Grilled Chicken Souvlaki

Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dry out when grilled. To prevent this, we swap the traditional overnight soak in an acidic marinade for a quick 30-minute brine while the grill heats. We then toss the chunks of chicken in a flavorful mixture of lemon, olive oil, herbs, and honey right before grilling. To prevent the end pieces from overcooking, we protect the chicken by threading pepper and onion pieces on the ends. Once cooked, the chicken is tossed with reserved sauce to ensure that the exterior is brightly flavored and just as tender and moist as the interior.

This tzatziki is fairly mild; if you like a more assertive flavor, double the garlic. A rasp-style grater makes quick work of turning the garlic into a paste. We like the chicken as a wrap, but you may skip the pita and serve the chicken, vegetables, and tzatziki with rice. You will need four 12-inch metal skewers. For tips on wrapping the sandwich in foil, see related content.

Tzatziki Sauce
1 tablespoon lemon juice
1 small garlic clove, minced to paste
3/4 cup plain Greek yogurt
½ cucumber, peeled, halved lengthwise, seeded, and diced fine (about ½ cup)
3 tablespoons minced fresh mint
1 tablespoon minced fresh parsley
3/8 teaspoon salt

Chicken
1 1/2 pounds boneless skinless chicken breast, trimmed and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest plus 4 tablespoons juice
2 tablespoons minced fresh parsley
1 teaspoon honey
1 teaspoon dried oregano
1 small red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks
1 red bell pepper, halved, stemmed, seeded, and cut into 1 1/2-inch pieces
4 (8-inch) pita breads

1. For the Tzatziki Sauce: Whisk lemon juice and garlic together in small bowl. Let stand 10 minutes. Stir in yogurt, cucumber, mint, parsley, and salt. Cover and set aside.

2. For the Chicken: Dissolve 2 tablespoons salt in 1 quart cold water. Submerge chicken in brine, cover, and refrigerate for 30 minutes. While chicken is brining, combine olive oil, lemon zest and juice, parsley, honey, oregano, and ½ teaspoon pepper in medium bowl. Transfer 4 tablespoons oil mixture to large bowl and set aside.

3. Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture. Thread 4 pieces of pepper, curved side up, onto skewer. Thread ¼ of chicken onto skewer. Thread 2 chunks of onion onto skewer, and place skewer on plate. Repeat skewering remaining chicken and vegetables on three more skewers. Lightly moisten 2 pita breads with water. Sandwich two un-moistened pita breads between moistened pita breads and wrap stack tightly in lightly greased heavy-duty foil.

4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

5. Clean and oil cooking grate. Place skewers over hot side, and cook, turning occasionally, until chicken and vegetables are well browned on all sides and chicken registers 160 degrees, 15 to 20 minutes. Using fork, push meat and vegetables off skewers into bowl of reserved olive oil mixture. Stir gently, breaking up onion chunks; cover with foil and set aside 5 minutes.

6. While chicken rests, place packet of pitas on cool side of grill. Flip occasionally to heat through, about 5 minutes.  

7. Lay warm pitas on work surface. Spread each with 2 tablespoons tzatziki. Place ¼ of chicken and vegetables in middle of each pita. Roll each pita into cylindrical shape, wrap individually in foil, and serve.

Rhode Island Johnnycakes with Maple Butter

These Rhode Island breakfast treats, made from little more than cornmeal and water, should be crispy on the outside and creamy in the middle. To avoid gritty or sandy cornmeal, we found that cooking the batter briefly softened the grains for a consistently smooth interior. Salt, butter, and a touch of sugar are the only flavorings the cakes need. To ensure that they don’t fall apart when flipped in the pan, we let the johnnycakes set completely on the first side before gently turning and flattening them so they’re evenly cooked throughout. Add sweet maple butter for serving and these authentic johnnycakes are ready for the table.

Johnnycakes are best served warm with maple butter (or maple syrup) for breakfast, or as a side dish for soups and stews. For authentic Rhode Island johnnycakes, we recommend using Kenyon’s Johnny Cake Corn Meal, made from stone-ground white flint corn and available by mail order. We used Hodgson Mill whole-grain stone-ground corn meal which can be found at any major grocery store. Do not try to turn the johnnycakes too soon or they will fall apart. If you prefer crispier johnnycakes, press the pancakes thinner in step 5.

1 cup johnnycake meal or stone-ground cornmeal

2 teaspoons sugar

3/4 teaspoon salt

2 3/4 cups water, plus extra hot water for thinning batter

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.

2. Whisk johnnycake meal, sugar, and salt together in bowl. Bring water to boil in large saucepan. Slowly whisk johnnycake meal mixture into boiling water until no lumps remain; continue to cook until thickened, about 30 seconds. Off heat, whisk in butter. Pour batter into bowl, cover with plastic wrap, and let sit until slightly firm, about 15 minutes.

