Recipes

Paste
¼ cup extra virgin olive oil
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1 teaspoon kosher salt
½ teaspoon ground fennel seed
¼ teaspoon freshly ground black pepper

4 boneless, skinless chicken breast halves, about 6 ounces each

Sauce
½ cup mayonnaise
2 tablespoons black olive tapenade
1 tablespoon fresh lemon juice
1 teaspoon finely chopped fresh rosemary
¼ teaspoon freshly ground black pepper

1. In a small bowl mix the paste ingredients. Reserve the woody stems of the rosemary branches to add to the charcoal. Put the chicken breasts on a plate. Coat them on both sides with the paste. Cover and refrigerate for 1 to 2 hours.

2. In a small bowl whisk the sauce ingredients until smooth. Cover and refrigerate until 30 minutes before serving.

2. Fill a Weber^® RapidFire^® chimney starter to the rim with charcoal briquettes and burn them until they are lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat. Leave all the vents open.

4. Brush the cooking grate clean. Toss the rosemary branches onto the lit charcoal. Grill the chicken over direct medium heat*, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice and swapping their positions as needed for even cooking. Remove from the grill and serve warm or at room temperature with the sauce.

Makes 4 servings

*To determine the heat of the grill, extend your palm over the charcoal at a safe distance. Imagine a soda can is standing on the cooking grate, right over the coals. If your palm was resting on the top of the can, it would be five inches from the cooking grate. That's where you should measure the heat of charcoal. Always pull your hand away from the heat before it hurts, and be sure that nothing flammable, such as a sleeve, is dangling from your arm. If you need to pull your hand away after 5 to 7 seconds, the heat is medium.

Excerpted from Weber's Charcoal Grilling
Copyright © 2007 by Jamie Purviance. All rights reserved.


Photo courtesy of Weber-Stephen Products Co. Copyright © 2007.