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When working with a grill, who better to offer guidance than Chef Tony Maws, one of Boston’s leading chefs and a competitor on “Chopped Grill Masters” (2016).  Yankee magazine stopped by his Somerville, Massachusetts, restaurants where Chef Maws grilled up tasty red chile boneless chicken thighs recipe on our Kenyon City Grill while sharing some of his tried and true grilling tips:

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  • Grilling over high heat is a fantastic way to cook meat because it triggers what’s called the Maillard reaction, producing hundreds of flavor compounds. Essentially, it makes your meat that much tastier.
  • Don’t take shortcuts. Always preheat your grill, the same way you would a saute pan. You’ll know it’s ready when a splash of water produces a violent hiss sound.
  • Chicken thighs are perfect for the grill. They stand up well to the high heat because they inherently have more moisture and are more forgiving. Breast meat is more likely to become dry.
  • Be mindful of the size of the cuts of meat you’re grilling. With the recipe below, the high heat means running the risk of undercooking our chicken if the cuts are too thick. By cutting the chicken into smaller pieces, we ensure it will be cooked through during the short time it is on the grill.
  • If you don’t want your meat to stick to the grill, clean it after each use. Too many people don’t clean their grills properly, leaving pieces of food stuck in place until the next use. A clean grate ensures that meat won’t stick to the grill.

Click here to read the entire article and to get the Grilled Red Chile Marinated Chicken Thighs with Daikon Radish Salad recipe.

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