Summertime at last! Let’s fire up the grill and make some magic happen

It is grilling season once again and time to gear up for our outdoor cooking. I handled the basics during May including filling my gas tank and making sure that the grilling surfaces are clean and well cured. I have a gas grill with four burners and heavy grates. I added an accessory grill plate taking up about a third of the grilling surface. Keeping my grill clean, well oiled and covered during the winter months allows me to just turn on the heat, wipe down the surfaces, and add new oil. This works, and nothing sticks to my plate or grates. This makes grilling a pleasure and adds to the variety of foods that can be prepared. I grill everything from burgers and dogs, to fish, and seafood, to meats, poultry, vegetables and a wide variety of dishes that my whims and ideas spark.

For this first grilling session of the season, I am choosing a boneless chicken dish that you probably won’t find in a cookbook. I purchased four beautiful large chicken breasts. I cut each breast into three joined layers like a butterfly cut. I then pounded out the breasts to uniform thickness. I also purchased some blueberry sausage from my friend the “Sausage King” at Lapp’s Market in Penns Grove, N.J.

At this point, the fun begins. In thinking about how I was going to make the flavors work, I decided to combine savory with sweet. To do this, I prepared my slurry with olive oil, kosher salt, black pepper, minced garlic, minced onion, sage and smoked paprika. I applied the slurry to what will be the inside of the chicken breast. Next, I decided to remove the casing from the sausage and press half of the link onto the seasoned side of the breast. The next step is to roll the chicken breast around the blueberry sausage starting from the short side forming a log shape. The outside of the chicken gets a good rub with the spice slurry and gets covered and placed in the refrigerator to rest.

Marriage made in grilling heaven: Chicken and blueberry sausage roulade served with grilled vegetables. | PHOTO BY MURRAY SCHULMAN

The next phase is preparing the sides for the grill. I opt for thick slices of sweet onion, bell pepper, zucchini, tomato, and yellow squash. The vegetables are all tossed with salt, pepper and olive oil. Lastly, I sauté some baby spinach with minced garlic to use as a base for the chicken.

Finally, my prep is completed with only one additional step remaining. I have decided to slice the chicken logs into four roulades each. By doing this, I get a perfect finish on the meat and great appearance with glazing.

All my prep is completed, and I have the gas grill set at medium-high heat. I want good caramelization on the chicken while keeping it juicy and tender. That blueberry sausage center will add moisture from the inside out. With the grill hot and well oiled, the vegetables go on the grates first. The grill plate that I installed is almost glowing and has a perfect layer of oil down. I place the chicken roulades onto that hot plate and get a perfect searing on both sides. As soon as I turn those roulades to the second side, I brush the finished side with a glaze that I made with maple syrup, white balsamic vinegar, a touch of nutmeg and just enough mustard to bring it all together. The effect of that glaze on the seared meat is a beautiful sight.

The thing to keep in mind is that we are grilling as opposed to what we call low and slow barbecue. Things happen quickly when grilling. So, everything must be ready and close at hand. Barbecue requires patience and a long attention span. I find grilling to be exhilarating, challenging, and so much fun.

When everything comes together just right the result is a happy chef and even happier people around the table.

Next month we’ll talk more about making magic happen on your grill. In the meantime, be bold. Nothing is off limits. Let your imagination and your creativity out and you will discover a bigger and broader world outside on your grill. Of course, you don’t have to get fancy to get great results. Choose the food that your family loves, prepare and season it to the ideal taste and then grill it to achieve delicious, juicy, and beautifully marked and finished dishes. Your guests and family will keep coming back for more.