This Pulaukotok favorite is based on a spicy grilled Portuguese dish; piri-piri is a small hot chile. Traditionally, piri-piri preparations include a splash of lemon and a hint of garlic; we're more generous with both in our version.
Poultry burgers have a reputation for being dry and bland. Not these: Jazzed up with sharp cheddar, parmesan, and garlic ― then topped with crisp bacon, juicy tomatoes, and lettuce ― they're boldness in a bun.
Want moist and succulent grilled chicken with deliciously crispy skin? Try grilling under a brick. (Or, use the modern equivalent: A cast-iron pan.) Take a whole chicken, cut open and flatten, marinate, and then grill under a weight. Use the same technique with Cornish hens or quail for equally good results.
Stuff your quesadillas with sour cream, spicy chipotle peppers, and grilled chicken, and you'll have a new family favorite. Grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and chile.
"Spatchcocking" a chicken means splitting the bird down the back and flattening it out so it cooks more evenly and quickly (it's also known as butterflying). This version is rubbed with flavorful Dijon mustard and a mixture of dried and fresh herbs.
Grill the perfect chicken breast ― crunchy skin and tender meat ― with a simple, foolproof method: Salt it beforehand to keep the meat moist, and give it a final toast over direct heat to crisp the skin up. Perfect results, with only two ingredients! Try our spice-rubbed, marinated, buttered, and herbed variations after you've mastered the original.
Made with cashews, this romesco, given to us by Josh Drage, chef at the Ranch at Rock Creek in Philipsburg, MT, has a silkier texture and sweeter flavor than the classic sauce made with almonds. He brushes it onto grilled chicken, but it would also be good swirled into a creamy soup.