Place the chicken, skin side down, on the high heat side of the grill; close the lid, and grill until the skin is browned, 3 to 6 minutes. Flip the breasts over, move them to the cooler side of the ...

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Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes. Transfer the pork, ...

Transfer chicken to unlit side of grill, and grill, covered, flipping occasionally, until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 20 minutes. Transfer chicken ...

Salmon may seem like a quick, easy dinner option, simple to season, quick to cook, and always reliable.But in reality, there's a surprisingly fine line between a well cooked fillet and one that's ...

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Instructions. Use a ruler and a Stanley knife to score the pork belly skin at 1 cm intervals. Generously season the skin side, then rub the salt into the score marks.

Chef notes. This recipe sneaks in some Caribbean flavors, evoking a beach-time feeling. The key is making sure the grill is at the right temperature.

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