Recipes: Here’s a grill-centric menu for your Fourth of July feast

America’s Test Kitchen’s cookbook “Gatherings: Casual-Fancy Meals to Share” has plenty of recipes that are perfect for a Fourth of July cookout. Life, liberty, and the pursuit of grilling happiness. Those are some of our undeniable culinary rights on the Fourth of July. There are three Independence Day dishes that I always include in the holiday’s menu: a grilled-to-perfection protein , delicious potatoes, and seasonal fruit served with ice cream.

“I especially like to grill when I have people over so that everyone can mingle,” Zuccarello wrote. “And serve family-style whenever possible — plattered items look really impressive and are easy to serve.” Instead of serving lemon wedges, you can halve the lemons and char them on the grill grate cut side-down for a few minutes.

With chicken breast side down, use kitchen shears to cut along both sides of the backbone. Discard backbone or save for making broth, if you like. Discard excess fat or skin at the neck. Flip chicken over and use heel of your hand to flatten the breastbone. Tuck wingtips behind back. Poke holes all over the chicken with skewer. Insert one skewer down the length of the chicken through thickest part of the breast and into and through drumstick Repeat with second skewer on other half of chicken.

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