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Foil-Packet Corn with Sriracha-Mayo Drizzle

This Asian-inspired corn is one you'll want to add to your repertoire. We give instructions for grilling in a foil packet or directly on the rack. Both methods work great, but you'll get more charred bits with the direct grilling method. Sweet mirin cooking wine (find it with the Asian foods in large supermarkets) combines with soy sauce, sesame oil, garlic and lime zest for a glaze that's sweet, salty, garlicky and nutty. The Sriracha-mayo drizzle is a delicious finishing touch, with enough heat to perk up your palate; for less heat, reduce the amount of Sriracha to 1 teaspoon.

Beer-Glazed Chicken with Grilled Vegetables

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Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it's worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online.