“Grilled chicken must be the most frequently botched food in America.” So begins this new book from Santa Fe-based cookbook authors who brought us the popular backyard smoker book Smoke and Spice. For this volume, the authors devoted their full attention to a particularly worthy topic—they're right about grilled chicken; it's almost always overcooked and devoid of flavor. In Chicken on the Grill's first chapter, the Jamisons offer simple, uncomplicated methods for avoiding the most common pitfalls, advising grillers to keep the grill's lid open while cooking and maintain a moderate heat using a hand test. Other chapters focus on skewers; boneless, skinless breasts; chicken salads and pastas, whole chickens and sandwiches. The recipes range from Asian to Southwestern to East Indian and will leave you with absolutely no excuse for serving plain-old dry chicken breasts.
