Bluefield Daily Telegraph, Bluefield, WV

March 23, 2012

Grilled and glazed chicken

Dave Lobeck
CNHI News Service

Sellersburg, Ind. —

Welcome back! We have turned the corner on a relatively mild winter. The fact that I have
acknowledged this almost assures us of at least one more blast of winter before spring arrives.

I apologize in advance, as I have no wood to knock on near my computer.

Either way, if your grill has been put up for the winter, it's time to get things rolling.

Today's recipe is a variation of a Bobby Flay dish. It's unique, fairly easy, and very fresh. Perfect as we approach the
arrival of spring.

Set up your grill with indirect heat by placing approximately 25 to 30 charcoal briquettes on one side of the grill. Personally, I don't use lighter fluid. I use the chimney starter so there is no weird petroleum taste on the end product. Sprinkle a handful of hickory chips on the charcoals once they are 75
percent gray.

Place the chicken breasts on the opposite side of the grill after seasoning them with salt and pepper.

You can rub a little olive oil
on them too. Place the lid on the grill and let cook for 20 minutes or so. Make sure the breasts are not over the charcoals. Very important!

After 20 to 30 minutes, move the chicken directly over the coals and baste with the honey sauce.
If things start flaming, place the lid on the grill for three to five minutes to kill the fire. Turn regularly
and baste frequently until chicken is golden brown and registering 160 degrees Fahrenheit internally.

Bring inside and let sit for five minutes. Liberally pour the pea and mint sauce over the chicken and serve. The bright green sauce is a great contrast to the finished chicken. The leftover sauce can be used on pork or lamb, and can even be used as a salad dressing. Give this one a shot. I think you will
like it.

Glaze (enough for 4 medium sized chicken breasts)
• 1/3 cup of honey
• 4 Tbs of balsamic vinegar
• ½ tsp cayenne pepper

Mint and pea sauce
• 2 cups frozen peas, blanched
• 2 cloves of chopped garlic
• ¼ cup white wine vinegar
• ¼ cup water
• 4 Tbs chopped mint leaves (fresh)
• 2 Tbs chopped cilantro (fresh)
• 1 jalapeno pepper roasted. The more seeds you leave in, the spicier.
• ¼ cup olive oil
• 2 Tbs honey
Puree' everything in a blender (except the olive oil) until smooth. Then slowly drizzle in the olive oil through the opening in the lid as you continue blending to emulsify.

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at