One of the things that I love about summer is how easy it is to grill something on the barbecue for dinner. It is quick and easy to clean up. Here are a couple of quick tips for grilling chicken:

  • Consider grilling a spatchcock chicken. Spatchcock is a technique for cutting a chicken where you open it up and remove the backbone. The meat cooks more evenly and stays juicy. Ask the butcher to spatchcock a whole chicken for you and save the backbone. You can store it in the freezer and use it to make stock or bone broth at another time. 
  • Cook low and slow. Put the grill on low so that the chicken cooks slowly without burning.
  • Keep seasoning to a minimum so you can use the leftovers for another meal. I usually just add a little salt and pepper.
  • Dijon mustard, chimichurri, pesto, roasted red pepper sauce, and mango or blueberry salsa all make great sauces or doll0ps to add flavor.
  • Use a grill tray to grill broccoli, squash or potato chunks, and nectarines for a full meal on the grill. I like to brush vegetables and fruit with a little olive or avocado oil before putting them on the grill. Make sure to keep an eye on how they are cooking.