold breast over to enclose.
4.
Tie each breast with three 12-inch pieces of kitchen twine at even intervals.
