Whether you have a four-burner behemoth or a tiny hibachi, it’s time to put something on the grates for supper.
Grilling over an open flame is fast, tasty and helps keep the kitchen clean, too.
Some of the best resources for cooking on the grill are the books by chef Jamie Purviance for Weber grills. Weber’s New Real Grilling: The Ultimate Cookbook for Every Backyard Griller ($24.95, Sunset, softcover) is the latest in the series.
There are chapters devoted to grilling techniques and equipment, and more than 200 recipes for grilling everything from pizza to chocolate chip cookies, including plenty of easy dinner recipes like these Pulled Chicken Sliders with Root Beer Barbecue Sauce.
PULLED CHICKEN SLIDERS WITH
ROOT BEER BARBECUE SAUCE
For the sauce:
1 tbsp. extra-virgin olive oil
½ cup finely chopped yellow onion
⅔ cup ketchup
½ cup root beer
2 tbsp. unsulfured molasses
2 tbsp. fresh lemon juice
1 tsp. prepared chili powder
½ tsp. garlic powder
⅛ tsp. ground cayenne pepper
For the rub:
2 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. kosher salt
For the sliders:
1½ lbs. boneless, skinless chicken thighs
Extra-virgin olive oil
8 small, soft hamburger buns or rolls, split
Store-bought coleslaw (optional)
In a medium saucepan over medium heat, warm the oil. Add the onion and cook until softened, 3 to 5 minutes, stirring occasionally. Stir in all the remaining sauce ingredients. Increase the heat to medium-high, bring to a boil, reduce the heat to medium, and simmer until slightly thickened, 10 to 15 minutes, stirring occasionally.
Prepare the grill for direct cooking over medium heat (350 to 450 degrees).
Combine the rub ingredients. Lightly brush the chicken thighs on both sides with oil and season evenly with the rub.
Grill the chicken over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest until just cool enough to handle, 3 to 5 minutes. Shred the chicken, add to the sauce, and heat through over medium heat, stirring occasionally.
Fill the buns with chicken mixture. Serve with coleslaw if desired.
Makes 4 servings.