Many people suggest removing the skins from your chicken thighs if you plan to grill them without scorching. The fat will tend to burn on the grill. One solution if you like to keep the skin on, is to cook them skin-side up for the majority of the time so that the skin doesn’t burn and stick to the grill.
Cooking chicken all the way through is important if you’d like to avoid pathogen-borne illness. It’s very helpful to use a meat thermometer! You can also pierce the meat to be sure that it’s no longer bloody, and cut into the center of each thigh to ensure that the color has changed from pink to white all the way through. Continue reading
There’s nothing like grilled fresh vegetables, lightly charred on the outside, soft, fresh and tender on the inside. A drizzle of healthy oil, splash of tangy vinegar and a sprinkle of herbs enhance the earthy flavor of eggplants, mushrooms and peppers.
Ingredients
1 eggplant, sliced long ways
2 bell peppers, halved
1 package of mushrooms, left whole, or halved if very large
2 tbsp. olive oil
1 tbsp. red wine vinegar
1/4 cup fresh parsley
1/4 cup fresh basil
Salt and pepper to taste Continue reading
