Grilling season is here. Finally. For our long-time readers, you know I’m on the grill at least 4 nights a week, Spring through Fall. And when we moved to Idaho, I actually gave my grill away in hopes of getting a new one. But as you know, pretty much nothing went as planned when we moved here, so the grill took a back seat to higher priorities.
Last summer, during our monthlong stretch of homelessness, I was helping my mom make dinner at their house. She asked me to cook something on their grill, so I went out and fired it up. I had never used a Char-Broil Tru Infrared grill, but it didn’t seem all that different. A propane tank, grill grate, lid, knobs. Everything in its proper place. But the real magic was inside.
I cooked pork tenderloin for 26 people that night. It all went on the grill at the same time, and it all came off the grill at the same time. I had never used a grill that heated so evenly. Not a single cold spot on the whole thing. I’ve used Weber grills (supposedly the best out there) and Stok and everything in between. They all pale in comparison.
Now before you start touting the superiority of charcoal grills, let me first say this. Food cooked on a charcoal grill tastes better than food cooked on a gas grill. There’s a smokiness and depth of flavor you just don’t get on a gas grill. But whether one is better than the other is completely subjective. Sure, charcoal grilled food may taste better, but it’s also higher in carcinogens (you know, those things that cause cancer) and the heat can be a bugger to control. And with most gas grills, you’re going to have the same problems. Uneven heating and flare ups. But not with the Tru Infrared. Observe this video:
If I had one critique to make on this grill, it would be… um… ok, I’ve got nothin’. Seriously, it’s amazing, and cleaning it is also way easier than other gas grills. There are just two trays in the bottom that catch everything – clean those, and the grill grates every so often. That’s it.
For the past two weeks, I’ve been grilling almost every night, and I have a pretty awesome line up of recipes to share this grilling season. You can also follow me on Instagram (@c_marcum) to get sneak peaks on things as I make them. But above all, if you’re in the market for a new grill this year, go with a Char-Broil Tru Infrared. They have a couple different lines, and they’re all equally awesome. Seriously, it’ll blow your mind.
Speaking of mind blowing, this is the chicken from the video above. It’s kind of my default for chicken thighs, because it’s quick and delicious. I call them “Curried Chicken Thighs” because the rub is mostly curry powder, though curry powder is hardly curry. Even still, I think you’ll like it. Peace out, Internet friends and be sure to come back and let me know if you try it out!
Grilled Curry Chicken Thighs
- 8 chicken thighs
- 1/4 cup canola oil
For the rub:
- 1 Tbsp kosher salt
- 2 Tbsp curry powder
- 2 tsp paprika
- 2 tsp turmeric
- 2 tsp garam masala
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp all spice
- 1/4 tsp cinnamon
- Mix the rub ingredients together.
- In a large bowl, toss the chicken thighs with the oil.
- Add the rub 1 Tbsp at a time and toss to coat. Let sit at room temperature for 20 minutes, tossing every 5 minutes.
- Grill the thighs on medium high heat, beginning with the skin side down and the lid closed.
- After 5 minutes, check the skin to make sure it isn't burning. If so, flip the chicken and adjust the heat down. If not, close the lid and allow to cook an additional 2 minutes before flipping.
- Cook the chicken 9-10 more minutes. If you don't have a Char-Broil Tru Infrared grill, check the grill frequently to make sure things aren't catching on fire. If you do have a Tru Infrared, congratulations! Go grab a drink and relax for a few minutes. :)
- At 16 minutes, flip the chicken one more time so the skin side is down again. Cook for another 4 minutes.
- Serve and enjoy.