Grilling 101 Recipes
by Steven Raichlen

On the menu:

Catalan Tomato Bread
Chimichurri Chicken

Catalan Tomato Bread

Come to my house for a barbecue and this classic Catalan dish is what you'll get as an appetizer. It's perfect party food, because everyone gets to assemble his own.

Makes 8 pieces, serves 4 to 8.


8 slices French bread, cut sharply on the diagonal into 1/2 inch thick slices
4 cloves garlic, cut in half widthwise
1 large very ripe tomato, cut into 8 pieces
a cruet of extra virgin olive oil (preferably Spanish)
a small bowl of coarse sea salt
a small bowl of freshly ground black pepper

Cooking Instructions:

  • Preheat the grill to medium-high. Grill the bread slices until crisp and nicely browned, 2 to 4 minutes per side.
  • Have each eater rub a grilled bread slice with cut garlic, then with cut tomato. The idea is to apply a thin film of tomato on the bread. Lightly drizzle each slice with olive oil and sprinkle with salt and pepper. Eat at once.
  • Nutrition Facts (per serving — one piece):

    Calories: 75
    Fat: 2 grams
    Saturated Fat: 0 grams
    Sodium: 219 milligrams
    Total Carbohydrates: 12 grams
    Dietary Fiber: 1 gram
    Protein: 2 grams
    % calories from fat: 20%
    % calories from saturated fat: 0%

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    Chimichurri Chicken

    Chimichurri is Argentina's national barbecue sauce — a pesto-like condiment made with parsley, garlic, olive oil, vinegar, and hot pepper flakes. I use it here a both a marinade and a sauce. To reduce the fat, I replace part of the oil with chicken broth.

    Serves 4.


    For the chimichurri sauce/ marinade:

    1 bunch flatleaf parsley, washed and stemmed
    6 cloves garlic, peeled and quartered
    1 cup cool chicken broth
    1/3 cup extra virgin olive oil
    1/3 cup distilled vinegar
    1/2 teaspoon oregano
    1/2 teaspoon hot pepper flakes
    salt and black pepper to taste

    4 chicken breast halves, trimmed of all fat (about 1-1/2 pounds)

    Cooking Instructions:

    1. Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Work in the remaining ingredients, adding salt and pepper to taste: the chimichurri should be highly seasoned.
    2. Arrange the chicken breasts in a baking dish. Pour half the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat your grill to high.
    3. Grill the chicken breasts until cooked, 4 to 6 minutes per side. (Rotate the breasts 90 degrees after 2 minutes-this will give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.

    Nutrition Facts (per serving):

    Calories: 345
    Fat: 21 grams
    Saturated Fat: 3 grams
    Sodium: 420 milligrams
    Total Carbohydrates: 4 grams
    Dietary Fiber: 0 gram
    Protein: 34 grams
    % calories from fat: 55%
    % calories from saturated fat: 8%

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    About Steven Raichlen

    Steven Raichlen is the author of 20 books, including the IACP/ Julia Child Award-winning Barbecue Bible and the new Barbecue Bible Sauces, Rubs, and Marinades (both published by Workman) and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He recently created a Barbecue University at the Greenbrier Resort in West Virginia. You can reach him at his web site:

    He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN and The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.

    Plus, try these FoodFit Original recipes for grilling:
    Grilled Tuna with Corn and Avocado Relish
    Grilled Rosemary Flank Steak
    Grilled Honey Mustard Chicken Breasts
    Grilled Scallops with Ham and Basil

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