I’ve been a slacker this winter, I have to admit. I am usually a year round griller, but this year I didn’t do much grilling. It might have been because Wisconsin had a record 54 days below zero. It could have been because propane prices skyrocketed. Or it could have been just because I was lazy and wimp. But it was probably a combination of all of those things.
So my grill got its first workout in several months. I had been hoping to cook up some wild Ramps, but my recent scouting mission should me that I am probably 1-2 weeks away from being able to forage for them. I still had chicken breasts and a bunch of asparagus though, and with the nice weather, I had to get out and grill.
I have often ranted against store bought sauces and dressings, but I will admit we do purchase them. I try not to use them much in my cooking, but they can make a great base for sauce or glaze especially on a week night, after a long day of work, when you want to get a nice dinner on the table in relatively quick time. In this recipe, the glaze for the chicken, has as its base store bought raspberry vinaigrette. If you have homemade raspberry vinaigrette or raspberry vinegar in your panty then by all means use that.
I wanted to grill out while it was still daylight so that I could get a few nice pictures, which meant that I would have to save some for my wife who would be home an hour or 2 later. Unfortunately, one of our dogs, Buford, found his way into the kitchen and ate all the remaining chicken breasts while I was outside with my daughter practicing her baseball skills.
Imagine my surprise, when my wife got home and I went to make her a plate, only to find the plate of chicken completely empty. Luckily, Buford doesn’t like asparagus or those would have been gone also!!!
Grilled Chicken with Raspberry-Horseradish Glaze
1 Whole Chicken, cut into pieces or the equivalent in other chicken pieces (I was using boneless skinless chicken breasts)
1/2 cup Raspberry Vinaigrette
1/2 Tbs. Horseradish
1/2 Tbs. Dijon Mustard
1 tsp. Honey
Fresh Ground Pepper
Prepare your grill for direct grilling over medium heat. Meanwhile, combine the vinaigrette with the horseradish, mustard and honey. Liberally season the chicken with salt and pepper and place on the preheated grill.
How long it takes to cook your chicken will depend on the pieces you use, their thickness, and exactly how hot your grill is, but you can expect most pieces to take about 20 minutes. With about 5-7 minutes cooking time left start brushing on your glaze. Brush it on the top side, cover the grill, cook one minute, then flip the chicken and brush the other side. Repeat so that you have glazed each side at least twice, but make sure that you are not doing this over too high heat as the glaze will want to burn.
When done remove to a serving platter and offer up any remaining glaze to your guests. Serve with the grilled asparagus (recipe below).
Grilled Asparagus with Balsamic Onions
1 bunch Asparagus
2 Tbs. Tarragon Vinegar
2 Tbs. Balsamic Vinegar
4 Tbs. Extra Virgin Olive Oil
1 quarter Red Onion, thinly sliced
Freshly cracked Black Pepper
Cut, or snap off the lower 1-2 inches of your asparagus as this part tends to be pretty fibrous. Combine the 2 vinegars with the olive oil, some salt and at least 1 Tbs. of freshly cracked black pepper, or more if you really like pepper. Toss the asparagus with the dressing and place on the grill over medium heat. Grill, turning every couple of minutes, until the asparagus is tender and slightly charred. Meanwhile combine the red onion with the remaining dressing and allow the onions to soak it up. When the asparagus is done, toss with the onions and dressing. This can either be served warm or room temperature.