3 Simple grilled dishes

Slow indirect heat is the key to getting Slow indirect heat is the key to getting moist and tender grilled spice-rubbed chicken. Photo Credit: Marge Perry

advertisement | advertise on newsday

Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

TIP Low, slow indirect heat is the key to getting moist, tender meat when cooking a whole chicken on the grill.

GRILLED SPICE-RUBBED WHOLE CHICKEN

1 tablespoon brown sugar

advertisement | advertise on newsday

2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ginger powder

1/2 teaspoon cinnamon

1/2 teaspoon cayenne

1 (5-pound) chicken, giblets and wingtips removed

1. Heat the grill for indirect cooking over medium heat (350 to 450 degrees).

advertisement | advertise on newsday

2. Combine brown sugar, cumin, salt, garlic powder, ginger powder, cinnamon and cayenne in a bowl; pat evenly over entire surface of the chicken.

3. Place chicken on grill away from source of heat and grill with the lid closed until an instant-read meat thermometer inserted in thickest part of thigh registers 170 degrees, 11 / 2 to 13 / 4 hours.

4. Remove from the grill and allow to rest 10 to 15 minutes before cutting into pieces.

advertisement | advertise on newsday

Makes 8 servings.

Nutritional analysis for each serving 338 calories, 35 g protein, 2 g carbohydrates, 0 g fiber, 20 g fat, 5 g saturated fat, 400 mg sodium

___

CHIPOTLE-MARINATED FLANK STEAK

1 tablespoon minced canned chili in adobo sauce

1 tablespoon red wine vinegar

2 teaspoons brown sugar

1 teaspoon dried thyme

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon cumin seeds

1/4 teaspoon coarsely ground black pepper

Pinch ground clove

1 1/4 pound flank steak

1. Combine chili, vinegar, brown sugar, thyme, garlic, salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture. Cover with plastic wrap and refrigerate up to 24 hours. Remove from bowl; discard marinade.

2. Prepare grill for direct-heat cooking over medium high. Add steak and cook 5 to 6 minutes on each side for medium rare, or to desired degree of doneness. Cool 5 minutes before cutting across diagonally into very thin slices.

Makes 4 servings.

Nutritional analysis for each serving 244 calories, 32 g protein, 3 g carbohydrates, 0 g fiber, 11 g fat, 4 g saturated fat, 406 mg sodium

___

GRILLED PORK CHOPS WITH AVOCADO SALSA

1 avocado, chopped

1 plum tomato, chopped

2 tablespoons chopped cilantro

1 scallion, green part only, finely chopped

1 tablespoon plus 1 teaspoon lime juice, divided

3/4 teaspoon salt, divided

1 tablespoon olive oil

1 / 4 teaspoon black pepper

4 (7-ounce) bone-in center-cut pork chops

1. Heat the grill for direct-heat cooking over medium high.

2. Combine the avocado, tomato, cilantro, scallion, 1 tablespoon of the lime juice and 1 / 4 teaspoon of the salt in a bowl; toss thoroughly and set aside.

3. Combine olive oil, remaining 1 teaspoon lime juice, remaining 1 / 2 teaspoon salt and pepper and rub over the entire surface of the pork chops. Place on the grill and cook until lightly pink in the center, about 4 minutes on each side. An instant-read meat thermometer inserted in the thickest part of the center (but not touching the bone) should register 140 degrees.

4. Serve the pork chops with the salsa.

Makes 4 servings.

Nutritional analysis for each serving 292 calories, 28 g protein, 6 g carbohydrates, 4 g fiber, 18 g fat, 4 g saturated fat, 60 mg sodium

Get the scoop on events, nightlife, day trips, family fun and things to do on Long Island.

You also may be interested in: