Sentences with phrase «side of grill until»

If a flare - up does happen, just move the steak over to a cooler side of the grill until the flames die down — then keep on grilling.

When grill is hot, using tongs, place chicken skin side down on hot side of grill until there are nice grill marks (about 5 minutes).

If that happens, move the chicken to the cooler side of the grill until the flames subside.)

Not exact matches

Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare - ups may occur; if they do, move the chicken away from the flame).

Place the fish skin - side - up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes.

It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double - sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

Grill chicken breasts about 8 minutes per side or until an internal temperature of 160 has been reached.

Char on both sides and then place the wedges on their backs (rind side down) on the cool side of the grill to bake until they wedges are soft all the way through (about 20 minutes)

Grill the slices of angel food cake for 1.5 - 2 minutes per side or until grill marks are formed; remove from the Grill the slices of angel food cake for 1.5 - 2 minutes per side or until grill marks are formed; remove from the grill marks are formed; remove from the heat.

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

Using metal tongs, apply the meat to the hot grill, browning and caramelizing the surface of the meat, turning until all sides are nicely seared.

I didn't marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1.5 hours.

It's a hummus quesadilla and it doesn't get any easier: stuff your hummus of choice into a corn or flour tortilla, add a little shredded cheese and grill on both sides until crisp and cheese is melted.

Grill about 5 - 8 minutes each side, depending on the thickness of your chicken, until the chicken is cooked through.

Place tuna on grill rack coated with cooking spray and grill 2 minutes on each side for rare or until desired degree of doneness.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden.

Pan grill kebabs for approximately 4 minutes on each side (including sides), for a total of approximately 16 minutes or until bacon is crisped and salmon cooked through.

When going on the grill, I'll pile up a full chimney of coals under one side of the grill grate and cook them full blast from start to finish, flipping occasionally until they're done.

Grill pork chops on both sides until cooked through (USDA recommends an internal temperature of 145ºF for pork).

Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Meanwhile, place avocados cut side down on cooler side of grill and cook until lightly charred, 3 to 5 minutes.

Grill the fish for a couple of minutes per side or until it has reached desired doneness.

Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 ˚F.

Grill the swordfish until the steak has good grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per Grill the swordfish until the steak has good grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per side.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it.

Cook the meat over high heat to sear in the juices, then move it to an indirect side of the grill and finish cooking until you reach the medium rare temperature inside.

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).

Once the Grill Dome temperature is stabilized, place the chicken, skin side up, on the cooking grate and smoke - cook, with the Grill Dome cover down, for 50 to 60 minutes or until the thigh has an internal temperature of 165 degrees F. (If desired, the chicken may be brushed with your favorite barbecue sauce during the last 10 minutes of cooking.)

Cook medallions, covered, about two to three minutes per side or to an internal temperature of 145 degrees F. Remove medallions from grill, tent with foil, and keep warm in a low oven until service.

Place onion slices in one half of pan and kale in the other, lightly salt, and grill for about 3 minutes on each side or until nice caramelized grill marks appear.

For your vegetable side, drizzle the extra sugar snap peas leftover from Tuesday with a bit of olive oil, pop them in a grill basket, and grill just until lightly charred — they'll be delicious with the salmon.

Sprinkle sugar mixture over cut side of peaches, cover grill and cook until sugar has melted and caramelized and peaches are easily pierced with a sharp paring knife, 3 to 6 minutes longer.

Place the chicken breasts skin - sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side.

Grill 7 - 8 minutes on each side or until desired degree of doneness.

Grill corn, turning frequently until lightly toasted on all sides, about 8 - 10 minutes, depending on the heat of your gGrill corn, turning frequently until lightly toasted on all sides, about 8 - 10 minutes, depending on the heat of your grillgrill.

Add steak to pan; grill 5 minutes on each side or until desired degree of doneness.

Cover with a second piece of bread and grill for a minute or two on each side or until golden brown.

Meanwhile, grill the eggplants until charred on both sides and tender, about 5 minutes (if the eggplants get too dark too quickly, move them to the cooler side of the grill).

Cook the ribs bone side down, with the grill lid closed, for 3.5 to 4.5 hours, or until the meat just starts to shrink back from the ends of the bones.

Transfer the swordfish to the cooler side of the grill and continue to grill until the fish is cooked through, 5 to 8 minutes longer for a 1 1/2 - inch - thick steak (if your piece of fish is thinner or thicker, adjust the grilling time accordingly).

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

Brush lamb with oil and cook on BBQ grill, under broiler on rack, or on lightly oiled grill pan until nicely charred and just cooked through, about 3 minutes per each of 4 sides.

You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), place in a bowl with a teaspoon or two of salt, let sit for approximately 20 minutes, drain but do not rinse, then grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a clean plate and continue until all the eggplants are grilled.

Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium - rare, about 6 minutes per side.

Grill each side until it appears cooked most of the way up — you want a thin band of pink still left in the center of the fish.

Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Brush the corn cobs with some olive oil and grill all sides of the corn until nicely roasted.

Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer.