Katie Lee's Gal Grilling Tips
Typically the grill is the man's domain, but it really doesn't have to be. With summer is right around the corner, "Early Show" contributor Katie Lee shared some simple tips and great recipes to help the girls take control of the grill.
Lee says one of the most important things when grilling is simply knowing the right way to get the charcoal going. Hint: Lighter fluid is NOT the answer. The correct (and easiest) way to get nice hot coals is to use a chimney starter.
Lee demonstrated the right way to use one by filling the cylinder to the top with all natural wood briquettes, then placing some crumpled newspaper under the grate and lighting the newspaper. The chimney starter is designed to let the air flow throughout the cylinder allowing the fire to breath and gets the coals nice and hot much faster than placing in the grill and dousing with lighter fluid.
Now that the coals are fired up its time to start grilling.
But what should you grill?
Lee shared the tasty, easy recipes below:
RECIPES:
Butterflied Grilled Chicken
By removing the backbone, the chicken cooks in half the time it would normally take and it's much easier to carve. Grilling chicken with the bone in and skin on makes it more flavorful and juicy.
INGREDIENTS:
1 whole chicken (about 3 to 4 pounds)
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup canola oil
Juice of 1 lime
METHOD:
To butterfly the chicken, remove giblets and discard. Place chicken on cutting board, breast side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip chicken breast side up, and firmly press each breast to break the bone and flatten.
In a small bowl, whisk all spices, oil, and lime juice. Brush each side of the chicken with spice mixture and place in a large re-sealable plastic bag with any extra marinade. Refrigerate at least one hour and up to 4 hours.
Preheat grill to medium high. Remove chicken from bag and discard any excess marinade. Place chicken skin side down onto the grill and cover. Let cook 10 minutes. Flip chicken and cook another 15 to 20 minutes, covered, and flipping occasionally until a meat thermometer reaches an internal temperature of 165°F.
Hanger Steaks with Jalapeno Butter
Hanger steaks are less expensive but more flavorful than many pricey cuts. The jalapeno butter adds a little heat!
INGREDIENTS:
2 (1 pound) hanger steaks, trimmed
Salt and Pepper
Canola oil
1 stick unsalted butter, at room temperature
1/2 jalapeno pepper, minced
METHOD:
Preheat grill to medium high.
For jalapeno butter, use a fork to mash butter and jalapeno. Mold into a log shape and wrap in plastic wrap. Chill in the refrigerator for 1 hour, or until firm.
Generously season both sides of each steak with salt and pepper and drizzle with canola oil. Grill about 5 to 6 minutes on each side for medium rare. Let steak rest a few minutes before serving. Slice meat across the grain and top each serving with one tablespoon jalapeno.
Grilled Pineapple Caramel Coconut Sundaes
INGREDIENTS:
1 pineapple, peeled, cored, and cut into 8 rings
Canola oil
1 quart coconut ice cream or sorbet
1 cup caramel sauce
Fresh mint
METHOD:
Preheat grill to medium high. Brush each pineapple slice on both sides with canola oil. Grill the pineapple slices for 1 to 2 minutes on each side.
Place each slice of pineapple in an individual serving bowl. Top with a scoop of coconut ice cream and drizzle with caramel sauce. Garnish with mint.