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Chef Brian Lewis of The Cottage restaurant in Westport, Connecticut, stops by TODAY Food to share a few of his super-flavorful grilling recipes. He shows us how to make garlic-brined chicken with savory tomato molasses and spiced yogurt, as well as potato salad with smoky grilled onions. What’s better than grilled BBQ chicken and potato salad on July 4th?!
This is my go-to summer meal to make at home with my wife and twin boys. A garlicky brine, rich tomato molasses and cool spiced yogurt give this barbecued chicken an intense depth of flavor.
The natural underlying sweetness of onions is released when you grill them. In this recipe they add a great caramelized flavor and satisfying bite that makes this potato salad unique.
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