© James Baigrie / Grilled Chicken
With cookout season rapidly approaching, how is your grill looking? Cobwebby and uninspiring? To prep for summer, New York Times writer Bob Tedeschi asked grilling gurus how to clean and upgrade his grill. One panelist was Steven Raichlen, author of Planet Barbecue and an F&W contributor. Unlike many barbecue pros, Raichlen embraces chicken breasts. “They're the meat grill masters love to hate because they're so intrinsically bland,” Raichlen told F&W. To change that, he came up with this recipe for Berber-Spiced Chicken Breasts, rubbed with a blend of North African spices that forms a crispy, flavorful crust on the grill—a tasty warm-up for those eager to brush up on grilling skills.