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It seems perfectly fitting to end our Summer Grilling Series (check out the first two recipes: Grilled Rib-Eye, Salmon Burgers) on our official last day of summer. Tomorrow the kids head back to school.
I thought I was prepared for it. Mentally I mean, I’m not prepared in the least for school lunches, clothes, supplies, etc. I thought I was ready for quiet, for cooler weather and for a house to myself during the day. Then last night I laid in bed afraid of the quiet as I thought back on our summer days; lazy, loud, filled with probably far too much screen time, easy and relaxed.
It’s good though, to wander in to the next season while still lamenting the last. And just because school is almost in session doesn’t necessarily mean summer is done. We still have the warm evenings, the long weekend days and the grill hasn’t been tucked into storage yet.
In this final grilling video I’m smoking chicken on a gas grill. This technique can be used for any meat or vegetable. Here I’m using Airline chicken breasts which have the skin on and include the little drumstick so you get more flavor from the bone and a bit of dark meat. After having tried these they are the only chicken breasts I want to cook with as they stay so tender and have incredible flavor which seems rare in a chicken breast.
If you have already put away the grill you could still make the Panzanella and call it a meal. It is hearty yet still fresh as it is loaded with tomatoes and fresh herbs. The perfect sort of meal to gracefully exit one season while eagerly expecting the next.
The kind folks at Porter & York (the sponsors of this series) have put together a Not Without Salt box so you can get all of the meat featured in the video series. I got so giddy at the idea I decided to buy a box for one of you. So if you’re interested in receiving a box filled with quality meat right to your front door just leave a comment below. I’ll pick a winner on Friday (September 5) and have it shipped to you shortly after.
Thanks again to Porter & York for sponsoring these posts.
Smoked Chicken & Chorizo Panzanella
This will be the summer known as the one I discovered smoking on a gas grill. It’s so easy and gives food that classic bbq flavor. It should be noted that in the video I say the chicken took an hour – which it did but I recommend you start checking after 30 minutes. The chicken can be a touch under done when you take it out of the smoke as you give it one final sear for a bit of char.
6 airline chicken breasts (buy them at Porter & York)
1 tablespoon kosher salt
2 teaspoons smoked paprika
4 cups wood chips (like hickory), soaked for at least 30 minutes in an aluminum tray
8 cups rustic bread, cut into 1-inch cubes bread
6 garlic cloves, finely chopped
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1/2 cup extra virgin olive oil, divided
3 tablespoons sherry vinegar
2 large tomatoes, chopped
½ large spanish onion, diced
1 teaspoon dried oregano
½ pound dried chorizo, chopped in ½ -inch pieces
¾ cup roughly chopped pitted green olives
1 cup cilantro leaves, roughly chopped
1 cup basil leaves, roughly chopped
1 cup arugula
For the chicken:
Remove the grate on the left side of the grill and add the wood chips. Replace the grate.
Turn on all the burners on high and let heat for 15 – 20 minutes. Then set up the grill for indirect grilling by turning off the middle burners
Place the chicken on the middle burner, where the heat is off, then smoke for 30-45 minutes or until just cooked through.
Remove the chicken and the wood chips, turn up the grill on high then sear the chicken just until nice charred grill marks appear, about 1 minute per side.
Set aside to rest while you assemble the panzanella.
For the Panzanella:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, toss the bread cubes with ¼ cup extra virgin olive oil, chopped garlic, salt and pepper. Spread onto prepared baking sheet and bake for 20 minutes until golden brown.
Toss bread with sherry vinegar, chopped tomatoes, onion, dried oregano, chorizo, olives, cilantro, basil and arugula. Let this sit for 15 minutes or up to 1 hour to let the bread soften and the flavors meld.
Serve panzanella with smoked chicken breasts.