Grilling season is upon us! May is National Barbecue Month so let’s get grilling.
- Chicken is wonderful, but don’t cook it over too hot a fire or too close to the coals. Remember: “Easy does it” with chicken.
- A whole leg of lamb can be turned on the spit or it can be boned, butterflied and marinated, then grilled Greek style.
- Practically every cut of beef can be grilled – steak, hamburger or London broil.
- Pork is also perfect for the grill. Chops, ham steaks and especially spareribs are ideal. Seafood is also terrific.
- Flaky fish has the tendency to stick, so it should be well-oiled and cooked over moderate heat.
- Shellfish is great over a moderate fire with plenty of basting butter.
- 4 boneless, skinless pieces of chicken breast, cut in half
- 1 lemon
- 1/3 cup of butter
- 4 teaspoons of chopped rosemary
- 2 garlic cloves, diced
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 teaspoon of chili flakes
To really bring out the fresh flavors, first melt the butter, and then add in the rosemary, garlic, salt, pepper, lemon juice and grated lemon peel. Brush the mixture on the chicken and grill for 5-7 minutes on each side. Periodically apply the mixture onto the chicken to keep the beautiful aromas wafting.