When I started grilling, I was awful. Really, really awful. I mean burnt outside, raw inside awful.
But now, I kill it on the grill. So how did I get to this point?
- Learn the basics. You can jump into a swimming pool without learning the basics, and hope that you don’t sink.
- But it’s really a lot easier if you at least know how to move your arms and legs.
- Practice. Sounds cliché (and a little boring) I know. But this type of practice is actually really fun.
- Even if your first burger isn’t amazeballs, it’s still a burger, so it can’t taste that bad.
- Each time, it will taste better and better. Find some burger recipes and try them.
- Fail. As with anything in life, if we don’t know failure, we can’t know success.
- If you create a disaster, laugh it off and learn from it.
- Change Things Up.
- If you’ve tried grilling a chicken breast five times and you’re still not happy with it, change things up.
- Try a ribeye or a pork shoulder steak, instead.
- Give your taste buds a little happy dance of fat. That’ll get you motivated and back on track.
Enlist a Friend. Grilling is so much better with a friend. Plan a friends grill night; pick a different recipe each week, and work through it together. It’s really fun to celebrate your successes with friends. Here is one of my favorite for a starter.
Balsamic Grilled Chicken and Zucchini
1/2 c. honey
1/2 c. balsamic vinegar
1 tbsp. orange zest
1 tsp. chopped fresh oregano
2 medium yellow zucchini (about 1 lb.)
2 medium green zucchini (about 1 lb.)
1 1/2 lb. Boneless Skinless Chicken Breasts pounded to 1/2″ thickness
extra-virgin olive oil
Freshly ground black pepper
sea salt, such as Maldon
- In a small saucepan over medium heat add honey and balsamic vinegar.
- Bring to a boil and simmer until slightly thickened, 10 minutes.
- Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving.
- Meanwhile, trim off both ends of each zucchini.
- Using a mandoline or vegetable peeler,
- create long flat noodles by running the blade against the length of each zucchini.
- Season with salt and set aside.
- Preheat grill on medium-high. Drizzle the boneless chicken breast with olive oil and season with salt and pepper.
- Place chicken on the grill and cook for 4 minutes on each side.
- Brush glaze onto the chicken and cook until lightly charred all over and internal temperature reaches 170°, 2 to 3 minutes.
- Transfer to a clean plate and cover loosely with foil.
- Bring an 8quart stockpot of water to a boil and generously season with salt.
- Cook zucchini until al dente, 2 to 3 minutes, and drain.
Slice chicken against the grain
- and serve over zucchini noodles with a drizzle of balsamic-honey glaze and a sprinkle of sea salt.
- Serve immediately.