3. Rewhisk batter until smooth. Batter should be consistency of ploppable mashed potatoes, if not, thin with 1 to 2 tablespoons extra hot water until mixture is able to drop easily from spoon.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering (or heat nonstick griddle to 400 degrees). Using greased 1/4-cup dry measuring cup, drop 6 evenly spaced scoops of batter into skillet, using spoon to help release batter from cup as needed. Cook johnnycakes, without moving them, until edges appear crispy and golden brown, 6 to 8 minutes.

5. Carefully flip johnnycakes and press with spatula to flatten into 2 1/2 to 3 inch diameter pancakes. Continue to cook until well browned on second side, 5 to 7 minutes. Transfer johnnycakes to prepared wire rack and place in oven to keep warm. Whisk 2 to 4 tablespoons extra hot water into remaining batter, if needed, to return to correct consistency. Repeat cooking with remaining 1 tablespoon oil and remaining batter. Serve.

MAPLE BUTTER - makes 1/4 cup

4 tablespoons unsalted butter, softened

1 tablespoon pure maple syrup

1/2 teaspoon salt

Whisk butter, maple syrup, and salt together in bowl until combined. Maple butter will keep, covered and refrigerated, for one week. Also try it on roasted vegetables, corn bread, or pork chops, as well as johnnycakes.

Southeast Asian Grilled Chicken Sandwiches with Spicy Slaw

Store-bought coleslaw mix adds substance to this sandwich while saving on prep work. For a bit of extra heat, serve with Sriracha or your favorite hot sauce.

2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
4 teaspoons red curry paste
8 (3-4 ounce) chicken cutlets, 1/2" thick
1/2 cup mayonnaise
1 tablespoon lime juice
1 (11-ounce) bag green coleslaw mix
4 (6") Italian sub rolls, split lengthwise


1. Whisk 2 tablespoons fish sauce, oil, sugar, 2 teaspoons curry paste, and 1/4 teaspoon pepper together in bowl. Add cutlets and toss to coat.

2. Whisk mayonnaise, lime juice, remaining 2 teaspoons fish sauce, and remaining 2 teaspoons curry paste together in large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper to taste.

3. Grill cutlets over hot fire until lightly charred and cooked through, about 4 minutes per side. Transfer to plate and tent loosely with foil. Grill rolls cut side down until toasted, about 1 minute. Divide cutlets and slaw evenly among rolls. Serve.

Jasmine Rice Cakes with Vegetable Thai Green Curry

Rice graduates from side dish to staring role in this fresh, summery recipe. We turn precooked Jasmine rice from the supermarket into cakes by combining it with egg, flour, and seasoning. Pulsing half of the rice in the food processor first helps these cakes hold together without turning them pasty, and browning them in a hot skillet gives them a great textural contrast. Once they are cooked and set aside, we use the same skillet to make a light, flavorful coconut curry sauce featuring peas and zucchini. It's critical for the rice to be hot before you form it into patties. Otherwise it will be too dry to hold shape.

2 (8.8 ounce) packages Uncle Ben's Jasmine Ready Rice

1 large egg

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1 (14-ounce) can coconut milk

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon packed brown sugar

2 zucchini, cut into 3/4" pieces

1 cup frozen peas

4 teaspoons lime juice

chopped fresh basil, mint and/or cilantro

1. Cut slits in rice package and microwave until rice is hot, about 90 seconds. Pulse 1 package microwaved rice in food processor until coarsely ground, about 12 pulses. Transfer to bowl and mix with remaining rice, egg, flour, salt and pepper. With wet hands, form mixture into 4 patties.

2. Heat oil in 12" nonstick skillet over medium-high heat until shimmering. Add patties and cook until golden brown and crisp, about 3 minutes per side. Transfer to plate and tent loosely with aluminum foil.

3. Whisk coconut milk, curry paste, fish sauce and sugar in now-empty skillet and bring to simmer over medium heat. Add zucchini and peas and cook until vegetables are tender and sauce is thickened, about 6 minutes. Off heat, stir in lime juice. Serve curry with rice cakes garnished with chopped herbs.

Grilled Zucchini & Corn Salad

1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 ears corn, husks and silk removed
3 (8 oz) zucchini, sliced lengthwise into 1/2" thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled

1. Whisk oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and pepper flakes together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium high.

3. Clean and oil cooking grate. Place corn and zucchini on grill; reserve any oil mixture remaining in zucchini bowl. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well browned and tender (not mushy), 4 to 8 minutes per side.

4. Transfer grilled vegetables to cutting board. Cut kernels from cobs. Cut zucchini on bias into 1/2" thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice and toss to combine. Season with salt and pepper and taste. Transfer salad to platter and sprinkle with feta. Serve.